Covid-19 - parent info

Food

Intent

The Food department aims to stimulate a love of learning and a love of cooking healthy meals.  We strive to ensure that all students make good progress and enjoy learning, becoming independent learners who have developed key skills and understand what prospects there are for further study and careers involving the many facets of the food technology, catering, hospitality and food science sectors.

Introduction 

At Prince William school we strongly believe that every child should have the opportunity to be able to cook a wide range of dishes; from treats and bakes to healthy snacks and family meals. Each child is encouraged to be involved in the preparation of the recipe, shopping list and labelling of ingredients for their practical lesson

 

Examples of cross-curricular links

English: Non-fiction reading - recipes and reviews                            

Vocabulary strategy - technical vocabulary is taught explicitly

Purpose and audience writing -  recipe and instructional writing; reviews and persuasive writing

Mathematics: Measuring, ratio, best buy calculations.

Science: Bacteria, hygiene and food safety.                                                           

Humanities: Social and cultural influences on the food industry

MFL: Cultural diversity and food preferences internationally

 

Examples of Cultural Capital entitlement from NC

  • Knowledge and skills to produce healthy, balance meals
  • Knowledge and appreciation of traditions and preferences internationally

Key Stage 3

In KS3 students are introduced to the principles of hygiene and safety in the kitchen.  They gain an awareness of a range of practical techniques.  They also gain knowledge and understanding about properties of materials, the ways ingredients can be combined to create required sensory characteristics and an awareness of nutrition. There are clear links from year 7-9 to the GCSE and Hospitality and Catering Level ½ qualification as the students gain theoretical and practical knowledge and skills from all core topics studied in ks4. These topics are:

Food Safety, Food Science, Food Preparation and cooking techniques, Food Provenance, Health and Nutrition.

Year 7

Students are introduced to the principles of hygiene and safety in the kitchen.  They gain an awareness of a range of basic practical techniques.  They also gain knowledge and understanding about properties of materials, the ways ingredients can be combined to create required sensory characteristics and an awareness of nutrition.

Terms 1 & 2 Terms 3 & 4 Terms 5 & 6 

Hygiene and safety

Equipment

Weighing and measuring

Sensory Analysis

Food provenance – where does our food come from? 

Seasonal foods

Food Science – Maillard Reaction and dextrinization

The Eatwell Guide

Nutrients

Cooking techniques

Food Choice 

Special diets 

Food Science – Raising agents

Diet and health

 

 

Year 8 

Student’s technical practical skills are developed further to ensure continuing progress. Students are encouraged to consider the flavour and overall presentation of their practical outcomes.​

Terms 1 & 2 Terms 3 & 4 Terms 5 & 6 

Food Safety

The 4 C’S

Food Science investigation

Food Provenance - Cereals

Sensory Evaluations

Cooking methods 

Designing food 

Food Science – Gelatinisation 

Sensory Evaluation

Food nutrition and Health – Nutrients and functions
 
The Eatwell Guide and food groups

Food Nutrition and health – foods and their nutrients. 

Adapting dishes.

Factors affecting food choice

 

Year 9

Students will build on their prior knowledge and develop practical skills and theoretical knowledge further. Students will have more independence with recipes and be given a brief for cooking at the end of the year.

Terms 1 & 2 Terms 3 & 4 Terms 5 & 6 

Food Provenance –

The Carbon Footprint 

Food Processing – Primary and secondary

Food related disease

Food Science- 

Heat Transfer

Conduction, Convection and Radiation

Food labelling

International and British Cuisine

Food choice

Modifying recipes to meet dietary guidelines. 

Making practical dishes from a given brief

Planning a menu 

Creating time plans

Key Stage 4

The GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of food science, nutrition, food provenance and the working characteristics of food material.  At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.  Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation. Building on the topics covered at KS3 which are:

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.

The range of food and ingredients studied will reflect the recommended guidelines for a healthy diet based on the main food commodity groups.  Food groups include:

  • Bread, cereals, flour, oats, rice, potatoes and pasta
  • Fruit and vegetables
  • Milk, cheese and yoghurt
  • Meat, fish, eggs, soya, tofu, beans, nuts and seeds
  • Butter, oil, margarine, sugar and syrup

 

Assessment

The final grade is made up by:    

Non-exam Assessment 50%

Exam paper 50%

 

Non-exam assessment:

Task 1: Food investigation

This assesses students’ understanding of the working characteristics, functional and chemical properties of ingredients.  It is presented as a written report (1,500 – 2,000 words) including photographic evidence of the practical investigation.

 

Task 2: Food preparation assessment

This assesses 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.  It is presented as a written portfolio including photographic evidence.

 

Exam:

There is one final examination paper (1 hour 45 minutes) which is based on the theoretical knowledge of food preparation and nutrition.

 

Year 10 Hospitality and Catering Level 1 & 2 Eduqas

Term 1 Term 2 Term 3

Unit 1 

The structure of the hospitality and catering industry 

Job requirements within the hospitality and catering industry 

Working conditions of different job roles across the hospitality and catering industry 

Factors affecting the success of hospitality and catering providers

Unit 1 

The operation of the kitchen and front of house 

Hospitality and catering provision meet customer requirements

Unit 1 

Personal safety responsibilities in the workplace 

Risks to personal safety in hospitality and catering 

Personal safety control measures for hospitality and catering provision

Term 4 Term 5 Term 6

Food related causes of ill health 

The role and responsibilities of the Environmental Health Officer (EHO) 

Food safety legislation 

Common types of food poisoning and the symptoms of food induced ill health

Options for hospitality and catering provision 

Recommend options for hospitality provision

Revision of Unit 1 

Written Exam 

Mock assessment for unit 2 (prep for year 2)

 

Year 11 The GCSE Food Preparation and Nutrition - Eduqas

Term 1 Term 2 Term 3

Unit 2 

Functions of nutrients in the human body

Nutritional needs of specific groups

The Unit 2 

Characteristics of unsatisfactory nutritional intake

Cooking methods impact on nutritional value

Unit 2 

Factors to consider when proposing dishes for menus

How dishes on a menu address environmental issues

Menu dishes meeting customer needs

Term 4 Term 5 Term 6

Unit 2 

Plan production of dishes for a menu

Assessment for unit 2

Unit 2

Revision

Unit 2

Retake of written exam (if necessary) 

 

 

KS4 GCSE Food Preparation and Nutrition

Year 10

Term 1 Term 2 Term 3

Macro and Micronutrients Nutritional needs and health 

Food science practical

Food spoilage and contamination

Principles of food safety Functional and chemical properties of food 

British and international cuisine 

Food Investigation 

Investigate fats in pastry

Term 4 Term 5 Term 6

Cooking of food and heat transfer 

Food Investigation Raising agents in bread 

Sensory evaluation 

Environmental impact 

Food processing 

Food Preparation 

Menu Planning

Mock assessments for NEA1 and NEA2

 

Year 11 GCSE

 

Term 1 Term 2 Term 3

(Sept- Nov): NEA Task 1 Assessment broken into 3 areas; Research (5 marks) Investigating (15marks) Analysis & Evaluation (10marks) 30 marks total / 12 hours taught time. 15% of GCSE 

NEA Task 1 Assessment broken into 3 areas; Research (5 marks) Investigating (15marks) Analysis & Evaluation (10marks) 30 marks total / 12hrs taught time. 15% of GCSE 


Theory covering core topics Mock exams
 

NEA Task 2 Assessment broken into areas; Researching the task Skills trial Making the final dishes Analyse & evaluate 
3 hour practical. 35% of GCSE

Term 4 Term 5 Term 6

Revisit all core topics

Exam preparation and practice questions

Exam preparation and practice questions.

Written exam: 1 hour 45 minutes.

 

Example of skill progression

Complex skills.

Key Stage 5

Level 3 Food Science and Nutrition

A largely practical based course which combines 1 written examination with 3 coursework units. This course is aimed at students who like cooking and learning about food. You will gain knowledge about Food Science and Nutrition. You will have the opportunity to learn about the relationship between the human body and food as well as practical skills about cooking and preparing food. You should enjoy all aspects of food preparation and cooking. There is a strong emphasis on practical work, making this an ideal choice for students who prefer learning through doing.

 

Year 12

Term 1 Term 2 Term 3

Unit 1 

Planning to meet nutritional needs of specific groups

Unit 1 

Planning to meet nutritional needs of specific groups
 

Unit 1 - Controlled Assessment

Meet nutritional needs of specific groups
 

Term 4 Term 5 Term 6

Unit 1 – Section C Examined Case Study

Meeting nutritional needs of specific groups. 

Unit 1 External and Internal Assessment – External exam  – Revision time

Internal Assessment Intervention if needed.

Unit 2 External assessment will be completed  in yr13

Unit 1 External and Internal Assessment – External exam  – Revision time

Internal Assessment Intervention if needed.

Unit 2 External assessment will be completed  in yr13

 

Year 13

Term 1 Term 2 Term 3

Unit 3 - Theory

Experimenting to Solve Food Production Problems

Unit 3 - Theory

Experimenting to Solve Food Production Problems

Unit 2 – Theory

Ensuring food is safe to eat

Term 4 Term 5 Term 6

Unit 2 – Theory

Ensuring food is safe to eat

Mock Scenario

Unit 2 – Theory

Controlled Assessment

Unit 1 External and Internal Assessment – External exam  – Revision time

Internal Assessment Intervention if needed.

Unit 2 External assessment will be completed  in yr13

 

Example of skill progression

Students begin by developing key skills linked to food and nutrition. We encourage students become passionate about food and install a joy of cooking. Over the years the students grow in confidence and develop a range of dishes alongside making the correct nutritional choices. A large number of students continue to study this subject at KS4 & KS5 and the department aim to tailor the choice of courses to suit the demand and skills of the students.

Careers and progression

Qualification pathways 

The department has responded to student requirements and changed the offer to Hospitality and Catering in KS4 and Food and Nutrition in KS5.

The course offered at KS4 prepares students perfectly for the one offered at KS5, which in turn prepares students for further study at degree or employment in a Food related sector. 

 

Example of successful progressions

A number of students from Y13 progressed to higher education and careers in Food related area in 2019.

 

Examples of links to Gatsby benchmark 4 (Linking curriculum to careers) 

Case studies of professional chef

Case studies of a catering.

Examples of link to Gatsby benchmark 5 (encounters with employers)

Trip to Riverford Organic Farm to learn about how a farm becomes organic, a hands-on experience of the business model and a meal delivered by the chef with a Q & A session.

The department has made links with the local butcher and chef who in turn offer workshops and give advice on career progression within this sector.

 

Employability skills

Numeracy, problem solving, analysis & evaluation, creativity, teamwork & leadership.

Your browser is out-of-date!

Update your browser to view this website correctly. Update my browser now

×