“Pupils should be taught about… nutrition, a balanced diet, and… encouraged to develop a love of cooking.”  New curriculum framework, Feb 2013 - DoE


Year 7 Food  - Pupils cover theoretical knowledge on health and safety (including HACCP), and adapt and produce high-quality dishes based on the Licence To Cook national practical cooking initiative.  The focus for the module is "Food For Energy - Cereal/Staple Foods" (the yellow section of the Eatwell Guide below, which supports current nutritional dietary guidelines), and dishes made include: bread and bread-based products, scone-based pizzas, and some oat, rice and pasta dishes.

Year 8 Food  - The focus for this module is "Food For Health - Fruit and Vegetables" (the green section of the Eatwell Guide) where pupils discover health aspects of food materials from this section as well as evaluating more unfamiliar exotic/tropical  fruits and vegetables available to consumers today.  Pupils will produce dishes that use more sophisticated knife and garnishing skills and include: sweet and savoury salads, stir-fry dishes and pasta bake, and vegetable soups.

Year 9 Food  - "Food For Life - Protein-based Foods" (the pink section of the Eatwell Guide) is the focus for the Year 9 module.  Bacteriology and vegetarianism are also covered: Quorn is used in an adapted recipe.  High-quality complete products to be made include: Caribbean Chicken, Paella, Salmon Goujons, Spaghetti Bolognese or Chilli Con Carne, and Cottage or Shepherd's Pie. 



GCSE Food Preparation and Nutrition - This GCSE is practical but focuses on the nutritional and health aspects of food within the context of self, family and society, and is an excellent foundation platform for future medical courses, sports nutrition and dietetics, home economics and careers in any branch of food science.

Sixth Form Enrichment – Over the last few years, small groups of sixth formers have attended Wednesday afternoon sessions in order to develop basic culinary skills that will help them to prepare for life beyond school and throughout the college years.  Simple, cheap dishes that pupils have made include: stir-fry dishes, pasta cuisine, stews and casseroles, pastry products, and desserts.

Head of Food Preparation & Nutrition – Mrs Clare Chad-Daniels 







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