Click here to access the Food Learning Journey for Year 7 – 11
| Year | Term 1 | Term 2 | Term 3 |
|---|---|---|---|
| Year 7 (1 rotation) | - Eatwell Guide - Health, safety and hygiene in the kitchen - Food preparation: introduction to preparation and cooking skills covering the bridge hold and claw grip methods, use of the hob, use of the oven, prepare, combine and shape, sauce making, raising agents - preparation of key commodities - Sensory analysis of scones - Design, production and evaluation of a healthy scone |
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| Year 8 (1 rotation) | - Health, safety and hygiene in the kitchen - Nutrients, diets and eating related illnesses - Continue to develop general food preparation and technical skills to include; knife skills, use of the cooker for the preparation of vegetables, use of the cooker to for different cooking methods, sauce making, dough making, raising agents, setting of mixtures. - Sensory Analysis of food products - Production and evaluation of a healthy soup - Food processing - Food assurance |
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| Year 9 (2 x 9 week rotations) | First 9 Weeks: - Food nutrition and health - Food science - Food safety - Continue to develop general food preparation and technical skills - Project related to non-examined assessment (NEA) 1 - a project on understanding the working characteristics, functional and chemical properties of ingredients Second 9 Weeks: - Food choice - Food provenance - Continue to develop general food preparation and technical skills - NEA 2 Project - A mini project to assess skills and understanding in relation to the planning, preparation, cooking, and presentation of food along with the application of nutritional needs relating to the task. |
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| Year 10 | Topics and themes 1. Food, nutrition and health: - 3.2.1 Macronutrients - 3.2.2 Micronutrients - 3.2.3 Nutritional needs and health | 2. Food Science: - 3.3.1 Cooking of food and heat transfer - 3.3.1.2 Selecting appropriate cooking methods - 3.3.2 Functional and chemical properties of food Mini NEA 1 trial assessment: - Here students will develop and apply their skills and knowledge using a mixture of independent practical work and written tasks. - Gives them the confidence to apply and develop their knowledge and understanding and skills to each topic. - This will enable student to develop skills for their NEA 1 and NEA 2 Controlled assessment tasks in Year 11. | 3. Food safety: - 3.4.1 Food spoilage and contamination - 3.4.2 Principles of food safety 4. Food choice: - 3.5.1 Factors affecting food choice - 3.5.2 British and international cuisines - 3.5.3 Sensory evaluation This will enable student to develop skills for their NEA 1 and NEA 2 Controlled assessment tasks in Year 11. |
| Year 11 | 5. Food Provenance: - 3.6.1 Environmental impact and sustainability of food - 3.6.2 Food processing and production Exam Board set task NEA 1 – Food investigation (15%): - Students write a report on their understanding of the scientific principles that underpin the preparation and cooking of food. - To be completed by the end of December. | - Review of all areas covered. - Exam board set task - NEA 2 Food preparation assessment (35%): - Students will plan, prepare, cook and present a three course menu within 3 hours. | NEA 2 Food preparation assessment (35%): - Students will plan, prepare, cook and present a three course menu within 3 hours. Completed by Easter. Revision vision for all areas Paper 1: Food preparation and nutrition (35%) - Theoretical knowledge of food preparation and nutrition from Sections 1 to 5. - Written exam: 1 hour 45 minutes 100 marks; 50% of GCSE |
