FOOD & NUTRITION
HEAD OF DEPARTMENT:
MRS S DENTON
STAFF:
Teaching Staff: A King, L Carr, D Graham
KEY STAGE 3:
In Food & Nutrition, pupils will be taught how to cook and apply the principles of nutrition and healthy eating. We aim to instil a love of cooking in pupils which will also unlock mindfulness and creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
Design Technology, Food & Nutrition and Textiles are delivered over two units in KS3 where students will learn a combination of each subject twice.
Unit 1
Health and safety in food preparation areas
Healthy eating, Nutrition and the Eatwell Guide
Key practical skills
Seasonality
Food waste & Sustainability
Unit 2
Food hygiene and safety
Applied Nutrition
Dietary needs and life stages
More advanced practical skills
Factors that impact food choice
Technical challenge competitions
Food Science
KEY STAGE 4:
Option 1: Food preparation and Nutrition (WJEC):
Food Preparation and Nutrition in Action Coursework: 50% of qualification
Non-Examined Assessment 1: The Food Investigation Assessment
A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.
Non-Examined Assessment 2: The Food Preparation Assessment
Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
Written Exam - 50% of qualification
Based on the following 6 areas
1. Food commodities
2. Principles of nutrition
3. Diet and good health
4. The science of food
5. Where food comes from
6. Cooking and food preparation
OR
Option 2: WJEC Level 1/2 Vocational Award in Hospitality and Catering (Technical Award):
The Vocational Award in Hospitality and Catering has been designed to support learners in schools who want to learn about this vocational sector and the potential it can offer them for their careers or further study. Hospitality and catering is a dynamic, vibrant and innovative sector delivering vital jobs, growth and investment in the heart of our local communities - important culturally, socially and economically.
Unit 1: enables learners to gain and develop comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety .
Written examination: 1 hour 20 minutes 40% of qualification 80 marks
Unit 2: enables learners to develop and apply knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes.
Controlled assessment: approximately 12 hours 60% of qualification 120 marks
KEY STAGE 5:
WJEC Level 3 Diploma in Food Science and Nutrition:
The WJEC Level 3 Diploma in Food Science and Nutrition is an Applied Qualification. This means that each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands learning related to authentic case studies. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment.
The applied purpose will also allow learners to learn in such a way that they develop:
skills required for independent learning and development
a range of generic and transferable skills
the ability to solve problems
the skills of project based research, development and presentation
the fundamental ability to work alongside other professionals, in a professional environment
the ability to apply learning in vocational contexts
This then can lead to University courses in:
Food Science
Dietetics
Nutrition
Nursing
Sports Science
