Purpose

Food & Nutrition aims to develop students' practical skills, extend their knowledge and confidence and awareness of healthy eating, particularly with modern food production. Students will learn how to handle high-risk foods safely and efficiently. They will expand their knowledge of cooking terms, processes, and equipment. The emphasis is on using fresh ingredients, students will prepare a variety of savoury dishes to support independent living. The subject ensures students gain essential cooking skills, time management, and safe food handling practices for lifelong healthy eating habits. 

Content

The main aim of Year 9 Food & Nutrition is to continue to build on the skills and knowledge developed in Year 8. Students will have further opportunities to extend their practical skills by preparing a range of nutritionally balanced, exciting, and interesting composite dishes that are ideal for family meals. Emphasis is placed on the functional properties and nutritional value of ingredients, and also on the presentation of dishes. Students will also continue to study nutrients, their functions, sources, and effect of deficiencies/excessive nutrient intake on human health Students will then apply their knowledge to help them prepare dishes to suit the specific dietary needs of different population groups. They will also use food tables and nutritional analysis computer programmes to support their findings. Students will also do a module on World Cuisine, where they will prepare and cook dishes from around the globe. The environmental impact and sustainability of food will also be discussed- e.g., where, and how ingredients are grown, gathered, reared, and caught.

Beyond the classroom

Certificates endorsed by the British Nutrition Foundation will be awarded to all students as part of their record of achievement in Food & Nutrition studies. They can further develop their skills as part of the Duke of Edinburgh award scheme. They will also have opportunities to enter culinary competitions, locally and nationally.