Curriculum Team Leader
Hayley Hercberg (h.hercberg@tgs.starmat.uk)
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, Child Development 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
KS3 Curriculum Overview: Food & Nutrition and TextilesYear 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
The ‘Investigating Food’ 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
– Extraordinary Eggs
– Brilliant Bread
– Food Safety and Hygiene
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
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 Child Development, Health and Social Care
In 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.
In 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.
In year 11, students will complete the remaining task in component 2, looking at children’s development can be supported through play. Component 3 will be an examined unit, with the exam being sat at the end of year 11. The unit focuses on supporting children to play, learn and develop. Students will also learn about the role of the adults in play activities and how activities can be adapted to meet the needs of different children.
Key Stage 5
Level 3 Diploma Food Science and Nutrition
Years 12 and 13
An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors, Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.
The Level 3 Diploma in Food Science and Nutrition has been designed to provide you with underpinning knowledge, understanding and skills to progress to further study and training. It offers exciting and interesting experiences that focus on applied learning, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.
Course Content:
You must take two compulsory units (units 1 and 2) and then select an optional unit.
Unit 1: Meeting the nutritional needs of specific groups.
This unit will allow you to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on-going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.
Unit 2: Ensuring food is safe to eat.
This unit will allow you to develop your understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.
Studying one of the two optional units; experimenting to solve food production or current issues in food science and nutrition, will allow you the opportunity to study subjects of particular interest or relevance to you, building on previous learning and experiences.
Study Methods:
Lessons give a balance of practical skill development and knowledge requirements, some of which can be theoretical in nature. You are encouraged to work independently for at least one hour per week within school to consolidate learning from the lessons. Private study at home is largely working on assignments set in lessons designed to further knowledge and understanding.
Method of Assessment:
Assessment is through a combination of a written examination and external assignment set and marked by the examination board and two Centre marked assignments. Students will be awarded a Distinction, Merit or Pass (these carry equivalent UCAS points as an A, C and E grade at A-Level respectively).