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Food StudiesYears 7-9The content of the Lower School curriculum will enable the girls to access the requirements of the Food Preparation and Nutrition GCSE in Years 10 and 11. At Kent College we recognise that pupils may not study Food Technology in prep school and therefore their knowledge and skills will be varied when they start Year 7. In addition to understanding what Food Technology is, Year 7 pupils learn how to sensory test and work safely and hygienically in the food rooms. They are taught practical techniques including how to cook a variety of sweet and savoury products. They also learn about key techniques and equipment needed, how to eat and cook healthily and about the sources, storage, seasonality and properties of ingredients. All pupils sit a final, end of year written exam. In Year 8 pupils learn more about nutrition, health and food science and carry out investigative work about raising agents, flour for bread making, and ingredients used to thicken sauces and soups. In addition, Year 8 are expected to show an understanding of hygiene and safety, sensory testing, equipment and weighing and measuring. They also learn how to carry out a GCSE style food investigation. Pupils sit a final, end of year written test. In Year 9 pupils build on the knowledge they have acquired in Years 7 and 8. They learn about hygiene, safety, sensory testing, food science, nutrition, cultural food, religious food, dietary needs, environmental/social/ethical issues, technological innovations and functional properties of food. They also learn how to carry out a GCSE style food preparation project. Year 9 pupils sit a final, end of year written test. GCSE Food Preparation and NutritionThe Food Preparation and Nutrition GCSE is an exciting and creative course which focuses on practical cooking skills. Pupils develop an understanding of nutrition, where food comes from and the working characteristics of food materials. They also learn about British and international culinary traditions, food security and food safety. They understand the physical, chemical, nutritional, biological and sensory properties of foods and are able to apply this knowledge in practical work. They build on the skills, knowledge and experience gained in Years 7-9 and will design products for real-life needs and situations.
Food Preparation, Food, Nutrition and Health, Food Safety, Food Science, Food Provenance, Food Choice.
Knife skills, preparing fruit and vegetables, use of the cooker, use of equipment, cooking methods, prepare, combine and shape, sauce making, tenderise and marinate, dough, raising agents, setting mixtures
Leiths Introductory Certificate in Food and Wine - Sixth Form StudiesKent College is one of only thirty seven schools in the country which offer this prestigious Leiths Basic Certificate in Food and Wine under their Leiths Academy scheme. This course is offered in addition to A level courses and has proved to be a popular enriching experience for all those who have participated. Continuous Assessment, which includes practical work, time plans, and regular short tests. (The pupils are required to attend 70% of the Leiths lessons) A menu planning exercise. A final practical examination. A final theory examination. The pupils enjoy the whole experience, particular the development of good culinary skills and an informative and interesting discussion on all aspects of the wine industry.
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