Subject Leader: Mrs Rachel Roberts

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What are we studying?

Students will complete a twenty week course in Food & Nutrition comprising of one double lesson a week.  The topics covered are the study of nutrition, food hygiene and safety in the kitchen, principles and application of a healthy, balanced diet based upon current dietary guidelines and the ‘Eat well Plate’: Five a day, Carbohydrates, Starch, Sugar, Fibre, diet related disorders including obesity, tooth decay, digestive ailments and the concept of energy balance.  Environmental considerations (sustainability, seasonality, food miles, waste management, composting and growing your own fruit and vegetables) pertinent to the course are developed further for study.

As well as nutrition and food science theory work, a significant proportion of the course is a practical skills based curriculum focussing on a range of food preparation techniques to make delicious food products that can be enjoyed at home by the whole family, based upon the principles of healthy eating and nutrition.  Practical work includes carbohydrate based salads, fruit and vegetable preparation, scones, crumbles, scone based pizza, fruit desserts, pinwheels, muffins, bread and fruit drinks.

How are we assessed?

Classwork (practical and theory work) and homework is assessed throughout the Food course.  Students will be given success criteria and KS3 Assessment ‘Steps’ descriptors linked to the work.  For each practical and/or theory task students will be given a national curriculum level, which enables their progress to be monitored.  The assessments may be carried out in lessons or set as homework.  In addition, students complete one complete Design and Make Assessment in the Food Technology course, which focuses on elements of the design process.   Analysis, research (gathering and using information), food product design, development, manufacture and sensory evaluation are areas of the design process that are explored through this assessment towards the end of the course. 

All tasks are differentiated to address the individual needs of all students through careful planning, including:

  • Outcome (learning objective)
  • Task
  • Process (the method of teaching)
  • Pupil grouping
  • Tailoring the content of the lesson for the individual (personalised learning agenda)
  • Provision (access to support & specialists)
  • Choice and self-direction
  • Learning style

SEN students will be supported appropriately by class teacher and teaching assistants. Group size will be adjusted appropriately to allow more teacher time to support students’ progress. 

How are we grouped?

Students are in mixed ability groups in Art, Design and Technology, and are timetabled for two double lessons a week in this subject area.  The maximum class size is 23. 

What homework are we expected to do?

There will usually be one homework task set per week, which should take around 30 minutes to complete.  This will include research activities, work sheets, design and development work, and the evaluation of practical work.  In addition, students are expected to use plan their practical activities at home, by organising, weighing and preparing their ingredients for the practical lessons.  Recipes will be given out by the class teacher one week prior to the practical lesson (and they can also be accessed through students resources on the school computer database).  Practise of the practical skills in the holidays or at weekends is desirable.  Students will be given a D&T folder to store and transport their classwork and homework to and from school. Students are encouraged to share favourite recipes and also read around the subject area to support their understanding and development of scientific vocabulary.

What can parents do to help?

  • Provision of ingredients for practical lessons. Students are offered some minor adaptions to recipes to ensure the practical work will be enjoyed by the whole family.  We can accommodate any dietary restriction, but please advise the class teacher prior to practical work commencing.  This will be treated sensitively and confidentially.
  • Provision of a large named container (plastic or tin container would be suitable) to transport ingredients to and from school.
  • Use of weighing scales and measuring jug/equipment at home are essential.
  • Ask your child to explain the meaning of the scientific vocabulary that is new to each module.
  • Encourage your child to discuss what they have learnt each week as they are looking through their D&T folder.
  • Look out for articles in newspapers or television and discuss them with your child.
  • Parents can also encourage an interest in food and healthy eating.
  • Sharing recipes, practising food preparation skills and cooking at home are actively encouraged by class teachers

Useful resources and equipment

  • Recipe books
  • Ruler, colouring pencils
  • Computer is useful for presentation, but not essential.

More information on levels:

pdf iconSpecification

pdf iconAnalysis & Research

pdf iconDesign and develop

pdf iconPlan and make

pdf iconEvaluate