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.

Get in Touch

To get in touch with Prince William School please click on the link below, or call us on 01832 272881

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