Food Preparation and Nutrition Curriculum Intent 2024-2025
Food is a vital part of everyday life. Modern society provides us with an extensive range of food choice, and there are a variety of factors that can affect the food choices that we make, from our family and friends to cultural influences, as well as availability and financial factors. Furthermore, the time that we have available, as well as the skills that we possess.
At Colmers, we aim to provide our students to know more about good nutrition, to reduce the risks of diet related illness later in life. We aim to teach skills which will enable them to do more in the kitchen at home and later in life, so that each pupil can cook balanced, nutritious meals safely and independently. Our hope is that through studying food, students will be more, making well informed choices about the foods they eat and the meals they cook, they will be aware of misconceptions related to food as well as understanding where food comes from and how it is processed. Furthermore, they will enjoy the many pleasures that food has to offer.
Our food curriculum is based on:
- KS3 National Curriculum
“As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. 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.”
- 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 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; adapting and using their own recipes]
- understand the source, seasonality and characteristics of a broad range of ingredients.
- Core competencies (British Nutrition Foundation; Public Health England and Food Standards Agency)
Core competences for children and young people aged 5-16 years
The competences represent core skills and knowledge around the themes of
- Diet (food and drink),
- Consumer Awareness,
- Cooking (Food Preparation and Handling skills),
- Food Safety
- Active Lifestyles (physical activity)
The competences are progressive and cumulative from one age phase to the next.
They could be met at home, school or through other activities.
They show essential knowledge and capability – they are neither a curriculum nor an examination specification. Their aim is to help children and young people to develop the skills and knowledge to make and implement healthy food choices.
Key Stage Three End Points:
The following knowledge and skills are what we aim to enable our students to know and do by the end of each year of study of food:
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Year 7
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Year 8
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Year 9
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Know
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Students will know the hygiene and safety requirements of a food room. They will understand the eatwell guide and the 8 tips for healthy eating, and will also know what a seasonal food is and the sources of staple foods.
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Students will know the moral and ethical factors associated with food. They will know the 8 tips for healthy eating as well as the five main nutrient groups. Students will know a range of ingredients used around the world.
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Students will know a range of nutrients and their functions in the body. They will know about deficiencies and excess of each nutrient. They will know how diet and health are connected. Pupils will also know a range of techniques that can be used in cooking mixtures and the science that underpins these.
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Do
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Students will practise good food hygiene and safety. They will create dishes that meet the needs of the eatwell guide. They will use a range of staple foods in their dishes and be able to explain the functional and sensory properties of the ingredients they use.
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Students will be able to cook with high risk ingredients. They will be able to cook with a range of ingredients, herbs and spices as well as use a range of cooking methods.
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Students will be able to cook a range of dishes based on basic mixtures. They will use the scientific principles to enhance the outcomes of what they cook. They will apply their knowledge to create dishes suitable for a modern and diverse Great Britain.
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Be
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Students will be confident in using a range of skills and techniques confidently. They will be able to make healthy eating choices, as well as make positive environmental choices. They will be able to select a range of staple foods in their own cooking.
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Students will be confident individuals who are able to prepare affordable dishes that use a wide range of cooking methods, ingredients, safely and hygienically.
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Students will be well informed individuals and will understand the value of positive food choices and the impact that these have on their health. They will be able to plan and cook meals for themselves and for a range of others with diverse needs.
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Key Stage Four End Points:
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Year 10
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Year 11
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Know
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Students will know a range of food commodities and their value in the diet, their features and characteristics, working characteristics and origins. They will know the principles of nutrition as well as the links between diet and health. They will know where food comes from and the scientific principles of ingredients.
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Students will know the assessment criteria for the non-examined assessments: the food investigation and the food preparation assessment. They will know the structure of the examination paper.
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Do
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Students will be able to create an extensive range of dishes using a wide range of preparation and cooking techniques, as well as planning and developing their own recipes.
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Students will be able to apply their knowledge to create their non examined assessments. They will be able to answer a wide range of examination questions confidently.
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Be
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Students will be competent in using an extensive range of techniques to produce a wide range of dishes independently. They will be able to select and justify their own choices based on their knowledge of the ingredients that they use.
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Students will be prepared for the assessments required for the GCSE Food Preparation and Nutrition course.
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