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Food Preparation and Nutrition
Food Preparation and Nutrition
Teaching Staff
Teaching Staff
Jayne Glister
Belinda Tse - Food Technician
Intent Statement
Intent Statement
Welcome to the Food Preparation and Nutrition Department at CFS where students learn the invaluable life skill of cooking and the pleasure of creating a wide variety of mouth-watering dishes. Our philosophy is to develop creative, confident and independent cooks. Through following the national curriculum for Food the focus is on learning a wide variety of cooking skills whilst working safely and hygienically. The dishes selected to cook in practical lessons are chosen carefully to practice specific skills, whilst being mindful of cost, dietary requirements and lesson time. Students are encouraged to adapt the basic recipes through discussion with the teacher and creativity is actively encouraged. As part of our assessment, students will regularly get an opportunity to select their own dishes to cook and further develop their skills. This is achieved through meeting a brief and carrying out research and planning. Following practical sessions students will reflect on their dishes through homework tasks involving self, peer and family assessment to evaluate their work and identify how they can improve and adapt. As well as practical cooking lessons, students will carry out a range of activities to develop their subject vocabulary, knowledge of and understanding of food-related topics. A key focus is nutrition and the close relationship food has with health. We also explore the science behind cooking and why certain foods and ingredients behave like they do. Students will also learn about social, moral, ethical and environmental issues relating to food. Regular intervention and support is offered across all key stages to help students make their expected progress and achieve success in this subject.
Key Stage 3 - Food Preparation and Nutrition
Key Stage 3 - Food Preparation and Nutrition
Year 7
Year 7
Food Preparation and Nutrition Students are introduced to the kitchen and related Health and Safety rules. Students will perform a series of practical tasks to broaden their skills base. A written key assessment will be given at the end of the module to test subject knowledge and progress.
Year 8
Year 8
Food Preparation and Nutrition Students are introduced to the kitchen and related Health and Safety rules. Students will perform a series of practical tasks to broaden their skills base. A written key assessment will be given at the end of the module to test subject knowledge and progress.
Year 9
Year 9
Food Preparation and Nutrition Students are introduced to the kitchen and related Health and Safety rules. Students will perform a series of practical tasks to broaden their skills base. A written key assessment will be given at the end of the module to test subject knowledge and progress.
Key Stage 4 - Food Preparation and Nutrition
Key Stage 4 - Food Preparation and Nutrition
What is in the course?
What is in the course?
The Food Preparation and Nutrition GCSE is an exciting and creative course which focuses on practical cooking skills and will ensure students develop greater understanding of nutrition, food provenance and the working characteristics of food materials. Students will also learn about British and international culinary traditions, food security and food safety. At the heart of the qualification is a focus on developing practical cookery skills and a strong understanding of nutrition. The specification has been organised into the following sections:
Food Preparation Skills
Food, Nutrition and Health
Food Safety
Food Science
Food Provenance
Food Choice
Students will be expected to take part in practicals every week in year 10, and as part of their non exam assessments in year 11. Students will be required to bring all their own ingredients and where applicable equipment to transport home.
How is it assessed?
How is it assessed?
Exam Board - AQA Specification Code – 8585
How it’s assessed: 50% Exam and 50% Non-Exam Assessment
Single examination paper - 1hr 45 minutes duration Section A (20 marks) Multiple Choice Questions – structured to reflect the sections of the specification. Section B (80 marks) – 5 questions varying in styles of approach and content.
Non-Exam Assessment - Two tasks The Food Investigation (15%) Recommended time 10 hours The Food Preparation Assessment (35%) Recommended time 20 hours (including 3-hour practical period)
The Non-Exam Assessments are taken in Year 11 only.
Why consider this course?
Why consider this course?
The food industry is a large employer, offering many different opportunities. It will enable you to use and develop skills you will have gained over the two years of study, into everyday life or into a worthwhile career. There are further education courses locally – Brooklands – City and Guilds qualifications and South Thames College, Merton who offer a variety of NVQ’s. Diploma in Professional Cookery at Westminster Kingsway college in Victoria. Opportunities at University level e.g. BSc (Hons) Culinary Science at University of Birmingham, BA (Hons) Food Business Entrepreneurship at Manchester Metropolitan University, BSc (Hons) in Food Science and Technology at Nottingham Trent University and BSc (Hons) Nutrition and Food Science at the University of Surrey and Apprenticeships e.g. MARS Manufacturing Apprenticeships or Nestle Food Manufacturing Apprentice.
Extra-curricular opportunities
Extra-curricular opportunities
The Year 10 and 11 students have the opportunity to take part in the Future Chef competition sponsored by Springboard, a national competition to test practical skills and knowledge to a set brief and time limit with a school and local heat.
Year 10/11 Coursework drop in catch up and support sessions Wednesdays after school in the food room.
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