What it means to be a chef and nutrionist at Marriotts?

The Food Preparation and Nutrition department are committed to delivering a curriculum accessible to all which provides the broadest possible range of opportunities for students and which enables them to achieve their personal best.

Students will become self-motivated and confident learners as they develop the technical skills, practical competencies, knowledge and understanding which form the basis of this subject. They will develop the long-term life skills needed to plan, prepare, cook and present nutritious, balanced and creative meals as well discovering the origins of our food and the science of cooking. They will explore a range of culinary techniques and cultures using ingredients from around the world.

Curriculum Overview

Please click this link to see the Food Curriculum overview.

Key Stage 3

The Key Stage 3 curriculum introduces learners to a range of cooking skills and recipes. Students will develop their knowledge and understanding of good nutrition and introduces the science that unpins cooking. In Y7 and Y8 Food is studied in a carousel with Textiles and Design Technology (Y7) and Design Technology (Y8). Students have 3 hours per fortnight to cover the National Curriculum content in each carousel rotation which changes every 12 weeks.

In Y9 students have 3 hours a fortnight for the whole year. The course aims to extend students' knowledge and understanding of food, diet and health, further developing their practical skills in food preparation and cook using a broader range of more complex techniques in preparation for GCSE study in Y10. It will enable students to make informed decisions about their own diet and food choices. They will learn how to carry out scientific investigations into food ingredients and understand their use in recipe design. They will design dishes and menus followed by preparation and evaluation of products made.

Key Stage 4

We offer GCSE Food Nutrition and Preparation (OCR). The aim of this course is to continue the development of students practical cookery skills and techniques, as well as their understanding of nutrition and food science. Students will learn about the huge challenges that we face globally to supply the world with nutritious and safe food.

Click on the relevent year group curriculum maps in the document section below to find out more detail about what is studied in Marriotts Food department. For further details of the food curriculum please contact Mrs J Crook (j.crook@marriotts.herts.sch.uk)

You also download Knowledge Organisers for each year group from our Knowledge Organiser page . These outline what homework is expected from each student, for all subjects.