Intent

 

Our intent for Food Preparation and Nutrition at KS4 is to equip students with a deep understanding of food, its preparation, and its role in health and society. We aim to foster a passion for cooking and a critical appreciation of food culture, while promoting healthy eating habits and sustainable food practices. Students will develop a comprehensive understanding of food preparation and nutrition, equipping them with the skills and knowledge to pursue careers in the food industry or make informed choices about their own health and well-being

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Aims:

• Food Safety and Hygiene: Students should have a comprehensive understanding of food safety principles, including hazard analysis and critical control points (HACCP), and the importance of food hygiene practices in all settings, from domestic kitchens to commercial food establishments.

• Nutrition: Students should be able to critically analyse nutritional information and create personalised meal plans based on specific dietary needs, including those related to health conditions, allergies, and intolerances. They should understand the impact of diet on overall health and well-being, as well as the role of food in preventing chronic diseases.

• Food Preparation Techniques: Students should develop advanced practical skills in preparing a wide variety of foods, including techniques used in professional kitchens, such as roasting, braising, caramelising and emulsifying. They should be able to use a range of kitchen equipment and utensils effectively and safely.

• Food Science: Students should explore the scientific principles underlying food preparation and preservation, including food chemistry, microbiology, and sensory evaluation. They should understand the factors that influence food quality, texture, and flavour.

• Food Production: Students should have a solid understanding of the business aspects of the food industry, including food production, marketing, and consumer behaviour. They should be able to evaluate the ethical and sustainable practices of food businesses.

• Food Culture and History: Students should explore the cultural and historical significance of food, understanding how different cultures have influenced food traditions and dietary habits. They should appreciate the diversity of food cultures and the importance of preserving food heritage.

• Sustainability: Students should understand the environmental and social impacts of food production and consumption. They should be able to evaluate the sustainability of different food choices and identify ways to reduce food waste and promote sustainable food systems.

 

Curriculum Content:

• Food Safety:

  • HACCP principles and implementation

  • Food allergens and intolerances

  • Food poisoning prevention and control

  • Food hygiene practices in domestic and commercial settings

• Nutrition:

  • Macronutrients and micronutrients

  • Dietary guidelines and recommendations

  • Nutritional labelling and claims

  • The impact of diet on health and well-being

  • Nutritional needs for specific groups (e.g., athletes, pregnant women, children)

• Food Preparation:

  • Advanced cooking techniques (Caramelising, Emulsifying, Roasting)

  • Food preservation methods (canning, pickling, freezing)

  • Kitchen equipment and utensils used in professional settings

  • Food presentation and plating

• Food Science:

  • Food chemistry (proteins, carbohydrates, fats)

  • Food microbiology (foodborne pathogens, beneficial microorganisms)

  • Sensory evaluation (taste, texture, aroma)

  • Food additives and preservatives

• Food Business:

  • Food production processes (from farm to fork)

  • Food marketing and consumer behaviour

  • Food industry trends and developments

  • Ethical and sustainable food practices

• Food Culture and History:

  • Cultural influences on food traditions

  • Historical significance of food

  • Food heritage and preservation

• Sustainability:

  • Environmental impacts of food production and consumption

  • Food waste reduction strategies

  • Sustainable food systems and practices

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Food Long Term Plan 2025-2026

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