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Food Preparation and Nutrition

Ms F. Younge – Subject Lead Vocational

Compelling Learning in Food Technology

Students learn a wide range of food preparation skills through preparing and cooking a variety of different dishes and recipes, both savoury and sweet, this is based on the curriculum they are currently studying. They also learn about nutrition and the effects that the different nutrients, such as Carbohydrates, Protein and Fats, have on the body. Students’ learn about health and safety in the kitchen, including food hygiene.

We foster students’ love of preparing and developing their skills in the kitchen both at home and at school. We want to develop students’ competence and confidence whilst inspiring the pupils to develop long life participation of making a range of dishes. Ensuring they fully understand the health and safety Regulations whilst doing this. We also support students’ in developing their health and wellbeing through making the correct food choices. Both the knowledge and skills are considered when delivering the curriculum ensuring success, commitment and leadership roles are adapted throughout. Students work collaboratively to develop their own and others performance celebrating each other’s success.

Curriculum

KS4 – Food Preparation and Nutrition

Students will have the opportunity to show their creativity through practical skills, enhancing a wide range of skills. This will be identify through presentation and the dishes that are made. More choice is recognised through this course although still linking to the theoretical content. Food Preparation and Nutrition is assessed through a combination of Non-Exam Assessment (or NEA) of which the pupils complete 2.

• NEA 1- Food investigation 15%- Students understanding working characteristics, functional and chemical properties of food.
• NEA 2- Food preparation assessment 35%- Students knowledge and skills and understanding in relation to the planning, preparation, presentation of the food. Students will prepare cook and present a arrange of dishes in a single 3 hour period, planning in advance how this will be achieved.

All of the above are 50% of the total weighting

Cultural Experiences

We offer lots of opportunities for pupils to participate further in all of our subjects. All teachers run sessions at lunchtimes and after school to enable pupils to attend clubs. Sometimes pupils wish to spend additional time on projects they are undertaking in lessons and sometimes they may wish to try something new in order to further their understanding of the subject and develop their skills even more. The faculty also provides numerous opportunities for trips and other competitions outside of school.

Curriculum Map