- To cultivate a positive attitude towards Food, Health and Wellbeing
- To discriminate in the choice of materials and resources related to Food and Nutrition
- To enable pupils to develop initiative, and cooperation to work with others
- To encourage inventiveness, originality and independent learning
- To develop a critical approach to government initiatives regarding eating habits and trends
- To help pupils adapt to rapid technological changes and the growth of scientific knowledge
Food and Nutrition is taught in years 7, 8 & 9 and is taught in groups of not more than twenty with practical work making up a high proportion of the time.
Teaching and learning is all Food, Nutrition and Food Science based, emphasising the sound understanding of nutritional guidelines. The topics studied include:
- The practical skills necessary for the safe and correct preparation of foods
- The balance of good health following current government guidelines
- The importance of key nutrients in the diet
- The effective use of computer software to analyse diets
In addition, pupils are encouraged to take part in local and national competitions.
5-A-DAY builds on prior KS2 learning and possible practical home cookery skills. The recipes are designed so that students acquire basic knife skills, fruit and vegetable classification and preparation, basic cooking techniques, using the cooker, ingredients used to flavour, using a liquidiser, baking using the all-in-one and rubbing-in methods, absorption method for cooking rice, and quality finishes.
Emphasis placed on the 5-a-day principle.
In Year 7 students make the following recipes:
- Fruit Fusion
- Pizza Toast
- Mini Fruit Cakes
- Breakfast Muffins
- Savoury Rice
- Fruit Crumble
By the end of Year 7 the boys will have made progress if they can do the following;
become familiar with, and more confident, in the cooking area
- learn (re-cap) the safe use of a knife
- use basic kitchen equipment
- use the oven, grill and hob safely
- prepare a range of fresh ingredients, eg: peeling and grating
- weigh and measure ingredients
- carry out sensory tests to evaluate food products
HEALTHY EATING builds on prior learning in Year 7 5-A-DAY. The recipes are designed so that students acquire more advanced preparation techniques, and will learn how to design and make composite dishes.
There is a greater emphasis placed on applying understanding of physical and chemical properties of food; aesthetics of food (sensory descriptions); and considering the nutritional aspects, values, sources and functions of foods. We also study Entomophagy whilst carrying out a Bushtucker Eating Trial in the “I’m a Celebrity – Get me out of Here!” lesson!
In Year 8, students make the following recipes:
- Fresh Mini Bread Rolls
- Vegetable Supreme Pizza
- Savoury Scones
- Macaroni Cheese/Pasta Bake
- Victoria Sponge
By the end of Year 8 the boys will have made progress if they can do the following;
use the grill, hob and oven – often simultaneously
- weigh and measure ingredients accurately
- combine and mix ingredients carefully
- make a savoury white sauce
- divide mixtures, cut and shape dough
- prepare a range of fresh ingredients
- prepare equipment for cooking
FOODS FROM AROUND THE WORLD builds on prior learning in Year 7 5-A-DAY and Year 8 HEALTHY EATING & THE EATWELL PLATE. The recipes are designed so that students acquire more advanced cooking skills.
There is a greater emphasis on thinking about budgeting, meal planning, food waste, functions of ingredients and food science.
In Year 9, students make the following recipes:
- Tomato Ragú
- A composite meal with Ragu sauce as a base
- Naan bread and Chapattis
- A cereal-based dish
- Bread and Butter Pudding
- Chicken Nuggets/Fish Goujons
By the end of Year 9 the boys will have made progress if
- Prepare a range of meals – becoming more confident cooks
- Learn how to make a range of sauces/bases
- Demonstrate their safe use of a knife and other small tools and equipment
- Handle raw meat safely (high risk foods)
- Develop a greater awareness of time planning
- Use a computer nutrition program to show how recipes can be adapted
How is This Subject Assessed?
There is one formal practical test and one formal written exam at the end of each year’s rotation. Plus, all practical work is verbally assessed.; and the boys self-assess by completing their ‘Progress Skills Record’ every lesson.