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Food & Nutrition

Food Nutrition and Preparation at Gosford Hill School incorporates the National Curriculum guidelines and the core competencies set out by the Britsih Nutrition Foundation. Our programme of study from Key Stage Three through to Key Stage Four allows all students to access a creative and engaging insight into food and nutrition. We endeavour to provide our students with the life skills of knowing how to prepare and cook a range of dishes and embed the importance of healthy eating and nutrition on health and wellbeing. We also incorporate the importance of food choice, sustainability and the science behind food so students are more aware of global issues and safety factors associated with food and nutrition. Food and Nutrition not only provides students with life skills to allow them to make healthy and informed choices, but it also offers a wealth of cross curricular links and an opportunity to explore current global issues.

Key Stage Three

By the end of Key Stage Three all students will understand the basic principles of nutrition and its relationship with health and wellbeing. Students will experience a range of dishes and cooking techniques and will be able to cook a repertoire of predominantly savoury dishes. Students will understand the source, seasonality and characteristics of a broad range of ingredients and as their confidence develops students will have the opportunity to modify and adapt recipes to meet a range of dietary and cultural factors. Students will understand some basic food science links and some of the processes used when manufacturing staple and popular foods.

Key Stage Four

The exam board for GCSE is AQA: Food Preparation and Nutrition. The course is taught through food preparation, food science investigations, nutrition and health, food safety and food choice. Students will build on what is taught in Key Stage Three and develop a more independent and enquiring approach to Food and Nutrition.

The GSCE will allow students to:

  • Demonstrate competent, effective and safe cooking skills  
  • Organise, plan, prepare and cook a large variety of food commodities using a range of cooking techniques and equipment
  • Develop their knowledge and understanding of the functional properties and chemical processes of food and investigate and enquire about certain foods.
  • Embed a more scientific understanding of the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
  • Understand the factors that affect and influence our day to day food choice and the health effects caused by food choices
  • Demonstrate a sound knowledge of microbiological food safety considerations when preparing, processing, storing, cooking and serving food

The AQA course has three formal assessment assignments:

  • Non exam assessment task 1: food investigation (10 hours) 1500-2000 word essay including the use of exam practical. Students complete a food science investigation (worth 15% GCSE grade) completed in year 11.
  • Non exam assessment task 2: food preparation (20 hours including a 3 hour food practical exam) based around a 3 course meal. Folder work is needed to support this exam (worth 35% of the GCSE grade) completed in year 11.
  • Written exam in the summer of year 11, 1 hour 45 minutes. You will complete a range of short and long answer questions on all the theory work covered over the previous GCSE lessons.

Department Staff

  • Mrs J. Hitchcox
  • Miss T. Conomos
  • Mrs H. Whitford (Faculty Leader)

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