Throughout Years 7 and 8, we aim to ensure that all pupils:
• understand and apply the principles of nutrition and health
• cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others an affordable, healthy and varied diet
• become competent in a range of cooking techniques. These include selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients.
• understand the source, seasonality and characteristics of a broad range of ingredients.
Pupils are encouraged to understand the need to minimise ‘food waste’ starting with their own practise.
Our hope is that through instilling a love of cooking in Food and Nutrition lessons, pupils explore the richness, pleasure and variety that food adds to life.
Key Topics Covered
Pupils develop a basic understanding of food hygiene and safety and the nutritional requirements of a healthy diet through studying current government healthy eating guidelines, with a particular focus on the 5-a-day campaign.
Pupils follow and adapt school recipes to demonstrate an understanding of food choices such as veganism, allergies and religious requirements; and learn basic food preparation techniques.
Food Science will be introduced during the year with the pupils taking part in some investigation work.
In Year 8 pupils consolidate and extend on practical skills acquired in Year 7, as well as exploring food from a multicultural perspective to understand and appreciate cultural backgrounds.
As they progress through Year 8, pupils develop confidence in more advanced food preparation and cooking techniques, with a particular emphasis on the Eatwell Guide; as well as analysing the nutritional content and costing of recipes.
More advanced Food Science Investigations extend their Food Science knowledge in preparation for future success in GCSE Food, Preparation and Nutrition.
Year 7 pupils will have made progress if they can do the following:
• become familiar with, and more confident, in the cooking area
• learn or revise the safe use of a knife
• use basic kitchen equipment and some small electrical equipment
• use the oven, grill and hob safely
• learn basic food preparation techniques; and prepare a range of fresh ingredients
• weigh and measure ingredients
• carry out sensory tests to evaluate food products
Year 8 pupils 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 tomato and white sauce
• divide mixtures, cut and shape dough
• prepare a range of fresh ingredients
• prepare equipment for cooking
• handle raw meat safely (high risk foods)
• develop a greater awareness of time planning
How is This Subject Assessed?
There is one formal practical test and one formal written exam at the end of each year’s rotation. Also, all practical work is verbally assessed. Pupils also self-assess by completing their ‘Progress Skills Record’ every lesson.