Food Preparation & Nutrition
The Food and Nutrition area at Finham Park 2 are vibrant, exciting and innovative areas of the curriculum.
We have incredible specialist teaching rooms, designed with the latest tools and equipment to help facilitate an inspirational and challenging learning experiences.
- G04 is our Food Preparation and Nutrition room which has 20 cooking stations for pupils to work independently as well as offer the use of technology to make learning accessible for all. We have all the essential kitchen tools as well as sous vide, dehydrators, blast chiller and all the necessary pans and moulds to cook up some wonderful creations.
- Students have two lessons of Product Design and two lessons of Food Preparation and Nutrition a fortnight all year. This allows all students the opportunity to study the subject areas and make progress over the year.
- Lessons will include practical work in both areas, as well as written knowledge and design work. Homework is fortnightly and covers creative tasks as well as theory research and questions. All homework is recorded on our Frog learning platform.
Key stage 3
- In Food Preparation and Nutrition students will complete a range of recipes and cover theory on Food science and nutrition. These include: Roasted Halloumi and Mediterranean cous cous; Sundried tomato and olive focaccia; Curry in a hurry; Tart au chocolate; Ragu and meatballs; Chocolate mousse; Fougasse; Tandoori chicken; Fresh pasta; Mac n Cheese; Pastel de nata; Cassoulet
- Theory elements include: Healthy eating; Adapting recipes; Gelatinisation; Enzymic and non enzymic browning; Heat transfer; The science behind raising agents; Gluten formation; Coagulation of proteins
Key Stage 4
- GCSE Food Preparation and Nutrition
Useful Links
Mr A. Hartshorn
Leader of Technology & Teacher of Food Preparation & Nutrition
Mr M. Ludgate
Leader of Humanities & Teacher of History
Ms R. Kidman
Teacher of English
Food Preparation & Nutrition Curriculum
| Autumn 1 | Autumn 2 | Spring 1 | Spring 2 | Summer 1 | Summer 2 | |
|---|---|---|---|---|---|---|
| Year 7 | Hygiene & Safety Harrissa cous cous & Roast Halloumi Yaki soba noodles Pasta & Tomato sauce | Fermentation Focaccia Knife skills Paneer, saag & sweet potato curry | Energy needs Orzotto B.O.F | Batters Toad in the Hole AKA Froglets in Puddles Types of Pastry Tarte au Chocolate Tarte au Vert | Seasonality Cauliflower buffalo wings & slaw Orange & Polenta cake with thyme glaze | Food science: Shortening White chocolate and pink peppercorn shortbread gratitude biscuits |
| Year 8 | Pathogenic bacteria Food Science & Fermentation Fougasse Neopolitan Pizza Food Science & Raising agents Flourless Normandy chocolate cake | Carbohydrates Knife skills Budget biryani Risotto Food Science: Gelatinisation Mac n Cheese | Bang bang cauliflower Sticky aubergine bao Religion and Food | Laminated pastry Pastel De Nata Food Science: Coagulation Food Science: Aeration and protein denaturation Chocolate mousse | Food science: Gluten Fresh pasta Lasagne | Alternative proteins HBV/LBV Falafel, flatbread and hummous |
| Year 9 | Introduction to the Hospitality & Catering course Butchery skills Using cuts of meat | Types of pastry and their use in sweet and savoury dishes | Fish; buying, preparing, types, methods of preparation and nutritional knowledge | Where food comes from | Diet and good health | The role of the EHO and how to conduct a hygienic kitchen |
| Year 10 | Types of H&C providers Tortellini, ravioli, cannelloni Emulsions | Fish; buying, preparing, types, methods of preparation and nutritional knowledge | Types of pastry and their use in sweet and savoury dishes | Diet and good health; age and stage | Culture and food | Mock Project based assessment |
| Year 11 | NEA1 | NEA1 | NEA2 | NEA2 | Exam preparation | Exam preparation |