A recipe has no soul. You, as the cook, must bring soul to the recipe.
During Food and Nutrition classes, pupils will learn where food comes from, how to cook a range of healthy dishes safely and hygienically and to apply their knowledge of nutrition. We aim to instil a passion for food, a love of cooking and a thorough knowledge of nutrition and healthy eating.
Food and Nutrition
In Key Stage 3, students will develop their understanding of ‘The Eatwell Guide’ and the relationship between nutrition and health. Pupils will learn how to safely and hygienically cook a repertoire of predominantly savoury and sweet dishes so that they are able to feed themselves and others a healthy and varied diet.
We aim for pupils to become competent in a range of cooking techniques, for example: selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients. Pupils will learn how to adapt recipes to ensure they meet healthy eating criteria and the needs of a range of special dietary needs. Pupils will gain an understanding of the source, seasonality and characteristics of a broad range of ingredients.A student’s knowledge of healthy eating is assessed at the start of the course and this is regularly monitored to ensure good progress is being made.
KS3 D&T Food Technology
At KS3, our pupils are taught about the importance of healthy eating, nutrition, a balanced diet, and about the source, seasonality and characteristics of a range of ingredients when choosing and preparing food. They learn to become competent in the preparation and cooking of predominantly savoury and some sweet dishes as part of a healthy diet, and in a range of cooking techniques. The department aims to instil a love of cooking that enables pupils to feed themselves and others affordably and well, now and in later life.#
Introduction to Foods
Safety and hygiene
Healthy eating guidelines
Healthy eating initiatives
Functions of ingredients
Seasonality of food
Preparing and cooking a variety of fruit and vegetables.
Using herbs and spices to add flavour to food
Using a range of tools and equipment safely and efficiently
Health and Hygiene
The Eatwell Guide
Cultural and Healthy Recipes
Skills in Food preparation
Issues surrounding sustainability in food
Functions of ingredients
Develop skills in pastry making, bread making, cake making and basic decorating, knife cuts etc
Methods of cooking
Development of independent practical skills to prepare for KS4 Hospitality and Catering
KS4 Vocational Award in Hospitality and Catering
Click here for the Eduqas Level 1/2 Vocational Award in Hospitality and Catering.
This course is for individuals with a high passion for food, creativity and interest to amaze customers with the great flavours and textures of food. This course has considerable links to the Hospitality and Catering industry.
This course will enable you to?
- Plan, prepare and cook a variety of food commodities using different techniques as well as using equipment effectively and safely.
- Have a sound knowledge and understanding of the functional properties and chemical charateristics of food as well as a sound knowledge of the nutritional content of food and drinks.
- Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
- Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
- Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
- Understand and explore the Hospitality and Catering industry, the job roles and the different types of equipment used to support the industry.
The exam board for the level 1/2 vocational award in Hospitality and Catering is Eduqas. Students who pass are awarded a pass, merit or distinction.
The course is divided into two units:
Unit 1 - The hospitality and catering industry
1 hour 30 minutes
online written examination
Unit 2 - Hospitality and Catering in action
Non-examined assessment (NEA)
Internally assessed, externally moderated
On completion of this course along with GCSEs in English, Maths and Science, you may be able to access Level 3 qualifications relevant to the hospitality and catering sector, such as:
- WJEC Level 3 Food, Science and Nutrition (certificate and diploma)
- Level 3 NVQ Diploma in advanced professional cookery
- Level 3 Advanced Diploma in food preparation and cookery supervision
What careers can you pursue after completing a Level 3 qualifications or degree?
Chef, Environmental Health Officer, Restaurant manager, Teacher, Product development, Food critic, dietician
The Curriculum Deputy Headteacher, Ms J Foster will be happy to supply further detail and more information if required.
Please contact Ns Foster at firstname.lastname@example.org or telephone 020 8363 3030.