Skip to content ↓
Solihull School

Solihull School

Food & Nutrition

staff

  • Mrs J R Massarella (Head of Food & Nutrition)
  • Mrs H K Hallworth 
  • Mrs H E Davidson

The aim of the Food & Nutrition Department is to help pupils embrace a healthy lifestyle and provide them  with essential life skills. The subject combines practical work with food science and nutritional knowledge. Pupils have the opportunity to apply theoretical knowledge in a practical environment.   

Lessons are facilitated by dedicated, enthusiastic and motivated staff who use a variety of teaching techniques to make lessons informative, interactive and enjoyable. From the outset in Third Form, pupils are encouraged to learn from mistakes,  work independently and  use initiative to problem solve. 

GCSE Food Preparation and Nutrition is a popular option choice. Examination grades are extremely successful  in this subject with the vast majority of pupils gaining a Grade 7 or above. 

 

The curriculum 

Third Form pupils develop an understanding of basic nutrition and healthy eating guidelines. Practical lessons  include pasta salad, stuffed pepper, scones and banana muffins.  The plan, prepare and make assessed project is kebabs and flat breads.  

Shell Form pupils build on the nutrition theory learnt in Third Form and are introduced to aspects of food science. Practical lessons include; spaghetti bolognaise, pizza, macaroni cheese, risotto.  The plan, prepare and make assessed project is burgers with homemade bread rolls. 

Two main projects are taught during the Fourth Form. The first is nutritional based. Pupils are encouraged to apply nutritional theory to different groups of people with varying needs. Practical lessons include, spicy chicken stir fry, chicken kiev, jambalaya, fougasse bread. The plan, prepare and make assessed practical is the £1 meal deal. 

The second assignment is very much project based learning. Pupils research recipes and nutritional requirements of an international cuisine of their choice. Practical work includes lamb koftas and pitta bread, sweet and sour chicken, vegetarian curry and key lime pie.  

GCSE Food Preparation and Nutrition 

The department offers AQA GCSE Food Preparation and Nutrition. The aim of the GCSE is to give pupils the  knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. The GCSE is  delivered through preparation and making activities. Pupils are encouraged to make the connections between theory and practice. The main topics taught are: 

  1. Food, nutrition and health 

  2. Food science 

  3. Food safety 

  4. Food choice 

  5. Food provenance. 

Sixth Form - the departments offer a Cooking for University course as part of the ASPire programme.

Co-curricular Activities and Trips  

The Department runs a European Food trip on a biannual basis. The most recent was to The Bay of Naples at Easter 2018. Pupils have the opportunity to visit pasta, olive oil and mozzarella factories. They will also attend an "Italian Cooking Masterclass" lead by a local cookery school.  

In the Summer Term the Food Department run a Master Chef or Bake Off competition which is open to all pupils in the Senior School. In previous years the competition has been judged by a local chef and Thomas Franks catering company.  

The department also tries to establish links with local restaurants. In previous years the department has provided baked goods to local charities.  

 

AmbitionOpportunityCommunity