“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 "Cereal/Staple Foods" (the yellow section of the Eatwell Plate below, which supports current nutritional dietary guidelines), and dishes the pupils make include: bread and bread-based products, scone-based pizzas, flapjacks, crumbles, savoury rice, maize, couscous and pasta dishes.

Year 8 Food  - The focus for this module is "Fruit and Vegetables" (the green section of the Eatwell Plate) 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: layered salads (sweet and savoury), cheese and potato pie, stir-fry, ratatouille, vegetable chowder and curry, Dutch apple cake, marble pear tray bake and koftas in a juicy tomato sauce.

Year 9 Food  - "Protein-based Foods" (the pink and blue sections of the Eatwell Plate) is the focus for the Year 9 module.  Bacteriology and vegetarianism are also covered, and soya, Quorn and tofu products are used in some adapted dishes.  High-quality complete products to be made include: Caribbean Chicken, Thai Chicken, Fish Pie, Fish Stack, Paella, Shepherd's Pie, Spaghetti Bolognese, Lasagne, Chilli Con Carne, and Rich Chocolate Mousse.  Pupils are also taught the art of time-planning, and have the opportunity to develop their own layered dessert product for a vegan.

 

GCSE Food & Nutrition (OCR) - The remaining portion of the Eatwell Plate not covered at KS3 (the purple section which contains the "treat" foods such as cakes, pastries and patisserie products) is where the practical aspect of the course starts in Year 10.  This GCSE is practical but focuses on the nutritional 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.

Y12 Enrichment & Y13 University Preparation Courses – Over the last two 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, pasta cuisine, minced beef dishes, quick desserts and healthy, nutritious snacks.

Head of Food & Nutrition – Mrs Clare Chad-Daniels

 

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