From Jamie Oliver to the Great British Bake Off, it seems like everybody is increasingly fascinated by the food we eat, which is why, at Westbourne, we believe it is important to teach the Food Technology skills that ensure all our pupils are able to cook, either as a rewarding hobby or as a pathway to a potential career. The subject is taught through different modules which look at a variety of practical skills and nutritional requirements. During each of the cooking modules, students’ practical capability can be observed and assessed. These observations mean that the practical sessions can be tailored to the requirement of each pupil. As we have the facilities, the specialist staff and smaller class sizes, we are able to deliver a more advanced scheme of work in preparation for their GCSE or to extend their love of cooking.
What will I learn?
In Year 7, you learn how to use a range of tools and equipment, food preparation and cooking skills, food safety and hygiene, apply The Eatwell guide and the 8 tips for healthy eating, the importance of energy and nutrients, food labels and how to make food choices, explore food choice, where and how different ingredients are produced and processed, investigate and use seasonal ingredients, how to use different ingredients when cooking.
In Year 8, you will learn how to use a wider range of tools and equipment, demonstrate a greater range of food preparation and cooking skills, apply food safety and hygiene, recall the principles of The Eatwell guide and relate them to your diet, energy and nutrients and the importance of hydration, planning meals for specific groups of people, where and how different ingredients are produced and processed, investigate and use local and regional ingredients, learn to use different ingredients when cooking.
In Year 9, you will consolidate previous years’ work and then learn how to apply the principles of The Eatwell guide and nutrition relate them to diet through life, dietary needs through different life stages, planning meals for specific groups of people, where and how different ingredients are produced and processed, investigate and use local and regional ingredients, how to use different ingredients when cooking.
GCSE Food Technology
AQA Food Preparation and Nutrition
GCSE 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:
Food, nutrition and health
How it's assessed
There is a written exam of 1 hour 45 minutes which makes up 50% of GCSE.
There are then two non - exam assessments making up the other 50% of the GCSE
Task 1: Food investigation (30 marks)
Showing an understanding of the working characteristics, functional and chemical properties of ingredients.
Task 2: Food preparation assessment (70 marks)
Showing 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.
Trips and visits
We organise trips to Whirlow Hall Farm, The BBC Good Food Show, and local Artisan Bakers. The pupils complete surveys in the local area and in the town centre and have the opportunity to compete in the annual Great Westbourne Bake-off!
Bake-off winners 2016