FOOD PREPARATION & NUTRITION

KEY STAGE 3

Food is taught in rotation with Product Design and Art.

Students have nine weeks of study per year in KS3 and will develop a range of practical skills alongside knowledge and understanding of nutrition, food provenance, food safety, food science and food choice.  The school provides all ingredients for a small financial contribution.  All students are expected to provide their own apron and sealable container to take food home in.  Recipes and allergen details are able to be downloaded via the school VLE

The projects covered (with a few examples of practical lessons) are:

Y7

Healthy Lunch Box (Fruit salad, chicken salad wrap, spicy tomato soup, smoothies)

Y8

Restaurant (Cous cous stuffed peppers, tuna broccoli pasta bake, raspberry cheesecake)

Y9

Multi-cultural (Thai green curry, mushroom risotto, Fairtrade chocolate brownie)

GCSE

Y10

Students study key practical skills alongside developing knowledge and understanding of nutrition, food provenance, food safety, food science and food choice.  A focus on these topics in preparation for Y11 will be covered every week and students will be assessed by means of a test after every unit.

The practical skills covered are:

S1 – General Practical Skills

S2 – Knife skills

S3 – Preparing fruit and vegetables

S4 – Use of the cooker

S5 – Use of equipment

S6 – Cooking methods

S7 – Prepare, combine and shape

S8 – Sauce making

S9 – Tenderise and marinate

S10 – Dough

S11 – Raising Agents

S12 – Setting mixtures

Cooking skills are practised every week and as in KS3 an apron and container must be brought. Practical lessons are mainly savoury dishes such as meatballs, fish cakes, tagines etc.

Y11

All work produced in Y11 goes towards the final GCSE. 2 hours will be spent on the Non Exam Assessment and 1 lesson a week will be spent on the exam preparation. AQA will release details of an NEA on 1st September of Y11. This will be a food science investigation of practical experiments and a 1500-2000 word written report (worth 15% of final GCSE). Students will be allowed 10 hours to complete.

 

The second NEA task is released on 1st November of year 11. This will consist of a portfolio of research into different dishes from a given theme. Students will have to develop and trial various dishes before completing a 3-hour practical examination to prepare, cook and present 3 different dishes showing a variety of skills from the skills set list (worth 35% of final GCSE). Students will be allowed 20 hours to complete, inclusive of the 3 hour practical exam.

The written exam covers the core practical skills and has an emphasis of nutrition and health, food science, food provenance, food safety and food choice. Revision guides for the examination can be purchased from school.

 

CURRICULUM TIME

KS3: 2hrs

KS4: 2 hours (Y10), 3 hours (Y11)

 

ASSESSMENT

Paper 1: (50%) Written Paper – 1.75 hours (Theoretical knowledge of food preparation and nutritions – includes Multiple choice questions and 5 questions with a number of sub questions).

Non-exam assessment: (50%)

Task 1: Food investigation – understanding of the working characteristics, functional and chemical properites of ingredients.

Task 2: Food preparation assessment ­- knowledge, skills and understanding in relation to the planning, preparation, cooking, presntaion of food and applicaion 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.

 

TEACHER IN CHARGE: Mrs. C. Allen