Food
Students will learn the essential skills to be safe and creative in the kitchen. Practical activities will be a key part of the course and skills will be developed through the preparation and cooking of ingredients to create a range of healthy, nutritious and tasty products. Sensory analysis will extend evaluation skills and students will be encouraged to share their thoughts and opinions both verbally and in writing. Students will learn about basic nutrition; analyse the nutritional values of the food they eat and suggest ways food products can be adapted to meet the needs of different groups of people. Topics will also include food safety, food provenance and seasonality.