Independent day school
for girls 3 - 18 and boys 3 - 11
with boarding for girls from 9

Home Economics: Food and Nutrition

Year 7 Curriculum

In Year 7 Home Economics is taught as part of the technology carousel, alongside textiles and design technology. Pupils study home economics for one term.

The Year 7 curriculum is directed towards the development of practical skills including:-

  • the ability to work independently
  • to be well organised
  • to work safely and hygienically.

The main food groups to be covered include fruit and vegetables progressing to cereals, milk and cheese. Practical tasks will link with each food group along with information about basic nutrition and healthy eating.

Practical tasks will involve skills of rubbing-in, fruit and vegetable preparation and all-in-one sauce making.

Year 8 Curriculum

In Year 8 home economics is taught as part of the technology carousel, alongside textiles and design technology. Pupils study home economics for one term.

The Year 8 curriculum will build on the skills and food groups introduced in Year 7. In addition to cooking skills and food knowledge, the ability to work independently and develop effective organisational skills will be encouraged.

The food groups studied will include cereals, milk, eggs and cheese taking into account the areas of healthy eating and basic nutrition linked with these foods.

The emphasis will continue to be on practical tasks which develop:

  • The rubbing-in method with the introduction of short crust pastry making and revision of scone making
  • All-in-one sauce making
  • Vegetable preparation
  • Cake making.

Year 9 Curriculum

In Year 9 home economics is taught as part of the technology carousel, alongside textiles and design technology. Pupils study home economics for one term.

The Year 9 curriculum completes the study of the main food groups which began in Year 7. The emphasis continues to be on the development of practical skills but healthy eating and basic nutrition information are important elements in all tasks.

Pupils carry out practical tasks using meat and fish. These tasks give pupils the opportunity to develop their own recipes.

The whisking method for making cakes and bread is also covered, the latter allowing pupils to develop their own ideas for bread products.

Years 10 & 11 GCSE Home Economics: Food and Nutrition(optional subject)

Examination Board: OCR
Specification Number: J431

Why choose to study Food and Nutrition?

We are constantly being reminded of the importance of preparing food from raw materials and eating a healthy diet. Food and nutrition allows pupils to develop knowledge and skills that will help them to achieve these goals and understand their importance in the development of a healthy lifestyle.

Through the medium of food and its preparation, pupils will be able to develop their ability to make informed decisions and manage resources, e.g. time, money, equipment etc., in everyday situations. In order to do this successfully, pupils will be required to investigate, examine and analyse evidence from a variety of sources.

Course Details

Food and Nutrition covers the following areas:

  • Nutrition and health
  • Food and commodities
  • Meal planning
  • Food preparation and cooking
  • Food safety and preservation
  • Consumer education.

The syllabus will be taught through discussion, demonstration and investigation, incorporating the development of practical skills during the preparation and cooking of food.

Examination Details

The examination involves:

Written paper 40%
Coursework 60%

Coursework

Candidates are required to complete two units of work.

Unit B1 Food and nutrition short tasks (30% of marks) – three short tasks which demonstrate different practical skills and knowledge. Skills include planning, practical work, evaluation and investigation. Each task takes about seven hours.
Unit B2 Food study task (30% of marks) – One longer task based on a theme of study which will assess a variety of skills including research, selecting and justifying choices, planning, practical work and evaluation. The task should take twenty two hours.

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