Food Preparation & Nutrition

Students learn to cook in small classes of 20-22. They practice using the hob, grill and oven and use cooking utensils and equipment. Students learn about hygiene, food safety and safety in the kitchen and also find out where food commodities come from. Students find out about food groups and how to choose a healthy diet. They learn how to make adaptations to make meals healthier plus it is hoped that they develop a real love and passion for cooking. Every year they are challenged to design, make and evaluate a food product for a particular customer/user. Some examples of recipes used are also available for you and your child to download in this section.

Young Chef of the Year

Over the last few years Newbridge has proudly hosted the Rotary Club sponsored area competition “Young Chef of the Year”. Young people in the Coalville area aged 13 – 17 compete in a final held in the Food area every November, when they make a two course meal for two people with a total cost of no more than £12. Standards are always high and the local chefs/catering managers who judge the final are always very complimentary. Ex Newbridge and Castle Rock winners have gone on to compete in district and National finals working with busy chefs to develop their skills. The National winner visits Olive groves in Italy and is sponsored to work in well known kitchens in the UK and Italy.

KS3 - Schemes of Work / Themes

KS3 - Recipes

KS4 - Year 10 & 11 GCSE - Food Preparation and Nutrition

Schemes of Work / Themes

In Year 10 students will complete practical cookery tasks or investigations most
weeks, to put into action their learning on nutrition, commodities, food safety, choice
of foods and the scientific principles involved.

SKILLS:
The GCSE course has a strong practical focus including the use of important skills:
Ability to analyse and interpret information and data

  • Communication
  • Evaluation
  • Time management
  • Independence
  • Scientific investigative skills including research

 

TOPICS:
Some examples of the topics studied:

  • Protein
  • Carbohydrates
  • Micronutrients
  • Raising agents
  • RECIPES are attached below.

 

How the work will be assessed (Grades 9-1):

A 10 hour investigation in school time (Sept – October in year 11) 15%

  • A 20 hour food preparation assessment including several cooks to
    evidence technical skills and to include a 3 hour practical exam creating three
    dishes  (November – January year 11) 35%
  • 1 hour 45 mins end of course theory exam (June year 11) 50%

Year 10 Recipes

Visit the Food Section on the AQA website

GCSE Food Preparation and Nutrition will give them the ability to apply the principles of food science, nutrition and healthy eating.