Mrs A De Louche, BSc. Cert.Ed. Head of Department
Mrs B Padidar, B.A.
The Food & Nutrition department is well resourced and offers students a wide range of opportunities both at examination level and as extra-curricular activities
There is one full time member of staff, and one part-time member of staff within the department. All students in KS3 do Food and Nutrition studies and then have the option of taking the subject at GCSE. All courses of study include both practical and theory work.
In Year 10 students have the opportunity to choose Food and Nutrition as an optional GCSE. Food Preparation and Nutrition 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
• Learn how to prepare and cook a variety of dishes for different groups of individuals with particular dietary needs.
• Carry out research and a food science investigation and o produce suitable practical outcomes.
• Develop their knowledge of nutrition and an understanding of the principles of healthy eating
• Study theoretical aspects of consumer studies, food choices, advertising and food preparation and processing
• An awareness and understanding in the relationship between food and health
This course provides a basis for further study at post sixteen offering progression into academic and vocational areas in higher education. It could enhance career opportunities in a wide variety of fields including careers in Food Sciences, Nutritional Science, Sports Science and Dietetics, or embark on an apprenticeship or full time career in Consumer Protection and Food Retail.
In addition students undertaking Food & Nutrition studies at GCSE will get an opportunity to participate in Masterclasses from visiting chefs. They will go out of school on a work experience visit to top local restaurants and hotels. There will also be opportunities to compete against students from other Island secondary schools in the annual Skills for Life culinary competition. They may also compete in the Rotary Young Chef of the Year event and travel off island to the BBC Good Food Show in the November of Year 11..
Students in the Sixth Form are also given the opportunity to participate in the Living away from Home Enrichment Programme which teaches students how to prepare for independent life. This is a popular activity that looks at budgeting, food choices and living and eating healthily on a low income.
In Year 7 students will spend 6-7 weeks in the Food area as part of their PSHE carousel. Food is an exciting and creative subject and students will have the opportunity to learn about the principles of healthy eating, food hygiene and safety Students will also get to create a range of dishes in practical lessons such as fruit crumble, risotto, savoury scones, and pasta salad. Christmas and Easter times are particular high points in the year where students get to create chocolate masterpieces!
In Year 8 students have the opportunity to spend one hour each week in Food and Nutrition for the whole year. Students continue to develop confidence and skills in the handling of ‘high risk’ foods. Recapping on cooking terms, temperatures, safe and efficient use of hob, grill and oven, weighing and measuring accurately and sensible selection of equipment for different tasks. They learn how to use labour saving kitchen equipment (Food Processor, Microwave, Kenwood Chef and Electric Whisk) to help manage time when making meals from raw ingredients as well as working more efficiently. Using the skills and knowledge covered in term one, students will plan, prepare, cook and present an appealing healthy packed lunch that meets the dietary requirements of a teenage girl.
Certificates endorsed by the British Nutrition Foundation and the Dept. for Education in the UK will be awarded to all students as part of their record of achievement in Food & Nutrition studies (In Yr 8 students are competing for their ‘Silver 3 Star’ certificate and will then complete a Gold/Platinum certificate in Yr 9). Students may achieve a ‘Pass’ or a ‘Merit’ award, depending upon the quality of work submitted. Formative assessment at end of this task with advice for future work will be given to all students.
In Year 9 students have the opportunity to spend one hour each week in Food and Nutrition for the whole year. Students continue to develop and extend their practical skills and become more aware of the nutritional value of foods and the importance of healthy eating, especially with modern methods of food production. Students will prepare a range of dishes suitable for individuals with special dietary needs, e.g. coeliacs, vegetarians, lactose intolerance and iron deficiency anaemia. They will also work towards achieving their Sainsbury’s Platinum award certificate by creating a healthy main meal that takes its inspiration from food around the world. Certificates endorsed by the British Nutrition Foundation and the Dept. for Education in the UK will be awarded to all students as part of their record of achievement in Food & Nutrition studies. Students may achieve a ‘Pass’ or a ‘Merit’ award, depending upon the quality of work submitted. The overall aim of Food & Nutrition in Year 9 is to continue to develop practical skills and to gain valuable life skills and nutritional knowledge, which are essential in today’s ever changing world.
All students in Years’ 7, 8 and 9 will have the possibility of representing JCG in our annual ‘Skills for Life’ cookery competition.
They can compete against students from other Island secondary schools in creating dishes that demonstrate good use of Jersey produce. Their work for this competition will be assessed by Michelin starred chefs.