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Food Preparation & Nutrition
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Food Technology gives students a scientific look at designing, creating and making nutritious food, with some practical elements.
It’s also about learning how our society produces our food, learning about the Eat Well Plate, as well as introducing students to chemical make-up of vitamins and minerals. Between talking about food miles and sustainable farming, this is more than just a cooking class!
Food Technology at Cecil Jones Academy is a scientific look at the components of food, with the opportunities to implement understanding within a practical setting. Students will be making a variety of sweet and savoury dishes, underpinned by food chemical reactions alongside health and safety awareness.
KS3
The Key Stage 3 curriculum is designed to develop students’ practical skills in preparing a range of commodities and understanding of hygiene practices. Students learn about the theoretical knowledge of health and safety, hazards, nutrition, special diets, and the impact of food choice on health and the environment. These topics will help prepare pupils to progress to study Food Preparation and Nutrition at GCSE.
Year 7 students will be taught to use a range of preparation, cooking and presentation skills focussing on Eat Well Guide, practising basic Nutritional Principles of food and the function of nutrients, Kitchen Tools and Equipment and Knife Techniques.
The Year 8 Food curriculum develops their Hygiene knowledge, Food handling and Storage practises. Students then are indulged in Nutritional Principles and healthy eating guidelines. After which, students will understand how Food Awareness (knowing their rights and responsibilities) can help to make informed Food Choices that promotes their health. Some factors affecting Food Choice includes personal preferences, culture, economic factors, media. Students will observe and analyse the principle of Heat Transfer such as conduction, convection and radiation when cooking food. Finally, students will develop an understanding of Vegetarianisms and its benefits. This theory is then translated into their practical cooking sessions to develop more hands-on experience.
Year 9 continues to develop their Hygiene principles by reinforcing safety practices. Students will then move into understanding Food Contamination and Prevention methods to maintain food safety and prevent foodborne illness. More in-depth study of Nutrition, meal planning and dietary requirements are introduced. Students' cooking techniques are developing, where Cooking Methods are introduced, such as baking, stir-frying and grilling. Finally, Food Intolerance is introduced, where students understand what occurs when the body has difficulty digesting certain foods, leading to adverse reactions such as bloating, abdominal pain, and vomiting. This theory is then translated into their practical cooking sessions. Students are also introduced to self-reflection and presentation considerations in order to build more complex skills for GCSE Food Preparation and Nutrition.
KS4
As a department, we follow the WJEC Eduqas GCSE in Food Preparation and Nutrition, in order to provide students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
In year 10, Food Preparation and Nutrition is a fun and practical GCSE that gives students an understanding of the key principles of Food Commodities, Principles of Nutrition, Diet and Good Health, the Science of Food, Food Provenance, Cooking skills and Preparation. The qualification equips students with knowledge and practical skills, as well encouraging them to make informed decisions about food. Students understand portion control, sensory properties for food readiness and presentation. Students apply their knowledge by de-boning and portioning chicken and fish and also making their own pasta using various types of flour.
Students develop their understanding of dietary restrictions and menu adaptations as a result (including knowledge of gluten-free, vegan, and vegetarian diets). Students will also be taken on an educational trip to further broaden their understanding of the science of food and prepare them for NEAs.
Year 11 sees students working very independently on their NEAs that is awarded on the grade scale of 9(highest) to 1(lowest). Students undertake two Non-Examination Assessments as well as an externally set formal written exam. Theory is embedded into the practical components of the qualification where students develop their hands-on experience which students find enjoyable and engaging. Students utilise their skills with dovetail planning, plotting consumer sensory preferences, and STAR diagrams. Students also analyse the various aspects of their dishes, including presentation, adaptation, skill application, and comparisons with similar dishes created by others. Students will also review and develop their knowledge to link practise with theory.
ASSESSMENT
Component 1:
Written Examination (1Hr 45mins)
50% GCSE Qualification
Component 2:
NEA1 Practical Food Investigation
(Total 8hours classroom cookery experiments over YR11)
NEA2 Practical Creative Cookery
Assessment (3 Hours practical Exam)
50% GCSE Qualifications
An activity to try at home
Be sure to collect the following bits: 2-3 cups of sugar, 1 cup of water, skewers, a glass or jar, a large saucepan and clothespins. You may want to have food colouring too!
Mix 1 cup of the sugar and 1 cup of water in the saucepan. Over a medium flame, stir until dissolved. Then, slowly add more sugar and mix until the sugar will no longer dissolve in the water. You may have to add sugar, then mix, and repeat until you can’t add anymore!
The water should look a little cloudy– that is the perfect sugar-saturation needed! Add the food colouring, remove from heat and allow to cool.
Cut your skewers to their desired length, then dip in water and roll them in sugar. Set aside and allow to dry.
Once your sugar-water is cool enough, pour into your glass/jar. Once sticks are dry carefully place them into the jar. Remember, your skewer should be completely dry– the rock candy needs the sugar on the sticks to grow! Please make sure your sticks are not touching the side or bottom of the jar.
Hold the skewers up with your clothespin. Then, wait an observe! If you can hold out, wait about a week and enjoy!
Visual Curriculum Map
Reading List
Future Careers For Food Preparation And Nutrition
Food Preparation and Nutrition are essential fields that contribute directly to health, wellness and the overall quality of life.
Careers in these areas offer a wide range of opportunities from hands-on cooking to scientific research. Careers include: Food Scientist, Hospital Food Service Manager, Catering Manager, Nutritionist, Dietitian, Chef, Cook, Food and Nutrition teacher. Food Technology has a mixture of Business Studies, Science, Maths and English subjects that help to develop a range of skills such as: communication and teamwork, creativity and organisation, baking and decorating, and knowledge of food safety.
