Food
The Food Department
- Mrs K Collings - Food Teacher
‘Food is essential to life, therefore make it good!’ The Food curriculum at St Edmund Campion Catholic School is where science meets creativity! We equip our students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition, and health. ‘In a world where our plates often dictate our health, environment, and connection to the world, the importance of food education cannot be overstated’.
Through following the National Curriculum for Food, students learn a wide variety of cooking skills whilst working safely and hygienically. Students will demonstrate how to make connections between theory and practice so that they are able to apply their understanding of food, nutrition, and food science to practical cooking. The dishes selected to cook in practical lessons are chosen carefully to practise specific skills. However, students are encouraged to adapt recipes through discussion with the teacher and innovation is actively encouraged. Other factors such as cost, dietary requirements and lesson time are also taken into consideration and we believe that Food equips students with key skills for life, thus creating a healthier and happier society.
Our philosophy is to encourage students to develop strong practical skills and techniques alongside underpinning food science and nutrition theories to give them the ability, expertise, and confidence to feed themselves and others, and in feeding others we recognise that the kitchen is often the heart of a home. At St Edmund Campion our kitchen builds upon Food’s significance culturally, its ability to connect and unite people while celebrating cultural diversity and traditions as part of our wonderful community. When people from diverse cultures come together to share food, it can be a wonderful way to learn about and appreciate each other's heritage.
Food also helps students understand the challenges faced when it comes to supplying the world with nutritious and safe food and the inequalities that people face. Students will learn about social, moral, ethical, and environmental issues relating to food, making them reflect and consider the world around them. ‘Food education is the compass that guides us toward a healthier, more sustainable future.’
Key Stage 3
In year 7, students are taught how to work safely in a kitchen, including washing up in a safe and hygienic manner, and knowing the 4C’s of food safety, which are cleaning, cooking, chilling and cross-contamination. Students learn how to cut safely using a sharp knife and are taught how to cook using an oven and a hob. Students are taught how to use scales to weigh ingredients, and a measuring jug to measure liquids. They are also taught from year 7 to start thinking about the science behind some of the cooking that they do, for example enzymic browning and the effects of a marinade on meat. Students are taught about the creaming method and rubbing in method for making cakes. Students are encouraged throughout year 7 to work as part of a team when preparing and cleaning their cooking areas.
In Year 8, students will learn about the science behind breadmaking. They will practise their weighing and measuring skills learnt in year 7. Students develop their knife skills using a variety of foods. Students will learn about the Eatwell guide, and how it can be used to ensure a balanced diet. They will be cooking with raw meat and ensuring that it is cooked thoroughly and safely. Students will become aware of how to avoid cross contamination. There is also the chance to learn about food assurance and the red tractor scheme, developing their awareness of food provenance.
In Year 9, the overall aim of this project is to introduce students to high level cooking skills. They will be able to work with high-risk foods and know the importance of avoiding cross contamination. They will know the importance of the danger zone when cooking. Students develop more complex skills, including sauce making, separating eggs and pastry making. They will become aware of wider issues that affect people, including food waste and food miles.
Key Stage 4
The intent of the Food Preparation and Nutrition GCSE curriculum is to develop students’ understanding of the breadth and depth of nutrition, inspiring students to think about where their food has come from as well as developing an understanding of what is required to achieve a healthy diet. Studying Food Preparation and Nutrition at GCSE will provide students with knowledge that will last a lifetime, ensuring that students are prepared for a healthy future.
During the course, students will have the experience of learning about food through a wide variety of topics, pushing the boundaries of what they’ve been taught at key stage 3. Nutrition and health play a massive role in day-to-day modern life, with more and more people becoming obese and suffering from diet related diseases due to easily accessible unhealthy food and a lack of nutritional understanding. Students will learn about macronutrients and micronutrients and understand their roles and importance in the body. Students will also investigate the science behind food; why some cooking methods are better than others in terms of nutrition, how techniques in the kitchen work such as the rubbing-in method and studying the functions of ingredients in making products. The study of food choice is so important, we live in a world where some individual choices are misunderstood, this section of the course explains about different dietary choices in terms of religion and in terms of moral choice (for example: being a vegetarian), this gives an insight into the amazingly diverse modern world that we live in.
Today we hear a lot on the news about climate change and its effects on our world and the way in which we live, the topic on food provenance discusses how certain foods get to us and how food miles play a massive role in CO2 emissions in terms of certain foods coming from different countries. It also discusses effective ways in which we can help reduce and tackle this problem, with the hope of making the world a safer, greener place in the future.
Students will be taught how to prepare, cook and create certain dishes in the kitchen and successfully present their dishes. These practical skills can be taken forward to their cooking exam and future life as an adult. This element of the course not only produces excellent products in the kitchen and reinforces learning but boosts self-confidence and self-esteem.
Students can draw from their own experiences as well as current affairs and cultural trends. Many are inspired by a wide range of cooking programmes, which are available to them such as The Great British Bake Off and Master Chef, such programs help to motivate students to achieve in the kitchen aiding their personal development in the subject.
In Year 11 students will undertake work to complete two Controlled Assessments worth 50% of their final GCSE grade.
Year 11 Controlled Assessment –
Task 1: Food investigation (30 marks)
Students' understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task.
15 % of GCSE
Task 2: Food preparation assessment (70 marks)
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 3 hours. Students will plan in advance how this will be achieved.
35 % of GCSE
End of Year 11 Exam: Theoretical knowledge of food preparation and nutrition.
How it's assessed:
- Written exam: 1 hour 45 minutes
- 100 marks
- 50 % of GCSE
GCSE Exam Board is EDUQAS
Connections to future pathways
Careers: Nutritionist, Chef, Baker, Working in the hospitality industry, Dietician, Food science, Chef, Business owner, Environmental Health Officer, Food journalist
Useful Websites
- www.foodafactoflife.org.uk
- https://www.ifst.org/lovefoodlovescience/resources
- https://letsgetcooking.org.uk/lets-get-cooking-at-home/
- https://www.bbc.co.uk/bitesize
- https:// senecalearning.com/en-GB/
- https://resources.eduqas.co.uk/Pages/ResourceSingle.aspx?rIid=1543
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