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Food Preparation & Nutrition
Food Preparation & Nutrition is a reformed subject and is essential to prepare pupils for adult life as it equips them with an array of culinary techniques, a knowledge of nutrition and healthy eating, food traditions, culture and food safety. Food & Nutrition is oriented towards a full understanding of the importance of a healthy lifestyle and how to prepare recipes to fulfil different dietary needs. Pupils also learn about the provenance of food, while investigating food science and function of ingredients. Pupils build on their skill and knowledge from Key Stage 3 up until Key Stage 4 and learn to prepare and cook a range of dishes with a variety of skills while improving their confidence and independence in the kitchen.
Years 7 & 8
Throughout Year 7 & 8, pupils experience lessons in Food Preparation & Nutrition, over the academic year, one lesson per fortnight. Pupils focus on developing their knowledge and understanding on Nutrition and healthy eating, learning where food comes from, as well as learning about Food Science and the future of food whilst developing their practical skills.
Year 9 – Transition Year
Pupils will be able to pick the subject at the end of Year 8. This provides pupils with an insight and a taster for the subject at GCSE level. Pupils will experience these lessons over the full academic year. Pupils will continue to build on skills and knowledge of the course as well as being able to experience a range of foods and new techniques.
Years 10 & 11
GCSE: Food Preparation & Nutrition.
This is taught through a combination of practical and theory lessons during Year 10 and then completing the Non-Examination Assessments (NEAs) in Year 11 and then finally food practical exams towards the end of the course. This Subject lends itself very closely with Science and Physical Education and has very strong cross curriculum links.
This course equips learners with the knowledge, understanding and skills required to cook and apply the principles of nutrition and healthy eating, food science, food provenance while also focusing on the modern presentation of food. These subject enables pupils’ to be able to make informed decisions about food and nutrition in which the aim is to develop pupils' food knowledge so they can feed themselves and others affordably and nutritiously, both now and later in life.
Subject Leader: Miss C.J.McClelland
Miss L McLuckie
Mr S Dyson
Technician- Miss H McCaffrey