Food Preparation and Nutrition is an exciting, creative and challenging course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, the subject focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition with an array of culinary techniques, as well as knowledge of food traditions and kitchen safety.
Food Preparation and Nutrition is delivered by dedicated staff in specialist facilities. The department operates from the A-Block at Wellfield High School in a well-equipped food preparation kitchen. Food Preparation and Nutrition at Wellfield High School has been designed to encourage students to be able to plan, prepare cook a range of products whilst developing a repertoire of core competencies, confidence, and creativity.
Food Prep & Nutrition Subject Staff:
Mr D Lewis – Teacher of Food Preparation & Nutrition
KS3 Food Prep & Nutrition
In Years 7 and 8 Food Preparation and Nutrition is taught as a carousel of subjects where students rotate between Food, Art, Drama, Music and ICT. Students are set in mixed ability classes. The students experience two blocks of approximately fourteen lessons. In Year 9 students can opt to study Food Preparation and Nutrition for the entire year in preparation for GCSE where the students will develop a deeper understanding of nutrition and the working characteristics of food materials.
KS4 Food Prep & Nutrition
At Key Stage 4 students will follow AQA specifications for Food Preparation and Nutrition. Year 10 students study theoretical principles required for the specification; food nutrition and health, food provenance, food safety, food science and food choice. Students also enhance and refine the practical skills required to complete the course. The course is externally examined in Year 11. The students complete a qualification comprising of theory and non-examination assessments which include a food science task and a 3 hour practical examination.
Food Preparation and Nutrition are examined as follows:
50% written examination of which 15% is multiple choice questions
50% non-examination assessment of which:-
15% is a 10 hour food science investigation task involving research, investigations, analysis and evaluations.
35% is a 3 hour practical assessment where students are required to make 3 high level skilled products. They also are required to spend 20 hours producing a written report as well as the practical task
“Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses.” – Heston Blumenthal
“People who love to eat are always the best people.” – Julia Child