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Food

Year 7

Content Overview

 Students will:

  • Learn to cook a variety of heathy nutritional meals with various degrees of skill application. (Practical)
  • Build up their confidence when using kitchen equipment and following recipes to produce a dish. (Practical)

All projects link to GCSE food and Nutrition course:

  • Investigate the importance of Healthy eating and principles of nutrition.  (Theory/Practical)
  • Investigate dietary needs and plan and cook  a meal for this need. (Theory/Practical)

*Please note that every practical will incur a charge for ingredients provided.

Assessment

  • Practical application of skills
  • Homework tasks
  • Evaluations of  the whole process and suggested pathways forward to improve and set individual targets
  • Use of Baseline testing at the start of the project and end of project test.

Extra-Curricular Activities

After school learn to cook junior master chef style club  

(Limited spaces per term cost applied)

Year 8

Content Overview

Students will:

  • Continue to learn to cook a variety of heathy nutritional meals with increased  various degrees of skill application. (Practical)
  • Continue to build up their confidence when using kitchen  equipment and following recipes to produce more complex dishes. (Practical)

All projects link to GCSE food and Nutrition course:

  • Investigate the importance of Healthy School Meals. (Theory/Practical)
  • Investigate where food comes from and cultural influences. (Theory/Practical)

*Please note that every practical will incur a charge for ingredients provided.

Assessment

  • Practical application of skills
  • Homework tasks
  • Evaluations of  the whole process and suggested pathways forward to improve and set individual targets
  • Use of baseline testing at the start of the project and end of project test.

Extra-Curricular Activities

After school learn to cook junior master chef style club 

(Limited spaces per term cost applied)

Year 9

Content Overview

Students will,

  • Continue to learn to cook a variety of heathy nutritional meals with increased complexity of skill and introducing time management.  (Practical)
  • Working towards independent selection of dishes to be cooked. (Practical)
  • Build up their confidence when using kitchen equipment and following recipes to produce a dish. (Practical)

 

All projects link to GCSE food and Nutrition course (Theory/Practical)

  • Investigate Food commodities
  • Investigate the science of food
  • Investigate the six R’s and how this will effect and influence food choice in the future.

*Please note that every practical will incur a charge for ingredients provided

Assessment

  • Practical application of skills
  • Homework tasks
  • Evaluations of the whole process and suggested pathways forward to improve and set individual targets
  • Use of baseline testing at the start of the project and end of project test.

Extra-Curricular Activities

After school learn to cook junior master chef style club 

(Limited spaces per term cost applied)

Years 10 & 11

Subject

Food Technology

Exam Board

AQA

Course Specification Link

http://www.aqa.org.uk/subjects/food-preparation-and-nutrition/gcse/food-preparation-and-nutrition-8585/specification-at-a-glance

Course Overview

 

 

 

GCSE Food Preparation and Nutrition specification equips students with an array of culinary techniques, as well as knowledge of nutrition, food traditions and kitchen safety.

Created to open student’s eyes to a world of career opportunities and giving them the confidence to cook with ingredients from across the globe.

Food preparation skills – these are intended to be integrated into the five sections:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

Students’ will develop an understanding of the working characteristics, functional and chemical properties of ingredients.

Practical investigations over 2 years.

The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Food groups include:

  • bread, cereals, flour, oats, rice, potatoes and pasta
  • fruit and vegetables (fresh, frozen, dried, canned and juiced)
  • milk, cheese and yoghurt
  • meat, fish, eggs, soya, tofu, beans, nuts and seeds
  • butter, oil, margarine, sugar and syrup.

Assessment

Theoretical knowledge of food preparation and nutrition

How it's assessed;

Written exam:  

  • 1 hour 45 minutes
  • 100 marks

50% of GCSE - Practical Application:

 

Task 1: Food investigation (30 marks)

Task 2: Food preparation assessment (70 marks)

 

Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

Task 1:

Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

 

Task 2:

Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

Extra-Curricular Activities

Outside businesses to come in and lead practical demonstrations such as butchers and fishmongers.