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 Bristol Free School

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Curriculum - Food and Nutrition

Intent (based on the National Curriculum)

Students will acquire a broad level of subject knowledge and draw on disciplines such as maths, science, computing and art. They will learn how to take risks, becoming resourceful, innovative, enterprising and capable citizens. High quality food and nutrition education makes an essential contribution to the creativity, culture, wealth and well-being of the nation. Students should develop the creative, technical and practical expertise needed to perform everyday food tasks confidently and build and apply a repertoire of knowledge, understanding and skills in order to make high quality products for a wide range of consumers. They will critique, evaluate and test ideas, recipes and products and the work of others. Students will understand and apply the principles of nutrition and healthy eating and learn how to cook. We seek to instill a love of cooking and an opportunity to express creativity.

Implementation

Students will be taught to:

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
  • understand the source, seasonality and functions and characteristics of a broad range of ingredients

Key concepts

  • Preparation
  • Timing
  • Science and nutrition
  • Appraising and evaluating
  • Understanding

Links to Key Stage 2

Students tend to come to Year 7 with little prior knowledge as it is not widely taught at Key Stage 2 other than aspects of healthy eating. The theory and skills taught at Key Stage 3 are a range of skills needed at Key Stage 4 and beyond. Each key stage demonstrates increasing challenge. Regular practice and building student confidence also steadily improves speed of work and quality of outcomes. Each year builds upon the use of equipment and different methods of cooking so that they are exposed to an increasingly broad set of techniques. Our aim is to create a love for Food and Nutrition at Key Stage 3.

Relationship to the wider Key Stage 3 Curriculum

There are extensive links with science, maths and technology departments. Science knowledge and understanding is embedded in food lessons as students consider methods of heat transfer, the Maillard reaction, acids and Ph levels and other scientific concepts. Linking food to maths is achieved through teaching ratios, temperatures, scaling up recipes and measurements. There are links to geography as students create food and study ingredients and recipes from many different cultures. We also consider food poverty, food provenance and food miles. Links to languages include the use of French formal cooking terminology as Well as preparation of food from varied cultures

Links to KS4

Food skills are on a progressive spectrum. Students are given a firm footing where it is taught at Key Stage 3 in our schools. Each year requires increased manual dexterity and precision. Each lesson builds on previously learned skills with a curriculum that is planned to give learners skills for life and a secure understanding of healthy eating. Each year also builds on the use of equipment and different methods of cooking so that there is an exposure to increasing broad sets of techniques and methods. Post KS4, in some of our schools, students are able to pursue Food WJEC post 16.

Extra-Curricular Experience

Irrespective of background we encourage students to take part in our extra-curricular food offer. It is our intention to offer ‘Food and Nutrition’ in all five schools once they are established on permanent sites. The current offer includes:

BFS: After school food clubs, trips to relevant events, workshops led by guests and entrance into competitions like the Rotary Young Chef

BKS:  Cookery club open to KS3 students for 90 minutes each week. Students learn to cook independently a range of dishes that are more of a treat than the usual classes. Students have input on what they make to ensure that they are enjoying what they are making. Up to 40 students are able to participate, and we change the students at the end of the term so the maximum number of students get to benefit.

KSH (current limited food and nutrition delivery because of movement from temporary site on to new site) Christmas Cake, Yule Log and Mince Pies, Future Chef competition for Year 9.

STA: Currently no food and nutrition offered because of limitations of temporary site.

THS: Currently no food and nutrition offered because of limitations of temporary site.

These demonstrate differentiation across the Trust dependent on student interest, ability and local cultural links.

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