Key Stage 3

Whilst in Years 7, 8 and 9 students will all do Food & Nutrition as 1 of the 3 D&T subjects in a rotation each year.

	Textiles/Graphics	Product/Systems	Food Preparation and Nutrition
Year 7	Tote Bag - A textiles project to create a custom designed and decorated bag	Bird Feeders – create custom designed and handmade pine bird feeders	Crudité and dip, Omelette, vegetable muffin pizzas, fruit fairy cakes, oaty biscuits
Year 8	Glow Light – creating a wooden light box with laser cut design on the front	Night Light Circuit – A colour changing LED circuit which turns on in the dark	Cheese twists, Pancakes, Scones, Halloumi vegetable skewers, Vegan Tomato pasta
Year 9	Clock – create a clock in a style of an iconic design movement	Recylced tea light holder - made from wood and recycled plastic taken from other projects we do.	Burger, Swiss roll, Fajitas, Fruit crumble, Macaroni cheese

Key Stage 4

We have the choice between the Food Preparation and Nutrition GCSE in Key Stage 4, focusing on the science behind what we eat and the more vocational Hospitality and Catering Award.

	Food Preparation and Nutrition GCSE
Year 10	Food, nutrition and health The science of food Food spoilage Where food comes from Factors affecting food choice Preparation and cooking techniques
Year 11	Food Preparation assessment (35% of final grade). Pupils will design and make 3 unique dishes Food science Investigation (15% of final grade). Pupils carry out a scientific investigation into the use of certain ingredients in food products Preparation of the written exam covering all aspects of theory form the course (50% of final grade)
Link:	https://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition/

	Hospitality and Catering Level 1/2 Award
Topic areas covered	How hospitality and catering provisions operate How hospitality and catering provision meets health and safety requirements How food can cause ill health How hospitality and catering provision meets specific requirements
Unit 1 (Exam in Yr 11)	In this unit, you will learn about the different types of providers within the hospitality and catering industry, the legislation that needs to be adhered to and the personal safety of all of those involved in the business, whether staff or customers. You will learn about the operation of hospitality and catering establishments and the factors affecting their success. The knowledge and understanding you gain will enable you to respond to issues relating to all factors within the hospitality and catering section and provide you with the ability to propose a new provision that could be opened in a given location to benefit the owner and the local community.
Unit 2 (Coursework)	In this unit you will gain knowledge of the nutritional needs of a range of client groups in order for you to plan nutritional dishes to go on a menu. You will learn and develop safe and hygienic food preparation, cooking and finishing skills required to produce nutritional dishes.
Link:	https://www.eduqas.co.uk/qualifications/hospitality-and-catering/

Key Stage 5

Food Science and Nutrition

An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates. This is an Applied General qualification. This means it is designed primarily to support learners progressing to university. It has been designed to offer exciting, interesting experiences that focus learning for 16 – 19 year old learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry.

Pupils must complete the 2 mandatory units and one of the two optional units.

	Food Science and Nutrition
Unit 1 (Mandatory)	Meeting Nutritional Needs of Specific Groups The first mandatory unit will enable the learner to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.
Unit 2 (Mandatory)	Ensuring Food is Safe to Eat The second mandatory unit will allow learners to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.
Unit 3 (Optional) Or Unit 4 (Optional)	Experimenting to Solve Food Production Problems Or Current Issues in Food Science and Nutrition Studying one of the two optional units will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences. The unit will also enable learners to learn in such a way that they develop: • skills required for independent learning and development • skills to ensure their own dietary health and well being • a range of generic and transferable skills • the ability to solve problems • the skills of project based research, development and presentation • the ability to apply mathematical and ICT skills • the fundamental ability to work alongside other professionals, in a professional environment • the ability to apply learning in vocational contexts
Link	https://www.eduqas.co.uk/qualifications/food-science-and-nutrition-level-3/#tab_overview