The Hathershaw College

The Hathershaw College - Academy Trust

VLEEmailParentPayTwitter
Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College Life at The Hathershaw College

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

  • Burgers/Chicken nuggets
  • Enzymic Apple crumble
  • Cheese production: Making soft cream cheese
  • Cheesecake
  • Knife skills practical
  • Seasonal Practical Activities: Halloween/bonfire night | Christmas practical 

 Subject Knowledge

 Food spoilage and Contamination | Principles of food safety | Personal and Kitchen hygiene | Signs of food spoilage | Microorganisms in food production | Food Preparation | Cooking methods

 Spring Term

 Practical Skills

  •  Cooking with potato- mashed, boiled, baked
  • Cooking with eggs- poached, fried, scrambled
  • Sensory analysis practical activities
  • Bread challenge (gluten)
  • Chilli con carne
  • Cheese and onion pie
  • Lasagne and Sauce making
  • Seasonal Practical Activities: Pancake day | Easter practical

 JANUARY: Year 9 Food Preparation and Nutrition Mock exam

 Subject Knowledge

 Eggs – aeration, foams, emulsions, coagulation | Denaturation | Bread – gluten, fermentation | Sauces – gelatinisation, setting | Fats and oils Seasonal Practical Activities: Pancake day | Easter practical

 Summer Term

 Practical Skills

  • Cake making
  • Swiss roll
  • Pastry making
  • Pasta making
  • End of year 9 exam

 APRIL: Year 9 Food Preparation & Nutrition Mock 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

  •  Fajitas wraps
  • Vegetable burgers/Falafel
  • Gluten free chocolate cake (mock NEA 1 investigation using flour)
  • British Cornish pasty
  • Japanese Katsu Curry
  • Spanish Paella
  • Seasonal Practical Activities: Christmas practical (time permitting)

 DECEMBER: Year 10 Food Preparation and Nutrition Mock exam

 Subject Knowledge

 Factors which influence food choice | Food labelling | Medical conditions | Religions and food choice | International and British cuisine

 Spring Term

 Practical Skills

  •  Meat and fish preparation revisited
  • Food provenance
  • Growing food
  • Seasonality practical themed activities: Pancake day | Easter practical

 MARCH: Year 10 Food Preparation and Nutrition Mock exam

 Subject Knowledge

 Food provenance | Environmental impact | Sustainability | Food sources | Food and the environment | Organic Farming

 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
  •  Food styling

 Subject Knowledge

 Revision of cooking methods | Revisiting Functional and Chemical properties of food | how to dovetail and time plan | Introduction to NEA 2 | 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.

JANUARY: Year 11 Food Preparation and Nutrition Mock exam

 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.

APRIL: Year 11 Food Preparation and Nutrition Mock exam