Food & Nutrition Curriculum

Second Year Food & Nutrition
Having studied Design Technology in the First Year pupils will study Food & Nutrition in the Second Year. Second Year Food & Nutrition encompasses both elements of designing and making. Pupils will have the opportunity to experience a range of practical skills through the making of a variety of products.

  • They will gain a basic understanding of nutrition and healthy eating.
  • They will learn to work hygienically and safely.
  • They will evaluate their products using sensory analysis and learn to represent this in a variety of ways. They will gain an understanding of quality control both in a domestic and industrial context.
  • They will use the design elements common to all design and technology areas, for example: graphics; specification; evaluation and modification, to design and make a healthy pizza.

Details:

  • Health & Safety
  • Safe Food Handling
  • Weighing & Measuring, use of cooker & hob, other food equipment
  • Making Skills: cakes, biscuits, use of knives, fruit salad, pizza
  • Sensory Evaluation
  • Quality Control
  • Design

Third Year Food & Nutrition
Food & Nutrition is offered as an option in the Third Year. Food & Nutrition in the Third Year builds on the topics covered previously and involves both theory and practical work. Lessons are based on carbohydrate foods such as cereals, potatoes, bread, pasta, and rice. This course will enable students to develop their knowledge and understanding of these primary foods and much emphasis is placed on practical sessions to develop the basic skills in these areas. Pupils will also cover; functions of ingredients, sensory evaluation, disassembly, product evaluation and use various ICT programmes to communicate their design ideas effectively. This course provides a sound foundation for those wishing to take Food & Nutrition to GCSE as well as food knowledge and skills which will be of use throughout life.

GCSE Food & Nutrition
The syllabus content provides opportunities for students to develop Design and Technology capability through activities, including:

  • Practical work;
  • Product evaluation;
  • Focused tasks, in which students are taught the skills and knowledge of designing and making along with the knowledge and understanding needed;
  • Assignments, where students will design and make food products of quality.

The course covers units of work such as:

  • Nutritional needs and food choices
  • Hygiene and safety
  • Food ingredients and the properties of food
  • Food production
  • Current health issues
  • Food Technology skills and equipment
  • IT in the food industry

Assessment has two aspects - Controlled Assessment (which counts for 60% of the marks) and a written examination at the end of the Fifth Year (worth 40% of the marks).

The coursework will consist of two projects, where a range of quality food products are designed. One project will focus on the design aspect and the other on making. This is expected to take approximately 40 hours and is to be largely completed at School during the Fifth Year. 

The written paper will allow pupils to apply their knowledge and understanding of Food & Nutrition through multiple choice, short answer and extended-writing questions.

A Level Food & Nutrition

Content:
AQA GCE A Level Food & Nutrition consists of four units of study:

  • Unit 1: Materials, Components and Application - 25% of A Level
  • Unit 2: Learning through Designing & Making-25% of A Level
  • Unit 3: Design and Manufacture- 25%- of A Level
  • Unit 4: Design and Making in Practice- 25% of A Level.

How the course is taught
Two subject teachers teach the course. Emphasis is placed on student participation, presentation, research and independent learning. The department is well resourced for textbooks, subscriptions to journals to give up to date information on key topic areas, recipe books and practical equipment. Students will be fully supervised throughout the completion of the coursework element.

Expectations/Homework
All students will be expected to engage fully in lessons, keep up to date with the homework set and to be aware of issues in the news and government policy with regard to food issues.

Preparatory Work
It is recommended that all students familiarise themselves with one of the textbooks before they embark on the course.  They will also complete summer work, which will enable them to have an overview of the work that will be covered during the Lower Sixth.