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Food Preparation and Nutrition

The purpose of the Food Preparation and Nutrition curriculum at The Howard School is:

  • to equip all our students with the knowledge and skills necessary to: understand the requirements of a balanced healthy diet; cook a range of healthy sweet and savoury dishes; work with a range of ingredients safely; use all kitchen equipment safely and correctly; independently reflect on, evaluate and improve the successes of recipes at KS3.
  • to build upon the knowledge and skills of KS3 to equip all our students with the knowledge and skills necessary to: prepare food; understand the requirements of a healthy balanced diet including all nutrients, their sources, and the effects of excess and deficiency; to recognise the functional properties of food; to understand the physical and chemical reactions of cookery; to appreciate food safety, spoilage and contamination; to consider factors affecting food choice; to appreciate international cuisine and ingredients as well as British cuisine; to understand food provenance and production and food labelling and marketing; to be able to independently reflect on, adapt, evaluate and improve the successes of recipes.
Food Preparation and Nutrition

Staff

Ms McDonald Teacher of Food Technology

Courses offered on Key Stage 4 and Key Stage 5

Gcse food preparation and nutrition

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