Curriculum

FOOD PREPARATION & NUTRITION

Food Preparation and Nutrition

GCSE Food Preparation and Nutrition is a qualification that will equip students with an array of culinary techniques, as well as knowledge of nutrition, food traditions and kitchen safety.
Created with help from teachers and subject experts, it will inspire and motivate students, opening their eyes to a world of career opportunities and giving them the confidence to cook with ingredients from across the globe.

Students will study the following key areas:

•Food commodities
•Principles of nutrition
•Diet and good health
•The science of food
•Where food comes from
•Cooking and food preparation

Curriculum Overview
Year 7- PART OF DESIGN TECHNOLOGY CURRICULUM Year 8 -PART OF DESIGN TECHNOLOGY CURRICULUM

•Recall and apply the principles of The Eatwell Guideand the 8 tips for healthy eating, to their own diet;
•Demonstrate a range of food preparation and cooking techniques;
•Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes;
•Recall and apply the principles of food safety and hygiene;
•Identify how and why people make different food and drink choices;
•Demonstrate the knowledge, understanding and skills needed to engage in an iterative process of designing and making;
•Be given opportunities to demonstrate and apply their knowledge and understanding of food science;
•Be given opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn;

Examples of practical’s:
Fruit salad- cutting skills
Pasta salad- hob use and cutting skills
Pizza toast- grill use
Bread- dough- oven use and different methods of combining ingredients

•Recall and apply the principles of The Eatwell Guideand the 8 tips for healthy eating;
•Explain energy and how needs change through life;
•Name the main nutrients, sources and functions;
•Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of more complex dishes;
•Demonstrate a wider range of food preparation and cooking techniques;
•Apply the principles of food safety and hygiene;
•Explain the factors that affect food and drink choice;
•Demonstrate the knowledge, understanding and skills needed to engage in an iterative process of designing and making in a range of contexts such as home, health and agriculture;
•Be given opportunities to demonstrate and apply their knowledge and understanding of food science;
•Be given opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn.

Examples of practical’s:
Savoury rice
Carrot cakes/ fruit muffins
Pizza wheels
Main meal dish suitable for a hot school dinner
Oaty apple crumble/ fruit cobbler

Assessment

Practical assessments half termly

Enrichment Offer
SHLA Bake Off- summer term

Intervention to maximise performance and consolidate prior learning is at the heart of our delivery model.

Useful Resources and Revision Support

http://www.food.gov.uk
http://www.nationalstemcentre.org.uk/elibrary/collection/1478/the-science-of-food
http://www.foodafactoflife.org.uk/