Food and Nutrition

In KS1 pupils are taught to understand and apply the principles of nutrition through their PHSCE (Wellbeing) lessons and the Science curriculum. There are also opportunities provided to prepare food and learn how to cook, including the skills of designing, making and evaluated as part of the D&T curriculum. This can be found in the Design and Technology curriculum map.

Students will develop an understanding of the principles of the eatwell guide, portion sizes and the 5-A-Day message.  They will be able to practise a range of cooking skills to make predominantly savoury foods whilst demonstrating good food hygiene. 

• Understand and apply the principles of basic food hygiene

• Understand the features of a healthy, balanced diet and why consuming a range of fruits and vegetables is good for our health

• Opportunity to be creative and to work independently

• Instil an understanding that a range of foods can be made at home, saving money and improving health

Students will learn how to apply the principles of nutrition and healthy eating. Students will be build on their prior knowledge of the eat well guide, food and its nutritional value and health and safety preparing and making food. Students will learn the importance of hygiene and the potential hazards when working in the technical area. Students will prepare and cook a variety of dishes incorporating theoretical understanding and knowledge.

• Understand and apply the principles of nutrition and health

• Understand how nutritional needs vary with age and health conditions

• Understand the source, seasonality and characteristics of a broad range of ingredients

• Demonstrate a repertoire of predominantly savoury dishes as part of a healthy and varied affordable diet

• Instilling a love of cooking that leads self-sufficiency and independence

Students will achieve their expectations in a creative and innovative way.  This will be achieved by demonstrating  knowledge of functional chemical and nutritional properties, the sensory qualities and the microbiological considerations when cooking.  Students will be able to critique, evaluate and test food and the food of others

• Understand the economic, environmental, ethical, religious and socio-cultural influences on food availability, production processes, and diet and health choices

• Understand how food contributes to various religious and spiritual events and celebrations

• Explore a range of ingredients and processes from different culinary traditions

• Instilling a love of cooking that enable students to feed themselves and others