Food Preparation and Nutrition

Our lower school curriculum covers a broad range of topics that will set students up with a range of practical skills and a breadth of knowledge to enable them to become successful learners. We encourage the development of practical and research skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback. We also encourage students not only to follow a recipe but also to substitute ingredients and
cooking methods as appropriate, demonstrating an understanding of food choices e.g. veganism, allergies and healthy eating as well as likes and dislikes and cultural/religious considerations.

At the same time, we want to help our students become discriminating consumers of food products, enabling them to participate in society in an active and informed manner, to this end we encourage students to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practise. Recipes/ingredients will be set weekly. In addition to this the following types of homework will be set occasionally:

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• Reading recipes

• Responding to feedback

• Gathering sensory feedback from home

• Watching food programmes

• Researching ingredients, commodities

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The national curriculum for Design Technology Key stage 3 aims to ensure that all pupils:

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• understand and apply the principles of nutrition and health

• cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet

• become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]

• understand the source, seasonality and characteristics of a broad range of ingredients

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Year 7

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In year 7 students learn the importance of a healthy balanced diet through the Eat Well Guide and dietary recommendations such as 5 a day and 8 tips for good health. They also look at the main nutrients that a healthy diet provides and the importance of these in the diet. They also study elements of packaging and labelling to ensure that they, as consumers, can make informed decisions. Students consider the different food eaten in different areas of the country and are encouraged to consider the reasons for this and why things may now have changed.

The food produced is predominantly savoury to support the healthy eating guidelines we teach. There is a clear progression of skills building on skills an element at time with increasing difficulty and complexity, allowing skills to be practiced and revisited. They will be able to follow simple recipes independently, with support for more complex recipes. They able to prepare a range of ingredient including meat, flour & vegetables to make a range of food products using basic cooking methods including peeling, chopping, boiling using a range of kitchen equipment with minimal assistance including electric whisks and sharp knives. They will be able to adapt recipes to meet specific needs that they may have.

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Year 8

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In year 8 students develop their practical skills using a range of ingredients and basic methods to produce savoury main meals. Some sweet snacks are made to illustrate the effect of ingredients especially when they are combined. The role of food hygiene and safety in keeping us safe and the impact of poor hygiene is explored. The decision making of consumers started in year 7 continues with encouraging students to consider the role that the internet and social media plays on the food we choose. The food of other cultures and countries is explored as well so that students have an awareness, understanding and tolerance of this.

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Year 9

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In year 9 Students will learn more about the provenance of their food and think about the way that grown, reared and caught food is produced, considering the environmental and ethical impact of this. The value of sustainable and seasonal foods whilst understanding the importance of farm to fork will be key. Students will continue to carry out a range of practical activities which will enable to them to read and follow a recipe and develop a range of practical skills including the demonstration of hygiene and safety. The dishes they cook will be increasingly complex and will encourage the use of a range of finishing and presentation skills. There is also an opportunity to research, plan and make a dish based on a theme of street food, allowing students to develop their creativity, planning and independence in practical work. This short task will give the students an insight into the demands of the GCSE curriculum in preparation for their transition to that.

 

Our hope is that through Food and nutrition, students are provided with a context through which to explore the richness, pleasure and variety that food adds to life.

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Subject: Lower School Food

Number of Lessons: 2 Hour lessons for 12 weeks (repeated) in Year 7 – 9