Food Preparation and Nutrition
The four specialisms within the Art and Design and Technology departments are studied on a carousel/rotation system. Each subject is studied for 90 minutes per week for half of the year. The Food department is based in the Bungalow and has a spacious, well designed kitchen. The room is well equipped with 7 sinks 13 cookers, fridges, freezers and a blast chiller. We have a large selection of electrical equipment including; microwaves, blenders, mixers and food processors to name but a few.
In this rotation, we will go back to basics and will gradually build up a range of skills throughout a variety of practical tasks.
We will learn about how to lead a healthy lifestyle, a range of food preparation and cooking techniques, how to use all of the parts of the cooker safely, how to adapt and follow recipes, the principles of food hygiene and safety, as well as an introduction to the science behind food.
We cook; fruit salad, rice/ potato layered salad, pizza toast, seasonal soup, fruit crumble, scones, pasta bake, energy bars, small cakes, biscuits.
In this rotation, we will be adding to and improving the skills learnt in Year 7 so that we will be able to cook more complex dishes and full meals.
We will continue to learn about how to lead a healthy lifestyle, a range of food preparation and cooking techniques and the principles of food hygiene and safety. We will look more closely at how to adapt and follow recipes, food poisoning, the science behind food, sensory analysis, product evaluation and food labelling. We will also work more on developing our designs into new, improved dishes.
We cook; Macaroni Cheese Meat Sauce on a jacket potato (Chilli or bolognaise) Bread rolls Pizza Muffins Thai Green Curry and Rice Pancakes Pastry Tart, Chosen developed dish for the Westholme challenge competition (main meal for two from an international cuisine)
The main aim of this course is to ensure a good understanding of healthy eating, food hygiene, basic cooking skills, food allergies, vegetarianism, and the different protein sources.
You should be able to cook fairly independently by the end of the course and hopefully be cooking meals at home on a regular basis.
You should be confident at: designing, developing and adapting recipes, evaluating and sensory analysis.
You should have a good understanding of the subject ready to build upon if you continue to study it at GCSE level.
We Cook; Savoury Cheesy Straws, Ratatouille, Spanish tortilla/omelette, Swiss Roll, Fish Cakes, Quick Moussaka or lasagne, Jam tarts or fruit pies, Lemony Cheese Cake, Pasties or a pie (own development savoury), Nann breads, Rogan Josh Curry.
GCSE in FOOD PREPARATION & NUTRITION (AQA)
Year 10 and 11
GCSE Food Preparation and Nutrition is a new exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.
Subject Content – What is covered?
Food preparation skills are integrated into five core topics:
1. Food, nutrition and health – Macro Nutrients, Micro Nutrients, Nutritional Needs and Health.
2. Food science – Cooking of food, Heat Transfer and the functional and Chemical Properties of Food.
3. Food safety – Food Spoilage, Contamination and the Principles of Food Safety.
4. Food choice – Factors affecting Food Choice, British and International Cuisines, Sensory Evaluation, Food Labelling and Marketing.
5. Food provenance – Environmental Impact and Sustainability of Food, Food Processing and Production.
Which careers can this course lead to?
Studying food preparation and nutrition can lead to exciting and well paid career options. Consumers are becoming increasingly reliant on the food industry to develop solutions for their nutritional needs. This course could lead you into roles such as: A Chef, food Product Developer, Buyer (who travels the world sourcing new food products for manufacturers), Food Safety Inspectors, Nutritionists, Dieticians, Quality Managers, Teacher, food Engineer, Food Scientists, Food Technologists, Food Photographer, Food Stylist, Home Economist, Hotel and Restaurant manager, Microbiologists, Communications (food photography, advertising, journalism), working in food magazines, radio and television, Business & Industry (food production, appliances etc.), Caring services (health promotions), Retailing (new product development), Consumer Affairs (trading standards and consumer protection) and in the Hotel and Catering Industry. For more information on food careers please visit www. http://tastycareers.org.uk/
2015 EXAMINATION RESULTS: (Home Economics Course)
100% A*- C grades, including 47% at A*/A grade.
EXAM : Food Preparation and nutrition (50%)
Written exam: 1hour 45minutes
Year 11 The paper will be made up of 20 multiple choice questions worth 20 marks and 5 questions each with a number of sub questions worth 80 marks.
Controlled Assessment NON-EXAM ASSESSMENT (NEA): Task 1: Food Investigation (15% written report)
NON-EXAM ASSESSMENT (NEA): Task 2: Food preparation assessment (35%) Written Portfolio
Year 11 Students’ understanding of the working characteristics, functional and chemical properties of ingredients. Students will submit a written report (1,500-2000 words) including photographic evidence of the practical investigation.
Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved. Students will submit a written portfolio (15 A4 pages) including photographic evidence.