At St Gregory's, our Food Curriculum is designed to ignite students' passion for food, nutrition, and culinary skills. Through a dynamic and hands-on approach, students will explore the fundamental principles of nutrition, food science, and healthy eating habits.
Practical cooking sessions will empower students to develop essential culinary techniques, encouraging creativity and confidence in the kitchen.
They will investigate global cuisines, fostering cultural awareness and an appreciation for diverse flavours. Additionally, the curriculum emphasises the importance of sustainability, teaching students to make informed choices that positively impact both their health and the environment.
Nutritional literacy is addressed, promoting a balanced and informed approach to food choices. Students will acquire a solid foundation in food knowledge, practical cooking skills, and a holistic understanding of the role food plays in our lives. This curriculum aims to instil a lifelong love for cooking and healthy eating habits in our students.
The Food curriculum is designed to provide students with a foundational understanding of nutrition, culinary techniques, sustainability and healthy eating habits. The intent is to cultivate essential life skills while fostering an appreciation for diverse food cultures. Key areas of focus include:
Course Code: AQA 8585 GCSE in Food Preparation and Nutrition
Exam Board Specification: http://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585/specification-at-a-glance
The Key Stage 4 (KS4) food curriculum aims to develop students' practical cooking skills, nutritional understanding, and awareness of food safety. It emphasises the importance of a balanced diet and encourages students to make informed choices about their food. The intent is to equip students with the knowledge and skills necessary for independent living and potential careers in the food industry. Key areas of focus include: