Design Technology: Food, Nutrition & Wellbeing

What is our curriculum intent?

Our intent is to enable all students to become subject experts by developing across our ‘Big Ideas’:

In Food, Nutrition & Wellbeing there are six Big Ideas:

  • Health
  • Science
  • Safety
  • Choice
  • Provenance
  • Preparation

At the heart of Food, Nutrition and Wellbeing is knowledge and application. Our curriculum prepares
students to:

  • develop sound working practices to aid organisational skills
  • practice particular skills
  • evaluate familiar products
  • become proficient with an increasing range of ingredients
  • become competent at matching their choice of ingredients with processes and equipment
  • develop accurate measuring techniques
  • consider the effects of the foods they eat
  • Make critical judgements of their own work and those of others

In Food, Nutrition & Wellbeing, our aim is to provide students with the opportunity to learn how to cook, as well as make informed decisions about their diet and health with the aim of establishing lifelong healthy habits. The students learn the basics regarding nutrition, digestion and dietary requirements. They will also reflect on their own diets and gain an understanding of what the daily recommendations are regarding salts, sugar and fats. They will also explore what constitutes a healthy lifestyle with the aim of establishing lifelong healthy practises. Focused tasks such as a high energy cereal bar, low fat muffins and a high fibre crumble are used to develop the above.

How do we implement our curriculum?

1. Through what we teach, when, as laid out below:

Year 7

Students learn the basics regarding nutrition, digestion and dietary requirements. They will also reflect on their own diets and gain an understanding of what the daily recommendations are regarding salts, sugar and fats. They will also explore what constitutes a healthy lifestyle with the aim of establishing lifelong healthy practises. Focused tasks such as a high energy cereal bar, low fat muffins and a high fibre crumble are completed.

Year 8

Students re-visit the basics regarding nutrition and dietary requirements. They will also reflect on their own diets and gain an understanding of what the daily recommendations are regarding salts, sugar and fats. They will also explore a range of cultures finding out more about their dietary needs and social factors that influence a person’s diet. Focused tasks such as curry, bolognaise, pasta bake and pizza help establish a diverse range of skills preparing them well for the Street Food Project, where they research and create their own range of quality dishes.

Year 9

Students are introduced to a taster of some of the technical and scientific elements of the GCSE Food, Preparation and Nutrition course. Students will focus on practical cooking skills to ensure that you develop a thorough understanding of the working characteristics of food materials, along with learning how to make a range of technical dishes. Such tasks include, Mini Bakewell tarts, Galettes, Focaccia bread and lasagne.

2. Through how we group students

Students are taught in mixed ability groups

3. Through the homework we set which may involve:

  • Research
  • The practicing of skills
  • Preparation of ingredients
  • Completion of testing panels with parents
  • Extended writing on current food issues
  • Evaluation