Statement of Intent
The LDA Food & Nutrition Curriculum intends to inspire pupils to consider a healthy lifestyle by acquiring the culinary skill and nutritional knowledge to become healthy in mind, body and soul.
Curriculum Aims
The Food Preparation & Nutrition curriculum at Lord Derby Academy builds on the National Curriculum. At LDA, the FPN curriculum is ambitious and designed to give all pupils at Key Stage 3 the opportunity to experience working in a practical environment where they will develop both academic and practical transferrable skills. The knowledge of other subjects such as maths and science are drawn upon and applied to the practical subject content. Pupils will also develop life skills associated with food preparation and nutrition, and healthy living.
Disadvantaged and pupils with SEND are able to fully engage in the curriculum. Funding for disadvantaged pupils enables the department to provide additional resources such as ingredients for food and nutrition lessons, ensuring that all pupils are included and gain the knowledge and cultural capital they need to succeed in life.
The curriculum is designed to teach acceptance and engagement with the fundamental British values of democracy, the rule of law, individual liberty and mutual respect and tolerance of those with different faiths and beliefs.
Curriculum Pathway
Click here to view the Food and Nutrition curriculum pathway.
Curriculum Model 2022 – 2023
In Key Stage 3 pupils will experience one lesson of Food Preparation & Nutrition per week. Pupils will also be exposed to a range of cuisines from different cultures and develop food preparation skills for life. During the options process in Year 9, we strive to encourage pupils to consider the diverse range of careers in the hospitality, catering and food industries.
Overview
Year 7
Rationale: Year 7 pupils are invited to take part in a range of enrichment activities via the LDA Food & Nutrition Competitions Google Classroom.
Year 8
| Rationale: At the start of Year 8, pupils will focus on healthy living through the study of Kitchen Hygiene and Food Safety. Pupils will start to understand the importance of food safety and hygiene, including the 4C’s of kitchen hygiene, pathogenic bacteria and food related illness. Pupils apply their learning during focussed practical tasks where they safely and hygienically prepare a pasta salad, fruit crumble and chocolate log. Pupils will then move on to investigate Nutrition where they learn about The Eatwell Guide and the roles of nutrients in the body. Here, pupils will learn more about the importance of having a balanced diet and healthy lifestyle and the principals of nutrition. Pupils investigate eggs as a source of protein and bread as a carbohydrate food. Pupils will investigate coagulation and yeast. Pupils will apply their learning by preparing eggs and bread.
Later, pupils will enhance their cultural capital in the Special Diets module which will introduce the concept of special dietary requirements. Pupils will consider the impact of allergy and intolerance symptoms on diet and health. Pupils will apply their learning of vegetarian and vegan diets to prepare a vegetarian chilli. Though the study of food provenance, pupils will learn about food from different cultures and prepare chicken fajitas. |
Year 9
| Rationale: At the start of Year 9, pupils will gain cultural capital by building on their knowledge of food safety and hygiene and investigating Food Safety and Legislation; exploring health and safety training in the workplace and UK food laws. Pupils apply their learning during focussed practical tasks where they safely and hygienically prepare a chicken stir fry, Bolognese sauce and muffins. Pupils will then move on to investigate Diet Through Life where they build on their knowledge of nutrition and The Eatwell Guide. Pupils research diet related illness and discover how diet changes through life stages e.g. pregnancy and later adulthood. Pupils investigate protein complementation apply their learning by preparing chilli nachos. Pupils investigate how diet is linked to good health and investigate a range of religious food choices. Pupils revisit food provenance, investigating the meaning of ‘farm assured’, ‘food miles’, ‘organic’ and ‘fair trade’. Pupils will apply their learning to prepare Pasta Fiorentina.
Later, pupils will enhance their knowledge in the Commodities module where pupils will analyse the importance of food commodities within the catering industry and analyse food packaging and labelling. Pupils will analyse convenience foods and prepare a convenience ‘cake in a box’. |
KS3 Modular Overview
Click here to view the detailed overview of the Food and Nutrition curriculum content taught throughout KS3. Each modular overview provides information on the knowledge and skills taught at each stage within the intended curriculum.
Faculty
Mrs L. Ferns: Head of Technology
Mrs H. Hampson: Teacher of Technology/Assistant Headteacher
Mr D. Blake: Deputy Leader of Technology
Miss L. Brown: Teacher of Technology
Mr J. Smith: Teacher of Technology
Mrs B. Blackmore: Teacher of Hair and Beauty
Mr E Fearon: DT Technician
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