Click here to access the Food Learning Journey for Year 7 – 11
Year | Term 1 | Term 2 | Term 3 |
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Year 7 (9 week rotation) | - Eatwell Guide - Health, safety and hygiene in the kitchen - Food preparation: Fresh Fruit Salad, Coleslaw, Basic White Sauce, Apple Crumble and Spicy Sausage Bolognese - Sensory analysis of scones - Design, production and evaluation of a healthy scone |
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Year 8 (9 week rotation) | - Health, safety and hygiene in the kitchen - Nutrients, diets and eating related illnesses - Food preparation; Pizza, Fruit Plait, Cottage Pie, Lemon Cheesecake, Tuna Pasta Bake and Egg Fried Rice - Sensory Analysis of Soups - 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: - Recap on Nutrients and the Eatwell Guide - Health, safety and hygiene in the kitchen - Nutritional needs of different dietary groups. - Risk Assessments - Sensory Analysis of Dish of a menu - Recipe modification - Food Preparation; Curry, Sweet and Sour Noodles, Lasagne, Fresh Fruit Gateaux and Chilli with Chocolate - Design, production and evaluation of a Dish off a menu Second 9 Weeks: - Afternoon Tea Research Product and development of two dishes - Food Preparation practicals using different commodities; - - Chicken and Vegetable Stew, Paella, Quiche and Bread |
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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 |