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Food Preparation & Nutrition

Introduction

The aim of Food Preparation and Nutrition is to cultivate positive attitudes towards food, health and wellbeing and equip students with the knowledge of how to make healthy food choices and have the skills to prepare nutritious dishes safely and hygienically.

Year 7

During year 7 pupils will complete 8 weeks of Food Preparation and Nutrition.  Students will be taught the importance of health & safety and food safety.  5 a-day builds on prior Key Stage 2 learning and possible home cookery skills.  The recipes are designed so that students acquire basic knife skills, fruit and vegetable classification and preparation, ingredients used to flavour, basic cooking techniques, using the cooker, baking, using the rubbing-in method, coating method, making a white sauce and quality finishes.  Students will be taught how to evaluate what they have made through sensory analysis and learn about the science of ingredients: enzyme browning and gelatinisation.

In Year 7 students make the following recipes:

  • Deli Salad

  • Fruit Fusion

  • Chicken Nuggets

  • Apple Crumble

  • Macaroni Cheese

Students will be expected to work within an A4 booklet which will be provided.  Students will be aware of grade descriptors and target grades to ensure the highest attainments are achieved.

Students will have the opportunity to work towards an Active Kids, 1 Star Chef Award, sponsored by Sainsbury’s.

Year 8

Healthy eating builds on prior learning in Year 7.  The recipes are designed so that students acquire more advanced preparation techniques: reducing method to thicken a soup, aeration in cakes, bread dough, the role of yeast as a raising agent and designing an independent dish that incorporates all areas of the Eatwell guide.  There is a greater emphasis placed on applying understanding of physical and chemical properties of food, aesthetics of food (sensory descriptors) and considering the nutritional aspects, values, sources and functions of foods.

Students will be expected to work within an A4 booklet which will be provided.  Students will be aware of grade descriptors and target grades to ensure the highest attainments are achieved.

Students will have the opportunity to work towards an Active Kids, 2 Star Chef Award, sponsored by Sainsbury’s.

In Year 8 students make the following recipes:

  • Tomato and Bean Pasta Soup

  • Carrot Cakes

  • Pizza

  • My Stuffed Vegetables Design

  • Classic Tomato and Basil Ragu

Year 9

Healthy eating builds on prior learning in Year 7 and 8.  The recipes are designed so that students acquire more advanced cooking skills. There is a greater emphasis on thinking about food choices, physical, chemical and functional properties of food, nutrition and food province.

Students will be expected to work within an A4 booklet which will be provided.  Students will be aware of grade descriptors and target grades to ensure the highest attainments are achieved.

Students will have the opportunity to work towards an Active Kids, 3 and 4 Star Chef Award, sponsored by Sainsbury’s.

In Year 9 students make the following recipes:

  • Shepherd’s Pie

  • Chicken and Bean Enchiladas

  • Creamy Chicken pesto

  • Sweet and Sour chicken

  • Lasagne

  • Cheesecake

Year 10

GCSE Food Preparation and Nutrition

We follow the AQA GCSE Food Preparation and Nutrition which is a new exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.  The purpose of Year 10 is to equip students with theoretical knowledge and practical skills to support their non-exam-assessment in Year 11.  Students have two lessons each week with the greater emphasis being on practical lessons.

School Trip: Students will have the chance to make their own pizza topped with fresh ingredients and bake it during a 1.5 hour workshop at Bread Ahead Bakery, London.  After the workshop, students will be taken to Borough Market to experience the selection of gourmet food consisting of stalls selling: fish, meats, vegetables, cheeses, breads, chocolates, cakes and pastries; an electric blend of foodstuff from all over the world.  In Year 10 students make the following recipes:

  • Fish pie

  • Quiche Lorraine

  • Carrot Cake with Cinnamon Frosting

  • Chicken Chow Mein

  • Fish Cakes

  • Cottage Pie with Cheddar and Sautéed Leek Mash

  • Beef Burgers

  • Chilled Lemon Flan

  • Bread Rolls

  • All-in-one Chocolate and orange cake

  • Swiss Roll

  • Gingerbread Cake

  • Chelsea Buns

  • Choux Pastry

  • Vanilla Cupcakes

  • Chelsea Buns

Food preparation skills are integrated into five core topics:

  1. Food, nutrition and health – Macro Nutrients, Micro Nutrients, Nutritional Needs and Health.

  2. Food science – Cooking of food, Heat Transfer and the Functional and Chemical Properties of Food.

  3. Food safety – Food Spoilage, Contamination and the Principles of Food Safety.

  4. Food choice – Factors affecting Food Choice, British and International Cuisines, Sensory Evaluation, Food Labelling and Marketing

  5. Food provenance – Environmental Impact and Sustainability of Food, Food Processing and Production.

Year 11

In Year 11 students begin their non-exam-assessment which accounts for 50% of their GCSE grade and is broken down into the following components:

Task 1: Food investigation

  • 15% of GCSE grade

  • Practical exam in October

Task 2: Food preparation assessment

  • 35% of GCSE grade

  • Practical exam in December and February

Written Exam

  • 50% of GCSE grade

  • Exam taken in June