Food
The Food Department
- Mrs K Collings - Food Teacher
The Food curriculum at St Edmund Campion Catholic School aims to equip our pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and health. Our philosophy is to encourage pupils to develop strong practical skills and techniques giving them the ability, expertise and confidence to feed themselves and others. Through following the National Curriculum for Food the focus is on learning a wide variety of cooking skills whilst working safely and hygienically. The dishes selected to cook in practical lessons are chosen carefully to practise specific skills, whilst being mindful of cost, dietary requirements and lesson time. Students are encouraged to adapt the basic recipes through discussion with the teacher and creativity is actively encouraged. They will demonstrate how to make connections between theory and practice so that pupils are able to apply their understanding of food and nutrition and food science to practical cooking. We believe these are key skills for life which can help towards creating a healthier society. The subject also aims to help students understand the challenges faced when it comes to supplying the world with nutritious and safe food. Students will also learn about social, moral, ethical and environmental issues relating to food. Regular intervention and support is offered across all key stages to help students make their expected progress and achieve success in this subject. All students will be able to access the main content of all lessons and all students will be taught to the top with scaffolding, adaptive teaching and stretch and challenge provided where necessary.
Key Stage 3
In year 7, students are taught how to work safely in a kitchen, including washing up in a safe and hygienic manner, and knowing the 4C’s of food safety. Students learn how to cut safely using a sharp knife, and are taught how to cook using an oven and a hob. Students are taught how to use scales to weigh ingredients, and a measuring jug to measure liquids. They are also taught from year 7 to start think about the science behind some of the cooking that they do, for example enzymic browning and the effects of a marinade on meat. Students are taught about the creaming method and rubbing in method for making cakes. Students are encouraged throughout year 7 to work as part of a team when dying and cleaning their cooking areas.
In Year 8, students will learn about the science behind breadmaking. They will practise their weighing and measuring skills learnt in year 7. Students develop their knife skills using a variety of foods. Students will learn about the Eatwell guide, and how it can be used to ensure a balanced diet. Students will be cooking with raw meat, and ensuring that it is cooked thoroughly and safely. They will become aware of how to avoid cross contamination. Students learn about food assurance and the red tractor scheme, developing their awareness of food provenance.
In Year 9, the overall aim of this project is to introduce year 9 pupils to high level cooking skills. They will be able to work with high risk foods, and know the importance of avoiding cross contamination. They will know the importance of the danger zone when cooking. Students develop more complex skills, including sauce making, separating eggs and pastry making. They become aware of wider issues that affect people, including food waste and food miles.
Key Stage 4
The intent of the Food Preparation and Nutrition GCSE curriculum is to develop students understanding of the breadth and depth of nutrition, inspiring students to think about where their food has come from as well as developing an understanding of what is required in a healthy diet. Studying Food Preparation and Nutrition at GCSE will provide students with knowledge which will prepare them for life in terms of understanding food for the future. Studying this course at GCSE will provide students with life-long learning which will prepare them for a healthy future life.
During the course, students will have the experience of learning about food through a wide variety of topics, pushing the boundaries of what they’ve been taught at key stage 3. Nutrition and health plays a massive role in day-to-day modern life, with more and more people becoming obese and suffering from diet related diseases due to easy access to unhealthy food and a lack of nutritional understanding. Students will learn about macronutrients and micronutrients and understand their roles and importance in the body. Students will also investigate the science behind food; why some cooking methods are better than others in terms of nutrition, how techniques in the kitchen work such as the rubbing-in method and studying the functions of ingredients in making products. The study of food choice is so important, we live in a world where some individuals choices are misunderstood, this section of the course explains about different dietary choices in terms of religion and in terms of moral choice (for example: being a vegetarian), this gives an insight into the amazingly diverse modern world that we live in.
Today we hear a lot on the news about Global Warming and its effects on our world and the way in which we live, the topic on food provenance discusses how certain foods get to us and how food miles play a massive role in CO2 emissions in terms of certain foods coming from different countries. It also discusses easy ways in which we can help reduce and tackle this problem making the world a safer, greener place in the future. Students will be taught how to prepare, cook and create certain dishes in the kitchen and successfully present their dishes. These practical skills can be taken forward to their cooking exam and future life as an adult. This element of the course not only produces excellent products in the kitchen and reinforces learning but boosts self-confidence and self-esteem. Students are inspired by a wide range of cooking programs which are available to them such as The Great British Bake Off and Master Chef, such programs help to motivate students to achieve in the kitchen aiding their personal development in the subject.
In Year 11 students will undertake work to complete two Controlled Assessments worth 50% of their final GCSE grade.
Year 11 Controlled Assessment –
Task 1: Food investigation (30 marks) Students' understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task.
15 % of GCSE
Task 2: Food preparation assessment (70 marks) Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved.
35 % of GCSE Exam:
End of Year 11 Exam - Theoretical knowledge of food preparation and nutrition
How it's assessed: • Written exam: 1 hour 45 minutes • 100 marks
50 % of GCSE
Exam Board GCSE EDUQAS
Connections to future pathways
Careers: Nutritionist, Chef, Baker, Working in the hospitality industry, Dietician, Food science, Chef, Business owner, Environmental Health Officer, Food journalist
Useful Websites
KS3
Food Learning Journey 2023-2024Year 7 Recipes 2024-2025Year 7 Food Recipe & MethodYear 8 Ingredient Sheet 2024-2025Year 8 Food Recipe & MethodYear 9 Ingredient Sheet 2024-2025Year 9 Recipe & Method
What will my child be learning?
Year 7 Knowledge OrganiserYear 8 Knowledge OrganiserYear 9 Knowledge Organiser