FOOD AND NUTRITION

Learners are able to study food technology throughout their time at Oakfield.

We encourage all learners to become independent workers and to be able to prepare and cook food for themselves and their families.

In our large well equipped food technology room learners cook healthy food but also recognise festivals and times of the year by preparing celebration foods.

Key stage 3

All learners study food technology and design technology throughout their time in key stage 3.

Year 7

Half term on each of these topics:

Introduction to Food Technology – Basic skills and equipment, hygiene
Food Around the World - cooking popular dishes from other cultures
Healthy Eating – 5 a day message, the EatWell Plate,

Year 8

Half term on each of these topics:

Sainsbury’s Bronze Award – design and make an exciting scone
Fair Trade – Fair trade foods, design and make a product with Fair Trade Choc
Nutrition – basic nutrition, design and make healthy bread product
Year 9

Half term on each of these topics:

Food Labelling and packaging – recycling, make a packaged sandwich
Sainsbury’s Silver Award – design and make a healthy soup
Snack Attack –healthy choices, design and make a healthy snack.

At Key Stage 4 home economics is an option. Students also study a food hygiene certificate

GCSE Home Economics – Food and Nutrition

This course was introduced in September 2012. Learners opt to study it at the end of year 9 and the course lasts for 2 years.

GCSE provides opportunities for learners to develop cooking skills and their capability for imaginative, innovative thinking, creativity and independence.

http://eduqas.co.uk/qualifications/food-preparation-and-nutrition

The Key Stage 5 students can study a level 1 diploma in Introduction to Professional Cookery.

The course is studied over 3 years and is highly practical. We arrange visits to hospitality outlets and visiting speakers who talk about their work.

Learners will cook wide range of foods for a variety of purposes and will complete units including

Introduction to kitchen equipment

Health and safety

Employability in the catering and hospitality industry

Introduction to healthier foods and special diets