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.