new events
facebook icon
twitter icon
youtube icon
instagram icon
soundcloud icon
google plus icon
Welcome Guest  |  Register  |  Sign in

Food Studies

 

Years 7-9

The content of the Lower School curriculum will enable the girls to access the requirements of the Food Preparation and Nutrition GCSE in Years 10 and 11. 

At Kent College we recognise that pupils may not study Food Technology in prep school and therefore their knowledge and skills will be varied when they start Year 7. In addition to understanding what Food Technology is, Year 7 pupils learn how to sensory test and work safely and hygienically in the food rooms.  They are taught practical techniques including how to cook a variety of sweet and savoury products.  They also learn about key techniques and equipment needed, how to eat and cook healthily and about the sources, storage, seasonality and properties of ingredients. All pupils sit a final, end of year written exam. 

In Year 8 pupils learn more about nutrition, health and food science and carry out investigative work about raising agents, flour for bread making, and ingredients used to thicken sauces and soups.  In addition, Year 8 are expected to show an understanding of hygiene and safety, sensory testing, equipment and weighing and measuring. They also learn how to carry out a GCSE style food investigation. Pupils sit a final, end of year written test. 

In Year 9 pupils build on the knowledge they have acquired in Years 7 and 8.  They learn about hygiene, safety, sensory testing, food science, nutrition, cultural food, religious food, dietary needs, environmental/social/ethical issues, technological innovations and functional properties of food. They also learn how to carry out a GCSE style food preparation project. Year 9 pupils sit a final, end of year written test. 

GCSE Food Preparation and Nutrition  

The Food Preparation and Nutrition GCSE is an exciting and creative course which focuses on practical cooking skills. Pupils develop an understanding of nutrition, where food comes from and the working characteristics of food materials.  They also learn about British and international culinary traditions, food security and food safety.  They understand the physical, chemical, nutritional, biological and sensory properties of foods and are able to apply this knowledge in practical work. They build on the skills, knowledge and experience gained in Years 7-9 and will design products for real-life needs and situations.

  • The specification has been organised into the following sections:

Food Preparation, Food, Nutrition and Health, Food Safety, Food Science, Food Provenance, Food Choice.

  • The practical skills the pupils learn are:

Knife skills, preparing fruit and vegetables, use of the cooker, use of equipment, cooking methods, prepare, combine and shape, sauce making, tenderise and marinate, dough, raising agents, setting mixtures 

  • There is one examination paper which accounts for 50% of the final GCSE grade and two pieces of non-examination assessment which also account for 50% of the final GCSE grade. The two tasks are: task 1: The Food Investigation (15%) – which takes 10 hours in lessons; and task 2: The Food Preparation Assessment (35%) – which takes 20 hours of lesson time.

Leiths Introductory Certificate in Food and Wine - Sixth Form Studies 

Kent College is one of only thirty seven schools in the country which offer this prestigious Leiths Basic Certificate in Food and Wine under their Leiths Academy scheme. This course is offered in addition to A level courses and has proved to be a popular enriching experience for all those who have participated.
 
The certificate teaches classical and creative cookery in a professional but informal atmosphere. The course itself comprises of four components: ·         

Continuous Assessment, which includes practical work, time plans, and regular short tests. (The pupils are required to attend 70% of the Leiths lessons)

A menu planning exercise.

A final practical examination.

A final theory examination. 

The pupils enjoy the whole experience, particular the development of good culinary skills and an informative and interesting discussion on all aspects of the wine industry.


The course is taken in the Lower Sixth, with both the theory and practical examinations either side of the Easter break, thus freeing the pupils to concentrate on their A level examinations. Pupils have five hours of lessons per week.

This certificate will help pupils at all levels and is useful for work during a gap year where pupils may wish to work at establishments at various holiday destinations, or to supplement their income during their university years. This certificate will open doors for the catering industry or as a self-employed caterer. This course fulfils the requirements for the Duke of Edinburgh Gold Award and is an ideal addition to the UCAS Personal Statement.  Since September 2018 the certificate has carried UCAS points (pass 12, merit 24, distinction 36).  Currently a C grade A level is 32 points. 

Cookies help us deliver our services. By continuing to browse this website, you agree to our use of cookies. OK