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FOOD AND NUTRITION

"The public health of five million children should not be left to luck or chance."
Jamie Oliver

Food and Nutrition

Food and Nutrition involves the understanding of diet, health, food choices, safety and processing. Students will develop their knowledge of diet and health by studying a range of different topics in diverse and exciting ways, as well as advancing their practical skills in the kitchen.

The course also covers key life skills such as managing resources and nurturing confidence behind the stove, in order to prepare students for life after Langley.

All of this is carried out in Room 6, a purpose built kitchen with modern equipment, all designed to give the students the closest possible experience of a professional working environment.

Food and Nutrition requires students to regularly bring ingredients to make a range of dishes. Please follow the link below to see the current list of dishes created in Key Stage 3.

Key Stage 3 

Working in rotations over the 3 years, the main focus is to take students from a basic level of skill and understanding, and steadily equip them with the knowledge and confidence in the kitchen to cook for themselves and others in a safe and nutritious manner. The course develops independence and problem-solving, as well as providing the students with a repertoire of recipes that they will be able to refer back to later in life. 

Key Stage 4 

Food Preparation and Nutrition

GCSE Food Preparation and Nutrition is designed to give students a scientific and academic understanding of the food we eat, how foods are processed and manufactured and how we prepare food. Students will gain an in-depth knowledge of different foods and they will learn and practice a variety of new and advanced cooking skills, using specialist equipment to produce dishes to a professional standard.  

The theory element of the course is split in to 6 main areas including; 

  • Food Commodities
  • Principles of Nutrition
  • Diet & Good Health
  • Food Science
  • Food Origins
  • Cooking & Food Preparation

Students will also be expected to complete a variety of practical work to develop their skills in the preparation of food, these skills will then be assessed when they complete their Non-Examined Assessment (NEA).

The course is assessed by written examination and NEA. Each component makes up 50% of the final grade. The final written examination will have a weighting of 50% of the total marks with a mixture of short answer and essay questions. 

There are two Non examined assessments, both of which must be completed in Year 11, and make up the remaining 50% of the qualification.  

Hospitality and Catering

Hospitality and Catering is a practical based course designed to give students a practical understanding of the hospitality and catering industry. The course has been designed to provide students with knowledge of how a hospitality business works and how these types of businesses can be successful whilst still giving students the opportunity to learn about nutrition and food safety through practical tasks and activities.

The course is split up in to two units which are;

  • Unit 1 - The Hospitality and Catering Industry 
  • Unit 2 - Hospitality and Catering in Action

In unit 1 students will have the opportunity to learn about the variety of careers in the hospitality and catering sector, about how the needs of customers are met and the law surrounding food and beverage production. In unit 2 students will find out about how food can be safely stored and prepared considering menu designs and nutritional content of food. 

Students will be assessed by an externally assessed examination and a series of internally set and marked tests. Unit 1 is assessed by an external examination and makes up 40% of the final grade awarded. Unit 2 is assessed by internally set tasks which students will complete in lessons and are worth 60% of the final grade awarded.