The Joseph Rowntree School

KS4 - Food Preparation & Nutrition

Curriculum Knowledge 

Year 10

Learners will gain the knowledge, understanding and skills required to cook and apply:

  • effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment 
  • knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks 
  • the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health 
  • the understanding of the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices 
  • 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 (traditional British and international), to inspire new ideas or modify existing recipes 

The majority of the content is be delivered through preparation and making activities. Students will learn to be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.

Year 11

Learners will apply their knowledge gained throughout KS3 and Y10 be able to apply this to 2 Non Examined Assessment tasks which will include a scientific investigation of the functional properties of ingredients and cooking methods. On completion of the NEA tasks students will revisit key knowledge in order to prepare them for the written exam sat in the May/June exam series of Y11.

 

Skill Development

 

Subject Specific Skills:

  • Practical cookery skills 
  • Learning how diet and lifestyle impact on our health and wellbeing
  • Understanding of mental wellbeing

 

Wider Academic Skills / Attributes:

  • Development of resilience
  • Organisation and time planning 
  • Report writing

 

Personal Development - SMSC & Cultural Capital (Opportunities / Experiences)

 

  • Knowledge on health and wellbeing
  • Awareness of cultural differences in food preferences 
  • Food preparation – ability to maintain a healthy lifestyle
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