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Sir Jonathan North College

Sir Jonathan North College

Food and Nutrition

KS3

Food and Nutrition is a vitally important subject because it underpins many careers and teaches students many life-skills which are invaluable to all. The curriculum covered during one hour lessons is broad and balanced and gives all Key Stage 3 students the opportunity to prepare a wide range of meals, desserts and snacks. Some practicals for KS3 are taught as Team Technicals where the skill of making the product is at the centre of learning. Students will cook some products on an individual basis and recipes will be available via the Show My Homework App. Individual practicals cost £2.00 per student. Students are taught in mixed ability tutor groups and students work through the Design Technology department on a 12 week rotational basis. Each student will cover the topics and dishes below. During Year 8 students will select a option route of study for a practical GCSE and along side this they can opt to continue to study DT one lesson a week.

For Year 7 students Sir Jonathan North runs an educational trip to Cadbury World, where students can follow a cocoa bean right through the production stages to a chocolate bar. Students can compete in an extra-curricular competition open to Year 9 and 10 for Student Chef of the Year. Previously students have won best main course for their Schemichael samosa and cooked live on the Radio Leicester lunchtime show.

Programme of Study

Year 7

  • Mayonnaise
  • Deli couscous salad
  • Cupcakes - looking at raising agents
  • Breakfast muffins
  • Sweet and Sour sauce 
  • Falafel

Year 8

  • Shortcrust pastry
  • Choux pastry
  • Fresh pasta
  • Pizza
  • Ragu and white sauce 
  • Lasagne 

Year 9

  • Panacotta
  • Swiss rolls
  • Samosa / Cornish pasties
  • Curry paste
  • Jerk chicken / sweet potato curry 

GCSE

GCSE Food Preparation and Nutrition is a new and exciting, creative course, which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food, provenance and the working characteristics of food materials. At its heart, this qualification focuses, on nurturing students' practical cookery skills to give students a strong understanding of nutrition. The Food Preparation and Nutrition specification sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Food preparation skills are integrated into five core topics: food, nutrition and health; food science; food safety; food choice; food provenance. The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. We have recently introduced Hospitality and Catering to our KS3/4 offer to engage students in a broad range of Food related ares of study.

Programme of Study

Year 10 

  • Autumn: Development of skills towards completing all of the 12 skills, Knowledge on nutrition and preparation of all five core areas. Revision notes for 50% examination start in year and are recorded through out so students have 5heir own notes for their Mock and Actual written examination.
     
  • Spring: Development of skills towards completing all of the 12 skills, Knowledge on nutrition and preparation in five core areas with practical Non Examination Assessment 1 (NEA 1) 15% practice investigating the functional and working properties of ingredients.
     
  • Summer: Practice and Mock, 3 hour exam for Non Exam Assessment 2 (NEA 2) 35% of three dishes in a assessed 3 hour session with practice day.

Year 11

  • Autumn: Task 1 NEA: Food investigation – to develop students' understanding of the working characteristics, functional and chemical properties of ingredients. This element of the GCSE is worth 15% of the overall GCSE. A 1500-2000 (6-8 A4 pages) written referenced document is required along with photographed experiments.

    Task 2 NEA Food preparation assessment worth 35% of the overall GCSE grade – to develop students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food, and application of nutrition related to the chosen task Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, briefed are selected from chosen brief: lifestage/culture/culture/dietary need. Students will undertake 3/4 planned practical skill trials where they will produce practice dishes ahead of their final 3 dishes.

    Written mock examination  (50%) towards the end of the autumn term.
     
  • Spring: Completion of the NEA Task with a final 3 hours practical exam of 3 complex dishes, alongside a completed portfolio of research material with a maximum of 20 A4 pages.
     
  • Summer: Preparing students for the 1 hour 45 minute 50% written examination in the five core areas.

Year 9 and 10 Hospitality and Catering Level 1 and 2 
 

  • Autumn: Development of skills ready to be able to complete 2 complex dishes in three hour session based on an examination brief for Unit 2 60% of overall course, actual practical assessment in Year 11. Knowledge on hospitality and catering industry and nutrition Unit 1, ready for an end of Year 10 examination.
     
  • Spring: Development of skills for two final dishes for Unit 2. Revision for Unit 1.
     
  • Summer: Revision of Unit 1 and Written Examination 40%. Practice Mock- 3 hours mock exam for 2 complex dishes for practical element for coursework.

Year 10 and 11 Hospitality and Catering Level 1 and 2 
 

  • Autumn: Development of paperwork and research material for Unit 2 Knowledge on nutrition and preparation and recipes and skills ready for assessment.
     
  • Spring: Completion of the Coursework Task with a final 3 hours practical exam of 2 complex dishes, alongside a completed portfolio of research and nutritional material.
     
  • Summer: Finalise Paperwork for Unit 2 submission.

Useful Resources

Food a Fact of Life website

https://www.foodafactoflife.org.uk/

This is backed by the British Nutrition Foundation which has videos on how to use equipment, information on nutrients and other valuable information. 

KS3, GCSE, Level 1 and 2 

Use the BBC revision website for key information. 

The text book ‘ AQA GCSE Food Preparation and Nutrition’ by Alexis RickusBev Saunder & Yvonne Mackey, published by Hodder Education is a valuable resource. This can be bought as an ebook for a tablet or a hard copy (the team do have copies in College available for students).

The text book ‘WJEC Vocational Award Hospitality and Catering Level 1/2 Paperback – 1 Sep 2018 by Anita Tull & Alison Palmer . This can be bought as an ebook for a tablet or a hard copy (the team do have access to a copy in College).

Top Tips

Encourage your daughter to take an interest in cooking at home, visiting restaurants, researching different food cultures, local food markets and watching professional cooking programmes.

Practice your daughter’s preparation skills by cooking at home maybe for a three course meal for a certain family member, thinking about a certain, culture, dietary requirement or life stage.

If possible, buy the text book for Food Preparation and Nutrition in Year 10.  Encourage your daughter to work through each topic knowledge organiser making her own notes. In Year 11 she will then have her own set of revision notes.