KEY STAGE 3 CURRICULUM OUTLINE
In KS3 students study Cooking and Nutrition. Students have 1 hour per week.
In Cooking and Nutrition students learn a variety of cooking skills and techniques and produce a range of healthy dishes. They also learn about healthy eating and lifestyles, following the Eat-well Guide. Students also develop an understanding of food sources and seasonality of food. They learn how to prepare themselves and the cooking environment in order to cook safely and hygienically. They will have the opportunity to make a variety of dishes, using skills they will learn; photographing their efforts and evaluating their own skills.
KEY STAGE 4 CURRICULUM OUTLINE
NCFE Level 2 Award in Food and Cookery (1 GCSE equivalent). This is taught over 2 lessons per week in years 9, 10 and 11.
The NCFE in Food and Cookery will equip students with the confidence and skills to prepare and cook a wide range of healthy balanced dishes. Students will learn about Health and safety in the kitchen and will understand where foods are sourced and how seasonality affects availability.
They will be able to make informed decisions about a wide range of learning opportunities and career pathways. They will also develop vital life skills, so that they can feed themselves and others affordably and nutritiously.
Year 11 Assessment:
75% internally assessed work. This includes a practical assessment based around catering for a live event.
Unit 1: Preparing to cook – 25%
Unit 2: Understanding food -25%
Unit 4: Plan and produce dishes in response to a brief - 25%
25% externally assessed examination assessing nutrition, healthy eating and balanced diets.
Unit 3: Exploring balanced diets.
Year 9 & 10 Assessment:
40% externally assessed examination assessing understanding of- health and safety in food and cookery, food and nutrition, and factors that affect food choice.
Unit 1: Principles of food safety, food nutrition and food choice.
60% internally assessed work. This includes several practical cooking assessments to be completed according to a set of requirements set by the exam board, including one based around catering for a live event.
Unit 2: Developing preparation and cooking skills.
'Students can engage and enjoy learning about food in a creative and fun environment. They also learn valuable life skills, such as understanding the importance of a healthy lifestyle.' Mrs Pittaway
FUTURE OPPORTUNITIES AND PATHWAYS POST 16
Students can go on to study a variety of relevant courses at Higher Education establishments, or may go onto work based training, apprenticeships or full time employment in a variety of different industries and professions. The Food and Cooking NCFE also offers an insight into careers such as; a Dietician, Sports Nutritionist, Food Technologist and Food/Product Development.
EXTRA CURRICULAR OPPORTUNITIES
A range of food clubs run throughout the year - for KS3 and KS4
Healthy cooking clubs run for 6 weeks at a time - for KS3
Healthy breakfast competition
Guest chef demonstrations
Christmas cake / Christmas products club
Links with industries, running a variety of challenges and competitions