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Food Preparation & Nutrition (Key Stage 4)

 

Year 9

What will pupils study this year?

 Students will begin the 3 year GCSE in Food by developing their practical skills, building on the basic skills they learnt in KS3. They will demonstrate how to make more complex products. Students will learn about the functions of ingredients this year and understand how ingredients react when combined. This combination of practical and theory work will build subject knowledge required for the written exam in year 11.

 

 

 Autumn Term

 Practical Skills

  • Shepherd’s Pie
  • Shortcrust pastry – pies & tarts
  • Savory muffins
  • Pizza
  • Biscuit challenge

Seasonal Practical Activities: Halloween/bonfire night | Christmas practical

 Subject Knowledge

 Functional & chemical properties of food | Protein | Carbohydrate | Fats |  Vitamins & minerals | Water

 Spring Term

 Practical Skills

  • Cooking with eggs – poach, scramble and fry Desserts – cheesecake/ lemon flan
  •  Make own cheese
  •  Bread challenge
  •  Pancakes Lasagne
  • Sauce making

 Seasonal Practical Activities: Pancake day | Easter practical

 Subject Knowledge

 Eggs – aeration, foams, emulsions, coagulation | Microorganisms in food production – cheese & yoghurt making | Bread – gluten, fermentation | Sauces – gelatinisation, setting

 Summer Term

 Practical Skills

  • Cake making
  • Pastry making
  • Pasta making

 End of year 9 exam

 Subject Knowledge

 Sugar – caramelisation, preservation | Starch – dextrinization | Fats – shortening, pastry | Raising agents – chemical, physical and biological.

 Students will continually revisit core subject knowledge in preparation for the exam in year 11 (50% of the final mark)

 

Year 10

What will pupils study this year?

The practical element will reduce this year due to a higher percentage of lessons being based on subject knowledge and exam preparation. Most practical work will be planned independently by the students. Students will be expected to complete work in their own time either after school or at home in order to deepen their understanding of the subject content.

Students will complete a mock food investigation task to mirror NEA 1, and will also undertake a mock practical exam in order to prepare them for their food preparation task as part of NEA 2. A formal written mock exam paper will take place at the end of year 10 in order to assess knowledge, understanding and application of the course content covered in year 9&10.

 

 

 Autumn Term

 Practical Skills

 Cooking using different methods (boil, steam, bake, roast, poach, microwave, grill, and fry) | Food science investigation tasks |

 Seasonal Practical Activities: Christmas practical (time permitting)

 Subject Knowledge

 Food Science: Cooking of food and heat transfer | Food safety: Microorganisms and enzymes | Food spoilage & food poisoning | Micro-organisms in food production | Bacterial contamination | Mock NEA 1 – food science investigation

 Spring Term

 Practical Skills

 Meat and fish | Meals from around the world | Vegetarian meals | Foods for different groups | Adapting meals for different nutritional needs

 Seasonal Practical Activities: Practical work to raise money for charity (RND or CR)

 Subject Knowledge

 Buying and storing food | Preparing, cooking and serving food | Factors influencing food choice | Food labelling and marketing influences | British and international cuisines | Sensory evaluation | Nutritional analysis

 Summer Term

 Practical Skills

 Revision and development of practical skills learned up to this point | Free choice practical work to prepare for Mock NEA 2

 End of year 10 exam

 Subject Knowledge

 Food Provenance: Food sources and the environment | Sustainability of food | Food production methods | Technological developments | Mock NEA 2 – Food preparation task

 Students will continually revisit core subject knowledge in preparation for the exam in year 11 (50% of the final mark)

 

Year 11

What will pupils study this year?

Students will continue to learn the content of the GCSE specification. They will also complete 2 Non Exam Assessments (NEA’s) which contribute to 50% of their final GCSE grade. A mock exam will also take place in the spring term in order to identify any students requiring targeted intervention.

 

 

 Autumn Term

 NEA 1

 A choice of 3 themes will be released by AQA on 1st September. This formal assessment will be a practical investigation and will focus on the physical, chemical and scientific properties of food. The assessment itself is worth 15% of the final GCSE grade and will take place over a period of 10 guided learning hours. The remainder of the term will focus on learning about food choice and building up higher level practical skills in preparation for NEA2.

 Exam Preparation

 1 lesson per week will be dedicated to revision of prior learning and exam question practice.

 Spring Term

 NEA 2

 A choice of 3 themes will be released by AQA on 1st November. This formal assessment is a food preparation task and is worth 35% of the final GCSE grade. This project will include a formal 3 hour practical examination as well as producing an individual portfolio. The time allocation for this assessment is 20 guided learning hours.

 Exam Preparation

 The remainder of the term will be dedicated to preparation for the mock examination at the end of this term. Practical/ intervention after school 1 day per fortnight

 Summer Term

 Exam Preparation 

 The focus for this term will be exam preparation. A variety of strategies will be used to help secure knowledge, understanding and application of the course content so that exam questions can be answered well.

 Each revision lesson will cover all areas of the specification in order to prepare for the written paper. Students will also be encouraged to use a variety of revision techniques such as GCSEPod, BITE SIZE and the Hathershaw VLE.