Food & Nutrition
Intent
Everyone has the right to good food! It is our intent to foster a passion for cooking, develop a deeper understanding of where our food comes from, and how it can benefit our body and support a healthy lifestyle. Students will develop an understanding of why food is cooked and the functional properties of a range of key ingredients; explaining the ‘why’ to build scientific knowledge that underpins many food preparation and cooking processes.
We endeavour to broaden their food experiences through demonstration of technique, individual support, regular sensory reviews and group discussion. This will allow learners to explore the Culinary Arts using ingredients from the major food groups and reflecting on guidance on how to follow a healthy diet; developing a deeper understanding of where our food comes from; considering how it is processed; sustainability, environmental and economic impact.
Our learners will recognise and become increasingly aware of the range of factors involved in making choices around food and drink; moral, ethical, food availability, seasonality, cost, religion, allergies/intolerances, food marketing and the impact of social pressures. Students will be able to apply nutritional advice to allow their diet to support changes during the life stages with a growing awareness of the implications of dietary excess or deficiencies.
Fully embedded across all Year groups, our curriculum mirrors the principles of hygiene and safety in the food industry, including appropriate knowledge of key temperatures and personal hygiene within a kitchen setting. Our aim is to ensure young people can recognise the implications of food poisoning, its symptoms, and how to take appropriate steps to prevent its occurrence.