Nutrition and Food Science year 7, 8, 9
a. How to achieve a healthy balanced diet throughout all stages of life
b. What nutrients the body needs and which foods contain them
c. Purchasing choices and what influences them
d. Food hygiene and how to prepare, cook and store food to prevent food poisoning
e. The properties of ingredients and how they are used to make food good
f. We aim to integrate nutrition and food science into practical lessons where possible.
Food preparation year 7, 8, 9
We teach a wide range of practical skills enabling students to prepare and cook healthy, varied, tasty and economical meals and snacks.
Our students follow plans, use recipe books and website recipes. They learn to find good recipes and how to adapt dishes and recipes to meet given criteria, e.g., ethical, cost, nutritional and use.
Students work individually or in pairs and groups to develop confidence and team working skills.
The dishes we make are designed to balance familiar and new tastes and develop transferable practical skills, they include:
Minestrone soup, Couscous and roasted vegetable salad, Coleslaw, Minted chicken rigatoni, Quiche, Falafels, Kebabs, Thai green curry, Coq au vin, Cottage pie, Fish goujons, Breads, Scones, Yorkshire puddings, Root Vegetable curry, Chicken Korma, Pumpkin cake, pancakes, Chicken Korma, Paprika pork, Cheesecake and many other dishes including students own decision to meet given criteria.
GCSE Food Preparation and Nutrition
The WJEC Eduqas GCSE in Food Preparation 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, 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.
We give our students aspirational targets and the support they need to help achieve them.