Secondary Intent
Our Food and Nutrition curriculum prepares students for university and to be leaders in their community by:
- Exploring the principles of Food science, nutrition and healthy eating.
- Equipping students with the skills to cook a range multicultural, inspirational and well-balanced dishes.
- Understanding the economic and environmental impact of food production and sustainability.
Students take healthy and environmentally friendly choices when it comes to nutrition and also they are able to have sufficient cooking skills that are going to be able to use in their future.
Year 10
| Autumn 1 | Autumn 2 |
|---|---|
|
Food safety and hygiene Nutrition Energy requirements of individuals |
Fruits and Vegetables |
| Spring 1 | Spring 2 |
|---|---|
|
Meat, Fish and eggs Food science |
Dairy Special diets Food science |
| Summer 1 | Summer 2 |
|---|---|
|
Cereals Bread and pastry Food science in carbohydrates Food science fat |
Butter, oils, sugars and sweeteners Food science |
Year 11
| Autumn 1 | Autumn 2 |
|---|---|
|
Raising agents |
Soya, tofu, beans, nuts, seeds |
| Spring 1 | Spring 2 |
|---|---|
| Diet relative health problems | Environmental concerns |
| Summer 1 | Summer 2 |
|---|---|
|
Revision NEA2 |
Revision |