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Food & Nutrition
Intention:
The aim of Food and Nutrition is to instil a love of cooking and creating healthy, nutritious food. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. This will also open doors to a wide range of future career opportunities.
This Food and Nutrition curriculum at Twickenham School aims to ensure that students are taught how to cook and apply the principles of nutrition and healthy eating in order to be able to maintain a healthy lifestyle now and in the future. It is studied by all students in Year 7 to 9. Students can choose to study the subject further in Year 10 and 11 as one of their GCSE options through either GCSE Food and Nutrition or Vocational Level 2 Hospitality and Catering Award.
Theoretical knowledge is engrained through practical activities and experimentation. Students are encouraged to be imaginative, and take risks. Lessons are taught in a well-equipped, specialist classroom.
Implementation - curriculum sequence
| Year | Autumn / Spring / Summer HT1 - Carousel | Autumn / Spring / Summer HT2 - Carousel |
|---|---|---|
| 7 - Carousel |
Health & Safety Weighing & Measuring Kitchen equipment Why do we eat food? Practical skills |
Healthy Eating The Eatwell Guide Sensory Evaluation Special Occasions Practical skills |
| 8 - Carousel |
Bacteria and Cross Contamination Macronutrients Proteins & Carbohydrates Eatwell Guide Practical skills |
Macronutrients Fats Micronutrients Vitamins & Minerals Special Diets - vegetarians Practical Skills |
| 9 - Carousel |
Nutrition Recap Food provenance Food miles and Food Waste Practical skills |
Cooking of Food and Heat Transfer Nutritional Needs of people Special Diets Practical skills |
| Year | Autumn HT1 | Autumn HT2 | Spring HT1 | Spring HT2 | Summer HT1 | Summer HT2 |
|---|---|---|---|---|---|---|
| 10 |
Health and safety Eat well guide Making informed food choices Macronutrients Practical skills |
Planning meals for specific groups Energy needs Nutritional analysis Functional & Chemical properties of food Raising agents |
Micro-organisms and enzymes Food spoilage Bacterial contamination Buying and storing food Practical skills |
Preparing, cooking and serving food Factors influencing food choice - religion and culture Food labelling and marketing influences Traditional cuisines and research task Sensory evaluations Food sources Food and the environment |
NEA 1 practice Food investigation - understanding of the working characteristics, functional and chemical properties of ingredients
Practical investigations into the properties and characteristics of food |
NEA 2 practice Food preparation assessment Students will prepare, cook and present a final menu of three dishes Planning in advance how this will be achieved |
| 11 |
NEA Task 1 – task analysis and research planning Mock Revision |
Research planning Mock 1 NEA Task 1 research experiments Research summary Research hypothesis Testing hypothesis and write up |
NEA 2 Task selection Task analysis Research life stage/dietary group Summarise research Select and justify dishes |
NEA 2 Coursework Make 3 or 4 dishes to demonstrate technical skills Analyse technical skills Select final dishes Complete final three dishes Complete evaluation |
Revision Exam techniques |
The Food & Nutrition department follows the AQA specification, which can be found here:
https://filestore.aqa.org.uk/resources/food/specifications/AQA-8585-SP-2016.PDF
