KS3 – Cooking and Nutrition:
Click Here for Year 11 Practical Exam Dishes
Click here for the Star Chefs for Summer Term 1
Click here for the Chef of the Week winners for March 2018
Click here for the Year 8 Easter Cake Decorating Extravaganza
Click here for the Chef of the Week winners for December 2017
Click here for the Chef of the Week winners for October 2017
Click here for the Food Technology – Cooking and Nutrition challenges
Click here for the KS3 Recipes
In KS3 students undertake one lesson per fortnight of Cooking and Nutrition; these lessons are in the ratio 2:1, practical to theory, as emphasis is placed on our students gaining valuable life skills from practical lessons.
Parents are asked for a contribution towards the cost of the ingredients, which are all provided by the school.
In their Cooking and Nutrition lessons:
• Pupils are taught how to cook and apply the principles of nutrition and healthy eating.
• They will understand how to feed themselves and others affordably and well, now and in later life.
• A range of cooking techniques will be taught which covers,
o Selecting and preparing ingredients
o Using utensils and electrical equipment.
o Applying heat in different ways.
o Using awareness of taste, texture and smell to decide how to season dishes and combine ingredients.
o Adapting and using their own recipes
• Pupils will gain an understanding of the source, seasonality and characteristics of a broad range of ingredients.
Extra Curricular Activities
STEM Clubs http://www.stemclubs.net/about
We currently have a VEX robotics club, which is open to years 7, 8 & 9. http://www.vexrobotics.com
We run STEM days which allow pupils the chance to gain a discovery crest award.
KS4 Examination Courses
GCSE Product Design – AQA
GCSE Product Design AQA for assessment in 2018 – http://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-product-design-4555
GCSE Design Technology AQA – for assessment in 2019 – http://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-8552
For further information, please contact Mr Hamilton on firstname.lastname@example.org.
Product Design is a practical subject that requires students to apply knowledge and understanding to a design and make project. Background knowledge of materials, manufacturing processes, tools and equipment including CAD CAM will be acquired through a series of investigative practical activities.
We will cover all areas of Product Design including Electronics, RM, Textiles and Graphics. In addition students will develop a CAD CAM expertise using our CNC machine and new laser cutter.
The written examination in Product Design will be done in Summer Term of Year 11. This will count for 40% of the final grade. Theory homework sheets will be set regularly throughout Years 10 and 11 to support the learning ready for the examination. Thorough preparation will take place in lessons including a mock examination and practice past papers.
AQA Product Design is assessed through:
Unit 1 – 2 hour written exam.
This is worth 40% of the total marks. Students will be asked to design a product for a given brief and show that they have a good knowledge of materials, techniques, manufacturing, past and present designs and designers, sustainability, labeling, packaging and more.
Unit 2: Design and Making project.
This consists of a Design and Make activity selected from a range of AQA set tasks. This is worth 60% of the total marks. In the controlled assessment test students are required to submit a 20+ page design portfolio and to manufacture a final product. The projects are set by the AQA examination board and are varied. They currently include tasks associated with sustainable design, iPod docking stations, children’s toys and sporting accessories etc.
For further information about Product Design, please contact Mr Hamilton: email@example.com.
GCSE Food Preparation and Nutrition
The Eduqas (WJEC) GCSE in Food Preparation and Nutrition – C560P1: http://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition/
For further information please contact Ms Grime: firstname.lastname@example.org
This course will equip learners with the knowledge, understanding and skills required to cook and also to apply the principles of food science, nutrition and healthy eating.
Following this qualification will encourage learners to cook and enable them to make informed decisions about food and nutrition in order to be able to feed themselves and others affordably and nutritiously, now and later in life. It will allow the students to understand the huge challenges that we face globally to supply the world with nutritious and safe food.
Component 1: Principles of Food Preparation and Nutrition
Written examination: 1 hour 45 minutes
50% of qualification
· Section A: questions based on stimulus material.
· Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.
Component 2: Food Preparation and Nutrition in Action
Non-examination assessment: internally assessed, externally moderated
50% of qualification
· Assessment 1: The Food Investigation Assessment (8 hours)
A scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food. A report of 1500 words will be produced
· Assessment 2: The Food Preparation Assessment (12 hours)
Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
A report will be produced comprised of 15 sides of A4
These assessments will be based on a choice of tasks released by WJEC annually.
1. Food commodities e.g. cereals, fruit and vegetables, sugars, dairy, fats , meat/fish and vegetarian alternatives. The course will look at their value in the diet, their working characteristics and also include experiments to understand changes that occurring during cooking.
2. Principles of nutrition – the role of the main nutrients in the diet, their sources, function and deficiency diseases
3. Diet and good health
4. The science of food
5. Where food comes from
6. Cooking and food preparation
This GCSE is taught largely through practical tasks and challenges and would appeal to anyone with an interest in food or in the future the catering industry as a career. Students are expected to work with a wide variety of commodities throughout the course to broaden knowledge and food preparation skills and presentation.
For further information about Food Preparation and Nutrition, please contact Ms Hingston: email@example.com