• Food and Nutrition

Food and Nutrition









What is overall aim of the course?

Food Preparation and Nutrition equips students with an array of culinary techniques, as well as knowledge of nutrition, food traditions and kitchen safety. We will study how to prepare fresh ingredients and how to plan dishes from design to production. Our students will embark on a journey to build there own library of skills and dishes, and understand how each one has a nutritional effect.

What are the course aims?

The aim of Food Preparation and Nutrition at Dulwich Singapore is to give students the opportunity to use their creative and technical skills to make a wide range of good quality dishes. Learning to cook is a crucial life skill that enables pupils to feed themselves and others healthily and affordably, now and in later life. We encourage students to apply the principles of nutrition and healthy eating when choosing the food dishes they want to make.  The course has a strong focus on theoretical knowledge and learning as well as practical skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.  The main aims of the course are:

  • Understand and apply the principles of nutrition and health.
  • Understand the chemical and functional properties of ingredients and application of the scientific principles.
  • 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.

Food preparation skills are integrated into five theoretical core topics:

· Food, nutrition and health

· Food science

· Food safety

· Food choice

· Food provenance

Assessment 

Paper 1:

• Written exam: 1 hour 45 minutes 

• 100 marks 

• 50% of GCSE

Coursework:

• NEA 1 (non exam assessment) 15% of GCSE: Written scientific report on the functional properties of ingredients (1,500–2,000 words), including photographic evidence of investigational work. 

• NEA 2 35% of GCSE: Written 20 page portfolio including photographic evidence based on a specific task. Researching, planning, preparing, making and evaluating 3 dishes. Photographic evidence of the three final dishes must be included. 


FAQ's

  • Does FPN link well with PE? Yes. Food preparation and nutrition will compliment PE well. in FPN you will learn about food, nutrition and health and how a balanced diet can keep people healthy at different stages in life as well as looking at different energy needs of a range of people including athletes. 
  • What other subjects does FPN compliment? A key part of the course is the science of food. This is not only learnt theoretically, but also through practical application of a food science investigation for NEA1. This is most closely linked with chemistry and biology. 
  • Will I be cooking every lesson? No. Cooking lessons are a practical application of theoretical knowledge learnt. There are key food preparation and cooking skills that are taught and practiced, but there is also a large theoretical element to the course. You will be expected to plan cooking practicals and evaluate them as part of the course and as part of your NEA's. 
  • Can I take FPN if I am doing other coursework heavy subjects like Art or D&T? Yes, however there are 2 coursework projects that are both completed in Year11 for FPN. This means you have to be organised, and be willing to put in the time to complete these alongside other coursework subjects. Read the requirements for all coursework subjects carefully.
  • Do I have to buy my own ingredients? Yes and No. In year 9 ingredients are provided for you as you will be learning different skills as a class. As you progress through year 10 and year 11 and complete dishes and recipes that are specific to your own coursework, you will need to bring in ingredients for your dishes as everyone will be cooking different things. There is always a pantry of basics (flour, eggs, butter, spices etc) that can be used throughout year 10 and year 11. 
  • Can I take FPN even if I don't want to pursue it as a career later? Yes. Learning about food, nutrition, health and how to cook is a great life skill to have. 
  • What career paths can FPN lead to? Studying FPN can be a stepping stone to a variety of career paths, from being a chef or nutritionist, going into sports, the fitness industry or medical fields. Having a secure knowledge of food preparation and nutrition is a great life skill to have. 

For further information

If you have any further questions or clarifications please contact the head of Design and Technology Rachel Booth or our Food Preparation and Nutrition teacher Eireann McKenna:

rachel.booth@dulwich.org 

eireann.mckenna@dulwich.org