Food Technology

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In Food Preparation and Nutrition, our curriculum combines creativity and skills to develop confident, healthy and independent individuals. Students learn the invaluable life skill of cooking and the importance of healthy eating and nutrition through cooking a wide variety of different cuisines from around the world. It is our ambition to inspire, challenge, and develop their curiosity and understanding of the different foods around the world through the ingredients they use and the food they eat.

The focus is on learning a wide variety of cooking skills, whilst working safely and hygienically. The emphasis is placed on independence and resilience to follow a recipe and become self-sufficient. Students carry out a range of activities to develop their subject vocabulary, knowledge of, and understanding of food-related topics. In Food Preparation and Nutrition, students will gain core knowledge in the importance of nutrition and the close relationship food has with health. We also explore food provenance, seasonality, factors affecting food choice, and the science of food ingredients through investigations and practical work.

We believe the knowledge and life skills gained from studying Food Preparation and Nutrition will be invaluable in the future.

Head of Food Technology

Mrs E Londono

E.Londono@glynschool.org

Why study this subject?

The GCSE in Food Preparation and Nutrition has been designed to equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.

Is it right for me at GCSE?

By studying food preparation and nutrition, students will:

Learn to prepare and cook a wide range of products using a variety of ingredients, cooking techniques, processes and equipment, whilst developing an understanding of the sensory and nutritional properties of food, as well as health and safety.
Develop knowledge and understanding of the functional properties and chemical processes that occur when preparing and cooking food.
Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
Develop knowledge and understanding of the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices.

How is this course assessed at GCSE?

Non-exam assessment (NEA) and one written exam. Each make up 50% of the final grade.

The non-exam assessment will comprise of two tasks:

Task 1 (15%) will explore the principles underlying the preparation and cooking of food. As part of this, students will investigate and evaluate the working characteristics, functional and chemical properties of ingredients in a specific food, to achieve a particular result related to the preparation and cooking of food. They will develop a written report to present their findings.
Task 2 (35%) will test students’ knowledge, skills and understanding of the planning, preparation, cooking and presentation of food. As part of this students will plan a menu of three dishes, which will then be prepared, made and presented in a three-hour practical exam. This will be accompanied by a written portfolio.

Further education opportunities after GCSE?

Degrees are available in a wide range of food-related fields including: Food Technology, Nutrition and Dietetics, Marketing and Food Retail. The course is also useful for students considering NVQ qualifications in Catering.

Career opportunities?

Food Preparation and Nutrition can provide a good background for work in Catering, Day and Residential Care, Health Services, Dietitian, Nutritionist and Teacher. However, note that to become a Dietician or Food Scientist, it’s important to do well in Science.

Year 7 sequence of lessons

Subject	Half Term 1	Half Term 2	Half Term 3	Half Term 4	Half Term 5	Half Term 6
Food Tech Year 7	NA	NA	NA	NA	NA	NA
Why we sequence the curriculum in this way	NA	NA	NA	NA	NA	NA

Year 8 sequence of lessons

Subject	Half Term 1	Half Term 2	Half Term 3	Half Term 4	Half Term 5	Half Term 6
Year 8 Food Technology	The Eatwell Guide
Why we sequence the curriculum in this way	As an introduction to Food Technology, students spend one full term focusing on the five different sections that make up The Eatwell Guide. Students in turn complete practical activities and theory lessons, understanding fruit and vegetables, protein, carbohydrates, dairy and oils and spreads.

Year 9 sequence of lessons

Half Term 1
Students are taught to be fully aware of procedures that should be followed in a kitchen and why, covering Health and Safety content. Students are assessed each lesson by being given a hygiene rating. Practical lessons review and build on the basic skills learnt in Year 8.

Half Term 2
Students are introduced to micro and macronutrients and learn about food sources and functions. They also complete practicals that link to the theory learnt, allowing students to develop their cooking skills.

Half Term 3
After completing nutrition theory, students move on to look at raising agent theory to introduce students to food science and experimental work. This is to help develop their food science knowledge, and science report writing skills.

Half Term 4
After finishing their focus on food science, students move on to look at farming. In this half term, they also develop more complex skills, such as jointing a chicken and pasta making, and learn how to write a time plan, which is a key skill that they will use throughout the three years.

Half Term 5
To expose students to different foods from around the world, they look at international cuisines. During this half term, students also complete practical assessments, cooking a range of dishes that are trialled and tasted. The purpose of this is to encourage students to work independently in sourcing and making dishes, with a focus on showcasing their skills.

Half Term 6
To lead on from international cuisine, students review a range of factors influencing food choice.