Food Studies at The Polygon School

Ethos

Learning how to cook and understanding that nutrition and food is a basic requirement in life to be enjoyed is an essential key life skill that all pupils at The Polygon School are undertaking. These skills can play an important part in reversing the current trend of convenience eating (ready meals and take-away food) that is commonly seen amongst our cohort. The removal of all barriers is key, therefore, ingredients are provided for pupils at no individual charge. The pupils learn many valuable skills such as organisation, communication, planning, evaluation, and resilience. Gaining knowledge of both local and international cuisine and their processes enable pupils to prepare for an inclusive future increasing the cultural capital of all pupils.

Intent

Key Stage 3

The main objective for Year 7 pupils is to develop an interest in food and cooking and to understand the long term health benefits of healthy eating.
Many of our pupils have not cooked from scratch and are not familiar with the working kitchen environment.

The main objectives of the first year are:
•    Become familiar with the cooking area
•    Develop confidence and interest
•    Learn to use a knife safely
•    Be more aware of health and safety
•    Explore the Eatwell Plate
•    Use basic kitchen equipment
•    Use the oven safely (grill, hob, oven)
•    Prepare a range of fresh ingredients, e.g. peeling, grating;
•    Weigh and measure ingredients.

Years 8 and 9 skills are further developed alongside the theory of food and nutrition.
•    Prepare a range of recipes – becoming more confident cooks
•    Demonstrate the safe use of a knife and other small tools and electrical equipment
•    Handle raw meat safely (high-risk foods)
•    Develop a greater awareness of time planning
•    Prepare a range of fresh ingredients
•    Understand food choices
•    Food provenance
•    The 7 nutrients
•    The 5 food groups
•    Health and safety
•    The importance of a healthy diet

Key Stage 4

Pupils will continue to develop and enhance their practical and theoretical knowledge and build confidence with their ability.
The GCSE course will commence and the following will be added to previous learning.
•    To help students develop an understanding of the underlying scientific principles upon which current issues in nutrition are based.
•    To inform about methods of food production and processing in domestic and commercial situations.
•    To encourage an awareness of social, economic, and cultural aspects of food choice.
•    To enable individuals to demonstrate and apply appropriate knowledge of concepts and principles when planning and preparing meals and when making food choices.

Qualifications:

OCR Food Preparation and Nutrition (9-1) - J309 (from 2016)
Food investigation task. 15%
Food preparation task. 35%
Written examination. 50% 

Implementation
•    To enjoy and understand cooking and food.
•    Learn in a safe and secure environment.
•    Planned structured and sequenced lessons.
•    Utilising resources.
•    Broad range of learning experiences.
•    Qualified and experienced staff.
•    Consistent marking and feedback using PIXL marking policy.
•    Use of ICT
•    Cookery clubs.
•    Consistent and expected behaviour management in line with school policy.

Impact

As food is a basic requirement for life, we aim to enhance the pupils’ enjoyment and knowledge of food and nutrition, to increase participation and engagement, and to foster an ethos of challenge and success.
Progress will be monitored through marking in books, photographic evidence, emotional literacy data, and GCSE results.
Support is offered post 16 by signposting appropriate college courses and potential career paths.