Food Preparation and Nutrition at Campion School aims to raise awareness of nutritional and health concepts, enabling students to understand the impact of their food choices on their future health and wellbeing. Food Preparation and Nutrition encourages the study of a range of healthy cooking techniques, how to create and follow a balanced diet, as well as becoming familiar with the nutrients in your diet and how these affect your health. The subject allows students to keep abreast of topical food and environmental issues, as well as, safe food preparation.
By the end of KS 3 you should be able to independently read and follow a recipe and use safe cutting skills, bake, grate, shape foods, egg wash glaze, make decisions about when food is safely cooked and ready to eat. You should be able to use the creaming method, rubbing in method, melting method and make bread & pastry, as well as, develop binding and marinating skills. You should also be able to make a time plan for a recipe and evaluate the sensory characteristics of food.
By the end of KS4 you should also be able to independently prepare and cut vegetables finely into julienne, brunoise & macedoine cuts, joint a chicken, fillet a fish, make a range of complex pastries including shortcrust pastry, puff pastry, choux pastry, filo pastry and Danish pastry, make a range of sauces such as béchamel, emulsion, reduction and blended sauces, make specialist foods such as pasta, focaccia bread and gateaux.
Students who continue at GCSE will study the AQA Food Preparation and Nutrition course. By studying these courses;
Students will have:
By studying this subject students will:
Studying this subject may lead to a wide variety of career paths, including those involving management, problem solving and decision making. These might include Chef, Dietician or Nutritionist, Product Development, Food Production Industry, Supermarket related roles, Hotel Management, Environmental Health Officer or Food Teacher.