Food & Nutrition
Food is a subject for life. We teach the underlying principles and skills to live a healthy life. We embrace current nutritional thinking and up-to-date practices. We utilise a lot of practical sessions and our pupils develop high-level culinary skills. We incorporate as many learning experiences as possible, delivered in a variety of styles including the frequent use of sensory testing.
Head of Food & Nutrition
First and Second Forms – compulsory for all pupils
In each of the First and Second Forms food is studied for half a year, in small classes of about 12 pupils. The aim is to give the pupils an introduction to food, nutrition and healthy living, whilst developing practical skills using a variety of kitchen equipment and to progress to working independently within the kitchen. The Second Form course has a scientific basis, focusing on what happens to foods during the cooking process and the impact of nutrition. The pupils complete an individual project based upon foods from around the world, which gives them a degree of freedom to choose the recipes and cook in an independent manner.
Third Form – optional creative subject
All Third Form pupils will take two out of the three creative subjects (Art; Design Technology & Engineering; and Food & Nutrition) offered in the Third Form and at GCSE. Pupils opting to study Food & Nutrition will have two lessons a week for the whole academic year, cooking every week. The course is based around different food commodities focusing on sensory analysis and tasting new and unusual foods, and the nutrition of the foods, as well as developing practical skills.
Fourth and Fifth Forms – optional GCSE subject
We offer the OCR Food Preparation and Nutrition GCSE. This is broken down into four sections:
- Section A: Nutrition
- Section B: Food: food provenance and food choice
- Section C: Cooking and food preparation
- Section D: Skills requirements: preparation and cooking techniques
The GCSE is assessed via three elements:
- Food Preparation and Nutrition: 1 hour 30 minutes written examination paper (50%)
- Food Investigation Task: Completed in school. Non-examined assessment (15%)
- Food Preparation Task: Completed in school and includes one three hour practical non-examined assessment. (35%)
The tasks allow students to demonstrate different practical skills and scientific knowledge.
- Ingrams Ready Steady Cook (part of the Ingrams House Competition): One pair from each Ingrams form compete to make a recipe of which they have no prior knowledge - within 45 mins!
- Kimbolton Bake Off Competition: This takes place during the School Open Day in October. It is open to pupils from across the whole school, with 16 being selected to perform on the day. We ask a local chef to judge the competition.
Regular Trips, Visitors and Competitions
- We have good links with Waitrose. Pupils visit Waitrose stores to carry out research for their studies; company representatives also visit the school.
- We organise annual residential trips for our pupils to study the cuisine and food production in European countries. Recent trips include:
- Northern France. We hire a typical French gîte and live as one big family. The pupils develop their practical skills whilst away and visit a number of food establishments, for example, a honey maker, goats farms, and waffle maker.
- Spain. Joint trip run with the Spanish department, including tapas lessons, a trip to the Freixenet caves, and other cultural destinations.
- Italy. We hire a villa and visit many local food prodcuers.