We aim to ensure that learning experiences in Food & Nutrition help students to develop the following:
All students in Years’ 7, 8 and 9 will have the possibility of representing JCG in our annual ‘Skills for Life’ cookery competition. They can compete agai
nst students from other Island secondary schools
in creating dishes that demonstrate good use of Jersey produce. Their work for this competition will be assessed by Michelin starred chefs.
In Year 7 students will spend 6-7 weeks in the Food area as part of their PSHE carousel. Food is an exciting and creative subject and students will have the opportunity to learn about the principles of healthy eating, food hygiene and safety. Students will also get an opportunity to develop their practical skills by creating a range of dishes in practical lessons such as fruit crumble, risotto, savoury scones, and pasta salad.
In Year 8 students have the opportunity to spend one hour each week in Food and Nutrition for the whole year. Students continue to develop confidence and skills in the handling of ‘high risk’ foods. They will extend their knowledge of cooking terms and processes, temperatures, safe and efficient use of hob, grill and oven, weighing and measuring accurately and sensible selection of equipment for different tasks. They learn how to use labour saving kitchen equipment (Food Processor, Microwave, Kenwood Chef and Electric Whisk) to help manage time when making meals from raw ingredients as well as working more efficiently. Using the skills and knowledge covered in term one, students will plan, prepare, cook and present an appealing healthy packed lunch that meets the dietary requirements of a teenage girl. Certificates endorsed by the British Nutrition Foundation and the Dept. for Education in the UK will be awarded to all students as part of their record of achievement in Food & Nutrition studies In Yr 8 students are working towards their ‘Silver 3 Star’ certificate. Students may achieve a ‘Pass’ or a ‘Merit’ award, depending upon the quality of work submitted. Formative assessment at end of this task with advice for future work will be given to all students.
In Year 9 students have the opportunity to spend one hour each week in Food and Nutrition for the whole year. Students continue to develop and extend their practical skills and become more aware of the nutritional value of foods and the importance of healthy eating, especially with modern methods of food production. Students will prepare a range of dishes suitable for individuals with special dietary needs, e.g. coeliacs, vegetarians, lactose intolerance and iron deficiency anaemia. They will also work towards achieving their Sainsbury’s Platinum award certificate by creating a healthy main meal that takes its inspiration from food around the world. Certificates endorsed by the British Nutrition Foundation and the Dept. for Education in the UK will be awarded to all students as part of their record of achievement in Food & Nutrition studies. Students may achieve a ‘Pass’ or a ‘Merit’ award, depending upon the quality of work submitted. The overall aim of Food & Nutrition in Year 9 is to continue to develop practical skills and to gain valuable life skills and nutritional knowledge, which are essential in today’s ever changing world.
In Year 10 students have the opportunity to choose Food Preparation and Nutrition as an optional GCSE subject. Food Preparation and Nutrition is an exciting and creative 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, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition. Food preparation skills are integrated into five core topics:
Upon completion of this course, students will be qualified to go on to further study in human nutrition, sports nutrition, food sciences or embark on an apprenticeship or full time career in food industries.
How are you Assessed?
Component 1: Paper1: Food Preparation and Nutrition- Written exam: 1 hour 45 minutes - 100 marks (50% of GCSE)
Component 2: Two Non-exam assessments (NEA)
Task 1: Food Science Investigation (30 marks)- 15% of overall GCSE
This task assesses students' understanding of the working characteristics, functional and chemical properties of ingredients.
Task 2: Food preparation assessment (70 marks)
This task assesses 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 three hours, planning in advance how this will be achieved. These two practical assessments are worth 50% of the GCSE.
As well as providing students with valuable and essential life skills, this course provides a suitable foundation for the study of academic or vocational courses in higher education, including careers in Food Sciences, Nutritional Science, Sports Science and Dietetics.
There will be masterclasses from visiting head chefs as well as other health professionals. There are also many other opportunities for learning beyond the classroom which include an off-island visit to the BBC Good Food show (approx. cost £400). In Year 10 all students will have a one day work placement experience at a top local hotel or restaurant, and have the opportunity to compete in local and national culinary competitions such as the JCG ‘Skills for Life’ and the Rotary Young Chef. There are also opportunities to get involved with community projects such as the Shelter Trust Soup Kitchen.
Students in the Sixth Form are also given the opportunity to participate in an elective course, ‘Living away from Home’ which teaches students how to prepare for independent life. This is a popular activity that looks at budgeting, food choices and living and eating healthily on a low income.
Food & Nutrition by Anita Tull
Cookery Books- there is a large selection in the LRC and in J3
Food Magazines :
AQA GCSE Food Preparation and Nutrition Specification- http://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585