The Food Preparation and Nutrition curriculum at St Cecilia’s equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge to be able to feed themselves and others affordably and nutritiously, now and later in life.
Below you will find several documents that allow you to learn more about our curriculum:
Our intent statement outlines the ambition, purpose, and inclusivity of our curriculum.
Our 5-year plan outlines the coherently planned and sequenced learning journey our pupils will undertake, auditing and then building on what has been learned at KS2, including how substantive and disciplinary knowledge is organised within topics in order to best access both a unit end point and future learning that relies upon this.
Alongside an emphasis on Tier 2 and Tier 3 vocabulary within the curriculum, our reading document provides examples of how reading is prioritised and how we use the latest research to guide reading and incorporate tasks that manipulate and emphasise meaning within it.
Our assessment document shares how our assessments have been designed to assess composite knowledge (the big picture) and thus provide the greatest opportunity to use teacher feedback to address pupils' gaps in key component understanding, address misconceptions and reteach where necessary. All leading to improvement in learning.
Finally, look within our school’s Personal Development Overview document for examples of how our subject contributes towards our pupils’ holistic formation.
Food Technology Documents
Personal Development Programme
Recipes
Year 7 Recipes
Year 8 Recipes
Year 9 Recipes
Year 10 Recipes
Staff
Mrs F McCrone