Overview
Learning about food and nutrition is essential because it directly impacts our health, well-being, and quality of life.
Understanding the nutritional value of food will help pupils to make informed choices, thus leading to a healthier diet, prevent diet-related health issues and enhance physical and mental health. Learning how to cook is a crucial life skill that will enable pupils to feed themselves and others affordably and nutritiously, now and in later life. #
From Year 7, we instil a love for cooking a range healthy nutritional dishes whilst embedding the correct food safety and hygiene practices. We explore a range of cuisines which fosters cultural appreciation and develops a more varied palate. Furthermore, we study the importance of food provenance and seasonal food and how it impacts environmental issues.
At Key Stage 4, pupils develop a deeper understanding of nutrition and how cooking methods can have a positive and negative impact on nutritional value. This knowledge is then applied by pupils to independently plan nutritious dishes. Furthermore, the Key Stage 4 curriculum enables pupils to develop their practical skills and techniques needed to prepare, cook and present dishes as well as learning how to review their work effectively.
Year 10
Term 1 – Food legislation; nutrition; menu planning
Term 2 – Working in the sector
Term 3 – Customer requirements; food safety
Year 11
Term 1 – Environmental impact; practical
Term 2 – Hospitality and catering in action
Term 3 – Revision
Exam board
WJEC Level 1/2 vocational award in Hospitality and Catering