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Food and Nutrition
'In food and nutrition lessons students develop their knowledge of healthy eating and learn and apply the principles of nutrition and health. They will extend their practical skills by learning to cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. They become competent in a range of cooking techniques and understand the source, seasonality and characteristics of a broad range of ingredients.'
Mrs D Morris, Head of Technology (Food and Textiles)
‘Design and technology is an inspiring, rigorous and practical subject. Using creativity and imagination, pupils design and make products that solve real and relevant problems within a variety of contexts, considering their own and others’ needs, wants and values. They acquire a broad range of subject knowledge and draw on disciplines such as mathematics, science, engineering, computing and art. Pupils learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens. Through the evaluation of past and present design and technology, they develop a critical understanding of its impact on daily life and the wider world. High-quality design and technology education makes an essential contribution to the creativity, culture, wealth and well-being of the nation.’ Adapted from National Curriculum, DfE, 2014.
The Howden School curriculum for food and nutrition aims to ensure that all students:
- Understand and apply the principles of nutrition and learn how to cook
- Build and apply a repertoire of knowledge, understanding and skills in order to produce high-quality, healthy food products for a wide range of users
- Critique, evaluate and test their food products using sensory, cost and nutritional analysis
Key Stage 3 Curriculum
| Year | 7 | 8 | 9 |
|
Eatwell Guide recall HACCP Health & Safety in the Food room -hygiene/food safety Products include: Scones (rubbing in method, baking) Fruit muffins (batter, baking) Cheese straws (Pastry, rubbing in, baking) Coleslaw (Knife skills) Fruit Fusion (knife skills, preparing fruits) Vegetable Couscous salad (knife skills, kettle) |
Recall health and safety rules 4Cs for food hygiene Use of equipment Products include: Spaghetti Bolognese (Reduction sauce, boiling, frying, handling high risk foods -meat/ alternatives, knife skills) Pizza (Bread base, baking) Glazed chicken & Rice (Boiling, frying, knife skills, handling high risk foods) Jam Tarts (Pastry -recall, baking, shaping, food safety. |
Recall health & safety/ 4Cs Products include: Vegetable spring rolls (Prepare, combine & shape, marinade, baking) Fajitas (Knife skills, handling high risk foods, frying, marinade -altering a recipe) Stir fry with rice or noodles (boiling, frying, knife skills, handling high risk food /alternatives) |
Key Stage 4 Curriculum
| Year | Autumn | Spring | Summer |
| 10 |
Health & Safety & Hygiene Food Choice |
Food legislation & provenance Healthy Eating & balanced diet |
Conclude Healthy Eating & balanced diet. Planning & adapting recipes/ evaluating dishes. |
| 11 |
Applying knowledge and skills from Year 10 to their coursework tasks. Task 1: Adapting a recipe Task 4: Planning a 2-course meal inc. time plan. AM -Task 5: 2-hour practical- two course meal P4: Task 6: Begin evaluation of two course meal inc. photos and sensory testing. PM: Task 2: 2-hour practical- making your adapted recipe. Task 3: Evaluating your adapted recipe. Task 6: Evaluate 2 course meal |
Applying knowledge and skills from year 10 in the remaining coursework tasks Task 7: Prepare & cook a dish for someone with a dietary need. Task 8: Evaluate the final dish. |
Revision lessons surrounding recall of the 5 theory content areas. 1 Health and safety relating to food, nutrition and the cooking environment 2 Food legislation and food provenance 3 Food groups, key nutrients and a balanced diet 4 Factors affecting food choice 5 Food preparation, cooking skills and techniques |