Department: Food Preparation and Nutrition
Curriculum Intention: As a result of our curriculum, Huish Academy students will be inspired to:
- build on practical skills and scientific knowledge as they learn and master them, since the curriculum is progressive.
- feel safe and confident in their learning environment to take risks and learn from mistakes through both practical and theoretical learning.
- analyse and evaluate the dishes they prepare, to meet the needs of themselves and others.
Curriculum Implementation: To realise our vision, our curriculum will provide students with opportunities to:
- participate in a range of learning activities, both practical and non-practical. Theoretical knowledge includes the topics of nutrition, food science, food safety, food choice and food provenance.
- engage in hands on learning in well-resourced kitchens.
- develop underlying knowledge of the theory that clearly relates to the practice taking place.
- see their teachers modelling best practice.
- work alongside teachers who actively challenge and support them to achieve their potential.
- develop lifelong practical life skills that will use in their lives outside of Huish Academy.
- participate in a range of learning activities, both practical and non-practical.
- develop theoretical knowledge including the topics of Food Nutrition and Health, Food Science, Food Safety, Food Choice and Food Provenance.
- demonstrate their skills and knowledge through two NEA (Non – exam assessment) tasks: NEA 1 Food Investigation Task (15%) and NEA 2 Food Preparation Task (35%) followed by a written exam (50%) taking place in the summer term.
In KS4 students follow the AQA Food Preparation and Nutrition specification. Details can be found at the following link: https://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585
Monitoring and assessing curriculum impact: The impact of our curriculum will be evidenced in:
- our students’ enthusiasm for the subject which is displayed both in and out of the classroom.
- high quality practical outcomes.
- our students’ work and their progress as evidenced in their written and oral work.
- the increased number of students taking Food Preparation & Nutrition in KS4.
- the progress and attainment of students in internal assessments and external exams.
Above all, our students are aware that Food Preparation & Nutrition is integral to life. They are keen to push the boundaries, try out new ideas, take a critical view and apply their skills in imaginative ways. They are able to see the bigger picture, viewing themselves as positive consumers of food whilst also being critical of its possible impact on the world, both positive and negative.
- In KS3, students are assessed on a termly basis and areas for improvement are identified.
- Written work and homework is marked in line with whole school policies and further areas for improvement identified.
- Oral feedback is given during practical work.
- In year 10, theoretical knowledge is assessed at the end of each topic and areas for improvement are identified. In addition, students undertake a mock practical exam and a mock written exam in the Summer Term to prepare students for year 11 and highlight areas for improvement.
- In Year 11, students are assessed through two NEA (Non-exam assessment) tasks: NEA 1 Food Investigation Task (15%) and NEA 2 Food Preparation Task (35%) followed by a written exam (50%) taking place in the summer term.