Food Preparation & Nutrition
Faculty Overview
Food Preparation and Nutrition is a practical, hands-on department where we aim to build pupil’s confidence, creativity, interest and practical skills through mastering a range of practical skills to encourage students to be confident within the kitchen and develop an awareness of the importance of good nutrition for a healthy lifestyle.
Food Preparation and Nutrition is delivered by dedicated staff in specialist facilities. The department operates in a well-equipped, Food Technology kitchen. Food Preparation and Nutrition at 91Ï㽶app has been designed to encourage students to be able to design and make products with confidence, creativity and flair. Independence is encouraged throughout.
Food Preparation and Nutrition Faculty Staff
Mrs A Waller – Lead Teacher of Food Preparation and Nutrition
At Key Stage 3, Food Preparation and Nutrition is an opportunity for students to understand and apply the principles of nutrition and health. They will learn about the source, seasonality and characteristics of a broad range of ingredients
They will cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet and become competent in a range of cooking techniques.
At Key Stage 4 students study the AQA specification for Food Preparation and Nutrition.
Year 10 students study the theory required for the specification and develop the practical skills required by cooking alternate weeks. The course is externally examined in Year 11. The students complete a qualification comprising of theory and non-examination assessments. Non-examination assessment one is a food science investigation. Non-examination assessment two assesses the practical skills of the students and their ability to evidence the given brief. Part of this is three technical skills and a three hour practical examination.
Year 11 Food Preparation and Nutrition are examined as follows:- 50% written examination of which 10% is multiple choice questions 50% non-examination assessment of which:- 15% is a 10 hour food science task involving research, investigations, analysis and evaluations and a 2000 word written report. 35% is a 3 hour practical assessment where students are required to make 3 high level skilled products. They also are required to spend 20 hours producing a written report as well as the practical task.
For further details use the AQA specification.
