We believe real success will be when students consider themselves the designers, engineers and food professionals of the future. We look to drive enthusiasm, confidence and fluency in each discipline we teach. Students will understand the challenges of tomorrow and will be equipped to adapt to develop the skills necessary to face them. Students will be socially conscious consumers and professionals who consider the world around them, as well as the effects of their own actions upon themselves
Key stage 3 students at Lightcliffe Academy have an opportunity to learn key food preparation skills, develop their sensory evaluative skills and accumulate current knowledge regarding diet and nutrition. Through using food as a material to prepare, cook and evaluate- a range of skills are deployed to fully understand the functional properties of food items. Disciplinary reading and oracy activities are used widely during the course of study. Pupils will be taught to read for instruction and develop a mastery of subject key terms through engagement in disciplinary talk.
We start year 7 by enabling students to gain a good understanding of the topics of food safety and hygiene, nutrition and the Eatwell guide, use of equipment during making activities and food storage The key concepts of research, analysis, investigation and evaluation run through all taught topics in Food
In year 8 we start the year with bacteria and cross contamination along with building on chopping skills. The following topics such as healthy eating guidelines, recipe adaption, food allergens, labelling legislation and food provenance are all covered to provide a knowledge rich curriculum in Food
Finally in year 9 we build upon our key knowledge from year 7 & 8 to tackle ambitious topics such as diet related health issues i.e. heart disease, how to make informed food choices and how to analyse results from sensory evaluation
The Food and Nutrition threshold concepts align themselves with the shared characteristics and allows them to be developed throughout KS3. For example, service, health and happiness, equity and dignity all feature in food preparation and the topics associated with food choice and sustainability. Ambition and resilience are taught by expecting students to work as a team during making lessons when time can be a challenge and working together is the most effective way of solving a problem
Students will be assessed through regular A Zones that provide you with feedback on your current learning and skills. We also have descriptors which will assess your making skills.
“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together.” Guy Fieri
The course will allow students to develop their knowledge of nutrition, basic recipes and mixtures and commodities. They will be given an opportunity to develop key skills in sensory evaluation, data interpretation as well as developing high level making outcomes. Students are encouraged to adapt their recipes so that they are suitable for all that will be eating them. This includes those with food related medical conditions, culture and religion as well as personal preference. By the end of the course all students will have a thorough understanding of the working characteristics of ingredients and their reactions once combined
The Food and Nutrition threshold concepts align themselves with the shared characteristics and allows them to be developed throughout KS4 For example, service, health and happiness, equity and dignity all feature in food preparation and the topics associated with food choice and food provenance. Ambition and resilience are taught by expecting students to work as a team during making lessons when time can be a challenge and working together is the most effective way of solving a problem. Investigative tasks and sensory analysis require teamwork and resilience as these need to be carried out with a high level of accuracy in controlled conditions
The course comprises of 3 main components
NEA 1 – Food Science Investigation- 15%
NEA 2- Food Preparation Task- 35%
One final written exam-50%
Food Preparation and Nutrition is a multi-disciplined subject and is accepted as an academic GCSE in the same way as History and Geography. Eduqas offer Level 3 Food Science and Nutrition, after year 1 you achieve the certificate and after 2 the Diploma. Some students choose Sports Science alongside this course as Sports Nutrition is a growing and well paid industry
