Key Stage 3

All students study cooking and nutrition at Key Stage 3.  Learning for students in KS3 focuses on developing basic preparation and cooking skills as well as ensuring a good understanding of ingredients, health and nutrition, hygiene and safety. We aim to encourage a love of cooking and promote it as a crucial life skill that prepares all our students for the future by enabling them to feed themselves and others healthily and affordably. They cook a wide variety of dishes, mainly savoury which can be modified by individual students to meet the needs and likes of them and their families.

As part of students’ work with food, they will be taught how to cook and apply the principles of nutrition and healthy eating.

Students are assessed regularly on how well they apply their learning capabilities in their food studies and are encouraged to regularly assess their own progress with their teacher on how they are developing their knowledge, understanding and skills. Learning in Food Studies also focuses on developing students’ literacy and numeracy skills making them purposeful in ‘real’ situations.

KS3 food studies is planned, with the support of British Nutrition Foundation resources which helps to provide an excellent foundation for success in GCSE Food Preparation and Nutrition, delivered at KS4.

GCSE Food Preparation and Nutrition

GCSE Food Preparation and Nutrition

What will students be learning?
GCSE Food Preparation and Nutrition is very much a combination of developing food preparation and cooking skills alongside the theory of food, with a particular focus on where food comes from, food science, health, nutrition and keeping food safe which builds on learning in food studies at Key Stage 3. Practical investigations feature significantly as part of the course which aids students’ understanding of the science of food.

This course will give students valuable life skills enabling them to cook and make informed choices about what and how well they and others are eating. It also gives them a head start if they are thinking of a career in any job related to food and health or it is simply a good learning experience if they have a passion for food and cooking. Students will be assessed at the end of the course on all aspects of their learning. Those who choose to do the course should be aware that they will be expected to cook most weeks and you therefore need to be very organised.

By studying food preparation and nutrition, students will:

  • be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities while using different cooking techniques and equipment
  • develop knowledge and understanding of the working properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
  • understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
  • understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
  • demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
  • understand and explore a range of ingredients and processes from different culinary traditions (British and international) to inspire new ideas or modify existing recipes.

How students will be assessed:
All assessments take place in Year 11 and there are three assessments making up two components.

Component 1
Written exam: 1 hour 45 minute = 50% of GCSE (100 marks)

Students will study the following areas in preparation for this exam:

  • Food commodities
  • Principles of nutrition
  • Diet and good health
  • The science of food
  • Where food comes from
  • Cooking and food preparation

Component 2
Non-examination assessment = 50 % of GCSE (100 marks)

Autumn term – NEA (Non-examination assessment): Task 1 – Food Investigation (8 hours) = 15% of GCSE.

To complete this assessment, students will:

  • research and plan the task
  • investigate the working characteristics, function and chemical properties of ingredients through practical experimentation
  • analyse and evaluate the task.

Students are expected to write a report of between 1,500 and 2,000 words for this task

Spring term – NEA (Non-examination assessment): Task 2 – Food Preparation Assessment (12 hours including a 3 hour practical assessment) = 35% of GCSE

This task assesses students’ ability to apply their knowledge and understanding when selecting dishes, identifying cooking skills/techniques and demonstrating their practical skills.

Students are required to plan, prepare and present a selection of dishes to meet a specific requirement such as a special dietary need or lifestyle choice.

To complete this assessment, students will:

  • investigate and plan the task, select a final menu to be produced to showcase their skills and produce a plan of action for the practical execution of the dishes (to include trialling and testing)
  • prepare, cook and present a menu of three dishes within a single session
  • evaluate the selection, preparation, cooking and presentation of the three dishes.

Students are expected to produce a folio of evidence which includes documentation related to the selection of dishes, planning and evaluation and photographs and/or visual recordings which demonstrate the student’s application of technical skills and the final outcomes.

The folio of evidence should consist of a maximum of 15 pages (30 sides) of A4 including all photographs, charts and graphs.

GCSE Catering (Year 11 only)

Due to national curriculum changes, the current year 11 (2016-17) will be the last cohort to complete this course.

Please contact Mrs Carter for further information regarding any aspect of Food Studies at CCW.