Food Preparation & Nutrition
Curriculum
Introduction
This subject page is currently being reviewed and updated. Please use the following links for subject curriculum pdfs:
Sixth Form Courses
S.Norbury
Subject Performance Leader
Key Skills & Understanding:
culinary essentials · hygiene · presentation ·time management · scientific terminology · teamwork · communication · health & safety
let's take a look...
Theme/Unit
Class Content
Independent Study
Assisted Study
Food Provenance
Safety, hygiene, Eatwell Guide and healthy eating guidelines. Nutrition through the life stages.
Equipment and following recipes. Weighing and measuring.
Knife skills, basic food preparation techniques.
Overseeing accurate weighing and measuring whilst encouraging independence.
Practice similar dishes at home to ones cooked at school.
Assessment
Practical assessment based on independence, weighing and measuring, knife safety, preparation, personal hygiene.
20 minute retrieval assessment
Overseeing accurate weighing and measuring whilst encouraging independence.
Practice similar dishes at home to ones cooked at school.
Food & Nutrition
Y7 | Key Stage 3
Food Preparation & Nutrition
KS3
7
YEAR
Multicultural
Food safety in detail.
Special dietary needs
Environmental impacts and fair trade.
Food choice and costing.
Nutritients in more detail and malnutrition.
Further development of practical skills and use of electrical equipment.
Overseeing accurate weighing and measuring whilst encouraging independence.
Practice similar dishes at home to ones cooked at school.
Assessment
Practical assessment based on independence, weighing and measuring, knife safety, preparation, personal hygiene.
20 minute retrieval assessment
Overseeing accurate weighing and measuring whilst encouraging independence.
Practice similar dishes at home to ones cooked at school.
Y8 | Key Stage 3
Food Preparation & Nutrition
Theme/Unit
Class Content
Independent Study
Assisted Study
8
YEAR
Y9 | Key Stage 3
Food Preparation & Nutrition
Food Science
Primary and secondary processing, fish sustainabity. Scienfitic investigations, function of ingredients. Food safety and food spoilage. Increased practical dishes, with problem solving and preservation techniques.
Overseeing accurate weighing and measuring whilst encouraging independence.
Practice similar dishes at home to ones cooked at school.
Assessment
Practical assessment based on independence, weighing and measuring, knife safety, preparation, personal hygiene.
20 minute retrieval assessment
Overseeing accurate weighing and measuring whilst encouraging independence.
Practice similar dishes at home to ones cooked at school.
Theme/Unit
Class Content
Independent Study
Assisted Study
9
YEAR
Homework Overview
For a summary of homework frequency per subject across years 7, 8 9 and 10 please visit the homework section on the curriculum homepage.
GCSE
Food Preparation & Nutrition
KS4
Principles of Food Preparation and Nutrition
Food Commodities:
Fruit and vegetables, Cereals and staples and sugars. Meat, fish, poultry, eggs, Dairy, fats and oils.
Research tasks.
Worksheets.
Exam questions to find out and apply knowledge & understanding to support the exam.
Independent preparation for ingredients ready to produce dishes in class.
Mock exam - Summer
Support with accessing and completing.
Providing ingredients.
Supporting students to weigh out and prepare ingredients.
Informing school in advance if a student is unable to take part in a practical.
Non-Examined Assessment (NEA)1
Internally Assessed. Food Investigation - practical and experimental work investigating. function & application of ingredients. A mock is completed in year 10 Accounts for 15% of the GCSE.
Research and taste testing.
Drawing conclusions about food science investigations.
.
Non-Examined Assessment (NEA)2
Internally assessed Food Preparation Assessment. Practical dishes help skill level and confidence ready for Year 11.
taste testing and discussing improvements and skill level.
Evaluation of dishes cooked.
.
Year 10 exam.
May/June 1hr 45min, 100 marks.
Accounts for 50% of the GCSE.
Revision
Support with revision
Food Preparation & Nutrition
Y10 | Key Stage 4
Theme/Unit
Class Content
Independent Study
Assisted Study
10
YEAR
Non- Examined Assessment (NEA)1
Internally Assessed. Food Investigation - practical and experimental work investigating. function & application of ingredients. Topic changes each year and is released by exam board in September Accounts for 15% of the GCSE.
Research, taste tests and evaluations
Support with accessing and completing.Providing ingredients. Supporting students to weigh out and prepare ingredients.Informing school in advance if a student is unable to take part in a practical.
Non- Examined Assessment (NEA)2
Internally assessed Food Preparation Assessment
Cook 3 dishes plus accompaniments in 3 hours and produce written work to support this. Theme set by exam board in November.
Accounts for 35 % of GCSE.
Research tests and evaluations
Support with revision whilst school remains NEA work.
Food Preparation & Nutrition
Y11 | Key Stage 4
Theme/Unit
Class Content
Independent Study
Assisted Study
11
YEAR
Food Science & Nutrition
Level 3 Diploma
KS5
Food Science & Nutrition at KS5
This Level 3 Certificate enables you to learn about food and nutrition in practical, hands on way.
It is worth the same UCAS points as an A-Level subject.
Who is it for?
o Anyone with an interest in food!
o Students wanting to study an ever-developing subject which provides relevant and useful knowledge and skills.
o Students who have studied Food have gone on to study Science, Media and Social Work at University, as well as degrees in Food Education, Nutrition, Sport, Health promotion, Environmental Health and the medical profession.
o Students wanting to work with food but not wanting Higher Education. e.g. catering.
12&13
YEARS
What will I study?
This course focuses on areas important to food including:
Development of practical skills to produce high quality dishes.
Nutrition and good health.
Current consumer food trends.
Food science.
Essential Food Hygiene
Course Content:
Unit 1:
Unit 1: Meeting Nutritional Needs.
This unit covers the theory of nutritional needs of groups in society and the practical application of producing dishes to meet these needs.
This Unit is 50% examination (90 minute exam) and 50% internally assessed, including a written document and a 3½ hour practical
Unit 2:
Either Unit 3 (90 hours)
Experimenting to solve food production problems
This Unit consists of experimental work and a written report. It is completed in school but sent away for external moderation.
OR Unit 4 (90 hours)
Current issues in Food Science and Nutrition
This Unit is a student led project, looking at a current food issue. It includes a portfolio and practical investigation which is carried out in school, but submitted for external moderation.
Y12/13 Guide to Independent Learning
Food Science at KS5
After each lesson you should:
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Review your lesson notes and highlight anything that you do not understand so that you can ask about this in the next lesson
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Glue in and label any handouts from the lesson
-
Check that the linguistic or literary terms used in the lesson (or used on any handout) are added to your glossary book.
Each fortnight you should:
-
Each fortnight you should:
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Complete further background reading on the texts you are studying in class. This might include using YouTube or Google or a podcast to learn more about the scenes / chapters / poems you read in class.
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Be proactive when completing your background reading - add any extra or interesting information to your notes
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Below are some particularly useful sites for elements of the course Website: Find a ‘walk through’ of the different exams. Interactive quiz on terms.
www.cliffnotes.com Great for plot summaries and character analysis of the texts we study https://www.cram.com/flashcards/a-level-english-literature-andlanguage- terminology-6718949
Great for checking that your terms are correct.
At least once per half-term you should:
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Carry out a book/ folder cleanse. Ensure work is in a sensible order (chronological or by theme) and that sections are clearly divided ( e.g. different teachers / different topics / assessments v class work)
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Identify any missing work and take steps to fill gaps – liaise with a trusted study partner or your teacher
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Review the work you have done over the half-term and make some active revision resources. Examples may include glossaries, mindmaps, flash cards, flow diagrams, quizzes, mood boards, drawings for understanding … be creative! It might be a good idea to produce quotation reminders /revision resources
Throughout the year you should:
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Complete past paper questions with mark schemes from the Eduqas website. You should work through these questions to test your knowledge and critically assess your work using the mark schemes. This will be most useful in the run up to your mock exams and Summer exams. Keep up with your own personal reading. An English student should be reading a wide variety of texts, improving your knowledge and understanding of genres and the writer’s craft.
Where can this subject take me?
*Updates Pending*
Students of may wish to progress to a number of related courses that offer such specializations as:
Education
English
Journalism
Further Education or vocation based training would significantly help towards freelance practices or careers in:
Teacher
Journalist/Editor
Novelist
Screenwriter
Travel writer/blogger
Copy Manager
For more information of post-school progression please check out our dedicated Careers Page for related links and guidance.
For more information on this course throughout all key stages please contact Mrs S. Norbury
s.norbury@kimberleyschool.co.uk
