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Cooking and Nutrition

Respect, Aspiration, Determination, Independence.

Cooking and Nutrition

Mr C Ellis: Head of Food and Health and Social Care.

Miss C Sutton - Teacher of Food & Health and Social Care

Mrs. K Robinson - Food Technician

Cooking and Nutrition Department
The Cooking and Nutrition Department aims to provide a high quality teaching and learning experience for all pupils and to develop a long lasting enthusiasm for cooking. 

Studying Cooking and Nutrition at Reddish Vale High School involves pupils being taught how to cook and how to apply the principles of nutrition and healthy eating. We aim to instil a love of cooking in pupils and allow them to open a door to one of the great expressions of human creativity. We passionately believe that learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

The department aims to:
  • To deliver outstanding standards in teaching and learning throughout the curriculum.
  • To develop and utilise quality resources in a safe, positive and modern learning environment.
  • Develop a high level of cookery skill and knowledge.
  • Provide a broad, balanced and differentiated curriculum to meet the needs of all pupils.
  • Make students feel confident in themselves.
  • Develop mathematical and literacy skills.
  • Offer guidance in relation to further education and career aspirations.
  • Prepare students thoroughly for external exams and coursework.
  • Support pupils to become independent life-long learners.
Key Stage 3
Pupils will have 10 lessons of Cooking and Nutrition per fortnight. A large amount of lessons are practical lessons, although within these lessons we do also implement a range of other activities to widen and develop understanding and to stretch pupils, allowing them to achieve their full potential.

Across the key stage we have structured schemes of work with a variety of different activities to meet the needs of all pupils. Within every half term, 3 key pieces of work will be completed and summative assessment is used to provide data on which we can accurately assess pupil progress, and identify pupils who may need additional support in lessons.

Within Key Stage 3 the pupils will be taught to:
  • understand and apply the principles of nutrition and health;
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet;
  • become competent in a range of cooking techniques, for example: selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes;
  • understand the source, seasonality and characteristics of a broad range of ingredients.

Key Stage 4: Hospitality and Catering Award

A course in Hospitality & Catering offers a unique opportunity in the curriculum for candidates to develop their knowledge and extend their skills within hospitality and catering in a vocational context. It will provide opportunities to develop candidates' interdisciplinary skills, a range of Key Skills and their capacity for imaginative, innovative thinking, creativity and independence.

It is a suitable qualification for those who want a broad background in this area and for those who wish to progress to further education. It will offer valuable preparation for those entering the world of work.

Those opting for this subject will receive 5 lessons per fortnight, at least 2 of which will be practical lessons so pupils will need to be committed to bringing in a range of ingredients on a regular basis.

Within Key Stage 4 the pupils will gain an understanding of the following key topics:
  • The industry – food and drink;
  • Job roles, employment opportunities and relevant training;
  • Health, safety and hygiene;
  • Food preparation, cooking and presentation;
  • Nutrition and menu planning;
  • Costing and portion control;
  •  Specialist equipment;
  • Communication and record keeping;
  • Environmental considerations.

In addition to this the pupils will complete a piece of controlled assessment work.  This will equate to 60% of their overall GCSE grade. Part of this assessment will involve pupils designing and creating a selection of dishes for a target client.  Homework will be set regularly and is essential in order for pupils to embed knowledge gained within their lessons.