Food and Nutrition
The appreciation of food and cooking is a lifelong skill and as part of the Food & Nutrition Curriculum at Cockermouth School, all students will develop their knowledge and understanding of ingredients and healthy eating and show a thirst for their own independent learning about foods.
Key Stage 3
Does the Food & Nutrition Department follow the National Curriculum? |
Yes |
At Key Stage 3, students undertake all aspects involved with food preparation and cooking, beginning with basic food hygiene and safety, equipment and basic cooking skills including safe storage of food, washing up and organisation of ingredients. Students will be able to participate in a wide range of practical lessons to build on their knowledge of nutrition, ingredients, the source of food and wider issues such as food-related health issues as well as food waste and sustainability. Many of these themes will run continuously through our lessons. There is a particular focus on practical cooking, and students will be asked to bring in ingredients to make a wide range of mainly savoury dishes and some sweet treats. The aim is to make students confident and knowledgeable about food, to enjoy a practical subject where they will have the opportunity to be creative and take ownership of their work. Students will have two lessons of food per fortnight and in Year 9 this is always a double lesson to allow students more time to create meals and demonstrate more complex dishes.
Key Stage 4
GCSE Food Preparation and Nutrition is a preference subject at Key Stage 4 and students follow the AQA specification. This course comprises Non Examined Assessment components as well as written examination.
In the first year of the course, students will develop a greater understanding of nutrition, including nutritional needs for people at different life stages and with special dietary requirements. Food provenance and the working characteristics of food materials form the basis of each lesson. They will also learn about food from around the world, through the study of British and international culinary traditions as well as the challenges surrounding food security. They will master culinary skills and investigate the science behind food and cooking. Students will develop high-level practical skills and make the connection between theory and practice. Presentation is a key component to dishes at GCSE level and they will learn how to consider making their food attractive and appealing.
The second year of the course will comprise mainly of preparation for the written and practical assessments. The Non Examined Assessment will consist of two tasks involving practical work. Both tasks are set by the exam board and will be carried out during the Autumn and Spring terms of Year 11. In task one, students carry out an investigation into the scientific principles that underpin the preparation and cooking of food, while in task two they plan, prepare, cook and present three dishes for their chosen topic. The exam board provide three topics: cuisine from another culture, cuisine for a specific group of people e.g. children or teenagers and cuisine based on a dietary need.
For more information about the GCSE Food Preparation and Nutrition specification use the following link: