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Headteacher: Mr T. McGuinness

Food Preparation & Nutrition

Introduction

At All Saints as part of their work with food, pupils are taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. 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.

Staff
  • Mrs Joanne Jones (Food Teacher)
  • Mrs Yvonne Occomore (Food Technician)
Key Stage 3
  • 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

Pupils follow the new AQA GCSE Food Preparation and Nutrition this is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students practical cookery skills to give them a strong understanding of nutrition. Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.