Food Preparation and Nutrition
Key Stage 3
Key Stage 4
The Principal aim of Food Studies in Canons High School is for students have the secured knowledge and skills in which to developed a healthy relationship with food, their health, wellbeing and the overall ability to cook that will enhance their lives in their educational years, home life and into adulthood.
The curriculum has been design and created from GCSE Food Preparation and Nutrition (2016) covering the five key areas of the specification: Food Nutrition & Health, Food Science, Food safety, Food choices and Food Provenance. In addition, links to Science, PE and PSHE where similar topics are covered are highlighted in the SOL (scheme of learning) which enriches the learning environment.
Students will become: competent in a range of culinary skills and techniques to prepare and cook meals for themselves and their family; work in the kitchen and confidently using equipment practicing food safety and hygiene; understand the source, seasonality and characteristics of a broad range of ingredients; understand and apply the principles of nutrition and health. The rich curriculum of the KS Food studies will enable students to transfer onto GCSE Food Preparation and Nutrition with ease should they select it as one of their options.
- expect all students to be Kind, Respectful and Responsible to their peers and staff.
- ensure our curriculum provides a strong foundation for students to acquire later knowledge
- encourage the development of a positive attitude towards food and nutrition.
- teach students how to use the knowledge and culinary skills with confidence.
- Providing ingredients and other resources so that all students can take part in practical lessons.
- All students are trained to practice food safety and hygiene in the kitchen in order to work in a safe environment amongst their peers.
- Students to connect and reinforce the learning links with areas of science, PE and areas of PSHE
Knowledge and Skills
- cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
- become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
- understand the source, seasonality and characteristics of a broad range of ingredients