FOOD & NUTRITION

Spacer

As part of their work with food in Key Stage 3, students should be taught how to cook and apply the principles of nutrition and healthy eating. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. Students should be taught to:

  • 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 and enjoy 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, and adapting and using their own recipes
  • understand the source, seasonality and characteristics of a broad range of ingredients.

Spacer

FOOD & NUTRITION at Key Stage 3

Through following the Food and Nutrition course at Key Stage 3, students have the opportunity to learn about and prepare dishes from across the world.  With a focus on the Eat Well Guide, they learn about the importance of nutrition and a balanced diet, as well as the importance of safety and food hygiene.  Students design and follow a broad range of ambitious recipes, experimenting with new ingredients and learning to appreciate the tastes and flavours associated with different cultures.  Through learning how to cook, students also develop practical and important life skills, preparing them for independent living in the future.

Click the image above to access the Key Stage 3 Curriculum Map

Year 7

Year 8

Year 9

Spacer

FOOD & NUTRITION at Key Stage 4

Students who wish to do so, have the opportunity to progress their culinary skills by following the WJEC Level 1/2 Vocational Award in Hospitality and Catering.  This course supports students to develop and refine a broad range of cooking skills and techniques, and teaches them about the hospitality and catering sector.  It is very hands on, providing opportunities to design and prepare an extensive range of savoury and sweet dishes.  An outline of the course can be found below.

Click the image above to access the Key Stage 4 Curriculum Map

Spacer

Key Information

Spacer

Technology Department

Spacer

Mr Allan

Subject Leader for Computing

Mr Nixon

Subject Leader for Business

Mrs Lloyd

Subject Leader for Design Technology

Spacer

Teachers of Technology

Mr Allan (Computer Science)
Mr Hodgkiss (Engineering & DT)
Mrs Lloyd (Food & Nutrition)
Mr Murphy (Computer Science & ICT)
Mr Nixon (Business Studies & Computing)
Mr Rigby (Computing & ICT)
Mr Rowlandson (Business & Computing)
Mrs Rimmer (Business Studies & Economics)
Ms Theron (Technician)
Mr Tynan (Business Studies & Economics)
Miss Wareing (Engineering & DT)

Spacer

Contact Us

Spacer

Useful Links

Spacer

Quizlets

Spacer

Spacer

Recipe Corner

Discover some of the recipes students have been doing in class.

Spacer