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Food Preparation & Nutrition

Food preparation and Nutrition is an exciting and creative course, which focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition. 

The curriculum covers five key concepts: food nutrition and health, food science, food safety, food choice and food provenance. Students will have the opportunity to explore food nutrition and health during key stage 3 and key stage 4, with a focus on the nutritional value of ingredients, how to make healthy choices and how to cook nutritional meals. 

 
 

Every kid in every 

school no matter their 

background, deserves 

to learn the basics 

about food. 

Jamie Oliver

Food safety forms an integral part of every practical lesson, with students ensuring their food is stored, prepared and cooked to high standards of food safety and food hygiene.

 

Throughout the curriculum, strong links are forged with subjects such as science, geography, PSHE and physical education. Students will explore the impact of global warming, issues of food sustainability, where food originally comes from and how it is produced, as well as analysing food choice and why people choose to eat what they eat.

What are they learning?

Year 7


Students begin Year 7 by learning about food safety and food hygiene, identifying how and where food should be stored, and how it can be prepared and cooked safely. As the year progresses, students will explore nutrition, looking closely at each macro-nutrient and its function. Skills and knowledge are reinforced through carefully planned practical lessons, which include shortbread, fruit salad, pasta salad and fruit muffins.




Year 9


In Year 9, students will look closely at food provenance, gaining a deeper understanding of where our food originally comes from and how it is produced. Food nutrition and health is the largest topic during the year, exploring each macro and micro nutrient in detail, looking at function, source, deficiency and excess. Students finish the year by further developing their understanding of food safety and food hygiene, learning about food poisoning bacteria and how bacteria is used in food production. Students will complete a range of practical lessons to reinforce their learning such as making a Bakewell tart, lemon meringue pie, chicken curry and shepherds pie.




Potential Careers relating to your subject


Catering Manager / Health Journalist / Food Product Development Scientist / Food Safety Auditor / Food Labelling Specialist / Nutritionist Nurse / Personal Trainer / Nanny / Chef / Kitchen Assistant / Restaurant Owner / Food Vlogger / Primary School Teacher / Secondary School teacher




Year 8


Food Preparation and Nutrition Students will look at two of the key curriculum concepts during year 8; food science and food choice. Students will begin the year with a food science investigation, exploring the chemical funcational properties of gluten when making bread. The second half of the year focusses on gaining a greater understanding of the factors that affect food choice, such as religion, seasonality, profession and ethics. Practical lessons such as sausage rolls, fishcakes, burgers and a vegan carrot cake will embed skills and knowledge.




GCSE


At GCSE, students will begin to refine their technical cookery skills and knowledge of nutrition in preparation for the Non-Exam Assessment (NEA) tasks in Year 11. Students will complete a series of practice NEA tasks throughout year 10, which will require them to work to a set brief and meet the needs of a specific dietary group when planning and cooking dishes. Students will utilise their knowledge of the five key curriculum concepts when completing a 3-hour practical assessment in Year 11 and producing a supportive portfolio evaluating their work.





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GET IN TOUCH

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01788 222060

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Rugby Free Secondary School

Anderson Avenue

Rugby, CV22 5PE

01788 222060

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