Cooking & Nutrition
Our Cooking and Nutrition curriculum gives students the opportunity to think creatively and innovatively to design and make a range of different products through the use of both graphic materials and food. Following the UK National Curriculum in Design and Technology, students benefit from wide ranging projects that have an individual focus and skills based learning tasks. We aim to inspire the designers of the future, by exposing students to the possibilities of creative, innovative design by setting problem solving challenges.
Key Stage 3
In Key Stage 3, students study Cooking & Nutrition for half of the academic year and Design & Technology for the other half of the academic year.
|Year||Cooking and Nutrition||Design & Technology|
|7||Food Skills and Techniques:|
An introduction to skills, techniques and equipment enabling students to produce dishes independently. Students develop an understanding of a balanced diet.
|Introduction to Tools and Design:
An introduction to tools where students design and make a product for a specific target audience. The design process is introduced with a focus on creativity and graphic design techniques.
Students develop cooking skills and techniques within multi-cultural dishes, whilst exploring influences on food choice.
Students study Robert Sabuda’s work and collaborate on a group project utilising card engineering principles within a graphic product.
Students investigate functions of ingredients through the preparation and cooking of a range of more challenging and complex dishes along with a food investigation.
|Mechanisms and Motion:
Students investigate mechanisms and motion through a Mechanical Toy project, visually demonstrating mechanical principles and motion.
GCSE Food Preparation and Nutrition (8585)
Throughout Year 10 and Year 11, students are given the opportunity to study the new AQA GCSE Food Preparation and Nutrition. Graded on the new 9-1 system, Food Preparation and Nutrition provides students with a new and exciting food curriculum designed to equip students with an array of culinary techniques, along with knowledge of nutrition, food choice, sustainability and kitchen safety. Designed to inspire and motivate our students, the course is ideal for those students wishing to pursue a career within the Hospitality Industry and is aimed to open their eyes to a world of career opportunities whilst providing students with the confidence to cook with ingredients from across the globe. The course consists of coursework and final written examination at the end of Year 11 and divided into the following areas of assessment;
|Term||Year 10||Year 11|
|1||Knowledge and understanding of food, nutrition and health, food science, food safety, food choice and food provenance. |
AO1, AO2 & AO4
|Non Examined assessment task 1|
|2||Knowledge and understanding of food, nutrition and health, food science, food safety, food choice and food provenance. |
AO1, AO2 & AO4
|Non Examined assessment task 2|
|3||AO3, AO4, Mock written examination and mock non-examined assessment (NEA) task||Revision and preparation for examination|
The GCSE Food Preparation final grade is comprised of approximately 50% written coursework and 50% final written examination. During Year 11 students will undertake 2 NEA tasks:
- NEA 1, Food Science investigation task. Issued in by AQA on 1st September of year 11 for completion within 10 hours and not containing more than 1500-2000 words.
- NEA 2, Food Preparation assessment task. Issued by AQA on 1st November of year 11 for completion within 20 hours and not containing more than 20 typed sides of A4.
|Assessment objectives (AOs)||Component weightings (approx %)|
|Component weightings (approx %)|
|Designed AO weightings (approx %)||Required AO weightings as specified in criteria (approx %)|
|Overall weighting of components||50||50||100||100|