D & T - Food and Nutrition

Curriculum rationale

Food and Nutrition lessons at SJN are designed to inspire, engage and instil a passion for cooking in everyone. Students will plan, prepare and cook a range of dishes suitable for a healthy lifestyle. Students will study the nutritional value of ingredients and learn how and why they work. Students will learn to work in a safe and hygienic kitchen and, through practical lessons, students will gain technical knowledge and skills. Students will be able to consider career opportunities  available within the Food Industry. Two pathways are offered in year 9/10 -  Level1/2 Hospitality and Catering and GCSE Food Preparation and Nutrition.

Food is a vital area within your child’s education. When selecting options during the latter part of KS3 study, students will have gained a repertoire of skills through Years 7 & 8.  Students will be given the confidence to be able to select ingredients and cook nutritional healthy dishes for the rest of their lives. If students decide to progress to Year 9/10 studying Food, they will be able to recall and retrieve information learnt previously at KS3 and build on their knowledge learned in Years 7 and 8.

In Years 7 and 8 students will begin with a health and safety lesson. Classroom practices reflect the food industry and how professionals undertake training and keep up to date to changes. Across KS3, students will work both in groups and independently to build skills with being resourceful, resilient and capable citizens.

Curriculum Design

Essential skills are taught throughout the curriculum.

These include:

• Practical skills developed using a range of materials and equipment within each subject area
• Communication and presentation techniques, including presentation communication techniques, presentation of data and written communication styles for design.
• Knowledge and understanding of working properties of ingredients and materials and how these are used in existing products and can be used in their own work to meet a range of user needs.
• Critical analysis and evaluation skills. Students develop skills to analyse the work of others to learn about past and present design to inform future design approaches.  They will look closely at their own work and the work of others, including professionals.

The curriculum allows a range of opportunities for students to develop effective knowledge retention which is necessary for exam preparation.  This includes  regular retrieval practice and tests.

Curriculum Plan

Key Stage 3

In Years 7-9 Food and Nutrition is taught on a 13 week rotation system.

	Year 7	Year 8	Year 9
Topic	Food Science, Safety, Nutrition and Provenance Health and Safety Eat Well Guide Knife Skills Emulsions, Enzymic Browning and Raising agents Grown, Fished and Reared Ingredients	Food Science, Safety, Nutrition and Provenance Health and Safety Different types of Pastry and Heat Transfer Saturated fats and Health Risks Gluten formation, Bread/Pasta Dough Making Gelatinisation- with Sauces Food Security, Food Miles and Sustainability	Topics: Food Science Safety, Nutrition, Choice, Provenance Health and Safety Denaturing and Food Science investigation using setting agents Farm to Fork Religion and Food Choices Food and Life stage
Key Retainable Knowledge	Health & Safety Principles How an emulsion works Government  Eat Well guide regulations Bridge & Claw Technique Raising agents- identify chemical and biological Micronutrients: Vitamins and Minerals use for the body Understanding grown, Fished and reared foods and the difference between farmed and caught, free range and caged animals	Health & Safety Principles Types of pastry, Saturated Fats and the health issues. How food is cooked: Conduction, Convection and Radiation. Types of gluten and the role they have in dough making (bread/pasta) along with bringing together and kneading doughs. Gelatinisation- how ingredients work and bring sauces together. Food Security, Food Miles and Sustainability – Understanding ingredients and their journey to our plates	Health & Safety Principles Hypothesis and Recording investigation experiments Denaturing, Foam Formation and Coagulation Primary and Secondary Food and how food are processed from Farm to Fork The relationship between religion and Food. Food choices people have, intolerances and allergies. Life stage: Babies, Children, Teens, Adult, Elderly and the different nutritional needs they have
Assessment:	Practical: Salad, Muffins and Falafel Written: Nutrition Task: Low sugar/high fibre muffin design	Practical: Choux Pastry, Pizza and Lasange Written: Letter regarding the disadvantages and advantages of food miles	Practical: Swiss Roll, Cornish Pastry/Samosa, jerk Chicken Written: Detailed answer to a Data Exam style question regarding a lifestage

Curriculum Assessment

Students will be given theory tests in lessons to assess their knowledge and understanding with all theory topics.  Students will sit one Hospitality and Catering practice written exam paper in the Autumn term of their first year of study.

Practical skills and coursework will be assessed regularly over the course of study in their second year of study. One to one tutorials will be regularly given to students to discuss progress and development.

Level 1/2 – Hospitality and Catering

Students will develop a coursework project using preparation and planning skills. This is worth 60% of their overall grade. Students will also learn about a wider range of ingredients, knowledge of different life stages, cultural traditions and dietary needs. Students will sit a written exam in their first year of their course about the Hospitality and Catering Industry.

In the first year of the course, students will develop their knowledge and understanding in many areas such practical skills eg bread and pastry making,  job roles and food safety in the Hospitality and Catering industry. 

Students will sit a practical mock exam in June of their first year of study to practice their practical making skills. Students will undertake a practical trial for their project work.  Students will begin to research, plan, design and develop work for their trial coursework project.

In the second year of study, students receive the brief for their project work. Students begin to research, plan, design and develop work for their actual coursework project.

Students will be set written tests throughout their first year of study to allow them to develop confidence and check their theoretical learning in preparation for the written exam in their first GCSE year.