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Food Nutrition

Our Curriculum Aims:

Food and Nutrition will enhance pupils knowledge and understanding of what constitutes a healthy balanced diet and good nutrition.  This includes the Eat well guide, energy balance and the role of nutrients in a balanced diet.  We aim for the pupils to understand the relationship between diet, nutrition and health including the physiological and psychological effect of poor diet and health.

Pupils will develop a range of different practical skills and make a repertoire of predominantly savoury products which meet current guidelines for healthy eating.  Pupils will understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.

Food hygiene and safety is taught as an integral part of every lesson when preparing, cooking and serving food.

Understand seasonality and food environmental factors.

Develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.

Understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices.


Key Stage Three Curriculum Overview
Year 7
Pupils will follow a rotation where they will study the following topics alongside Product Design for approximately 1/3 of the year which covers HT 1 and 2, HT 3 and 4 and HT 5 and 6 respectively

 

Name of topic

Key Content of the Topic

Assessment points

HT 1

 Introduction

Healthy eating

Key skills

Healthy eating
Eat well guide
8 Healthy eating guidelines
Using the Grill
Using the hob
Heat transfer

 

HT 2

Food safety

Food science

Function of ingredients

Hygiene and safety
Food safety
Fruits (seasonal foods, enzymic browning)
Cake making (all-in-one, rubbing in)
Using the oven
Raising agents
Enrobing, Fish
Emulsification, Mayonnaise
Layered desserts

End of unit test

Practical assessment FEDS

 

HT 3

 

As above depending on the rotation.

 

HT 4

 

 

 

HT 5

 

As above depending on the rotation.

 

HT 6

 

 

 

Year 8

 

Name of topic

Key Content of the Topic

Assessment points

HT 1

Introduction

Energy

Macronutrients

Micronutrients

Knife skills
Protein
Coagulation
Marinating
Fats
Fibre
Vitamins and Minerals
Sensory analysis

Research task  

HT 2

Food science

Pasta Project

Carbohydrates 
All in one sauce making - Gelatinization
Energy and energy balance
Pastry = shortening
Forming and shaping

End of unit test

Practical assessment FEDS

 

HT 3

 

As above depending on the rotation.

 

HT 4

 

 

 

HT 5

 

As above depending on the rotation.

 

HT 6

 

 

 

Year 9

 

Name of topic

Key Content of the Topic

Assessment points

HT 1

Introduction

Food and the environment

 

Vegetable curry
Environmental aspects of Food
Cottage/Shepards pie – piping mash potato
Nutritional analysis of cottage pie
Bread making theory and practical

Practical assessment

Nutritional analysis of cottage pie

HT 2

Function of ingredients

Traditional Food Project

Fresh filled pasta making – ravioli and tortellini
Traditional foods research
Mineral research and justification
Time plan
Nutritional analysis
Evaluation

Practical assessment

Traditional Foods Assessment Project

 

HT 3

 

As above depending on the rotation.

 

HT 4

 

 

 

HT 5

 

As above depending on the rotation.

 

HT 6

 

 

 

What can parents do to support their sons?
Being able to cook healthy nutritious meals is an important life skill and we are pleased to be able to help your son with this.  All our recipes can be found on the office 365 system, we could encourage pupils to practice recipes at home and play an active role with cooking at home. Pupils need to be organised in ensuring that they have the correct ingredients for their lessons. Pupils should bring a suitable apron and container for each practical lesson.

Years 7:
https://www.nutrition.org.uk for information on healthy eating and researching independent learning tasks.

Years 8 and 9:
https://www.ifst.org/lovefoodlovescience  For food science times (gelatinization, emulsification, coagulation)
www.bbcgoodfood.com for recipe ideas when designing products
www.deliciousmagazine.co.uk and www.bbc.co.uk/food for further research and idea generation


GCSE Course Followed: Food Preparation and Nutrition

Specification: AQA (syllabus code 8585)

This GCSE is an 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.

At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

The course is broken down into five core topics: - Food, nutrition and health, Food science, Food safety, Food choice, Food provenance. This option is assessed through 50% Controlled Assessment, which involves two investigations.

Task 1 is a Food Investigation (1,500–2,000 words) including photographic evidence of the practical investigation where students' understanding of the working characteristics, functional and chemical properties of ingredients is demonstrated.

Task 2 is a Food Preparation Assessment where students' knowledge, skills and understanding in relation to the planning, preparation, cooking, and presentation of food and application of nutrition related to the chosen task is assessed.  Task 2 includes a 3 hour practical exam.

The remaining 50% is assessed through a 1 hour 45-minute written exam, which includes 20 multiple choice questions. Extra support with be given to the students where appropriate through after-school sessions to further develop their knowledge and practical skills within the subject.


Key Stage Four Curriculum Overview
Year 10

 

Name of topic

Key Content of the Topic

Assessment points

HT 1

Food nutrition and health

Nutrients
Pupils need to understand the functions, main sources, effects of deficiency and excess, related dietary reference values of (fat, protein, carbohydrates, Vitamin A D E K, C B1 B2 B3 Folic Acid B12)  calcium, iron, sodium (salt) , fluoride, iodine, phosphorus.   

Nutritional Needs and Health

Obesity, cardiovascular health (coronary heart disease (CHD) and high blood pressure), bone health (rickets and osteoporosis), dental health, iron deficiency anaemia, Type 2 diabetes.

 

Multiple end of topic tests

 

 Practical skills assessment

HT 2

Food science

Pupils need to understand why food is cooked and how heat is transferred to food (conduction, convection, radiation)

Pupils need to understand the functional and chemical properties of food and the following processes:- protein denaturation, protein coagulation, gluten formation foam formation. Gelatinisation, dextrinisation,  caramelisation shortening, aeration, plasticity,  emulsification enzymic browning, oxidation.

Multiple end of topic tests

 

Practical skills assessment

 

HT 3

Food safety

Food spoilage and contamination
Microorganisms and enzymes
The signs of food spoilage
Microorganisms in food production
Bacterial contamination

Multiple end of topic tests

Practical skills assessment

 

HT 4

Food Provenance

Environmental impact and sustainability
Processing and production.

Multiple end of topic tests

HT 5

Food choice

Factors which influence food choice
Food labelling and marketing influences
Food products from British tradition and two different cuisines.
Sensory evaluation

Multiple end of topic tests

Practical skills assessment

HT 6

Mini NEA 1 trail
Mini NEA 2 trail

Food Investigation
Food preparation assessment 

trial Exam
NEA 1 trail 
Practical skills assessment – practical exam.

Year 11

 

Name of topic

Key Content of the Topic

Assessment points

HT 1

NEA 1

 

 

 

 

NEA 2

10 hours food investigation

1500 NEA 1 practical investigation write up

HT 2

20 hours
Section A Research for task

 

HT 3

Section B demonstrating practical skill, 3 to 4 dishes
Section C planning

 

HT 4

Section D 3 hour practical exam
Section E Analysis

20 A4 page NEA 2 portfolio

HT 5

Revision

Revision all 5 topic areas using exam questions, tests 

 

HT 6

NA

 

GCSE exams

Recommended Revision Guides for GCSE
Students have accounts for ‘Dynamic Learning’ through which they can access an e-book with exam questions and mark schemes.

Collins revision guides are available to buy from the department.
Collins AQA GCSE Revision Food Preparation and Nutrition

The recommended text books for the course are listed below
AQA GCSE Food preparation and Nutrition (Alexis Rickus)
AQA GCSE Food preparation and Nutrition (Anita Tull)
CGP also do a GCSE Food Preparation and Nutrition revision guide

Further resources are available on Office 365.

Support available for GCSE Students
Pupils are free to use computers in F1 to complete work during lunchtime extra practical session will also be provided for pupils where it is needed.  Lunchtime revision sessions will be available before mock and GSCE exams.