Food & Nutrition
Mrs. S. Clay
Head of Department
studying healthy diets and the importance of protein, fats and carbohydrates. The students typically alternate demonstrations and cooking on a weekly basis. Practicals include foods from other cultures, cakes and bread.
GCSE Food and Nutrition students focus on an applied study of the food and cookery sector and they will gain a broad understanding and knowledge of working in this sector. It is very ‘hands-on’ – students will be taking part in practical food activities at least on a weekly basis and are also recommended to cook at home regularly in order to gain confidence.
GCSE Food and Nutrition students undertake two exam board NEA topics: a food science investigation and a food preparation and research task. They need to demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. They will understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.
KS4: OCR, GCSE Food preparation and nutrition, J309
Two fully equipped kitchens with full cooking facilities: cookers, sinks, microwaves, mixers and cooking utensils.
8 Computers for exclusive use whilst in lesson.