Food and Nutrition

Introduction


The aim of Food & Nutrition course is to equip learners with the knowledge, understanding & skills required to cook & apply the principles of food science, nutrition & healthy eating. The course offers a balance between practical & theoretical knowledge & understanding.

It encourages pupils to...

  • Cook
  • Make informed decisions about food & nutrition,
  • Acquire knowledge in order to be able to feed themselves & others affordably & nutritiously.

KS3

 

Introduction - Aims to enable pupils to learn where food comes from, how to cook a range of dishes safely, hygienically & to apply their knowledge of nutrition,  healthy eating. In addition, they will consider the factors that affect food choice, food availability and food waste.

 

Year 7 & 8

 

Pupils will aim to develop…

  • their knowledge & understanding of ingredients & healthy eating;
  • Pupils will develop food preparation & cooking techniques;
  • Pupils will be able to apply their knowledge to make informed choices;
  • Pupils will develop the creative, technical & practical expertise needed to perform everyday tasks confidently;
  • Pupils will evaluate and test their ideas and products and the work of others.

 

Assessment – Work is assessed through a range of teacher, self & peer assessment tasks, in line with the current banding System.

KS 4

Introduction - At Key Stage Four, WJEC Food & Nutrition is offered as the Food course in Years 9, 10 & 11.  Across the three years students study a wide range of subject areas working on & developing skills taught at Key Stage three, expanding on pupils knowledge of food, nutrition, health, safety, hygiene & preparation skills.  Typically pupils are encouraged to work with woods, plastics, metals or any combination of these materials to create a variety of products.

 

Year 9 & 10

Content - Students focus on developing & improving their practical & creative skills, building on what was introduced during KS3, through the range of projects carried out.  Pupils follow a variety of schemes of work, carrying out projects that involve working with a range of Ingredients, recipes & techniques.  In addition, they will consider consumer issues, food and its functions and new technologies/trends in food.

 

Assessment – Work is assessed through a range of teacher, self & peer assessment tasks, in line with the current WJEC Food & Nutrition Specification.   Controlled assessment guidelines are used to ensure that pupils are working towards & producing work that is of the required standard set for them by WJEC.  

Year 11 – GCSE Catering

WJEC GCSE Catering is taught in Year 11.  Students study a wide range of subject areas from health, safety & hygiene to food preparation & skills.  

 

Content - Students focus on developing & improving their practical & creative skills & are required to completing a Controlled Assessments Task (worth 40 per cent of their final grade) & a written exam at the end of Year 11 (worth 40 per cent of their final grade).

 

Assessment – All practical work is assessed through teacher, peer and self-assessment using the WJEC Catering controlled assessment guidelines (to ensure that pupils are working towards and producing work that is of the required standard set for them by WJEC).  

 

Web Revision

https://cape-cornwall.eschools.co.uk/login

http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/

Past Papers

http://www.wjec.co.uk/qualifications/qualification-resources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true

If you require any further information or any of the Schemes of Work set for Food Technology or GCSE Catering please contact Mr O Jones on joneso@cape.cornwall.sch.uk


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