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Fullhurst Community College

Food Preparation and Nutrition

We aim to provide all students with an enjoyable experience of food which embodies vital skills required to inform healthy food choices. Encouraging students to experiment with ingredients and excite their senses. We also aim to equip our students with the functional skills that will enable them to be independent and responsible members of society.


Key Stage 3

Our KS3 curriculum is designed to provide all students with the core skills required to be fully prepared for further study at KS4.  Students will learn about how to lead a healthy lifestyle, a range of food preparation and cooking techniques, how to adapt and follow recipes, the principles of food hygiene and safety and the science behind food.

Year 7
Food is taught through a rotation basis allowing all students at some point throughout the academic year to learn about the principles of nutrition through predominately practical based tasks. Students take home all food they have produced in lesson, for example; fruit fusion, scones. mini carrot cakes, layered pasta salad, bolognese, double blueberry muffins, savoury cheese pudding, pizza, spicy bean burgers and potato wedges.     

Year 8
Year 8 students have the opportunity to use a variety of electrical equipment and acquire knowledge of cooking methods. Focusing on sauce making, technical knife skills, pastry making and adapting recipes to suit a specific dietary need. Again, students take home all food they have produced in lesson, for example; Victoria sponge, lasagne, Finnish fruit plait, quiche, sweet and sour chicken with egg fried rice, fajitas and fruit pie.

 

Key stage 4 

The study of GCSE Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. We encourage learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

By studying food preparation and nutrition learners will:

  • be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
  • develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.
  • understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
  • understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
  • demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
  • understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.

Assessment
Students are assessed through both course work (50% ) and a written examination making up the final GCSE qualification.

Assessment 1: The Food Investigation Assessment
15% of total qualification
- A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

Assessment 2: The Food Preparation Assessment
35% of total qualification
- This assessment is synoptic and assesses the application of knowledge and understanding in relation to selecting dishes and identifying cooking skills/techniques and the execution of practical skills.

Written examination: 1 hour 45 minutes Principles of Food Preparation and Nutrition (50% of qualification)
This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content.
Section A: questions based on stimulus material.
Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.

What’s on the menu
Throughout each term students plan, prepare, cook and evaluate a wide variety of recipes which hone in on food commodities studied alongside practical tasks.  Example dishes include; meatballs in tomato sauce, risotto, fish cakes and sweet chilli dip, fruity chicken curry with rice, pavlova, apple tart tatin, vegetable and bean casserole, chocolate roulade, carrot cake using sunflower oil, lemon yoghurt cheese cake, profiteroles, Swiss roll, vegetable soup, pineapple upside down cake, fruit pin wheel, fruit salad, lemon yoghurt cheesecake, mini quiche, samosas, pumpkin and coconut loaf cake, crème caramel, seeded bread rolls, tofu coconut curry, lemon meringue pie, ravioli, dahl and naan.


Extra-curricular activities

Our food department contributes to the college’s diverse programme of extracurricular activities by providing both students and parents with the opportunity to advance both basic and technical skills through practical activities. Students have the chance to experiment and develop their own recipes during after school hours.
 

Staff 

Miss S Anderson Teacher of Food Preparation and Nutrition
Mrs S Barton Technician PACA

Fullhurst Community College

Fullhurst Community College
Imperial Avenue
Leicester
LE3 1AH

tel: 0116 282 4326
fax: 0116 282 5781
email: office@fullhurst.leicester.sch.uk