Food Preparation and Nutrition
Food Preparation and Nutrition in Archbishop Lanfranc School is to ensure all our students are given the opportunity to develop a knowledge and a better understanding of experimenting with a wide range of ingredients, food preparation, cooking skills, cooking techniques and recipes. Food Technology also prepares our students for the outside world as they are able to grow more in confidence, become more imaginative, innovative and independent.
GCSE Examination Board:
Suggested support at home
AQA GCSE Food Preparation and Nutrition Anita Tull/Gary Littlewood
GCSE Food Preparation & Nutrition (CGP)
British Nutrition Foundation
Content and Skills
(Including reference any exam board website with a hyperlink)
50% Written Examination
Homework – every other week
Catch up session – Friday (2:40 – 4: 30)
Enrichment – cake decoration
Year 7 students are timetabled to have 2 lessons of Food Technology each week, during which the main focus is on developing their practical cooking skills and theoretical part that establish understanding of the properties of ingredients, equipment, nutritional needs and making healthy eating choices. In KS3 students we concentrate on teaching students practical cookery skills in order to help them understand the characteristics of ingredients and about their diet and nutritional needs. This helps students to develop the skills and knowledge they need to make and implement healthy food choices and to be comfortable and confident in a kitchen.
In year 7, students are given the opportunity to continue to build on prior knowledge from KS2 and they are also expected to make at least 8 different dishes. They are timetabled to do 2 lessons of Food Technology each week. The main focus in year 7 is on food choice and healthy eating. They will make a dish for themselves following the guidelines of the ‘Eatwell Plate’.
Students will follow a structured scheme of work to learn about healthy eating in order to develop in the following areas:
In year 8, students continue to build on their learning and grow in confidence and become more independent. They prepare and make a variety of dishes safely and hygienically for other people. They are time tabled to-do 1 Food Technology lesson a week and they will have the opportunity to work through the following contexts:
Topics covered in Year 8:
Food preparation and nutrition is an option subject at KS4 which students may choose to study at GCSE level commencing in Yr 9. It is made up of 50% Controlled Assessments and 50% written examination. The controlled Assessment consists of an investigation project and a planning & Making project. As a largely practical subject, Food Preparation and nutrition requires the application of knowledge and understanding food nutrition and health, food science, food safety, food choice and food provenance.
KS4 students will follow the new scheme of work to prepare them for the new Food preparation and nutrition. Students will be carrying out a variety of practical skills and develop their creativity skills. The focus is more on practical skills and gaining nutritional knowledge. Students are timetabled to have 3 lessons a week.
Students in KS4 will follow a structured curriculum and demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of dishes whilst developing the following areas: