Food Preparation & Nutrition

Subject Profile Food Preparation and Nutrition (Keynes Mini School) 2017/2018

Phase One Food Preparation and Nutrition Year 7

Design Technology Carousel (18 single lessons for YV band and 8 single lessons for Z & G bands)

Students will be introduced to the basics of food preparation and nutrition via a range of challenges, investigation tasks and recipes.  These will include the following:

Food Preparation Skills: Chopping, peeling and grating, health & safety, hygiene.

Cooking Skills:  Boiling, simmering and baking.

Recipes:  Fruit salad, pasta salad, healthy pizza, flapjacks, root vegetable soups, low sugar brownie.

Nutritional Values: Healthy eating guidelines based on the Eatwell Guide.

Food Investigation Task:  Why ingredients change when cooking – boiling times and vegetable size.

Phase One Food Preparation and Nutrition Year 8

Design Technology Carousel (18 single lessons for YV band)

Students will build upon the basics from Year 7 and develop their baking and recipe development skills.  Again, this will be via a range of challenges, investigation tasks and recipes.  These will include the following;

Food Preparation Skills: Kneading, rubbing in, creaming, melting, use of equipment, health & safety, hygiene.

Cooking Skills:  Use of hob and oven.  Weighing and measuring.  Use of electrical items in the kitchen.  Understanding of what ingredients do (gluten, shortening, sweetening, binding).

Recipes:  Breads and dough, cakes, pastries, brownies, biscuits

Nutritional Values: Healthy eating guidelines based on the Eatwell Guide and how to develop recipes to better meet the needs of different groups.

Food Investigation Task:  Raising agents and their uses in baking – comparing a range of raising agents (mechanical, chemical and natural to observe their impact upon sponge cake).

 

Phase Two AQA GCSE Food Preparation and Nutrition Key Skills Year 9

Term one: Main meals

Food Preparation Skills: Knife skills, peeling and grating, mixing, marinating, planning, health & safety, hygiene and cross contamination

Cooking Skills:  Boiling, simmering, oven baking. 

Recipes (all made from scratch):  Bolognaise, Curry, Fishcakes, Carbonara or Lasagne, Oven fried chicken, Potato wedges.

Term two: Baking and pastry skills

Term three: Food preparation skills – differing needs (recipe adaption for different diets, cultures and health)

Term four: Mini investigation task – foams and protein

Term five: Mini GCSE NEA 2 project – World cuisine

Term six: Mini GCSE NEA 2 project – World cuisine

Phase Two AQA GCSE Food Preparation and Nutrition Key Skills Year 10

Term one: Macro and Micro nutrients – differing needs & groups (recipes include curry, cheesecake, burger, bread, pasta, cooking meats, pastry, pies, quiche.  All items made from scratch).

Term two: Micro nutrients, water, fibre and recipes.  Food provenance.  Recipes chosen by students from a range advised by AQA.

Term three: Food science – Coagulation, emulsification, the the Maillard Reaction, gelatinisation - Recipes and experiments chosen by students from a range advised by AQA.

Term four: Mini investigation NEA 1 task – foams and protein OR bread and raising agents.

Term five: Mini GCSE NEA 2 project – Festival Meals

Term six: Mini GCSE NEA 2 project – Festival Meals

Phase Two AQA GCSE Food Preparation and Nutrition Year 11

AQA Food Preparation & Nutrition

50% coursework

NEA 1 – Food Investigation 15%.  1500 – 2000 word study into a food science subject set by AQA in September of the academic year.  Examples are:  Foams, investigate the importance of sugars when creating foams.  Gluten, investigate gluten formation when making bread or pasta.

NEA 2 – Food Preparation Task 35%.  20 sides of A4 covering research, analysis, development, testing, planning, cooking 3 course meal in 3 hours and evaluation.  Theme set by AQA in November of the academic year.  Example task:  Research, plan and cook a range of dishes to encourage teenagers to eat more fibre.

50% written exam - 1 hr. 45 minutes.  20 marks from multiple-choice questions, 80 marks from extended written questions.  All based on the core knowledge and theory of Food Preparation & Nutrition.

Exam Board is AQA – specification and information here

http://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585

Please click HERE to see how we deliver the social, moral, spiritual and culture education through Food Preparation and Nutrition at Brompton Academy.