Food and Nutrition

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Year 10

Food and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook and enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life. It will also help those wishing to pursue a career in the food industry.

Content

Students will have the opportunity to develop their knowledge and understanding of the following six areas:

  • Food commodities
  • Principles of nutrition
  • Diet and good health
  • The science of food
  • Where food comes from
  • Cooking and food preparation

 

Students will also be given the opportunity to develop technical skills through carrying out a range of practical and experimental work. This opportunity will allow learners to develop sound technical skills whilst exploring and consolidating knowledge and understanding relating to food preparation and nutrition.

Assessment

Unit 1: Written examination: 1 hour 30 minutes 40% of qualification 

Unit 2: Food and Nutrition in Action Non-examination assessment 

Assessment 1: The Food Investigation Assessment: 20% of the total marks available will be allocated to a scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to the scientific principles underlying the preparation and cooking of food.

Assessment 2: The Food Preparation Assessment 40% of the total marks available will be allocated to a task which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of dishes to form a menu. 

What we require from our students:

  • Hard work
  • Listen to instructions
  • Be safe
  • Provide ingredients for practical work
  • Meet deadlines and keep up to date with work
  • Produce homework
  • Effort to improve your skills
  • Good behaviour
  • Be positive and enjoy the course

 

If you need any further information please contact Mrs Hague at the School.

Year 11

Food and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook and enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life. It will also help those wishing to pursue a career in the food industry.

Content

Students will have the opportunity to develop their knowledge and understanding of the following six areas.

  1. Food commodities. 2. Principles of nutrition. 3. Diet and good health.   4. The science of food
  2. Where food comes from. 6. Cooking and food preparation

Students will also be given the opportunity to develop technical skills through carrying out a range of practical and experimental work. This opportunity will allow learners to develop sound technical skills whilst exploring and consolidating knowledge and understanding relating to food preparation and nutrition.

Assessment

Unit 1: Written examination: 1 hour 30 minutes 40% of qualification.  

Mock examination in preparation for this will take place in the autumn term and further revision in the spring term.

Unit 2: Food and Nutrition in Action Non-examination assessment 

Assessment 1: Due to Covid-19 this element of the course has been removed.

Assessment 2: The Food Preparation Assessment 60% of the total marks available will be allocated to a task which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of dishes to form a menu. 

Students will be able to choose one from the following tasks:

Option A

The consumption of fish and seafood in Wales,  has seen a decline recent years.

Research, plan, prepare and cook a selection of dishes [with accompaniments if appropriate] that include fish and or seafood.

Option B

Cereals are considered a staple food and a wide range are available. Research, plan, prepare and cook a selection of dishes [with accompaniments if appropriate] that showcase the use of cereals

The tasks must be supported by investigational work. Guidance will be given to students during lesson time.

What we require from our students:

Hard work. Listen to instructions. Be safe. Provide ingredients for practical work.

Meet deadlines and keep up to date with work. Produce homework. Effort to improve your skills.

Good behavior. Be positive and enjoy the course.

 

If you need any further support please contact Mrs Hague at the School.