Food & Nutrition - Stepney All Saints School

Head of Department: TBA

Head of Food Technology: TBA

Key Stage 3 (Year 7-9)

In year 7 pupils learn about how to work safely and independently in the food room. Pupils then cover the basics of food hygiene and safety. Pupils then start a topic underpinning nutrition knowledge, complimented by practical’s making soup and flapjacks. The final topic of year 7 is a pizza project, where pupils build on their knowledge of nutrition, food safety, food hygiene and bread to consolidate their understanding. Pupils then make a pizza that is suitable for a specific dietary need, such as coeliac.

In year 8, pupils further develop their understanding of food safety and hygiene. Pupils are given lessons designed to develop their knowledge and skills in the food room. Pupils develop their understanding of food poisoning, coupled with creating chicken Goujons. Pupils learn about different topical worldwide issues such as food culture, food colonisation, food waste and food miles, and underpin this learning with chicken fajita and fruit scone practicals.

In year 9, pupils are challenged to develop their knowledge of food science and how ingredients work together to make products. Pupils are challenged to apply this knowledge practically with cinnamon roll and swiss roll practicals. Pupils are given a variety of scientific experiments to undertake to underpin their ingredient knowledge. Pupils are also challenged to make food products such as vegetable stir-fry completely independently to replicate real world cooking. All elements of the year 9 curriculum are designed to give a rounded knowledge of food, and lead into the Food Preparation and Nutrition GCSE and level 1 V-Cert Food and Cookery courses for year 10 pupils.

Key Stage 4

The NCFE Level 1 Certificates in Food and Cookery Skills are designed to provide learners with the skills, knowledge and understanding of using different cooking techniques and methods required for further study, apprenticeships or a career in the sector.

In year 10, pupils carry out Units 1 and 3 of their food and cookery V-Cert. This includes various practicals to develop their practical skills and coursework to underpin and consolidate these skills. Unit 1 aims to introduce learners to safe preparation of themselves, the cooking environment and ingredients. Learners will be able to use basic cooking skills, equipment and utensils to produce a variety of dishes such as croque monsieur’s, chilli con carne and risotto. In unit 3, learners will understand the importance of a balanced diet. They will learn about Reference Intake (RI)/Guideline Daily Amounts (GDAs) and how food labels can inform healthy eating. Learners will be able to change recipes to make them healthier and carry out sensory analysis on each product.

In year 11, pupils carry out units 2 and 4 of their food and cookery V-Cert. This includes applying food knowledge to real world issues and developing key links between food and health. In unit 2, learners will develop an understanding of factors that can affect food choices. Learners will be able to apply these factors when selecting and cooking dishes independently. Unit 4 gives learners the opportunity to bring together their learning and skills developed throughout the course to produce a menu in response to a brief. Learners will plan, make and review their completed dishes and leave with a complete framework for cooking at home and in the food industry.

Independent Learning Resources

Key Stage 3

The following websites will be of use to students during the course of KS3, and can be used to explore further the topics studied in class;

Key Stage 4

AQA in Food Preparation and Nutrition