Food and Nutrition
Curriculum Leader: Ms E Maple
Subject Teachers: Ms E Maple and Mrs E Coleman
GCSE Exam Board: OCR
Subject Specification Number: J309
Good food is a global thing and I find that there is always something new and amazing to learn - I love it!
- Jamie Oliver
Curriculum Intent
At Cove School, students will develop their knowledge and understanding of Health & Safety in the kitchen, nutrition, food science, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics.
Course Outline and Structure – Key Stage 3
In Key Stage 3, the students are part a 7-8 week rotational timetable of different subjects. They will have three one hour lesson every two week; one theory lesson, one demonstration and food science, and one practical cooking lesson.
OCR GCSE (9-1) Food Preparation & Nutrition
Year 10
Year 10 students will focus on the theory of nutrition, food provenance and food choice, food science, sensory properties and food safety. Practical skills will also be developed, such as; knife skills, food preparation and techniques, use of equipment, cooking methods, sauce making, dough making, pastry making, and setting mixtures. There will be opportunities for students to cook both savoury and sweet dishes although an understanding of healthy eating and nutrition will be an important factor in their choice.
Year 11
In Year 11 the focus is on two pieces of controlled assessment and the final examination. The food investigation task is worth 15%, the food preparation task is worth 35%, and the written examination is worth 50% of the course.
Key Websites to support learning / useful resources:
- BBC Bitesize Food Tech
- AQA and OCR Food Technology Textbooks
- Lonsdale Revision Guidebook for Food Technology
Revision Links
Click here for information about the National Curriculum for Food Technology