All pupils and students at Hagley Catholic High School study Food and Nutrition at KS3, and at KS4 students can choose whether to study GCSE Food Preparation and Nutrition. The department is made up of three specialist food teachers, who are fully committed to the education of the pupils:
- Mrs S Palmer – Teacher in Charge of Health and Social Care
- Mrs S Hudson – Teacher of Food and Nutrition
At KS3, the focus of students learning is the acquisition of key culinary skills, as well as understanding where ingredients come from and the functional properties of ingredients.
At KS4, students follow the Edquas Food Preparation and Nutrition course. The course assesses six key strands:
- Food Commodities
- Diet and Good Health
- Food Provenance
- Scientific Properties of Food
- Cooking and Food Preparation
At both KS3 and KS4, we aim to encourage learning of both knowledge and skills through practical sessions.
Working properties of ingredients. How to season foods. Taste testing. Understanding of the source. Nutritional value. Seasonality and characteristics of ingredients. Hygiene and safety issues linked to Food Tech. Organisation of the food room. Use of equipment. Health enhancing foods. Recipe adaptation. Competent in a range of cooking methods.
During the year, pupils will be assessed by… Evaluation of work produced in each module.
At the end of the year, pupils will be assessed by… Summary of teacher assessments & End of Year 7 test paper.
Nutritional labelling. Disassembly. Analyzing food labels and taste testing. Working properties of ingredients, especially flour and cake products. Aeration/raising agents in cake and bread products. Multicultural breads. Types of seasonings and how to taste test seasoning of food products. Recipe adaptation and competent in a range of cooking methods.
During the year, pupils will be assessed by… Evaluation of work produced & End of module test.
At the end of the year, pupils will be assessed by… Summary of teacher assessments.
Hygiene & food poisoning. Methods of heat transfer. Sauce making, thickening and gelatinisation. Choux, puff and filo pastry. Finishing techniques to alter sensory, nutritional and aesthetic properties. Healthy eating, nutrients functions and sources.
Emulsions, foams, suspensions. Multicultural foods. Nutritional needs of target groups. Adapting and use of own recipes. Labour saving devices. Vitamins, minerals
Protein, fat, starches. Functional properties of foods. Decorative techniques. Sensory taste testing. Flavourings. Family meal. Varied practical skills.
At KS4 you can choose to study GCSE Food & Nutrition. This course is th EDUQAS Specification. This course has two different components. Component 1 is a written examination with 50% of the final marks and tests students knowledge on he principles of food preparation and nutrition. Component 2 is a non examined unit internally assessed, externally moderated and based on a practical tasks set by the exam board.