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Food and Health Science

Curriculum Leader

Mrs S Wynne

Curriculum Intent statement

As part of their work with food, students will be taught how to cook and apply principles of nutrition and healthy eating. Instilling a love of cooking that will open the door to one of the great expressions of human creativity. Learning how to cook being a crucial life skill that enables students to feed themselves and others affordably. 2 Intent This course provides a platform for students to gain an understanding of how to apply principles of nutrition and health and how nutritional needs vary with age and health conditions. Students will understand the source, seasonality and characteristics of a broad range of ingredients and be able to demonstrate a repertoire of predominantly savoury dishes as part of a healthy and varied affordable diet, instilling a love of cooking that leads to self-sufficiency and independence. Food and Nutrition enables an understanding of the economic, ethical, religious and socio-cultural influences on food availability, production processes and diet and health choices as well as how food contributes to various religious and spiritual events and celebrations. Students will have opportunities to explore a range of ingredients and processes form different culinary traditions.

Curriculum Plan

Curriculum Plan

Curriculum Overview

GCSE Specification

Revision Guides

N/A

Higher level Scheme of work

Year 7 SOW

Year 8 SOW

Year 9 SOW

Year 10 SOW

Year 11 SOW

Food and Nutrition in our school will equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Our curriculum will encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
 
Through food and nutrition, students will
  • 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

Year 7 8 9 Food and health Science

Practical sessions

Students and parents will be advised on which ingredients they need to bring for the next session via SIMS, however, the following links show you what we are making throughout the year. Please do have a look at the linked documents as they show the whole recipe (not just the ingredients), in case students want to practice the dish before lesson or make it again afterwards!

 

Year 7 Resources

Year 7 Recipes          Recipes

Year 7 Booklet         Booklet

Year 7 Homework      Cycle 1/2            Cycle 2/3                Cycle 3/4

 

Year 8 Resources

Year 8 Recipes         Recipes

Year 8 Booklet         Booklet

Year 8 Homework      Cycle 1/2              Cycle 2/3             Cycle 3/4

  

Year 9 Resources

Year 9 Recipes          Recipes

Year 9 Booklet           Booklet

Year 9 Homework Tasks

 gCSE fOOD PREPARATION AND NUTRITION

GCSE Food NEA 2

Eduqas is the exam board   

 https://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition/

Recommended revision guide 

 https://www.cgpbooks.co.uk/secondary-books/gcse/design-technology/food-prep-nutrition/fnwr41-grade-9-1-gcse-food-preparation-nutriti

 

Department staff:

Mrs S Wynne (Curriculum Lead) - s.wynne2@st-anselms.org.uk 

Miss S Phillips (Teacher) - s.phillips@st-anselms.org.uk 

Mrs H Wiles (Teacher) - h.wiles@st-anselms.org.uk 

Mrs M Dixon (Food Technician) - m.dixon@st-anselms.org.uk