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Raising the achievement of All

Food Preparation and Nutrition

Subject: Food Preparation and Nutrition

Head of Subject: Mrs B. Muzondo

Course overview

 

As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

 

KS3

 

Students in Food and Nutrition students will be able to:

 

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
  • understand the source, seasonality and characteristics of a broad range of ingredients

 

KS4

 

By studying food preparation and nutrition students will be able to:

 

  • demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
  • develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
  • understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
  • understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
  • demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
  • understand and explore a range of ingredients and processes from different culinary traditions (traditional Welsh, British and international) to inspire new ideas or modify existing recipes

 Key Stage 3 Overview

Year 7

 

Autumn 1

Autumn 2

Topic: Safety practices.

  • Safety in the food room.
  • Good food hygiene.
  • Basic food preparation equipment.
  • Knife safety and skills.
  • Safe and correct use of a cooker.

 

Revisit:

  • Health and safety in the food room.
  • Knife techniques- Bridge and claw technique.

Topic: Healthy eating.

  • Eat well plate.
  • Government guidelines to healthy eating.
  • Recipe adaptation following the healthy eating guidelines.

 

Revisit:

  • Key features of a balanced diet/plate.
  • Using the government guidelines when preparing and cooking food products.

 Spring 1

Spring 2

Topic: Functions of main ingredients.

  • Design own food products to meet desired specification.
  • Sensory evaluations of food products.
  • Storing and cooking meat.

 

Revisit:

  • Use of correct ingredients to achieve a desired outcome e.g flavour, texture etc.
  • Use of specialist food language when describing food products.
  • Safe storage and cooking of meat.

Topic: Safety practices.

  • Safety in the food room.
  • Good food hygiene.
  • Basic food preparation equipment.
  • Knife safety and skills.
  • Safe and correct use of a cooker.

 

Revisit:

  • Health and safety in the food room.
  • Knife techniques- Bridge and claw technique.
Summer 1 Summer 2

Topic: Healthy eating.

  • Eat well plate.
  • Government guidelines to healthy eating.
  • Recipe adaptation following the healthy eating guidelines.

 

Revisit:

  • Key features of a balanced diet/plate.
  • Using the government guidelines when preparing and cooking food products.

Topic: Functions of main ingredients.

  • Design own food products to meet desired specification.
  • Sensory evaluations of food products.
  • Storing and cooking meat.

 

Revisit:

  • Use of correct ingredients to achieve a desired outcome e.g flavour, texture etc.
  • Use of specialist food language when describing food products.
  • Safe storage and cooking of meat.

Year 8

 

Autumn 1

Autumn 2

Topic: Safety Practices

  • Safety in the food room.
  • The 4C’s of good food hygiene.
  • Food poisoning
  • Knife safety and skills
  • Correct and safe use of equipment

 

Revisit:

  • Consequences of poor kitchen hygiene and safety.
  • How to wash up equipment.

Topic: Healthy Eating.

  • Eat well plate and government guidelines.
  • Secondary research on healthy ingredients for pizza, packaging.
  • Nutritional analysis of existing cereals.
  • Traffic light system on food labels.

 

Revisit:

  • Consequences of unhealthy eating.
  • Obesity.
  • Tooth decay.
  • Diabetes.
  • Constipation.

 Spring 1

Spring 2

Topic: Functions of ingredients.

  • Working characteristics of flour and sugar.
  • Meat and special diets.
  • Design own bolognaise sauce.
  • Working safely with meat and poultry.

 

Revisit:

  • Sensory tasting and how to improve texture, taste, colour and nutritional value of a dish.
  • Vegetarianism.
  • Lactose intolerant.
  • Gluten intolerant.

Topic: Safety Practices

  • Safety in the food room.
  • The 4C’s of good food hygiene.
  • Food poisoning
  • Knife safety and skills
  • Correct and safe use of equipment

 

Revisit:

  • Importance of washing up and drying up equipment thoroughly.
  • How to wash hands before handling food.
Summer 1 Summer 2

Topic: Healthy Eating.

  • Eat well plate and government guidelines.
  • Secondary research on healthy ingredients for pizza, packaging.
  • Nutritional analysis of existing cereals.
  • Traffic light system on food labels.

 

Revisit:

  • Balanced diet.
  • Nutrients, sources and their functions in the body.

Topic: Functions of ingredients.

  • Working characteristics of main ingredients.
  • Meat and special diets.
  • Design own bolognese sauce.
  • Working safely with meat and poultry.

 

Revisit:

  • Safety when storing, handling and cooking meat.
  • Use of temperature probes when cooking meat.

Useful websites/resources

https://www.bbc.com/bitesize/subjects/zb8jmp3

Key Stage 4 Overview

Exam Board

WJEC

Qualification type

GCSE

Assessment

Unit 1: Principles of Food and Nutrition Written examination: 1 hour 45 minutes 50% of qualification (100 marks).

Section A: questions based on stimulus materials.
Section B: a range of question types to assess all content related to food and nutrition.

 

Unit 2: Cooking and Nutrition in Action Non-examination controlled Assessment 50% of qualification (100 marks).

 

Assessment 1: The Food Investigation Assessment: 15% of the total marks available will be allocated to a scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to the scientific principles underlying the preparation and cooking of food.

 

Assessment 2: The Food Preparation Assessment: 35% of the total marks available will be allocated to a task which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of dishes to form a menu.

Year 9

Autumn 1

Autumn 2

Topic: Cultural foods and nutrition.

  • Health and safety in the food room.
  • Use of equipment and ingredients used in different international cuisines.

 

Revisit:

  • Safety.
  • Basic hygiene.
  • Traditional dishes.

Topic: Cultural foods and nutrition.

  • Traditional British cuisine.
  • Balanced plate and nutrition.
  • Diseases associated with too much or lack of nutrients.

 

Revisit:

  • Nutrients
  • Sources of nutrients.
  • Functions of nutrients in the body.
  • Balanced diet.

 Spring 1

Spring 2

Topic: Celebration Foods.

  • Types of bread products.
  • Functions of ingredients used in making bread.
  • Analysing existing bread products.
  • Nutrients found in bread.
  • Decorating bread products.

 

Revisit:

  • Steps in bread making.
  • Raising agents.

Topic: Celebration foods- Pastry

  • Types of pastry.
  • Functions of ingredients in pastry.
  • Nutritional value of different pastry products- using explore foods to analyse own pastry products.
  • Faults and tips in pastry making.

 

Revisit:

  • Pastry products.
  • Nutrients- fat.
Summer 1 Summer 2

Topic: Celebration foods- cakes.

  • Different cake making methods.
  • Functions of ingredients.
  • Faults in cake making.
  • Methods, techniques and ingredients used in cake decorating.

 

Revisit: Equipment used for-

  • Rubbing in method.
  • Whisking
  • Creaming.

Topic: Food project.

  • Use of primary research tool to gather information on a given topic.
  • Use of the internet/recipe books/ text books to write information on the given topic.
  • Selecting, preparing and cooking a variety of suitable dishes for a given topic.
  • Use of sensory diagrams in analysing and evaluating dishes cooked.

 

Revisit:

  • 4C’s in the kitchen.
  • Correct use and choice of equipment.
  • Nutrition.
  • Government guide lines on healthy eating.
  • Nutritional analysis.

Year 10

Autumn 1

Autumn 2

Topic: Food commodities 1

  • Types of fruits and vegetables.
  • Seasonal foods.
  • Knife techniques in preparing fruit and vegetables.
  • Types of butter, margarine, oil, sugar.
  • Nutritional value, working characteristics and functions of butter, margarine, oil, sugar and eggs.
  • Storage of ingredients.

 

Revisit:

  • Eat well plate.
  • Government guide lines to health eating.
  • Food miles and seasonality.

Topic: Food commodities 2

  • Types of milk, cheese and yoghurt.
  • Nutritional value of milk, cheese and yoghurt.
  • Vegan and vegetarian foods.

 

Revisit:

  • Nutrients, their sources and deficiency diseases.
  • Special diets- lactose intolerant, religion, health, ethical beliefs.

 Spring 1

Spring 2

Topic: Food commodities 2

  • Production of tofu.
  • Types, nutritional value and storage of beans, nuts and seeds.
  • Types of vegetarians and nutritional needs.
  • Presentation and portion control of food.

 

Revisit:

  • Functions of nutrients.
  • Choice of life style.
  • Special diets.

Topic: Food spoilage

  • Correct storage of food.
  • Types of bacteria and food poisoning.
  • High risk foods.
  • Enzymic browning.
  • Signs of food spoilage.
  • Food preservation

 

Revisit:

  • Consequences of incorrect storage of food.
  • Fridge and freezer temperatures.
  • Handling high risk foods.
Summer 1 Summer 2

Topic: Meat and nutrition.

  • Types of meat.
  • Cuts of meat and ways of shaping meat.
  • Nutritional value of meat.
  • Storage and safe handling of meat.
  • Jointing a chicken.
  • Filleting a whole fish.
  • Macro and micro nutrients.
  • Heat transfer.

 

Revisit:

  • Checking and temperatures of cooked meat.
  • Methods of cooking.

Topic: Food Provence

  • Where food comes from.
  • Food miles, sustainability, food wastage and the impact on the environment.
  • Local and global markets.
  • Poverty and its impact.
  • Food safety and security.
  • MOCK- NEA 1 Food INVESTIGATION.

 

Revisit:

  • Seasonal foods.
  • Food labelling.
  • Poverty.

Year 11

Autumn 1

Autumn 2

Topic: Food investigation.

  • Working characteristics and functions of ingredients.
  • Write up a plan of action for the task brief.

 

Controlled assessment sessions

  • Research information on working characteristics of the given ingredient in the task brief.

 

Practical sessions.

  • Suitable experiments for the task brief.
  • Use of graphs to show results of experiments for the task brief.

 

Revisit:

  • Functions and use of main ingredients.
  • Health and safety in the food room.
  • Correct use of equipment.

Topic: Food investigation.

  • Write up conclusion for food investigation.

 

Introduction to NEA 2- food preparation assessment.

  • Primary research- questionnaire suitable for task brief.
  • Research using the internet on the given task brief.
  • Choose, prepare and cook suitable dishes for the task brief.

 

Revisit:

  • Nutrients, sources, their functions and deficiency diseases.
  • Storage of ingredients, food spoilage and food poisoning.

 Spring 1

Spring 2

Topic: Food preparation.

  • Trailing and evaluation of suitable dishes for the task brief.

 

Revisit:

  • 4C’s of good kitchen practices.
  • Food presentation.
  • Use of specialist language when evaluating food products.

Topic: Food preparation.

  • Plan exam dishes.
  • NEA 2 – Food preparation exam.
  • Evaluation of practical exam.

 

Revisit:

  • Knife skills, high skill techniques in preparation and cooking food.
Summer 1 Summer 2

 

Exams

 

Exams

Click here to Download a copy of the Curriculum Map

Useful websites/resources

 https://www.wjec.co.uk/qualifications/food-and-nutrition/