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The Curriculum

Food & Nutrition

Food and Nutrition curriculum intention 2019

Give a man a fish, and he will be hungry again tomorrow; teach him to catch a fish, and he will be richer all his life.”

Food is a vital part of our daily lives and is essential for life. As our students become adults and have busy lives, it is easy to choose food which has been ready prepared. However, it is more nutritious and often cheaper to cook simple, delicious food.

At Lawnswood school students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics.

We aim to;

Give our students vital life skills and purpose that enable them to feed themselves and others affordably and nutritiously, now and later in life.

Encourage the development of high skills and resilience in a safe environment, allowing students to demonstrate commitment and act on feedback.

Empower students to enable them to follow a recipe and substitute ingredients and cooking methods as appropriate, demonstrating an understanding of food choices e.g. veganism, allergies and healthy eating.

Develop understanding that will allow students to become responsible discriminating consumers of food products, enabling them to participate in society in an active and informed manner.

Engage with students to encourage them to understand the environmental factors which affect the inequalities in food distribution on a global scale and give them an understanding of the need to minimise ‘food waste’ starting with their own practise - Integrity

Allow students to explore several multicultural perspectives concerning food. Students will enhance their understanding, appreciation and acceptance and empathy of people from a variety of cultural backgrounds through the preparation of food from different countries.

Encourage our students to develop an awareness and acceptance of diversity within our community.

Our hope is that through Food and Nutrition Education students are provided with a context through which to explore the richness, pleasure and variety that food adds to life.

New national curriculum requirements for Cooking and nutrition Key stage 3

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques [for example,
  • selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways
  • using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes
  • Understand the source, seasonality and characteristics of a broad range of ingredients

We have created specific success criteria for each area. The criteria are shared with pupils and used repeatedly for teacher, peer, home and self-assessment and to support pupils in understanding how to develop and improve their work. In the scheme  the learning journey is designed to track and show pupils progress using a variety of skills, knowledge and application over the course of the year as well as a summative assessment at the end of the unit. 

All lessons have expectations of the lesson displayed on the whiteboards in Amber developing, Green expected and Blue exceeding for each topic studied. This allows different challenges for  students of all abilities to be stretched and succeed in the lessons.

The Implementation; how the Lawnswood Links are addressed