For Food & Nutrition in Years 7 and 8 students spend a two lesson per week, for one term rotating with Product Design and Textiles.
In Food and Nutrition, there is an emphasis on healthy eating, focusing on the benefits of eating plenty of fruit and vegetables, the Eatwell Guide; and 8 Tips for a Healthy Diet. Students make fruit salad, toasties, soup, flapjack, sweet and savoury scones, fruit muffins and shortbread. The students learn about food hygiene and safety, use of hob oven and grill, and shopping skills.
In Food and Nutrition there is a continued emphasis on healthy eating, with a focus on energy balance and in particular the nutritional needs of teenagers. Students also learn about the macro-nutrients: protein, fat and carbohydrate. Students learn how to make a variety of sauce based dishes such as Bolognese, Italian tomato sauce and macaroni cheese. They investigate carbohydrate commodities, and bake healthier option cakes and puddings. In addition, they learn to make shortcrust pastry. Students create their own sauce recipe dishes, to meet the current nutritional guidelines on energy balance.
Students are taught in mixed ability groups of 22 students.
The lessons are fun and varied, with an emphasis on practical activities with associated knowledge and skill development. Students will most often provide ingredients for their cooking of family style dishes, which can then be taken home to share and enjoy.