This course will equip students with knowledge, understanding and skills in the following:
- Practical cookery (usually once a week).
- Applying principles of food science.
- Making informed choices about food and nutrition.
This will enable students to feed themselves, and others, affordably and nutritiously, now and later on in life.
Over the two-year course students will:
- Explore a variety of food commodities
- Learn about nutrition
- Gain knowledge of the science of food
- Consider food spoilage and how it can be prevented
- Learn a variety of cooking and food preparation methods
- Gain knowledge of diet and good health
- Consider food manufacture and production
- Discuss sustainability
- Experience meal planning
The Non-Examined Assessment (NEA) is divided into two parts which are both undertaken in Year 11:
- A scientific investigation into the preparation and cooking of food, for example ‘pastry’ (15% of final grade).
- Creating dishes to form a menu, including research, trialling and tasting, cooking, presenting and evaluating (35% of final grade).