Food and Technology (KS3) - Food Preparation and Nutrition (KS4)

During KS3, pupils in year 7 and 8 study Food Technology on rotation with 2 other subjects (Art and Design Technology). Pupils will study each subject for 13 weeks and have 1 hour per week.

During KS3, pupils in year 9  study Food Technology on rotation with 2 other subjects (Art and Design Technology). Pupils will study each subject for 13 weeks and have 3 hours over two weeks.

At the end of KS3, pupils have the option to choose GCSE Food Preparation and Nutrition. This course will be 3 hours per week (1 lesson of which will be a practical lesson; the other 2 will be theory). The GCSE is assessed: 50% coursework (2 pieces of coursework - NEA 1 is 15% and NEA 2 is 35%) ; 1 exam (1hr 45 minutes).

Studying Food Technology/ Food Preparation and Nutrition at All Saints’ equips pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages pupils to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

The aim of food and nutrition is to provide each and every pupil with the opportunity to develop a knowledge and understanding of a broad range of practical skills, techniques and recipes. Food and Nutrition is a popular subject and pupils are provided with an opportunity to be creative and independent. Pupils can explore their creativity in cooking and preparing a variety of dishes. Cooking and healthy eating is an important life skill and the pupils' learning is focused on preparing healthy dishes safely and hygienically. Pupils will explore healthy eating and balanced diets and will learn about the nutritional needs of different groups within society.

In KS3, pupils concentrate on learning practical cookery skills in order to help them understand the characteristics of ingredients and about their diet and nutritional needs. This helps pupils to develop the skills and the knowledge they need to make and implement healthy food choices and to be comfortable and confident in the kitchen. Having a good knowledge of food, food preparation and cooking is of great importance to achieve and maintain a healthy, balanced diet.

By studying food preparation and nutrition, GCSE pupils will be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment. They will also develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks. They should also be able to understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health. On evaluation, pupils should be able to demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.

Finally, pupils should be aware and understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, and diet and health choices.