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Food & Nutrition

"People who do not accept the new, grow old very quickly." Auguste Escoffier

Vision

The preparation and consumption of food offers a sensory experience that is unrivalled. Preparing and sharing cooked dishes is one of the greatest expressions of human creativity, we seek to instil a love of cooking in our students that will open their door to that experience. Learning how to cook is a crucial life skill that enables our pupils to feed themselves and others affordably and well, now and in later life.  

Aims

Newfield Food and Nutrition pupils are taught how to cook and apply the principles of nutrition and healthy eating. Central to the knowledge base is the ‘Eatwell Guide’ where students learn how to interpret and apply the principles of nutrition and health set out by the British Government. As a result, the students will learn to cook a repertoire of predominantly savoury dishes. The department aim is for every student to be independent in the kitchen, to feel competent in: 

  • using a range of classical and contemporary cooking techniques and equipment 
  • using different heat sources to cause chemical changes 
  • using senses to decide combinations of ingredients and season dishes 
  • creating their own or modifying existing recipes to meet the nutritional needs of themselves and others 
  • selecting and sourcing seasonal ingredients 

Curriculum

The student learning journey is based around predominantly contemporary food trends with the inclusion of classical food preparation and presentation techniques for example thickening a sauce with a Roux and clock face plating. Food and Nutrition Foundation follows the Departmental theme for each year. By the end of Y7, students will be equipped with the knowledge to prepare dishes safely and hygienically, building pragmatic knowledge lesson by lesson, developing compound skills. During Y8 students learn about and cook ‘iconic’ dishes from around the world, learning about cuisine specific ingredients and equipment. The Y8 curriculum also gives the students an opportunity to learn about industry leading chefs using the cooking of others to plan their own dish. As students complete their Foundation years the Y9 students work on food products with local contexts in mind. Food provenance is central to their learning, taking lessons in the kitchen garden to learn about seasonality, sustainability in food and outdoor cookery. Student learning culminates at the end of Y9 with the Master Chef competition where students prepare their signature dish, based on a set context.  

Assessment

Assessment points are built into the end of every project. Assessment criteria to be discussed and confirmed with SLT. 

Awards

Similarly to the D&T progress awards (wedges), as students’ complete each of the Foundation years they are presented with the following decorations:  

  • Year 7 KEY 
  • Year 8 ROSETTE 
  • Year 9 STAR