Food and Nutrition

 
 
  • Overview
  • KS3
  • KS4
  • Supporting Information
 
  • Team members
    • Mrs M Abbs-Rowe - Assistant Headteacher
    • Miss N Hussain - Head of Food and Nutrition
     Mission statement Everyone needs to consume food on a daily basis; our aim is to develop an understanding of food, healthy eating, food purchasing, storage, preparation and making skills so that they can make informed decisions in adult life about food that they are consuming. 

    Food by its very nature is a creative practical and fun subject.  It allows students to be imaginative and hands on.  Students use their skills to solve real life human need problems in a variety of contexts.  It is the only subject where students actually get an edible end product to take home to family after an hour’s lesson.  Producing a product that is then taken home and shared with family and friends gives students a real sense of achievement and self-worth, with all ability students are able to achieve.  

     

    Why does Food as a subject matter?

    600,000 men and 600,000 women are living with the after effects of a stroke. Over 1.6 million men and over 1 million women are living with CHD. Overall CVD is estimated to cost the UK economy 19 billion - 46% direct healthcare costs, 34% productivity losses and 20% to informal care of people with CVD, (HEART UK).

    Teaching students how to be well informed consumers can have a huge impact on their later life i.e. the ability to understand food labels and nutritional information on packaging will help to make informed decisions on the products that they select and eat.

    An understanding of nutrition and food ultimately fuels better academic success across the curriculum thus benefitting the whole school and will help to address the health concerns of the nation. 

    The practical skills gained will support students in later life and beyond the realms of the classroom and encourages healthy eating both within themselves and challenges the choices that are made as a family.

    Students demonstrate the knowledge they have acquired about such things as preparing food for people with different dietary needs or different ethnic backgrounds, and cooking food that is ethical and ecologically sustainable.

    Good Food teaching supports and complements many other curriculum subjects: Maths, Science, PE, Computing, Art and Media.

    All students can achieve in food through the high level teaching and learning in the KS3 Curriculum and GCSE Food preparation and nutrition lessons.

    What does Food help young people to achieve?

    For many they see Food as a fun subject for all students. Food helps students to adapt, be flexible and change to situations that occur, making them more resilient to finding solutions to problems that occur in their lives.

    Working as a team in a practical environment makes students aware of others around them and helps to develop the skills of consideration, courtesy and communication.  

    Producing a product that is then taken home and shared with family and friends gives students a real sense of achievement and pride, all ability students are able to achieve this feeling of self-worth as they complete their dishes. 

    The practicality of the subject gives students the opportunity to work with their hands and to develop manipulative skills.  This really suits all students; it allows them to move around in lesson time, rather than to be confined by a desk, they have fun in lessons and are driven by the excitement of learning new skills and using new equipment.

    Students learn to cook a variety of predominantly savoury dishes and develop a repertoire of food that they can prepare and cook confidently and competently on their own.  Students also learn how to critically reflect and think about current social and global issues in order to be make choices about food and nutrition.

    Through lessons students will become active and informed citizens when living independently or with others.  Students will lead a longer and healthier life as a direct result of our food curriculum. 

    Aims and Objectives To develop Knowledge & Understanding of Food preparation and Nutrition.        
    • To explore and develop Food as a commodity and it’s many uses
    • To develop an understanding of healthy eating
    • To develop practical skills for the planning, preparation and Making of a range of dishes
    • To understand where food comes from and how it is presented to a consumer in its many different forms
    Celebration of success 2020 GCSE results:

    Food Preparation and Nutrition 86% Grade 9 -4 (37% Grade 9-7)

    Range of Opportunities The Food Preparation and Nutrition Department provides an array of extra-curricular activities to enrich student experiences these include:            

    Key Stage 3 support : Year 7, 8 & 9 students are invited to attend catch up and support sessions held every Monday lunchtime in T6, students can use this time for help with homework or complete work missed due to absence.

     

    GCSE Support:  GCSE Food Preparation and Nutrition support takes place on Wednesday lunch times in T6 for Year 10 and Year 11.  The time can be used to complete homework, to ask for help or to further use the exemplar material in order to improve tasks being completed.

    Facilities Food Preparation and Nutrition is taught in a purpose built suite of specialist rooms. The room was refurbished in 2012. This room is fully equipped with a projector and sound system to support the theory teaching elements of the course.
    Knowledge Organisers
  • At Key Stage 3, students explore the foundation skills of Food and Nutrition to develop a general understanding of food and healthy eating.  Students will

    In Year 7, students will have two lessons per cycle throughout all of year 7. They will explore the following units:

    Health and Safety

    Healthy Eating

    Low sugar

    Low fat

    Design and Make task combining all the skills this year

    In Year 8, students will have three lessons per cycle. They will spend half the year in Food and rotate half way through to spend the other half the year in DT.  They will explore the following units:   

    Eggs and aeration

    Pastry

    Food poisoning

    Heat Transfer

     

    In Year 9, students will have two lessons per cycle, this will run throughout the whole year. They will explore topics which build on prior knowledge, and prepare them for the study of Food preparation and Nutrition at GCSE.

    These units include:                 

    Food Choices

    Labelling and packaging

    3 R's (Reduce, Reuse, Recycle)

    Cake making

    Assessment Criteria Year 7, 8 and 9
  • At Key Stage 4, students will have five lessons per cycle in Year 10 and 11

    GCSE Food Preparation and Nutrition

    This GCSE course equips students with the knowledge, understanding and skills required to cook and apply principles of food science, nutrition and healthy eating.

     By studying this course students will be able to: 

    • Demonstrate effective and safe cooking skills
    • Explore a range of ingredients and processes both British and international cuisine
    • Demonstrate an understanding of the nutrition of food
    • Develop an understanding of the properties of food
    • Understand the link between food and health
    • Understand the environmental and economic factors linked to food choices

    Year 10 will be used to build and develop skills students will also gain a knowledge of the food industry designed around the nutritional qualities of food. A proportion of the course will involve studying the scientific aspect of food, which will help support work completed in science.

    The course assessment is divided into the following three components:                                                                                                                    

    • Component 1:Principles of Food preparation and Nutrition
    • Written exam 1hr and 45 mins
    • 50% of the GCSE
    • This will have 2 sections both containing compulsory questions and will assess the 6 areas above.  Section A will be based on stimulus material.  Section B will be short and extended response questions to assess content.                                                                                                             
    • Component 2: Food preparation and Nutrition in action.  2 pieces of NEA ( Non Examined Assessment) NEA 18 hours (15%), NEA 2 12 hours (35%)
    • 50% of the GCSE

    Assessment 1 – The Food investigation assessment is a scientific investigation which will assess the learner’s knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food. 

    Assessment 2 – The food preparation assessment.  Students 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. 

    Exam board

    Syllabus code

    Assessment details

    WJEC Eduqas

    601/8093/6

    50% NEA – 2 tasks to be completed in Year 11

    50% written examination

    WJEC Vocational Award Level 1/2 Hospitality and Catering

    The award has been designed to support students who want to learn about this sector for the careers or opportunities for learning that it offers them.  There is an opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.

    Students will learn to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of dishes, presented to restaurant standards.

    Students will be awarded one of the following grades: Level 1 Pass, Level 2 Pass, Level 2 Merit, Level 2 Distinction or Level 2 Distinction*

    By studying hospitality you will:

    *gain an insight into the hospitality and catering industry and the job roles that are available,

    *learn about a range of providers, how they operate and what they have to do to be successful,

    *learn about the issues related to nutrition, food safety and how they affect a catering operation,

    *Show efficient and safe food preparation and cooking skills by planning, preparing and cooking a variety of foods whilst using a range of practical techniques and equipment.

    *understand the importance of high quality presentation of food for presentation to customers

    * Develop problem solving skills and become independent learners

    *Improve time management and organisation of resources and yourself

    How will you be assessed?

    Content overview

     

    Assessment

     

    Weighting

    -Know the principles of nutrition

    - Know how hospitality and catering providers operate

    -Hospitality and catering provision

    -Health and safety requirements

    -Know how food can cause ill health

     

    Unit 1 – The hospitality and catering industry

    Examination – 90 minutes, 90 marks

    Short and extended answers based around situations that are presented in the exam paper

     

    40%

    Externally assessed

    Prepare, cook and present dishes to meet the exam

    Unit 2 – Hospitality and catering in action

    9 hour task to include a 3 hours practical

    (task set by exam board)

    60%

    Internally assessed

    What would this subject enable you to do?

    Chefs, hotel and bar managers, food technologists, waiting staff, receptionists, sous chef, food manufacturers,

    Level 2 and 3 Diplomas and certificates in Hospitality and Catering, Hospitality and Tourism, food safety, food science and nutrition, food and beverage service, professional cookery, food preparation and supervision.

     
 

 

 

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Horsell, Woking

Surrey, GU21 4TJ

Tel: 01483 888 447

PA to Headteacher, Mrs A Mercer

Email: info@wokinghigh.surrey.sch.uk

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