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Food and Nutrition
In years 7, 8 and 9, all students study one lesson a week of Food and Nutrition. The course content aims to delivers the theoretical knowledge needed by carrying out practical activities. The course has been newly developed to prepare students for the topics in the new GCSE.
This foundation course is designed to provide all pupils with a range of cookery skills, knowledge of nutrition as well as understanding of food science, food safety, food choice and food provenance.
Years 7, 8 and 9 will cook every 2 weeks. The recipe will link to the topic being taught. These practical lessons will develop essential practical skills and understanding of ingredients and recipes.
Year 7 – Topics covered
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Practical lessons. Recipes may include; – hot drinks, smoothies, couscous salad, apple crumble, savoury muffins, oaty fruit cookies |
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Weighing and measuring accurately Using a hob safely |
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Sensory evaluation |
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Using equipment |
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Knife skills |
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Fruit and vegetable preparation skills |
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Food commodities – fruit |
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Introduction to nutrition and healthy eating |
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Food provenance – how our food is reared and caught, food miles |
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Food commodities – soya, tofu, beans, nuts and seeds, and meat alternatives |
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Butter, oil, margarine – shortening and aeration, creaming method Investigation of making pastry with different fats |
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Aeration Creaming method |
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How to write a time plan Plan for practical assessment |
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Practical and written assessment |
Year 8 – Topics covered
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Practical lessons. Recipes may include; savoury rice, pasta salad, frittata, fish fingers, samosas, cheesecake, ginger biscuits and pasta bake. |
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Macronutrients – sources and functions |
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Food commodities – potatoes and vegetables |
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Fish |
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Food waste and food labelling |
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Traffic light labelling and allergens |
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Chemical raising agents |
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Methods of heat transfer and sauce making |
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Food commodities – cereals: oats and rice |
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Time plans with special points and dovetailing. |
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Practical and written assessment |
Year 9 – Topics covered
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Practical lessons. Recipes may include, minestrone soup, shortcrust pastry, bread, pasta, flaky pastry, choux pastry and setting mixtures, gougères and seasonal fruit tarts. Also included are edible food science experiments! |
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Where do bacteria come from? |
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Micronutrients – nutrients in food, their sources and functions |
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Nutritional needs of different groups of people |
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Sensory evaluation and star profiles |
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Fermentation and caramelisation |
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How to carry out a nutritional analysis |
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Using the temperature probe and microwave oven safely |
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Milk, yoghurt and cheese |
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Cereals – turning flour into pasta |
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Gelatinisation and gelation |
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Factors that influence food choices |
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Using seasonal foods – seasonal recipes |
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British and international cuisines |
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Practical and written assessment |
