Home Economics Food and Nutrition
The course offers a wider and more specific knowledge and understanding of food and the nutrients it contains, whilst applying practical skills and a deeper knowledge of food components. Students have the opportunity to develop their knowledge and understanding of human needs in a diverse society and to work in a variety of contexts.
A range of practical skills are covered in a variety of dishes that are chosen to represent the topics covered in the course, for example:
Protein, High biological value - amino acids, cheaper food choices = Beef Cobbler, Lasagne.
Low Biological value - dispensable proteins = lentil/ vegetable soup, vegetable stir-
fry. Students make starters, main meals and puddings and sweets, baked products - both sweet and savoury to suit a variety of situations and to learn practical food preparation.
We encourage all students to be adventurous, tasting, sampling and trying new foods and include sensory analysis in many topics.
- Nutrition, diet and health throughout life.
- Nutrition, physical, chemical and sensory properties of food in storing, preparing and cooking food.
- Techniques and skills in food storage, preparation and cooking.
- Factors affecting food choice.
- Food hygiene and safety.