Food, Nutrition and Care

Curriculum Team Leader

Hayley Hercberg (h.hercberg@tgs.starmat.uk)

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Introduction

The Food, Nutrition and Care department covers a wide range of subjects, with Food and Textiles being covered each year throughout KS3. KS4 options subjects offered within the department are Food Preparation and Nutrition, Hospitality and Catering and Health and Social Care.

In Food and Nutrition, students develop practical skills and knowledge that will act as essential life skills, whether they are considering choosing a career in the food industry, or in order to make nutritious meals and healthy dietary choices throughout life. Students will have the opportunity to cook a wide range of predominantly savoury dishes, building a repertoire of recipes they can call on when required to feed themselves and their families

Key Stage 3

Year 7
The ‘Give me 5’ project will give you an introduction to Food and Nutrition at Tadcaster Grammar School. You will focus on three key areas of Food Technology:
– Safety and hygiene,
– Cooking and nutrition,
– Practical skills and knowledge

Year 8
The ‘Food Around the World’ project will allow you to explore a variety of dishes from other countries and cultures around the world. The project has 3 main sections:
– Review of safety and hygiene
– Food around the world
– Signature multicultural dish

Year 9
In term 1 the ‘Food and Nutrition’ project will allow you to develop the practical skills you have gained in Year 7 and 8 Food and Nutrition, alongside equipping you with some of the knowledge and understanding you will require if you choose to study Food Preparation and Nutrition GCSE. The project will cover:

• Function of ingredients
• Macro and micronutrients
• Extraordinary Eggs
• Food Safety and Hygiene

Term 2 will focus on on the ‘Restart/Reset’ project, taking a look at typical New Year’s resolutions and link these to theory work and practical activities. The project will cover:

• Making healthy choices
• Plant based diets
• Cooking on a budget
• Reducing food waste

In term 3 we will look towards the summer with our ‘Picnic project’. Theory work will cover a variety of topics and practical activities relating to this. Topics we will cover include:

• Food safety
• Food choices
• Food provenance

KS3 Textiles Technology

Year 7
In Year 7, you will learn the basic skills involved in Textiles, which you will use to complete 2 projects; a drawstring pencil case, and a ‘Pugly’ soft toy. The Year 7 course will cover:
– Health and safety in Textiles
– Threading and controlling the sewing machine
– Producing a drawstring pencil case
– Producing and embellishing a soft toy

Year 8
In Year 8 Textiles you will revise and develop the basic skills you learned in Year 7, along with learning new techniques and producing a piece of textiles artwork which will adorn a reusable tote bag, which you will be making. The Year 8 course will cover:
– Health and safety in Textiles
– Development of basic textiles skills and knowledge
– Producing a reusable tote bag decorated using embroidery

Key Stage 4

GCSE Food Preparation & Nutrition

Year 10
Students will study for the written paper. This builds upon the KS3 Programmes of Study to further develop knowledge and understanding of a wide range of materials, ingredients and standard components. You will be given the opportunity to gain a working knowledge of the functional and nutritional properties of food through the principles of food science and healthy eating.

Year 11
Students will complete two tasks which will be internally assessed. Task 1: Food Investigation and Task 2: Food Preparation Assessment. These tasks constitute 50% of the total marks.The rest of the year will be spent on exam preparation and techniques for the terminal examination which constitutes the remaining 50% of the total marks.

Subject content during Years 10 and 11 include:
– Food, nutrition and health – Macronutrients, micronutrients and nutritional needs and health.
– Food science – Cooking of food and heat transfer, functional and chemical properties of food.
– Food safety – Food spoilage and contamination and the principles of food safety.
– Food choice – Factors affecting food choice, British and international cuisines, sensory evaluation and food labelling and Marketing.
– Food provenance – Environmental impact and sustainability of food, food processing and production.

Throughout all these study areas, emphasis will be placed on your food preparation skills with weekly practical activities and you will be expected to bring ingredients on a regular basis in order to produce the required dishes. The school will provide ingredients for investigation and evaluation activities.

BTEC Technical Award Health and Social Care

Year 10

Students will complete component 1, focussing on human lifespan development. They will complete 2 written coursework tasks on the topics of human growth and development across different stages of life, and the impact of life events on development. They will also begin to look at component 2, looking at different health and social care services and barriers to accessing these.

Year 11

Students will complete component 2, looking at health and social care services and care values. Component 3 will be an examined unit, with the exam being sat at the end of year 11. The unit focuses on health and well-being and the factors affecting this. Students will also learn how to design a health and well-being improvement plan, including how to overcome barriers to implementing this.

Level 1/2 Vocational Award Hospitality and Catering

Year 10

In Year 10, students will focus on preparing for the written exam, which will be sat at the end of year 11 and is worth 40% of the final grade. This year builds on the skills developed in Key Stage 3, enhancing knowledge of food preparation, health and safety, and the hospitality sector.

Students will study the following key areas:

• 1.1 Hospitality and Catering Provision: Exploring the different types of hospitality and catering services, from restaurants and hotels to healthcare and education catering.
• 1.2 How Hospitality and Catering Providers Operate: Understanding the internal and external factors that affect how providers function, including customer needs, staffing, and trends in the industry.
• 1.3 Health and Safety in Hospitality and Catering: Focusing on the legal requirements and best practices to ensure a safe working environment in hospitality settings.
• 1.4 Food Safety in Hospitality and Catering: Covering essential food safety practices to prevent foodborne illnesses, such as proper food storage, cooking, and hygiene protocols.
• 2.1 The Importance of Nutrition: Understanding macronutrients (carbohydrates, proteins, and fats), micronutrients (vitamins and minerals), and their importance in maintaining health.
• 2.2 Menu Planning: Learning how to plan balanced, nutritious menus that meet specific dietary requirements and customer preferences.

Throughout Year 10, students will take part in fortnightly practical cooking sessions, where they will develop their skills in food preparation, cooking techniques, and presentation. These practical activities are essential to building the confidence and expertise needed for the next stage of the course. Students will be required to bring ingredients regularly for these sessions.

Year 11

Year 11 is focused on the internally assessed task which accounts for 60% of the final grade. This tasks allow students to demonstrate their knowledge and skills in real-world contexts, building on everything they’ve learned so far. As part of this task, students will complete a practical assessment in which students will plan, prepare, and present a set menu. This task assesses students on their ability to demonstrate technical cooking skills, from food preparation to the final presentation. They will also be required to evaluate their dishes and suggest ways to improve, honing their culinary skills.

The remaining part of Year 11 will focus on exam preparation, including revision of key concepts and practising exam techniques in order to prepare for the final written paper.