Food

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

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.

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.

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.