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SUBJECT OVERVIEW

Learning about food should be as practically involving an experience as possible at all ages, because food presents people with everyday decisions to make and problems to solve.  Students at the Academy will develop the knowledge, skills and practical capability to meet their needs and requirements through appropriate responses to the challenges which food presents in their lives.  As such, food has a role to play in linking aspects of education that relate to health, life skills and in preparing young people as citizens.  All
Students develop each individual’s capability to combine practical skills with knowledge and understanding.  It is from this context that Food Studies is taught.

SCHEMES OF WORK

KEY STAGE 3

Within KS3 we approach the curriculum with innovation and student engagement a main focus.  At KS3 it is vital that we develop the skills in the use of cookery equipment, ingredients, theoretical content and the importance of nutrition to ensure ease of access to the KS4 curriculum.  We have developed the curriculum to ensure that students have the highest possible levels of skills for them to progress into GCSE.

KEY STAGE 4

WJEC Food Preparation and Nutrition GCSE equips learners with the knowledge, understanding and skills required to cook and apply the principals of food science, nutrition and healthy eating.  It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritionally, now and in later life.
 
50% exam – 50% coursework (2 documents completed in Year 11)

STAFF

Miss K. Bell - Head of Department

Connect with us

 The Academy of St Nicholas

51 Horrocks Avenue
Liverpool
L19 5NY
Tel: 0151 230 2570
Email: info@theacademyofstnicholas.org.uk

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