Year 7
| Autumn 1 | Autumn 2 |
|---|---|
|
Safety and Hygiene in the Kitchen Theory Practical (possible) Croque monsieur |
Eatwell Guide Healthy Eating Theory Practical Quesadilla |
| Spring 1 | Spring 2 |
|---|---|
|
Carbohydrates Theory Practical Fruit crumble |
Cooking methods and Food Investigation Theory Practical pastry |
| Summer 1 | Summer 2 |
|---|---|
|
Protein Eggstavaganza Theory Practical breakfast muffins |
Food Labelling and function of ingredients Theory Practical small cakes |
All Year 7 subjects Next Year 7 Subject - Computer Science
Year 8
| Autumn 1 | Autumn 2 |
|---|---|
|
Safety and Hygiene Food Safety Practical Demonstration of food spoilage |
Eatwell Guide 8 tips for healthy eating. Practical |
| Spring 1 | Spring 2 |
|---|---|
|
International Cultural choices Practical Risotto |
International Cuisine Continued from Spring 1 Practical Ragu sauce |
| Summer 1 | Summer 2 |
|---|---|
|
Food Science Yeast investigation Practical Yeast Investigation |
Time plan Working out a time plan for a recipe Practical Fruit muffins |
Year 9
| Autumn 1 | Autumn 2 |
|---|---|
|
Safety and Hygiene Food Safety Practical Demonstration of food spoilage |
Eatwell Guide 8 tips for healthy eating. Practical |
| Spring 1 | Spring 2 |
|---|---|
|
International Cultural choices Practical Risotto |
International Cuisine Continued from Spring 1 Practical Ragu sauce |
| Summer 1 | Summer 2 |
|---|---|
|
Food Science Yeast investigation Practical Yeast Investigation |
Time plan Working out a time plan for a recipe Practical Fruit muffins |
Year 11
| Autumn 1 | Autumn 2 |
|---|---|
|
In this first unit we will recap the Eatwell guide and look at traffic light food labelling as this links to healthy eating. The students will learn about food fortification and modification. We will look at nutrients that are added to food and the reasons why. We will look how additives change the properties of food. This will be linked to previous work covered last year on food provenance. We will begin to analyse the design briefs that will be sent by the board for the food preparation NEA task. Food prepared this term will relate to both design briefs as the students will not have chosen which brief they will prepare food for. The students will continually analyse and review what they cook. We will identify what foods are of a high skill level that we can include in the planning of their NEA. They might cook foods such as lemon meringue pie, pavlova, swiss roll, shepherds pie, quiche, mini fruit pies, cheesecake, fish cakes and lasagne. |
In this term the students will complete a unit of work that looks in depth at the production of foods such as cheese, cereals, fish and eggs so they can apply knowledge learned in year 10 to answer GCSE questions with higher marks that include extended writing. We will also revisit and recap the nutritional requirement of different age groups and dietary needs. The students will apply this knowledge again to the longer extended writing questions. We will look in depth at GCSE questions of this type so the students are clear what will be required. There will be a written mock exam this term. Students will continue preparation for their NEA by preparing increasingly high level dishes as they develop their practical skills. They will also begin typing the accompanying paperwork for the NEA. They will type the design brief followed by an introduction and some research into the chosen brief. Foods they might cook are puff pastry, choux pastry, enriched bread. |
| Spring 1 | Spring 2 |
|---|---|
|
In this term the students will revisit and revise the topics energy needs, changing properties of nutrients such as proteins in cooked food, food safety and food provenance. We will complete several GCSE question on these topics ensuring students are fully prepared for the exam. Students will continue preparation for their NEA by preparing increasingly high level dishes as they develop their practical skills. They will type up their research into 10 different dishes that could be suitable for the NEA – they will evaluate each one before coming to a decision about what they are going to cook. They will then begin a nutritional analysis and costing write up to be included in their NEA. |
In this term the student will revisit nutrition and health, food choices and food safety completing a variety of GCSE questions on these topics. The students will also continue to work on the paperwork for the NEA. They will ensure they have completed the introduction, research, time plan, and costings for the dishes they are going to cook for their final NEA. They will practice cooking the two dishes they will need to prepare and evaluate them making a note in their paperwork of anything that needs to be improved. |
| Summer 1 | Summer 2 |
|---|---|
|
Students in this term will revise all the topics covered using a variety of methods that include SENECA, GCSE questions and practical work that demonstrates changing properties of nutrients. In this term students will complete the NEA Food Preparation written work that relates to the previous terms practical assessment. They will need to complete the sensory analysis evaluation and write out any improvements they would make in the future. |
In this term we will revise all the topics covered already by completing GCSE questions, using SENECA and food a fact of life website. We will do practical work to embed learning of microorganisms, enzymic browning and the changing properties of nutrients. We will complete questions on adapting meals for different stages of life, health related diets and moral food choices. |