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Food & Nutrition

In Food and Nutrition, students study a curriculum underpinned by the national curriculum in Design and Technology. Food and Nutrition at MPH will equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. This will enable students to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that will empower them to feed themselves and others, both affordably and nutritiously, now and later in life.

Through studying food and nutrition, students will demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. Students will become confident cooks, whilst understanding the functional properties and chemical processes, as well as the nutritional content of food and drinks.

Our students will investigate the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health. Students will be taught to value the economic, environmental, ethical, and socio-cultural influences on food availability, production processes and diet & health choices.

Throughout the course students will be presented with opportunity to demonstrate powerful knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food. Whilst also understanding and exploring a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes. For example, through the ‘Festivals’ Project in year 8. Within this project students research, plan, design, prepare and creatively present a dish for a chosen religious festival. In our food stall project, we have made cross-curricular links with the STEAM curriculum. This further develops the student’s ability to work within different, real-world contexts, and their understanding of the connection between food and nutrition and other disciplines such as Design and Technology and Mathematics.

 

Extra Curricular

Currently we run an ethical food enrichment course which looks at veganism and vegetarianism. Students develop their practical cookery skills. They also learn about making informed, ethical choices and the fostering of a more sustainable way of life.

In the Spring we offer a ‘Design it, Grow it, Cook it’ enrichment in which students gain hands on experience of purposeful propagation and cultivation of food in our outdoor learning garden.

 

Years 7, 8 & 9

During Year 7, 8 & 9 students work in Food and Nutrition for the whole academic year. The curriculum focuses on five main areas of food studies: - healthy eating, international cuisine, food handling and preparation skills, food hygiene and safety and food provenance. Additional skills are also covered including: the identifying of needs, research techniques, planning, making and evaluating. â€‹

  • As part of Year 7 students complete an international salad project and an afternoon Tea assessment.​
  • In Year 8 students look at fair trade and complete an independent Festivals Project.
  • In Year 9 students study food science and also take part in a Food Enterprise project as part of the STEAM curriculum.​​

Years 10 & 11

Students develop a high level of knowledge, understanding and skills to cook and apply the principles of food science, nutrition and healthy living.

Learn about food provenance and why we choose to eat certain foods.

Explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas of modify existing recipes.

Build up a practical cooking skills portfolio helping to prepare you for an independent life style. The range of skills include: effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment).

Complete a series of practical cooking and investigative assessments.