Teaching & Learning
Food
Reading List
OCR GCSE Food Preparation & Nutrition. Publisher Hodder Education. Authors: Val Fehners
My Revision Notes: OCR Food Preparation & Nutrition. Publisher: Hodder Education. Authors: Val Fehners.
Grade 9-1 GCSE Food Preparation & Nutrition - Complete Revision & Practice Grade 9-1. Publisher: CGP Books
Useful Websites:
https://www.ifst.org/lovefoodlovescience/resources
KS3
Intent and Knowledge Entitlement:
An overview of the topics and themes covered at KS3.
Our KS3 Food curriculum is designed to enable pupils to learn how to cook a repertoire of predominately savoury dishes so that they are able to feed themselves and others a healthy and varied diet. They will be encouraged to develop an understanding of the principles of nutrition and health and apply this core knowledge in their practical work and wider food choices.
Skills Entitlement:
A competency in a range of cooking techniques including the selection and preparation of a variety of ingredients, the use of appropriate utensils and electrical equipment and the application of heat in different ways.
The use of an awareness of taste, texture and smell to decide how to season dishes and combine ingredients effectively.
To be able to adapt and use recipes accurately including their own.
To understand the principles of nutrition and health including the Eatwell Plate and the 8 Tips for Healthy Eating.
To consider the function and sensory attributes of a range of ingredients and food commodities.
KS4
Intent and Knowledge Entitlement:
The study of food preparation and nutrition aims to equip our pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and health. They will demonstrate how to make connections between theory and practice so that the pupils are able to apply their understanding of food and nutrition and food science to practical cooking. The subject aims to encourage pupils to develop strong practical skills and techniques giving them the ability, expertise and confidence to feed themselves and others. We believe these are key skills for life which can help towards creating a healthier society. The subject also aims to help pupils to understand the challenges faced to supply the world with nutritious and safe food.
Skills Entitlement:
The GCSE Food Preparation and Nutrition course encourages pupils to:
• Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment
• Develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks
• Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
• Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes and diet and health choices
• Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
• Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.