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Food & Nutrition
 
Department staff

Head of Food Technology

Ms A Busby

Teachers 

KS3

Mrs L Deary
Mr J Martindale
Mrs A Schwarz

KS5

 

Technician   

Brigitte Shakespeare

 
 
For exam board specifications, past papers, regular trips, visitors & competitions

(Click on the links below)

Key Stage 3

Key Stage 4

Key Stage 5

Extra-curricular activities 

General Resources

 

Our aims and aspirations

In the food and nutrition department our aim is not only to give students opportunities to achieve academic excellence but also to enable them to be successful, creative and passionate within the subject; teaching them practical skills and nutritional knowledge that they can use for the rest of their lives to both be able to live healthily and to enjoy the pleasure of cooking for themselves and others.

Throughout Key stage 3 students are taught how to cook using a wide range of techniques and ingredients. The emphasis on making healthy choices and the awareness of good nutritional awareness is taught hand in hand with the importance of enabling students to achieve a balanced diet alongside their own personal preferences.  In Key Stage 3 students spend 28 lessons over 14 weeks in each year studying food and nutrition. We teach primarily through demonstrating and making, encouraging students to taste test every recipe to widen their experience and knowledge of foods and ingredients. Emphasis is also placed on seasonality, healthy options and enjoyment.

In year 7 personal and kitchen hygiene, knife skills and the safe use of ovens and hobs are taught through making cheesy potato bake, stuffed peppers and a tuna pasta bake. We study the Food Standard Agency’s Eatwell plate and students evaluate their own eating habits through keeping a food diary. Practical skills are further developed through making fairy cakes, fruit crumble and savoury scones.

Y7 Recipe Booklet

In year 8 we consider food as a commodity and the students research the origin of common foods and begin considering moral, environmental and social issues relating to growing and producing food such as the meaning behind the Red Tractor symbol. The practical emphasis is on students designing and developing their own products, whilst considering the nutritional needs and wants of others. As part of this students use a nutrition data base to evaluate and model their designs. Products made include, savoury muffins, vegetable soups, jam tarts and savoury pasties, bread, tomato sauce and pizza.

Y8 Recipe Booklet

In year 9 food work focuses on food and the effect it has in the world we live in. We consider further issues regarding sustainability and seasonality, producing fish based products such as fish cakes, a flaky pastry product using either seasonal fruit or vegetables and multi-cultural dishes including a chicken Thai curry with rice and a traditional ragu sauce. Finally students research into a specific dietary need, producing a suitable menu which is cooked in examination conditions.

Y9 Recipe Booklet

Year 9 Options - GCSE Food Preparation & Nutrition (click to see leaflet)

GCSE and ‘A’ Level food technology is offered at Spalding High School. Both specifications develop student’s knowledge and understanding of ingredients and their characteristics. Macro and micro nutrients are studied in further detail. All students complete the CIEH Food hygiene certificate and our local Environmental Health Officers give lectures on Food safety as part of both courses.

In year 10 GCSE Food students have the opportunity to enter the Rotary Young Cooks competition where a 2 course meal is designed and produced using seasonal ingredients. Students are expected to make their products using fresh products developing their experience of ingredients and processes. GCSE coursework allow students to consider the nutritional needs of a specific target market.

At A level coursework require students to design and develop dishes specifically suitable for a special diet using current Government Health Promotions on healthy eating. The Food Science element gives pupils the opportunity to understand how the structure of nutrients is affected by cooking processes. The department enjoys links with the Food Science departments of Reading and Nottingham universities including summer schools and teacher days as well as having an active relationship with Bakkavor Foods in Spalding.