Learning: An introduction to food and nutrition will highlight the importance of storing and preparing food considering HACCP. Food packaging and nutritional labels will be covered during this topic, whilst focusing on special dietary requirements. Seasonal food and its origins will be studied and the eat-well plate unit will develop from this whilst covering nutrients, vitamins and minerals.
Assessment outcomes: At the end of every lesson, students either self or peer assess their work to identify key areas of development and new learning within the lesson. At the end of the unit, students complete an assessment to demonstrate their understanding of the topics studied. Students are assessed on their knowledge of safe food preparation and cooking methods whilst demonstrating personal reflection and evaluation of food products.