“As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life”.National Curriculum
The Food and Nutrition curriculum at Corpus Christi is designed to equip pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
The curriculum helps to build the capacity for pupils to feed themselves and their families well by developing the skills to prepare healthy foods and meals which they enjoy. As well as instilling in them an ability to recognise poor food choices and resist them.
This subject is totally inclusive. The emphasis is placed on independence and resilience to follow a recipe and become self-sufficient. Students develop an appreciation that eating can be an enjoyable activity and understand the role of food within society and culture.
At the centre of this is the ability of pupils to understand and communicate the wider effects of food, technology and waste on the environment and improve the pupils’ sense of stewardship of the planet we have been given by God. Pupils will gain an understanding of the wider impact of the ingredients they work with each year on the environment.
Through studying and carrying out a range of activities the subject promotes the use of numeracy and literacy in a practical and accessible way. Students develop confidence in reading and following a recipe, comprehension of instructions to produce a final dish. Accurate numeracy skills are essential when creating high quality food items. Students develop knowledge and understanding of social, moral, ethical and environmental issues, whilst creating mouth-watering dishes that can be shared at home.
Food and Nutrition offers pupils a rich and varied curriculum, expanding learning at all levels with links into humanities subjects, science and religious studies, to name a few.
The curriculum also enables pupils to make informed decisions about a wide range of further learning opportunities and career pathways within the subject.
The national curriculum for Food and Nutrition aims to ensure that all pupils:
Students will develop understanding on how to apply the principles of a healthy and varied diet following the guidance from the Eat well Guide. Students will be able to prepare and cook a wide diversity of predominantly savoury dishes using a range of cooking techniques. They will have an understanding of the term seasonality and how this can be applied to menu choices. Students will gain extensive knowledge where and how a variety of ingredients are grown, reared, caught and processed. Students will also be aware of sensory properties, taste, texture and smell and how to season and combine ingredients; adapting and using their own recipes in later stages of Key Stage 3. The impact of the knowledge and understanding enables students to cook a variety of dishes building on their skills from Year 7 through to year 9 where they will be able to make a variety of dishes to a high standard.
Pupils will consolidate and extend their knowledge of the principles of nutrition and develop greater competence in a range of cooking techniques.
Through GCSE Food Preparation and Nutrition, students will:
Be able to plan, prepare cook and serve a number of recipes
Be able to:
A Food Investigation will be set that will require each learner to:
This assessment will require learners to:
In design technology, we believe that all pupils should be equipped with and supported in developing a high level of reading and literacy capability. There are clear expectations for how subject knowledge and understanding will be demonstrated through oracy and literacy. This will ensure that pupils show a deep understanding of the topics taught across both key stages. Age appropriate subject knowledge vocabulary will be taught to pupils. This will be modelled by teachers and explained to pupils to continually reinforce the expected standard.
Reading strategies are implemented in the design technology department and are informed by the demands of the scheme of work, pupils’ reading ages, and the key principles of the Corpus Christi approach to ensure pupils are supported in developing their reading, literacy, and oracy across the curriculum.
Colleagues should take time to model effective reading by, for example, reading a passage aloud prior to the class reading. Additionally, colleagues must be aware of when difficult vocabulary needs to be pre-taught and this should be highlighted within the scheme. The way in which subject specific vocabulary is taught will be differentiated to suit the ability of all pupils.
Assessment will be continuous and largely formative through the use of regular recall and pupil explanation. In addition to this, understanding will be communicated and assessed through key pieces of written work. In Key Stage 4 pupils will complete assessments at the end of each unit to check their knowledge and understanding over time.
A well-constructed and well taught curriculum has led to improved results in 2022.
In Food Preparation & Nutrition there was an increased proportion of pupils achieving grades 7-9.
For further information regarding the Food & Nutrition curriculum please contact:
Mr Holden, email: firstname.lastname@example.org or telephone school reception: (01772) 716912.