KS3 Food Preparation and Nutrition - Curriculum Overview. KS4 Food Preparation and Nutrition - Curriculum Overview

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Rafe Shelton
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1 KS3 Food Preparation and Nutrition - Curriculum Overview During KS3, students are taught how to prepare and cook safely, applying the principles of nutrition and healthy eating. Students cook a variety of predominately savoury dishes so that they are able to feed themselves and others a healthy and varied diet. Aims: Become more confident and competent in the food room To learn a range of preparation and cooking techniques To understand the 4C s related to food hygiene To have an understanding of the Eatwell guide and the 8 tips for healthy living Using a knife safely Bridge and claw technique To know and apply knowledge of macro and micronutrients The know the process of sauce making To learn about the process of bread making Understand how to read food labels and make informed choices Practical work: Fruit salad Soup Scones Pasta salad Pizza Bread rolls Fresh pasta Spaghetti bolognaise Macaroni cheese Stir fry KS4 Food Preparation and Nutrition - Curriculum Overview Over the 3 year course this GCSE will equip students with the knowledge, understanding, skills and encouragement they need to cook. It will give them the ability to apply the principles of food science, nutrition and healthy eating. The following food preparation skills will be covered:

Practical Skills: S1 General practical skills S2 Knife skills S3 Preparing fruit and vegetables S4 Use of the cooker S7 Prepare, combine and shape S8 Sauce making S9 Tenderise and marinate S10 Dough

Food science Cooking of food, Heat Transfer and the Functional and Chemical Properties of Food. 3. Food safety Food Spoilage, Contamination and the Principles of Food Safety. 4.

2 Practical Skills: S1 General practical skills S2 Knife skills S3 Preparing fruit and vegetables S4 Use of the cooker S7 Prepare, combine and shape S8 Sauce making S9 Tenderise and marinate S10 Dough S11 Raising agents S12 Setting mixtures Food preparation skills are integrated into five core topics: 1. Food, nutrition and health Macro Nutrients, Micro Nutrients, Nutritional Needs and Health. 2. Food science Cooking of food, Heat Transfer and the Functional and Chemical Properties of Food. 3. Food safety Food Spoilage, Contamination and the Principles of Food Safety. 4. Food choice Factors affecting Food Choice, British and International Cuisines, Sensory Evaluation, Food Labelling and Marketing 5. Food provenance Environmental Impact and Sustainability of Food, Food Processing and Production.

3 Assessment EXAM: Paper 1: Food preparation and nutrition (50%) Written exam: 1 hour 45 minutes The paper will be made up of 20 multiple choice questions worth 20 Marks and 5 questions each with a number of sub questions worth 80 marks. NON- EXAM ASSESSMENT (NEA): Task 1: Food investigation (15%) Written ReportStudents' understanding of the working characteristics, functional and chemical properties of ingredients. Students will submit a written report (1,500 2,000 words) including photographic evidence of the practical investigation. NON- EXAM ASSESSMENT (NEA): Task 2: Food preparation assessment (35%) Written Portfolio Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved. Students will submit a written portfolio (15 A4 pages) including photographic evidence. Year 9 Food Preparation and Nutrition Autumn Spring Summer Food, Nutrition and Health Food Safety S4 Use of the cooker S8 Sauce making S9 Tenderise & marinate S10 Dough S11 Raising agents S12 Setting mixtures Food Choice and Provenance Food labelling and marketing S7 Prepare, combine & shape

4 Year 10 Food Preparation and Nutrition Autumn Spring Summer Macro and Micronutrients Food spoilage and contamination British and international cuisine Nutritional needs and health Cooking of food and heat transfer Food Investigation Raising agents in bread Year 11 Principles of food safety Functional and chemical properties of food Food Investigation Investigate fats in pastry Sensory evaluation Environmental impact Food processing Food Preparation Menu Planning Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 1 (Sept- Oct): NEA Task 1 issued by AQA 01/09/18. Assessment broken into 3 areas; Research (6marks) Investigating (15marks) Analysis & Evaluation (9marks) 30 marks total / 12hrs taught time. (Nov- Feb): NEA Task 2 issued by AQA 01/11/18. Assessment broken into 5 areas; Investigating the task (6marks) Skills trial (18marks) Planning for the final menu (8marks) Making the final dishes (30marks) Analyse & evaluate (8marks) 3 hour practical 70 marks total / 26hrs taught time. Exam preparation and practice questions Written exam: 1 hour 45 minutes The paper will be made up of 20 multiple choice questions worth 20 Marks and 5 questions each with a number of sub questions worth 80 marks. 15% of GCSE NEA Task 1 deadline: 20/10/17 35% of GCSE NEA Task 2 deadline: 22/2/18 50% of GCSE

Theme: Britain Focus: Healthy Eating Context: Basic Culinary skills

Theme: Britain Focus: Healthy Eating Context: Basic Culinary skills Scheme of Work KS3 Food Design Technology YEAR: 7 MODULE/UNIT TITLE: Healthy Eating DURATION: 20 hours (10 weeks) Unit Summary: students will: become familiar with (and more confident in) the cooking area;