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D&T: Food and Nutrition
Key Stage 3
Throughout this subject students discuss the Health and Safety issues within the working environment. They are given an insight into the nutritional value of foods focusing on the eat well plate and discuss a balanced diet. Students gain knowledge about the different food groups and the function of specific food products in our diet.
Students prepare and cook a range of healthy meals. Students are assessed on their organisational skills and developed knowledge within this area.
Throughout this subject students discuss Food Hygiene and Safety issues related to working in the kitchen. They build on knowledge from Year 7 by developing an understanding of dietary requirements, malnutrition and health problems related to a deficiency or excess of food groups. They are introduced to the science behind their cooking and begin to understand terms such as macronutrients, micronutrients, protein coagulation and protein denaturation.
Students will prepare and cook a range of healthy meals which allow them to further understand concepts related to food science.
Key Stage 4
This year students continue to look into food technology as a science covering more complex concepts. They are also encouraged to explore the safe working practices within the industry. Students are introduced to the term HACCP (Hazards, Analysis and Critical Control Points), where they learn to identify high risk areas. Students gain knowledge about food contamination and bacteria, and discuss ways in which cross contamination can be prevented. Students begin developing the knowledge they will need for their GCSE and cover areas such as Food, Nutrition and Health, Food Safety and Food Science.
Students are given an opportunity to prepare and cook a range of dishes which are focused on developing their food preparation skills.
In this year the course focuses on providing students with the necessary skills and subject knowledge to form the foundation from which they will complete their NEA and examination in Year 11. They continue to develop their understanding around the themes of Food Nutrition and Health, Food Safety and Food Science. This includes looking in more depth at the topics of Food spoilage and contamination, and the functional and chemical properties of foods. They are also introduced to the subjects of Food Choice and Food Provenance which include topics such as the sustainability of food, food processing and international cuisine.
Students prepare and cook a range of foods demonstrating their understanding of food science and the functional and chemical properties of food.
Students will also complete a mock NEA investigation task where they investigate the functional and chemical properties of an ingredient.
In Year 11 students complete their two NEA tasks which, combined, are worth 50% of their GCSE. The first task is an investigation aimed at investigating the functional and chemical properties of an ingredient. The second task is a food preparation task, where they plan a menu for a chosen life stage, dietary need, or culinary tradition; this task involves a 3hour practical examination where they must prepare, cook, and serve 3 dishes. These two tasks give students an opportunity to demonstrate the theoretical knowledge and practical skills developed so far.
In addition to these two elements of the course, the students continue to develop their understanding of the five key topic areas in preparation for their final exam, which will contribute the other 50% towards their GCSE. These areas are Food, Nutrition and Health, Food Science, Food Safety, Food Choice, and Food Provenance.
Please see the source below for more information regarding the course and specification.
Examination information Link
Enrichment and Extra Curricular Activities
We are committed to ensuring that students leave with the necessary life skills and there is no better way that to learn how to cook and keep yourself healthy.
In Food Technology there are many opportunities for students to develop these skills as part of enrichment programme. We have already had a group of young students support the Summer Fayre by baking a batch of cakes to support the charity event.