Food Preparation & Nutrition

Year 7

We focus on basic food preparation skills. Pupils learn how to use a knife, ovens and the hob safely to produce a series of dishes, including a fruit crumble, cheese an d herb scones, pizza and spicy tomato soup.

Year 8

Pupils focus on ‘the eat well guide’ and how to create main meals that are healthy and nutritious. The focus of the unit of work is ‘multi-cultural foods’.  We use taste testing and designing techniques to develop a selection of food products such as chilli con carne, flavoured breads, macaroni cheese and stir-fry.

Year 9

In year 9 students are focusing on commodities such as; fruit and veg, cereals, dairy, eggs, meat and poultry and fish.  There are a number of food experiments to develop technical knowledge including ‘meat tenderising’, ‘enzymic browning’ and taste testing.  Every second week pupils will undertake food practical developing higher level skills making dishes such as; fresh pasta, jam, mini pavlova and crustless quiche.

Year 10 - Catering

Introduction to the world of hospitality and catering. Practicals focused on developing basic skills. Topics covered include Pastry, Cakes and Sauces. Pupils are introduced to the foundations of food science covering topics such as Properties of Food, Food Processes and Key Terminology. Cooking skills are introduced alongside theory lessons in order to reinforce understanding of the science of food.

Controlled assessment based around the Great British Bake Off, creating 4 dishes in 2 hours that are suitable for an afternoon tea. This is worth 20% of the GCSE grade. Introduces topics such as Nutrients, Healthy Eating and Diet Related Disease. Cooking skills are becoming more advanced, with greater emphasis on pupils selection of dishes to prepare

Focus on skills needed for controlled assessment and exam. Areas covered are Meat, Fish, Eggs, Spices and Other Seasoning. Manufacturing of food is taught including topics such as Preservation, Acids and Alkalis, Standard Components, Packaging and Primary, Secondary and Tertiary Manufacturing, at this point the stage is set for the controlled assessment.

Year 11 - Catering

Controlled assessment focusing on a 3 course meal from a country of their choice, prepared, cooked and served within 2 hours. This is both practical and theory based and worth 40% of the final GCSE grade. Pupils learn topics such as Food Additives, Value Issues, Food Hygiene and Quality; pupils are already working on their controlled assessment including task analysis, product development, research and product analysis.

Focus on the skills required to successfully complete the course, areas include Types of Catering Establishments, The Role of Staff and Food Styling. Leading onto focused revision for their final exam, worth 40% of final grade. Controlled assessment will be finalised before the Easter holiday.

Revision for final exam. Revision and preparation for examination, This takes the form of both practical activities and more traditional revision and research based tasks

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