Food Preparation and Nutrition
Subject Overview
Food Preparation and Nutrition is an exciting, creative and challenging 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, the subject focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition with an array of culinary techniques, as well as knowledge of food traditions and kitchen safety.
As part of students’ work with food, they will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in students will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.
Food Preparation and Nutrition is delivered by dedicated staff in specialist facilities. The department operates from the Ambleside Building at Wellfield Academy in a well-equipped food preparation kitchen. Food Preparation and Nutrition at Wellfield Academy has been designed to encourage students to be able to plan, prepare and cook a range of products whilst developing a repertoire of core competencies, confidence, and creativity.
Food Preparation and Nutrition Subject Staff
| Mr Beales | Head of Creative Faculty / Teacher of Food Preparation & Nutrition |
Key Stage 3 Food Technology
In Years 7 and 8, students are taught Food Technology once a week. In Year 9, this subject is taught as a carousel of subjects where students rotate between Design Technology, Drama and Food Technology. Students are taught in mixed ability classes.
Key Stage 4 Food Preparation and Nutrition
At Key Stage 4 students will follow AQA specifications for Food Preparation and Nutrition. Year 10 students study theoretical principles required for the specification; food nutrition and health, food provenance, food safety, food science and food choice. Students also enhance and refine the practical skills required to complete the course. The course is externally examined in Year 11. The students complete a qualification comprising of theory and non-examination assessments which include a Food Investigation Task (NEA1) and a Food Preparation Task (NEA2).
"A recipe has no soul. You, as the cook, must bring soul to the recipe." - Thomas Keller
