Aims of the Food, Preparation and Nutrition Department

At Poynton High School we believe that studying Food, Preparation and Nutrition is an integral part of student’s growth and independence as they go through their teenage years and beyond. All students have the opportunity to study Food, Preparation and Nutrition through Key Stage 3 and if chosen as part of their option choices, some students study at KS4. Our Food, Preparation and Nutrition course is aimed to prepare our learners with a range of skills in which they can put into practice in everyday life. It is our aim to ensure that our learners are confident practically and theoretically.

Through high quality teaching and learning our intent is that the Food, Preparation and Nutrition curriculum will allow students to:

• Develop an enjoyment for preparing and cooking a range of foods.
• Build upon skills that they may already have and which they will continue to learn and develop.
• Understand the links between a variety of subjects such as Maths, Science and P.E and understand how these link with Food, Preparation and Nutrition.
• Being able to understand a variety of cultures and diets and their implications on nutrition.
• From Year 7 being able to develop on their prior learning which could take place at primary school or at home.
• Allow students to experience a variety of skills through creating a range of dishes.
• Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
• Develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.
• Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
• Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes and diet and health choices.
• Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
• Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.

• Foster an interest and enjoyment in the knowledge, design and manufacture of textile products.
• Develop confidence in problem-solving activities with real life contexts that are investigated using a range of strategies that meet end user needs.
• Stimulate student’s curiosity and consideration for the impact textile products have on our environment.
• Enable students to choose appropriate materials by developing their knowledge of fibre and fabric properties whilst ensuring products are fit for purpose.
• Develop student confidence and independence by enabling them to engage in a range of processes used to manufacture high quality textile products including decoration and construction.
• Create Innovative designers who use analytical thinking to evaluate their designs.
• Encourage self-reflection, which leads to further exploration of ideas.
• Provide a sound basis for further study and entry to Fashion and Textiles based professions.