Click here to access the Food Learning Journey for Year 7
Click here to access the Food Learning Journey for Year 8
Click here to access the Food Learning Journey for Year 9 rotation 1
Click here to access the Food Learning Journey for Year 9 rotation 2

YearTerm 1Term 2Term 3
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
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
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
Year 10Topics 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 115. 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