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Nutrition & Cooking

Mrs Langridge - Subject Leader of D&T, Nutrition and Cooking  
Ms Beniparshad 
Miss Baker - Food Technician 

 

Curriculum Intent
  • Nutrition and Cooking Year 7 & 8
  • Hospitality and Catering Foundation Year Y9: Principles of nutrition and Technical Skills
  • Hospitality and Catering Year 10 & 11
  • Food Science and Nutrition: Certificate and Diploma Year 12 & 13

Nutrition and Cooking Year 7 & 8

Nutrition and Cooking lessons in Year 7 and 8 lay the foundations for a lifetime of dietary success. Students explore the effects of diet on health and explore a range of cooking skills to develop confidence in preparing a range of nourishing recipes.

Students develop a love of cooking with a practical approach, underpinned by learning focused on a balanced diet, energy and nutrients, understanding food labelling and the overall effects of diet on their own health.

During these years our curriculum aim is that all students understand how to keep themselves healthy through better dietary choices and understand the short and long-term effects of the food choices they make.

Hospitality and Catering Foundation: Principles of nutrition and Technical Skills Year 9

For students who have opted to further their learning around nutrition and cooking, year 9 offers the opportunity to embed a wide range of specialist technical skills and an enhanced understanding of the importance of effective nutrition. As students' progress through this year, they will develop a deeper level of knowledge and master the disciplinary vocabulary needed to effectively plan and communicate menus which consider the dietary needs of a range of target groups and situations and showcase culinary skill.

Hospitality and Catering Year 10 & 11

Building on the foundation year, students now begin to explore the effects of cooking methods on the nutritional profile of food and how hospitality and catering providers must be able to provide for a range of special dietary requirements.

Students explore how hospitality and catering providers operate, including factors surrounding health and safety in hospitality and catering, food safety legislation and the effective operation of commercial and noncommercial catering provisions. Here the curriculum intends to develop the skills and awareness needed for a successful career in the hospitality and catering industry.

Students aim to finish the program of study with a WJEC Technical Award (Level 1/2 Vocational Award) in Hospitality and Catering, which we be achieved through an external exam (weighting 40%) and an internally assessed investigations and tasks (weighting 60%).

Food Science and Nutrition: Certificate and Diploma Year 12 & 13

This program of study is designed to support learners progress to university level and is ideal for those who want to pursue a career in areas such as food production and hospitality and catering related industries. Building on previous learning in hospitality and catering, biology, physical education and humanities, students will explore a comprehensive curriculum including the scientific properties of food, solving food production problems, data analysis, and planning and managing research projects.

Students aim to finish the program of study with a WJEC Level 3 Certificate and Diploma in Food Science and Nutrition which will be achieved through a combination of internally assessed tasks and external exams.

Nutrition and Cooking Overview and Disciplinary Literacy Framework

GCSE Website and Resources