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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- making a fruit salad.
  • Safe and correct use of a cooker- cooking pasta and making pasta salad.
  • Types of pasta
  • Rubbing in method- preparing and cooking apple crumble.
  • Evaluating food products.

 

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.
  • Nutrients found in food.
  • Seasonal foods.
  • Adapting recipes to make them healthier.
  • Storage and safe handling and cooking meat.

 

Revisit:

  • Key features of a balanced diet/plate.
  • Healthy eating.
  • Rubbing in method.
  • Evaluating food products

 Spring 1

Spring 2

Topic: Functions of main ingredients.

  • Functions of ingredients.
  • Choosing ingredients to achieve a desired outcome.
  • Creaming cake making method.
  • Design own small cake product to meet desired specification.
  • Sensory evaluations of food products.
  • Short crust pastry making.
  • Storing and cooking meat.

 

Revisit:

  • Use of correct ingredients to achieve a desired outcome e.g flavour, texture etc.
  • Seasonal foods
  • Rubbing in method
  • 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- making a fruit salad.
  • Safe and correct use of a cooker- cooking pasta and making pasta salad.
  • Types of pasta
  • Rubbing in method- preparing and cooking apple crumble.
  • Evaluating food products.

 

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.
  • Nutrients found in food.
  • Seasonal foods.
  • Adapting recipes to make them healthier.
  • Storage and safe handling and cooking meat.

 

Revisit:

  • Key features of a balanced diet/plate.
  • Healthy eating.
  • Rubbing in method.
  • Evaluating food products

Topic: Functions of main ingredients.

  • Functions of ingredients.
  • Choosing ingredients to achieve a desired outcome.
  • Creaming cake making method.
  • Design own small cake product to meet desired specification.
  • Sensory evaluations of food products.
  • Short crust pastry making.
  • Storing and cooking meat.

 

Revisit:

  • Use of correct ingredients to achieve a desired outcome e.g flavour, texture etc.
  • Seasonal foods
  • Rubbing in method
  • 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,
  • Sauce making- reduction method.
  • Eat well plate and government guidelines.
  • Macro and micro nutrients
  • All in one cake making method

 

Revisit:

  • Consequences of poor kitchen hygiene and safety.
  • How to wash up equipment.
  • Rubbing in cake making method
  • Eat well guide and government recommendations to healthy eating.
  • Adapting recipes for healthier options.

Topic: Healthy Eating.

  • Starch sauces - roux sauce.
  • Vegetarianism
  • Fairtrade
  • Gelation process
  • Types of flour
  • Types of sugar
  • Designing food products-Vegetarian Pizza.

 

Revisit:

  • Types of pasta
  • Consequences of unhealthy eating.
  • Obesity
  • Tooth decay
  • Diabetes.
  • Constipation
  • Sensory analysis
  • Recipe adaptation

 Spring 1

Spring 2

Topic: Functions of ingredients.

  • Nutritional analysis of existing cereals.
  • Traffic light system on food labels.
  • Types of meats and cuts of meat.
    Storage, handling and cooking meat.
  • Designing own burger
  • Time plans
  • Types of pastries.
  • Working characteristics of flour and sugar.
  • Evaluating food products.

 

Revisit:

  • Government recommendations to healthy eating.
  • Consequences of unhealthy eating
  • Safe storage, handling and cooking meat.
  • Designing food products.
  • Evaluating food products.
  • Making short crust pastry/ rubbing in method.
  • 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,
  • Sauce making- reduction method.
  • Eat well plate and government guidelines.
  • Macro and micro nutrients
  • All in one cake making method

 

Revisit:

  • Consequences of poor kitchen hygiene and safety.
  • How to wash up equipment.
  • Rubbing in cake making method
  • Eat well guide and government recommendations to healthy eating.
  • Adapting recipes for healthier options.
Summer 1 Summer 2

Topic: Healthy Eating.

  • Starch sauces - roux sauce.
    vegetarianism
  • Fairtrade
  • Gelation process
  • Types of flour
  • Types of sugar
  • Designing food products-Vegetarian Pizza.

 

Revisit:

  • Types of pasta
  • Consequences of unhealthy eating.
  • Obesity
  • Tooth decay
  • Diabetes.
  • Constipation
  • Sensory analysis
  • Recipe adaptation

Topic: Functions of ingredients.

  • Nutritional analysis of existing cereals.
  • Traffic light system on food labels.
  • Types of meats and cuts of meat.
  • Storage, handling and cooking meat.
  • Designing own burger
  • Time plans
  • Types of pastries.
  • Working characteristics of flour and sugar.
  • Evaluating food products.

 

Revisit:

  • Government recommendations to healthy eating.
  • Consequences of unhealthy eating
  • Safe storage, handling and cooking meat.
  • Designing food products.
  • Evaluating food products.
  • Making short crust pastry/ rubbing in method.
  • Sensory tasting and how to improve texture, taste, colour and nutritional value of a dish.
  • Vegetarianism
  • Lactose intolerant
  • Gluten intolerant

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.
  • Balanced plate and nutrition.
  • Use of equipment and ingredients used in different international cuisines.
  • Milk and dairy products and nutrients and their function in the body.
  • Quality assurance and control.
  • Time plans
  • Making pasta
  • Sauces- reduction and roux sauce.
  • Types of fats their sources and functions in the body.
  • Vitamins – water and fat soluble, sources and their functions in the body.
  • Designing food products

 

Revisit:

  • Safety
  • Basic hygiene
  • Balanced diet
  • Government recommendations to healthy eating.
  • Quality control
  • Nutrients found in food.
  • How to write a time plan.
  • Evaluation of food products.
  • Types of pasta.
  • Roux and reduction sauce.
  • Designing food products.

Topic: Cultural foods and nutrition.

  • Sugar tax and sugar
  • Diseases associated with too much or lack of nutrients.
  • Science in food.
  • Carbohydrates and fibre.
  • Gelatinisation
  • Nutritional analysis.
  • Nutrients found in food.
  • Food packages

 

Revisit:

  • Types of sugar
  • Recipe adaptation
  • Nutrients
  • Sources of nutrients.
  • Functions of nutrients in the body.
  • Types of sauces.
  • Evaluation of food products.

 Spring 1

Spring 2

Topic: Celebration Foods.

 

British cuisine, Japanese and Spanish

 

NEA2- Prepare and cook meal with suitable accompaniments that is in line with the ‘eat well’ plate and originates from the UK.

 

Revisit:

  • Kitchen hygiene and safety.
  • Ingredients, cooking methods and equipment used I different cuisines.
  • Healthy eating, eat well plate and government recommendations to healthy eating.
  • Nutrients found in food.
  • Nutritional analysis of food products.
  • Evaluation of food products.
  • Time plans.

Topic: Celebration foods- Pastry

  • Factors influencing food choice.
  • Seasonal foods
  • Types of bread products.
  • Functions of ingredients used in making bread.
  • Analysing existing bread products.
  • Nutrients found in bread.
  • Decorating bread and pastry products.
  • 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:

  • Seasonal foods
  • Steps in bread making.
  • Raising agents.
  • Types of pastry
  • Carbohydrates and fibre.
  • Types of pastry products.
  • Nutrients- fat.
  • Health implications linked to too much intake of nutrients.
  • Time plans
  • Evaluation of food products.
  • Food science
Summer 1 Summer 2

Topic: Celebration foods- cakes.

  • Science in food
  • Carrying out a nutritional analysis
  • Choux pastry
  • Different cake making methods.
  • Functions of ingredients.
  • Faults in cake making.
  • Methods, techniques and ingredients used in cake decorating.
  • Quality control and assurance.

 

Revisit:

  • Science in food.
  • Nutritional analysis evaluation.
  • Types of pastry
  • Evaluating food products.
  • Equipment used for-
    • Rubbing in method.
    • All in one
    • Creaming.
  • Adapting recipes to reduce sugar and increase fibre.

Topic: NEA 2 food project.

  • Effects of cooking food.
  • Heat transfer and cooking methods.

 

NEA 1-

Effects of sugar on the quality of cakes. Is it possible to reduce quantity of sugar or use a sugar alternative without affecting the quality? (taste, texture, smell and appearance)

 

Investigate working characteristics and the functional and chemical properties of different types of sugar and sugar alternatives.

 

Revisit:

  • Food science
  • Vitamins- fat soluble and water soluble.
  • 4C’s in the kitchen.
  • Correct use and choice of equipment.
  • Food science.
  • Evaluation using a sensory analysis.

Year 10

Autumn 1

Autumn 2

Topic: Food commodities 1

  • Types of fruits and vegetables.
  • Seasonal foods.
  • Vitamins
  • 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.
  • Fat soluble and water soluble vitamins.
  • Nutrients found in ingredients

Topic: Food commodities 2.

  • Types of milk, cheese and yoghurt.
  • Nutritional value of milk, cheese and yoghurt.
  • Vegetarianism-Vegan and vegetarian foods.
  • Nutrients and their sources.
  • Deficiency diseases.

 

Revisit:

  • Dairy products.
  • 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.
  • Nutritional needs for different age groups.
  • Presentation and portion control of food.

 

Revisit:

  • Functions and source 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.

  • Storage of ingredients
  • 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:

  • Safe storage, handling and cooking meat.
  • Checking temperatures of cooked meat.
  • Methods of cooking and heat transfer.
  • Cooking methods.

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
  • Choice of dishes to suit the ‘eat well’ plate.
  • Hygiene and safety in the kitchen.
  • Correct use of equipment.
  • Weighing and measuring accurately.
  • Evaluating food products and nutritional analysis.

Year 11

Autumn 1

Autumn 2

Topic: NEA 2 Practice

  • Use previous assessment materials to practice NEA2
  • Write up a plan of action for the task brief.
  • Examination practice

 

Introduction to NEA 2- food preparation assessment.

  • Carry out research
  • Write an action plan


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.
  • Food science
  • Exam type questions

Topic: 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: NEA 2 – 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: NEA2 –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

Topic: Exam unit.

  • Revision for unit 1

 

Revisit:

  • Food commodities
  • Nutrition
  • Food provenance.
  • Food manufacturing. 

Exams

Click here to Download a copy of the Curriculum Map

Useful websites/resources

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