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Skegness Academy

Food and Nutrition

Mr C Benson
Mrs L McGarry 
Ms R Watson - Technician

Curriculum Intent Food and Nutrition

As part of their work with food, students will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking that will open the door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life.

“There is no love sincerer than the love of food.”
 George Bernard Shaw

Subject Aims

  • All students should have the skills, confidence and resilience to undertake preparing and cooking a range of dishes independently and safely.
  • All students should have some understanding of how the food they consume will have impact on the health of their body and mind, both now and in the future.
  • All students should understand that ingredients have specific functions in recipes and be beginning to understand some of food science.
  • All students should understand some of the impact that growing, rearing and processing foods can have on people and the planet.
  • All students should have some understanding of their choices as consumers.

Key Stage 3

Year 7

This subject is taught as part of a rotation of subjects. In Food and Nutrition, students will learn how to apply the principles of nutrition and healthy eating. Students will be introduced to the “Eatwell Guide”, food and its nutritional value along with the health and safety needs when preparing and making food.

Students will learn the importance of hygiene and the potential hazards when working in the kitchen. They will prepare and cook a variety of mainly savoury dishes incorporating the theoretical understanding and knowledge gained from their written based lessons. The dishes made in Year 7 are Fruit Salad, Tortilla Wraps, Pasta Salad, Crumble, Muffins and Scones. All ingredients are provided by the school, but students will be expected to bring in their own containers to take the dishes home in. 

Year 8

This subject again is taught for half the year along with Resistant Materials. In Food and Nutrition, students will learn how to apply the principles of nutrition and healthy eating. Students will be developing their understanding of the Eatwell Guide, by learning about the Government’s 8 Tips for a healthy lifestyle.  Students will continue to develop and practice the importance of safe personal hygiene whilst making an array of dishes. Students will prepare and cook a variety, of again, mainly savoury dishes: Apple Sculptures, Bread, Pizza, Vegetable Chow Mein, Swiss Rolls and a Pancake Challenge. All ingredients are provided by the school, but students will be expected to bring in their own container to take the dishes home in. 

Year 9

In preparation for GCSE, students will explore the functional properties of eggs and how they can be used to make a wide range of dishes.  In the second of the term, students will learn about current issues in food such as food waste and food mileage.  Practicals are built around these topics. 

Key Stage 4  GCSE Food and Nutrition (AQA 8585)

Students at the Skegness Academy will be taking the GCSE in Food Preparation and Nutrition AQA course. The number of lessons will increase from 1 to 3 a week and the students will continue to develop on the knowledge, understanding of Food and Nutrition along with cooking skills obtained in KS3.

The majority of the course is delivered through preparation and making activities, this means that on average students will be cooking at least once a week. 

The topics covered in this GCSE are:

  1. Food, Nutrition and Health
  2. Food Science
  3. Food Safety
  4. Food Choice
  5. Food Provenance

Year 10

In Y10, each term will follow a similar structure, where students will learn through a mixture of theory, practical and science based experiment lessons. The students will be routinely assessed on all of these areas, along with a written test at the end of each term.

Year 10 Termly Overview

Term 1

Students will learn the basic nutritional knowledge needed that underpins the subject. They will start to explore the functional and chemical properties of sauces and conduct experiments investigating how sauces thicken through a process of gelatinisation. Students will make dishes such as, Spaghetti Bolognese, Macaroni Cheese and Ham and Mushroom Risotto.

Term 2

Students will develop an extensive understanding of Food Safety Laws and Regulations. This will be done by making a range of dishes with “high risk” ingredients, including, milk, cream, meats and eggs. Through scientific experiments, students will learn about the chemical and functional properties of eggs.

Term 3

Building on the underpinning knowledge of nutrition from term 1, students will focus on the macronutrient carbohydrates, Students will gain an in depth understanding of this nutrient, what foods it comes from, what roles it plays in the body and what happens if there is an excess or a deficiency of it. This knowledge will be support with a range of carbohydrate based practical including Handmade Pasta, Bombay Potatoes and Garlic Dough Balls. They will also understand the chemical and functional properties of gluten and the roles it plays in the production of bread.

Term 4

As in term 3, students will be focusing on the macronutrient fat. They will gain an in depth understanding of this nutrient, what foods it comes from, what roles it plays in the body and what happens if there is an excess or a deficiency of it. This terms’ practical lessons are based around the many different types of pastries and pastry products. By the end of this term, students will have conducted a range of experiments to investigate to best ingredients and methods need to make short crust pastry.

Term 5

The focus in term 5 moves on to some of the ethical and moral issues around food and nutrition. Exploring where our food comes from and the effect foods miles, food waste and seasonality has on the fruit and vegetables we eat. The practical lesson will be based on fruits and vegetables and will include vegetable curry, apple and vanilla tartlets and poached pears in a butterscotch sauce. The enzymatic browning of fruit and vegetables will be the focus in the scientific based lessons, along with how nutrients are lost through cooking.

Term 6 

Term 6 will see students undertake two of the most technically demanding practicals of the whole course. They will learn how to butcher a whole chicken down into usable portions and how to fillet a fish. The nutrient focus this term will be proteins and why some people choose to be a vegetarian or vegan. The chicken the pupils will portion will then be used to make, chicken Kiev’s, chicken chasseur, whilst the fish will be used to make fish fingers.

Year 11

Students will independently complete both of the assessment tasks set by the exam board along with the final paper at the end of the school year.

Year 11 Termly Overview

Term 1

Non-exam assessment (controlled assessment)

Task 1: Food investigation: Students' understanding of the working characteristics, functional and chemical properties of ingredients.
Practical investigations are a compulsory element of this NEA task.

How it's assessed

Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

Worth 15% of the GCSE

Term 2 and 3

Task 2: Food preparation assessment: Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition

How it's assessed

Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

This is worth 35% of the GCSE

Term 4 and 5

Students will be guided through an extensive programme of revision, cover all 5 of the topic areas learning Y9 and Y10. Before taking the exam (usually in early June)

  • Food, Nutrition and Health
  • Food Science
  • Food Safety
  • Food Choice
  • Food Provenance

Examination (1 hour 45 mins): Paper 1: Food preparation and nutrition

  1. Multiple choice questions (20 marks)
  2. Five questions each with a number of sub questions (80 marks)

This is worth 50% of the GCSE