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St Peter's Independent

Food & Nutrition

Teacher of Food & Nutrition: Sarah Mayo - smayo@stpetersindependent.org.uk

 

KS3

Form 1 Cover Topics - Food and Cooking:  Pupils learn where food comes from, studying basic everyday food commodities. Learn how to cook a range of dishes safely and hygienically.

Demonstrate a range of food preparation and cooking techniques.

 Apply their knowledge and understanding of ingredients and healthy eating guidelines, including the principles of The eat well plate and the 8 tips for healthy eating, to their own diet.

 

Form 2 - Cover Topics - Diet and Health.

Pupils learn how to cook a range of dishes safely and hygienically.

Recall and apply the principles of The eat well plate and the 8 tips for healthy eating.

Explain energy and how needs change through life.

Study Diet through life, deepen their knowledge and understanding of food and nutrition and how to make informed choices.

Develop food preparation and cooking techniques understanding the different functions of basic ingredients.

 

Form 3 - Cover Topics - Making choices

Pupils extend their knowledge and understanding of food, diet and health. They will extend their food preparation and cooking techniques.

Recall the principles of energy and how needs change through life.

Carry out a research study on Major Health Issues/Special diets

and Foods from around the World.

Pupils will build a repertoire of planning and preparation skills  in order to create  high quality dishes for a wide range of users. Taste test and evaluate their work.

 

KS4

Pupils study OCR Food preparation and Nutrition(J309) for GCSE.

See HERE for details of the specification

 

The Course is divided into four parts, enabling the pupils to apply the theory of food and nutrition, food science and healthy eating to practical cooking.

The content of the course is divided into four sections:

  • Nutrition
  • Food provenance and food choice
  • Cooking and food preparation
  • Skills requirements (preparation and cooking techniques)

Each of these areas are assessed in the food preparation and nutrition written examination at the end of the two -year course.

Pupils will also be assessed completing a Food science investigation task, followed by planning, preparing and presenting a three - course celebration menu.