FOOD PREPARATION AND NUTRITION
KS3 Food Preparation And Nutrition
Overview Of The Subject
At Key Stage 3, pupils spend half of the year in Food as part of a carousel with Resistant Materials, this is to ensure pupils have the opportunity, in Design and Technology, to develop a range of skills using different materials and build upon learning from Key Stage 2, developing further how to cook and apply the principles of nutrition and healthy eating, prepare and cook a variety of savoury dishes, using a range of cooking techniques, understanding seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed.
Introduction
Learning how to cook is a crucial life skill. The aim is to inspire a lifelong interest in food and healthy eating, and to equip students with the skills they need to feed themselves and others throughout their life. Students learn a wide range of practical skills and develop their confidence to cook independently. Students also take part in practical investigations to explore scientifically what is happening during food preparation and cooking. Schemes of work are differentiated by the verity and complexity of skills enabling all pupils to learn.
Core Skills
Students will learn how to plan, prepare, cook and serve food, developing a range of practical skills to enable them to cook independently using a range of commodities, techniques, utensils and electrical equipment. Students will cook a range of predominantly savoury dishes, including those from different culinary traditions, preparing them for independent living later in life. Students will learn and demonstrate excellent hygiene and food safety when preparing, storing, cooking and serving food.
Students will develop their sensory analysis skills to become proficient in accurately describing taste, texture and smell. Students will also research, choose and adapt their own recipes using their sensory knowledge.
Students will learn about the relationship between food, nutrition and health. They will study the function and sources of different nutrients, the benefits of a healthy balanced diet and the consequences of poor nutrition. Students will cover the up to date government guidelines for health.
Students will explore food provenance to understand the source, seasonality and characteristics of a range of ingredients. Students will explore the reasons behind the food we choose to eat. Students will consider how economic, ethical, environmental and socio-cultural factors influence food availability and choice.
Students will learn about the food science involved in cooking and will carry out practical investigations to be able to see this in action. Students will consider the functional properties of food ingredients and will learn how ingredients and processes interact to produce the food we eat.
Year 7
Health and safety
Food hygiene
Organisation of the room
Identify parts of the cooker
Deli Salad – cutting skills
Weighing and measuring
Sensory qualities
Fruit fusion – cutting skills, healthy dessert
Chicken nuggets – coating, portion control
Macaroni cheese – gelatinisation and thickening a sauce
Apple crumble – knife skills, rubbing-in method
Evaluating own work
Writing a plan of making
Year 8
Safety in the kitchen
Food hygiene, 4cs
Tomato and bean soup – knife skills, reducing a sauce, health meal
Vegetable classification and five-a-day
Function of ingredients: cakes and bread
Carrot cakes – aeration, folding-in method
Pizza – bread dough, shaping and rolling
Designing a stuffed vegetable
Making stuffed vegetable
Tomato and basil Ragu
Year 9
Food choices – environmental, ethical, social, religious, special diets
Shepherd’s pie – mashing potatoes, garnishing
Chicken and bean enchiladas – folding and shaping
Creamy chicken pesto – animal welfare
Sweet and sour chicken – thickening a sauce with corn flour
Lasagne – layering, béchamel sauce
Cheesecake – melting method, decorating a sweet dish
Assessment
A baseline assessment is given to pupils at the beginning of Year 7 to assess their capability
Pupils use “My Learning Journey” to self-assess their own practical capability
Classwork and homework is marked using a numerical system (9-1)
Homework
Homework is set twice a half term.
GCSE Food Preparation & Nutrition
Overview Of The Subject
Food Preparation and Nutrition equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages students to cook for themselves and make informed decisions about food and nutrition to enable them to feed themselves and others affordable and nutritiously, now and later in life, to help maintain a healthy lifestyle. Schemes of work are differentiated by the verity and complexity of skills enabling all pupils to learn.
Examination Information
Exam board: AQA
Specification code: 8585
Exam outline: all GCSE Non- Exam-Assessment is in Year 11
Non- Exam- Assessment 1: Food Investigation Task (15% of the GCSE grade), a scientific investigation into the functional properties and chemical characteristics of ingredients. This will be set by the exam board and assessed internally
Non- Exam- Assessment 2: Food Preparation Task (35% of the GCSE grade), a practical exam which involves the planning and production of 3 separate dishes under timed conditions. The focus is set by the exam board in November and assessed internally
Final written examination: (50% of the GCSE grade) Principles of Food Preparation and Nutrition - a 1hr 45 minute written examination at the end of the course. Section A: multiple choice and
Section B: 3-8 mark questions
Year 10
During Year 10, pupils will cover the entire specification and have the opportunity to make dishes that encompass the 12 practical skills set-out in the GCSE syllabus, the aim is all understanding of the subject is covered during this year and can be applied to Non—exam assessments in Year 11.
Theory
Pupils will learn about:
Food and nutrition and health - understand the relationship between diet, nutrition and health, and the consequences and effects of a poor diet
Food science - including the develop knowledge and understanding of the functional properties and chemical characteristics of food
Food safety - demonstrate knowledge of sensory qualities, health and safety and food safety
Food choice - understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health and food choices
Food provenance - understand and explore a range of ingredients and processes from different culinary traditions (British and international) to inspire new ideas and modify existing recipes
Practical
Experiment with garnishing, decorating and presenting dishes
Explore Jenny Rigwell Nutritional Program and create a star profile, nutritional and costing analysis
Understand how to evaluate practical work and sensory analyse
demonstrate effective and safe cooking skills by planning, preparing and cooking a verity of food commodities whilst using the 12 cooking skills set-out in the GCSE specification
be able to differentiate between basic, medium and high level practical skills
Trips And Visits
During Year 10, pupils will be given opportunities to visit: South Essex College – Catering and Hospitality Department and engage in a Taster Day, Bread Ahead Bakery and Borough Market.
Year 10 Assessment
Practical Assessment
This is based on the 12 main skills groups outlined in the GCSE specification, students will be assessed for: organisation, hygiene and safety, food preparation skills, cooking and presentation, using the GCSE grading system 9-1
Theory Assessment
At the end of each topic, students will be assigned tests on Dynamic Learning to consolidate learning
Self-Assessment
Students evaluate their practical capability by recording their progression on My Learning Journey
Year 10 End Of Year Exam
1 hour 45 minute written examination
Year 11
NEA 1 – Food Investigation Task
Tasks are realised on 1st September by AQA
research the task
create a hypothesis
carry out 3 investigation task ( 1 day practical exam)
evaluate results of the investigation
final evaluation
NEA 2 – Food Preparation Task
Tasks are realised on 1st November by AQA
research the task
select dishes for demonstrating technical exam
demonstrating technical exam – 4 dishes
sensory evaluate for dishes made during demonstrating technical exam
select 3 dishes for final exam
Timeplan
final exam – 3 dishes
sensory evaluation, costing, nutritional analysis and improvements for dishes made in final exam
final overall evaluation
Year 11 Assessment
GCSE Mock Written examination, 1 hour 45 minutes
GCSE PPE, 1 hour 45 minutes
Task 1: Investigating The Task – 1 day exam in October
Task 2: Food Preparation Task – Demonstrating technical Skill -1 day exam in December, Final dishes - I day exam in February
Homework
Is set once per week
Revision And Useful Resources
Class notes
Practical experiments
Dynamic Learning tests
Illuminate (e-book) – questions, videos and links to websites
Television – Great British Bake-off, Master Chef
The Science of Cooking by DK
How Food Works by DK
AQA Food Preparation and Nutrition Hodder Text book
Jenny Ridgwell – Food Nutritional Programme
After Key Stage 4
Students taking Food are able to develop their skills further in 6th for or college. It also prepares students for study towards degrees with a focus on Food and Nutrition Science, Food Manufacturing, Food Biotechnology and links in well with Sports Science degrees. This course also prepares students who are looking for apprenticeships in the catering industry and qualifies students for a range of catering courses.