KS3 Food Technology

Students learn a wide range of skills during key stage three Food Technology: starting with Food hygiene, hazards and safety in the kitchen. They explore basic knife skills and cuts whilst preparing a range of nutritious products. They will experience using all functions of the cooker; oven, grill, and hob, as well as a microwave oven and a range of additional culinary equipment; electric hand whisks, blenders, and food processors. Learners are encouraged throughout all year groups to design, prepare and cook products of their choice, inspired by foods from a range of countries and cultures. A key part of their experience is to consider how nutrients affect our bodies, which foods we can find them in, whilst considering specific dietary needs, allergies, and intolerances. Our aim is to equip learners with the knowledge and skills to be able to feed themselves and families, safely, affordably, and nutritionally in the future.

Food Preparation and Nutrition

What will I learn in Food Preperation and Nutrition?

The WJEC Eduqas GCSE in Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

What will I do in lessons? 

Food Preparation and Nutrition consists of a varied selection of practical and theory lessons which aim to build on the existing skill base. By studying food preparation and nutrition learners will:

• be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment

• develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks

• understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health

• understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices

• demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food

• understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes

Students will be expected to work independently and meet all deadlines relating to controlled assessment and homework tasks. A good level of organisation will be needed for this course as students will be expected to organise ingredients for lessons on a weekly basis. Enjoying cooking alone is not enough to succeed in this subject, students will be expected to apply an equal amount of effort into their research, planning and evaluating work as they do to any practical tasks.