Food and Nutrition

Curriculum intent

Our curriculum in Food and Nutrition is designed to foster a deep understanding of the principles of nutrition and health, equipping students with the knowledge and skills to make informed food choices and develop a lifelong love of cooking. We aim to instill a sense of self-sufficiency and independence by empowering students to prepare a variety of nutritious, affordable, and predominantly savoury dishes that contribute to a healthy and balanced diet. 

Students will explore how nutritional needs change across different life stages and health conditions, and how they can use food to maintain and improve health. We place emphasis on understanding the source, seasonality, and characteristics of a wide range of ingredients, encouraging students to appreciate the economic, environmental, ethical, religious, and socio-cultural factors that shape food availability, production processes, and dietary choices. Through this, they will develop a holistic view of food and its impact on society. 

Additionally, our curriculum explores the role food plays in various religious and spiritual events and celebrations, fostering a deeper respect for cultural diversity. Students will have the opportunity to explore different culinary traditions, developing both creativity and technical skills as they prepare a diverse range of dishes. We aim to ensure that all students not only meet their learning objectives but also achieve them in innovative and engaging ways. 

Students will acquire a thorough understanding of the functional, chemical, and nutritional properties of food, as well as its sensory qualities and microbiological considerations, all of which are essential for safe and effective food preparation. They will be encouraged to critique and evaluate their own food creations as well as the work of others, fostering critical thinking and reflective learning. 

In addition, the curriculum supports students' broader academic success by embedding nutrition and healthy eating practices across subjects, recognizing that a balanced diet is foundational to achieving optimal performance and well-being. By the end of their learning journey, students will not only be equipped to feed themselves and others but will also leave with a lasting appreciation for the importance of food in both personal health and the wider world. 

KS3 Curriculum roadmap / Year by year, term by term

The food and nutrition curriculum is taught over two 6 week long rotations per year.  

Food and nutrition

 

KS4 Curriculum roadmap / Year by year, term by term

EDUQAS Level 1/2 Hospitality and Catering overview 

The EDUQAS level 1/2 hospitality and catering qualification takes place over two years of learning during key stage 4.  

It is made of 2 units that need to be completed: 

Unit 1 – The Hospitality and Catering industry – an externally assessed examination 

Unit 1 enables learners to gain and develop comprehensive knowledge and understanding of the hospitality and catering industry including provision, health and safety, and food safety.  

Unit 2 – Hospitality and Catering in action – an internally non-examined assessment 

Unit 2 enables learners to develop and apply knowledge and understanding of the importance of nutrition and how to plan nutritious menus. They will learn the skills needed to prepare, cook and present dishes. They will also learn how to review their work effectively.  

Assessment Overview  

Unit 1: The hospitality and catering industry  

Written examination: 1 hour 20 minutes  

40% of qualification  

80 marks  

Questions requiring short and extended answers, based around applied situations. Learners will be required to use stimulus material to respond to questions.  

Unit 2: Hospitality and catering in action  

Controlled assessment: approximately 12 hours  

60% of qualification  

120 marks  

An assignment brief will be provided by WJEC which will include a scenario and several tasks available via the WJEC Secure Website. 

Assessment Objectives 

AO1 Demonstrate knowledge and understanding from across the specification.  

AO2 Apply skills (including practical skills), knowledge and understanding in a variety of contexts and in planning and carrying out investigations and tasks.  

AO3 Analyse and evaluate information, making reasoned judgements and presenting conclusions. 

Assessment dates: 

Unit 1 is assessed through an external examination available in January and May/June each year (first assessment in January 2024). 

Unit 2 is assessed through controlled assessment and submitted for external moderation. Unit 2 is available for submission in December and May each year 

Grading 

Vocational Awards are awarded on an 8-point scale: Level 2 Distinction*, Level 2 Distinction, Level 2 Merit, Level 2 Pass, Level 1 Distinction*, Level 1 Distinction, Level 1 Merit, Level 1 Pass. Candidates who do not achieve the uniform marks required to achieve a Level 1 Pass will have their achievement recorded as U (unclassified) and will not receive a certificate. 

Careers linking to the subject

Completing the Food and Hospitality and Catering GCSE opens up a wide range of career opportunities for students in both the food and hospitality industries. The skills and knowledge gained through this course can be applied to many different roles, from culinary positions to hospitality management. Here are some potential career paths: 

1. Chef or Cook 

2. Catering Manager 

3. Hospitality Management 

4. Food Stylist or Food Photographer 

5. Nutritionist or Dietitian 

6. Food Production or Manufacturing 

7. Food Safety Inspector 

8. Entrepreneur – Food Business Owner 

9. Food Writer or Blogger 

10. Events Planner (Specializing in Food and Catering) 

Key Contact

Gregg Windsor 

Teacher in charge

Gregg.windsor@heathlaneacademy.co.uk 

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