Food and Nutrition

Food Preparation and Nutrition

In the food department we strive to provide every student with the practical skills to be able to cook their own dishes for a healthy diet. In Years 7 and 8 students of Food and Nutrition cover basic skills, learning about safety and techniques when cutting a range of fruits and vegetables and understanding about food hygiene and equipment. Later, they research a range of commodities, understanding their provenance and how to be more sustainable in the principles of food being from “field to fork”, as well as covering the principles of healthy eating. Practical lessons are integrated into the theory and enable the students to demonstrate how to cook sauces, salads, soups, dough for baking and much more.

Students take great pride in their dishes and many complete “stretch and challenge” activities at home to extend and further their skills. We encourage independence in the food room with some students working on their own and others in pairs and in turn this helps to develop their problem solving, team working and of course time management skills.

In to Year 9, students can take a taster option in Food Preparation and Nutrition where they complete a project focused on different dietary needs, as well as incorporating baking skills in to a practice Non Examined Assessment (NEA) style project which develops their understanding of the science behind the food such as “how do cakes rise”? This also helps prepare them for this component of the GCSE course as it contributes 15% towards their final grade.

We offer GCSE OCR Food Preparation and Nutrition at Key Stage 4 alongside WJEC Level 1/2 Hospitality and Catering.  There is also potential for students to progress into BTEC Hospitality and Catering at Level 3 in Sixth Form.

Hospitality and Catering

The hospitality industry is one of the fastest growing sectors in the UK with over 2.9 million (and rising) people being employed.

At Oaks Park High we are passionate about preparing our students for a career in Hospitality. We teach Hospitality and Catering from Year 9 as a taster session in to the WJEC Level 1/2 Hospitality for a term.

In Year 10, students grow their personal and professional skills further by studying the WJEC Level 1/2 Hospitality. It is intended for students who are interested in food preparation in a commercial catering environment and wish to develop skills and knowledge that will prepare them for further study and employment within this sector. It provides learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment.

Students make a range of food products and will develop skills related to commercial food preparation and apply technical and practical expertise to ensure that food meets customer needs and preferences and is appropriate for a given occasion. They will also have acquired skills that will be valuable no matter what career path they choose including team working, problem-solving, planning and development and communication.

Students will complete 2  in depth units, one of which is externally assessed (exam).

Unit 1- – The Hospitality and Catering Industry which develops an in depth understanding of the hospitality industry, health and safety and legislation. Exam

Unit 2 Hospitality and Catering in Action The applied purpose of the unit is for learners to safely plan, prepare, cook and present nutritional dishes.

Progression

After completing the BTEC First in Hospitality and Catering, students may be interested in progressing to our Level 3 qualifications in Hospitality and Catering. Other options following successful completion of this course could lead to a further study of other related level 3 vocational qualifications