Food Preparation & Nutrition
As part of their work with food, pupils at Harris Garrard Academy are taught how to cook and apply the principles of nutrition, healthy eating and food science. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity.
Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and nutritiously, now and in later life. As a result, pupils will be able to make informed decisions about a wide range of further learning opportunities and career pathways.
Key Stage 3 overview
At Key Stage 3, pupils are taught 18-20 hours of cooking and nutrition which forms a part of the National Curriculum for Design Technology.
Pupils are taught how to cook a repertoire of predominantly savoury dishes affordably and become competent in a range of cooking techniques, for example:
- selecting and preparing ingredients
- using utensils and electrical equipment
- applying heat in different ways
- using awareness of taste, texture and smell to decide how to season dishes and combine ingredients
- adapting and using their own recipes.
Year 7 will build upon prior knowledge from Key Stage 2 to demonstrate effective and safe food hygiene and cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
Year 8 will build upon prior learning of food commodities and food hygiene and safety to understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
Year 9 pupils will develop proficiency and creativity to understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.
By the end of Key Stage 3, pupils understand the source, seasonality and characteristics of a broad range of ingredients and are confident to apply the principles of nutrition and healthy eating.
Key Stage 4 overview
At Key Stage 4, pupils have the option to choose a rigorous GCSE in Food Preparation and Nutrition.
Food Preparation and Nutrition at Key Stage 4 will enable pupils to demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. Pupils will also develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks. In addition, pupils will understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
Pupils are taught to understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices, in addition to explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipe. In preparation for GCSE Non Examination Assessments, pupils are also taught how to demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
You can download Knowledge Organisers for each year group from our Knowledge Organisers page.
For queries about the Food Preparation and Nutrition curriculum please contact Marsha Miller-Peart m.miller-peart@harrisgarrard.org.uk
Further details of the curriculum can be found below.
