Food Preparation and Nutrition
Food Preparation and Nutrition is a highly popular and highly enjoyable subject at Rodillian Academy. The study of Food Preparation and Nutrition fosters a wide range of desirable qualities. We strive to stimulate a lasting interest in nutrition, healthy eating and developing practical cooking skills. Students need to cooperate with one another and have a responsible attitude for health and safety. They should develop lively, enquiring minds, practicing recipes suitable for themselves and others.
In year 7, pupils have the opportunity to select food as part of their creative arts option. If they choose this option they have the opportunity to develop their passion for food by cooking on a weekly basis. The aim of this year is to introduce students to a wide range of fresh ingredients, cooking skills and techniques. They will focus on safety and hygiene when preparing a variety of dishes as detailed below
- Pasta salad
- Vegetable stir fry
- Fruity flap jack
- Classic tomato spaghetti
- Fruit bread
- Apple crumble
In year 8, pupils have the opportunity to select food as part of their creative arts option. If they have already completed a year of food in year 7 they will build on their skills progressing not more challenging dishes that explore the function of ingredients and their role in a healthy diet. They will learn how to plan and make dishes that meet dietary needs at different life stages, and to evaluate the practical outcomes against those needs using nutritional analysis software. This involves cooking great food that tastes amazing, saves money and, in the long run, will help students lead a happier, healthier life. Examples of dishes include:
- Chicken fajitas
- Shepherds pie
- Pizza margherita
- Lamb rogan josh
In year 9, pupils have the opportunity to select food as a pre GCSE option. They will be developing practical and theoretical skills and knowledge that will prepare them for the requirements of the GCSE.
They will be progressing to higher level making skills and the science of cooking. They will need to understand the function of ingredients in order to produce a high quality product that is commercially viable. The curriculum is delivered through a mix of theory with practical sessions to embed the content covered.
Year 10 and 11 GCSE (Two Year Course):
In year 10 or 11 students have an opportunity to study WJEC/EDUQAS Food Preparation and Nutrition. All areas follow the WJEC/EDUQAS syllabus which can be accessed at http://www.eduqas.co.uk/
The WJEC GCSE in Food and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook and enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.
Students enjoy the freedom to design their own product in an area that interests them.
There are clear pathways using Food Preparation and Nutrition GCSE , whether it be the A level or one of the many specialised courses in further education colleges. It has many links with other subjects including chemistry, biology, business studies and child development.
Emma Smith – Head of Department [email protected]
Rachel Hansbro – Food Technology Teacher
There is a Design Technology homework club open to all key stages. Students have access to computers and support from technology teachers. It runs in ICT 7 from 2.30-4.30.