Welcome to the Food department

Department Leader: Louise Jensen louisejensen@kba.uk 

Food Preparation & Nutrition

Food Preparation and Nutrition is a practical and engaging subject that equips students with essential life skills while developing their understanding of healthy eating, nutrition and food science. Throughout Key Stages 3 and 4, students learn a wide range of practical cooking techniques, food safety principles and nutritional knowledge, enabling them to make informed decisions about the food they prepare and consume.

Students explore topics including healthy diets, food provenance, nutrition, food hygiene, special dietary needs and global cuisines, while developing confidence in planning, preparing and evaluating a variety of dishes. As they progress through the curriculum, they build independence, creativity and problem-solving skills, preparing them for further study and life beyond school.

Through our values of Excellence, Integrity, Kindness and Community, we encourage students to take pride in their work, make responsible food choices and develop a lifelong appreciation of healthy eating and cooking. Food Preparation and Nutrition provides students with valuable skills that support both their academic success and personal wellbeing. 🍽️👨‍🍳👩‍🍳

Key Stage 4

WJEC Level 1-2 Hospitality and Catering

This course has been designed to introduce students to the Hospitality and Catering industry and prepare for work or further study in the sector. By choosing to study Hospitality & Catering at KBA, you will learn to.

  • Demonstrate cooking skills and techniques by planning, preparing, and cooking a variety of savoury and sweet dishes using different utensils and equipment.
  • Understand and apply the principles of nutrition, food choice and food science.
  • Understand the relationship between diet, nutrition, and health, including the physiological and psychological effects of poor diet and health.
  • Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and food safety considerations when preparing, processing, storing, cooking, and serving food.
  • Explore the Hospitality and Catering industry, the job roles, and the different types of establishments within the industry.

The course is split into two assessments.

Unit 1: The Hospitality and Catering Industry

An 80-mark, 80-minute written examination, sat in Summer Year 11, worth 40% of the total GCSE grade.

Unit 2: Hospitality and Catering in Action

A 120-mark, 12-hour coursework project that responds to an industry specific brief. Culminating in a 3 Hour practical exam where students cook a two-course menu of dishes of their own choice. Worth 60% of the total GCSE grade.

Secondary
United Learning Hub

United Learning comprises: United Learning Ltd (Registered in England No: 00018582. Charity No. 313999) UCST (Registered in England No: 2780748. Charity No. 1016538) and ULT (Registered in England No. 4439859. An Exempt Charity). Companies limited by guarantee.
Registered address: United Learning, Worldwide House, Thorpe Wood, Peterborough, PE3 6SB.

Financial Accountability and Freedom of Information

United Learning