- Staff
- Students
- Parents
- E-Safety
- Translate
Food and Nutrition
Give a person a fish and you feed them for a day, teach then how to fish and you feed them for life.
Food is a vital part of our daily lives and can impact on our future lives. As our students become adults and have busy lives it is easy to choose food that has been readily prepared. It is more nutritious and often cheaper to cook simple delicious food.
At Mossley Hollins students will develop a love of food preparation, food hygiene, healthy eating and diet, the science of food, food provenance and cuisine across the globe.
We aim to develop an understanding that will allow students to become discriminating consumers of food who make informed choice about how their food is grown and where it comes from.
It is our intent that students will become enriched by a range of external experiences which bring our curriculum to life.
It is our philosophy that all students master transferable skills that will serve throughout their lives.
| Y7 | To develop a range of basic skills to safe food preparation. To focus our making around savoury dishes which mirror the Eat Well Guide. |
| Y8 | To learn a range of more complex practical processes which are mainly savoury to enable them to feed themselves and others a healthy varied diet, To understand the principles of nutrition and health |
| Y9 | We aim to deliver lessons that are REAL: (Relevant, Engaging, Active, Learning)Give our students vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life building on the principles of Nutrition. (Relevant)Encourage the development of high skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback. (Engaging) |
| Y10 | Empower students to enable them to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food science and food choices e.g. veganism, allergies and healthy eating. (Relevant and Learning)Develop understanding that will allow students to become discriminating consumers of food products, enabling them to participate in society in an active and informed manner. (Active) |
| Y11 | Develop students skills as Food scientists and Meal plannersEngage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practise. Celebrate the passion of food in life! |
Consider the various stages – content, knowledge and skills needed in a sig+ school at each stage to ensure success.
In year 7 and 8 students will be taught 2 hours per week for 13 weeks. At the end of Year 8, pupils can choose which Technology and Art subjects they would like to study in Year 9. In Year 10 and 11, we offer GCSE Food and Nutrition.
Year 7 (26 lessons rotation)
| Study Topic | Knowledge and Skills | Assessment | How to Support Your Child |
|---|---|---|---|
In year 7, pupils are given a basic introduction to Food Technology. They learn how to work safely and hygienically in a Food environment and develop their skills to produce a variety of dishes. The main focus in year 7 is food choice and healthy eating, following the guidelines of the ‘Eatwell Plate’. | Year 7 Recipe Book | At the end of each rotation through a practical exam. Knowledge and Skills | Watch: Eat well for less The Great British Bakeoff Ready Steady Cook Master Chef Encourage your child to make simple dishes in the kitchen. |
Year 8 (26 lessons rotation)
| Study Topic | Knowledge and Skills | Assessment | How to Support Your Child |
|---|---|---|---|
In year 8, pupils learn about the ‘8 Tips for Healthy Eating’. They also learn about social and environmental issues relating to food production. Using this information, pupils then design and develop products to improve their nutritional and sensory properties. In addition to design work, students learn additional practical skills, to further develop their confidence and skills in this area | Year 8 Recipe Book |
At the end of each rotation through a practical exam. | Watch: Encourage your child to make main meals in the kitchen. |
Year 9 (26 lessons rotation)
| Study Topic | Knowledge and Skills | Assessment | How to Support Your Child |
|---|---|---|---|
| In year 9 students will learn a more detail about
| At the end of each rotation through a practical exam | To allow your child to practise dishes they have made at school, at home.To use SENECA learning to broaden their interest in food and nutrition. Watch: Inside the factory |
Year 10/ Year 11 – GCSE
Investigate and produce nutritionally balanced dishes, whilst developing your food preparation skills, knowledge and techniques. Develop your understanding of food, through a series of practical research and investigation tasks:
The topics covered are:
- Nutritional needs and health, including diet.
- Food Science, and what happens to food when we cook it.
- Food safety and how to prevent food spoilage and food poisoning.
- Food choice, the factors that influence food choice and sensory testing.
- Food Provenance, the environmental impact of food production and where our food comes from.
You will make a wide variety of dishes such as chocolate profiteroles, flaky pastry tart, quiche, lemon meringue pie, homemade burgers and mini bread roll, shepherd’s pie and homemade pasta, and use a wide variety of commercial tools, equipment and processes.
How you will be Assessed:
- Two pieces of coursework (Non-examined Assessment) (50%)
- Exam (50%)
Candidates undertake two practical controlled assessment activities, a research task and an investigation task. You can choose from a variety of research and investigation tasks such as:
- Researching low sugar dessert for primary school children.
- Researching a variety of easy to cook meals for students living away from home.
- Plan and develop a range of primary school meals that meet the new food standards.
- Plan and develop a range of meals for people suffering from excessive of inadequate nutrient intake.
Additional Information
For further information please see: Mr McGuiness