THE FPN CURRICULUM AT UCC

At Uppingham Community College the Food Preparation and Nutrition curriculum across Key Stage 4 provides students with the opportunity to learn about a wide range of topics through practical and challenging experiences.  This is underpinned by the study of nutrition, the science of food, diet and good health, where food comes from and food commodities.  Students make connections between classroom and practical-based learning with the real-world contexts and the implications of food and nutrition.  Students develop and master a wide set of practical skills, gaining confidence and independence in applying their knowledge and understanding of food preparation and nutrition.

Below are two examples of this in practice:

Knowledge: When studying the science of food, the students will learn about the functions of ingredients, their properties and their working characteristics.  They will also learn about the effects of heat on food and how heat is transferred through cooking processes.

Understanding: Students will develop an understanding of how recipes use a variety of ingredients to perform important roles in cooking, such as the use of raising agents in baking.

Skill: Students will demonstrate their knowledge and understanding through practical investigations of ingredient technology, experimenting with ingredients to draw relevant and appropriate conclusions based on thorough scientific investigation.

Knowledge: When studying nutrition, the students will learn about what nutrients are, where they come from and their functions.  They will also learn about the effects of malnutrition and how diets differ depending upon individual needs.

Understanding: Students will develop an understanding of how nutrients work in the body and the importance of a healthy, balanced diet, as described by the Eatwell Guide.

Skill: Students will demonstrate their knowledge and understanding through the ability to plan and prepare a variety of dishes that provide the essential nutrients as part of a balanced diet, demonstrating high technical skills and cooking dishes from scratch.