Humanities
Religious Education at The Orchard Centre is designed to provoke challenging questions about the ultimate meaning and purpose of life, beliefs about God, the self and the nature of reality, issues of right and wrong and what it means to be human.
​
It offers opportunities for personal reflection and spiritual development. It enhances students’ awareness and understanding of religions and beliefs, teachings, practices and forms of expression, as well as of the influence of religion on individuals, families, communities and cultures.
​
RE has an important role in preparing young people
for adult life, employment and lifelong learning.
It enables students to develop respect for
and sensitivity to others, in particular those
whose faiths and beliefs are different from their own.
It promotes discernment and enables students to combat prejudice.
​
​
At KS4, students follow the AQA GCSE in Religious Studies (Specification A), studying units on:
-
Christianity
-
Sikhism
-
Relationships and families
-
Religion and life
-
Religion, crime and punishment
-
Religion, human rights and social justice
Lawnswood Campus
The Orchard Centre
Lawnswood Campus
Nightingale Home and Hospital Service
Food & Nutrition
​
‘Real food doesn’t have ingredients, real food is ingredients’
Jamie Oliver
​
Every child should be taught to cook in school, not just talk about nutrition all day’
Jamie Oliver
​
Subject Intent
​
Food and Nutrition will help students to understand the ingredients they use and also how to use them wisely and to the best of their capabilities. It will enable them to develop a wide range of practical skills and techniques to use ingredients healthily and creatively, and will equip them with the knowledge of where their food comes from and how to maximise its nutritional value. Students will benefit from the study of Food and Nutrition in a wide range of ways and across many subjects including maths, science, PSHE, geography and RE.
Subject Implementation
​
Students will use a wide range of ingredients, especially seasonal and locally produced, to make a range of savoury and sweet dishes. They will be shown a variety of skills and techniques to enable them to produce quality results using their own creativity. They will be taught about the importance of healthy eating and the nutritive values of different foods. Students will also be taught about how foods are produced and manufactured.
Subject Impact
​
Students should develop confidence in their ability to produce a range of dishes, and use a variety of techniques.
Students should understand where their food comes from and how it is made.
Students should understand the importance of healthy eating and have a basic understanding of nutrition.
​
Subject Specification Food Preparation and Nutrition
​
All work at Key Stage 3 leads to the Eduqas GCSE offered as an option at KS4
Areas of Content
​
1. Food commodities
2. Principals of Nutrition
3. Diet and good health
4. The science of food
5. Where food comes from
6. Cooking and food preparation
​
Food Commodities
​
1. Fruit and vegetables
2. Milk cheese and yoghurt
3. Cereals
4. Meat, fish, poultry, eggs
5. Butter, oils, margarine, sugar, syrup
6. Soya, tofu, nuts and seeds
​
Skills
​
​
GCSE Food Preparation and Nutrition Eduqas Assessment
​
Component 1 Principals of Food Preparation and Nutrition
Written examination 1hour 45 minutes 50% of final mark
​
Component 2 Food Preparation and Nutrition in Action
Food investigation Assignment NEA1, 8 hours
Food Preparation assignment NEA2, 12 hours (3 hour practical exam)
50% final mark
Assessment Objectives show that pupils at KS4 can:
AO1 Demonstrate knowledge and understanding of nutrition, food, cooking and preparation
AO2 Apply knowledge and understanding of nutrition, food, cooking, and preparation
AO3 Plan, prepare, cook and present dishes, combining appropriate techniques.
AO4 Analyse and evaluate different aspects of nutrition, food, cooking and preparation, including food made by themselves and others.
