Food and Nutrition

GCSE Food Preparation & Nutrition

Students will develop a coursework project using their preparation and planning skills. This is worth 50% of their overall GCSE grade. Students will also learn about a wider range of ingredients and knowledge of different life stages, cultural traditions and dietary needs. Students will sit a written exam in their final GCSE year about a broader knowledge of Food Preparation and Nutrition.

In the first year of study, students will develop their knowledge and understanding in many areas such as: bread, pasta and pasty making.   A variety of techniques will be taught and different technical levels from basic to complex dishes will be covered. 

Students will sit a practical mock exam in June of their first year of study to practice their practical making skills. Students will be set ‘low stakes’ written tests throughout their first year to allow them to develop confidence and check their theoretical learning in preparation for the written exam in their final GCSE year.

In September, second year GCSE students receive the ‘NEA 1 Tasks’ for their project work.  Students select 1 from a range of 3 given briefs and begin to research, investigation and evaluation of the functional and chemical properties of ingredients for their coursework project.

In November, second year GCSE students receive the ‘NEA 2 Tasks’ for their project work.  Students select 1 from a range of 3 given briefs and begin to research, design and development work for their coursework project.

 

Year 9/10

Year 10/11

Autumn 1st half term

Topics: Food and Nutrition and 12 Skills

  • Health and Safety
  • Eat Well Guide
  • Knife Skills
  • Macronutrients: Proteins, Fats and Carbohydrates
  • Dietary Fibre
  • Health and Dietary Need
  • Micronutrients- Vitamins and Minerals

Key Retainable Knowledge

  • 12 Skills and how to portion meat/fillet fish/prepare vegetables: Bridge & Claw Technique
  • Government- Eat Well guide regulations and Food Choices and Energy Needs
  • Macronutrients and how they are needed by the body
  • Micronutrients and how they are needed by the body

Assessment:

  • Practical: All 12 Skills shown through a range of practicals- assessed using the mark schemes for the skill trials from NEA 2 Jerk Chicken, Shepherds Pie, Tray Bake
  • Written: Past Paper- Topic Food Nutrition & Health

Topics: NEA 1 Food Science and Revision:

NEA 1 : Chosen topic for  Food Science

  • Research
  • Practical Investigations
  • Evaluation

Revision Each Week: on below topics: Food and Nutrition, Food Science, Food Safety , Food Choice, Food Provenance

 

Key Retainable Knowledge

  • Retrieval of Food Science knowledge from Year 10 for prior knowledge
  • Carrying out investigations- following structures created on Year 10
  • Using scientific knowledge to create 1500-2000 word document
  • Revision- How to tackle 8,10 and 12 mark questions using strategies
  • Spaced Learning: Revision Recall through past paper/exam questions

Assessment:

  • Practical: Investigations x 3/4
  • Written:  Section A, B, C for NEA 1
  • First Mock Exam 1hr 45 minutes of Autumn term
  • Opportunity to sit Test papers, mini tests, One to One support for all the 5 topics

Autumn 2nd half term

Topics: Food and Nutrition and 12 Skills

  • Types of pastry, Saturated Fats and the health issues.
  • How an emulsion works
  • Gelatinisation
  • Food Provenance: Food Production and Technology
  • Dietary Needs and Lifestage

 Key Retainable Knowledge

  • Types of pastry, Saturated Fats and the health issues.
  • How an emulsion works and the different sauces that can be made
  • Gelatinisation- how ingredients work and bring sauces together.
  • Food Provenance: Food Production and Technology adding vitamins and processes
  • How different lifestage affects dietary need

Assessment:

  • Practical: All 12 Skills shown through a range of practicals- assessed using the mark schemes for the skill trials from NEA 2 Shortcrust Tarts ,Falafel, Carbonara, Fresh Pasta.
  • Written: Past Paper- Topic Food Nutrition & Health

Topics: NEA 1 Food Science, NEA 2 and Revision:

NEA 2: Chosen Topic- From Below:

  • Research into Culture, Dietary Need and Lifestage
  • Selecting Dishes
  • Skill Trials AND Write ups
  • Final Dish Planning

Key Retainable Knowledge

  • Retrieval of Food Science knowledge from Year 10 for prior knowledge
  • Carrying out investigations- following structures created on Year 10
  • Using scientific knowledge to create 1500-2000 word document
  • Revision- How to tackle 8,10 and 12 mark questions using strategies
  • Retrieval of Lifestage, Dietary Need and Culture to include in NEA2
  • Creating Skill Trial dishes base on skill learnt in Year 10
  • Spaced Learning: Revision Recall through past paper/exam questions

Assessment:

  • Practical Skill Trials 3/4  Written:  Section A, B for NEA 2
  • Second MOCK EXAM 1hr 45 minutes

Spring 1st half term

 

Topic- 

  • Why and How are foods cooked
  • Enzymic Browning and Raising agents
  • Special Dietary Needs and Diet Related Illness
  • Food Sources and Range of Farming
  • Food Choices: Food Labelling, Food & Religion, Allergies, Intolerance,
  • Carbohydrates: Dextrinisation and Proteins: Gluten
  • NEA 1: Mini Investigation- Yeast and Raising Agents
  • Food Safety: Principles, Buying and Storing, Preparing, Storing and Cooking.
  • Microorganism and Food Production
  • Food Safety: Bacterial Contamination
  • Food Choice: Factors with influence food choices

Key Retainable Knowledge

  • How food is cooked: Conduction, Convection and Radiation. Different Cooking methods
  • Health & Safety Principles
  • Raising agents- identify chemical and biological
  • Enzymic Browning and Raising agents, Carbohydrates: Dextrinisation and Proteins: Gluten

Assessment:

  • Practical: Dishes: Choux, Set Dessert, Rough Puff Pastry
  • Written: Mini mock questions

 

Topic-  Exam and NEA 2

Revision Each Week: Rework on below topics-

  • Food and Nutrition
  • Food Science
  • Food Safety
  • Food Choice
  • Food Provenance
  • Timeplan of how 3 hour examination will run
  • Recipes and ingredient planning of 3 dishes.
  • Creating 3 final dishes within 3 hour practical examination
  • Sensory, Costing, Nutritional Analysis of Final Dishes- Final NEA 2 handed in

Key Retainable Knowledge

  • Final Dish planning to ensure marks are maximised by planning complex dishes
  • Timeplan is detail and work can be achieved in time set using knowledge from Year 10

Assessment:

  • Practical: NEA 2 - 3 Final Dishes
  • Written:  Section C, D, E  for NEA 2

Spring 2nd half term

 

Topics:

  • Food Choice: Factors with influence food choices
  • Food Sources and Range of Farming

Key Retainable Knowledge

  • Types of gluten and the role they have in dough making (bread/pasta) along with bringing together and kneading doughs.
  • Food Choices: Special Dietary Needs and Diet Related Illness, Food Labelling, Food & Religion, Allergies, Intolerance,
  • Food Safety: Principles, Buying and Storing, Preparing, Storing and Cooking. Microorganism and Food Production, Bacterial

Assessment:

  • Practical: Bread, Swiss Roll
  • Written: Mini mock papers

 

Topic-  Exam and NEA 2

 

Revision Each Week: Rework on below topics- Circle again of topic past paper- repeat

  • Food and Nutrition
  • Food Science
  • Food Safety
  • Food Choice
  • Food Provenance

Key Retainable Knowledge

  • More knowledge from the 5 areas for recap and the re testing purposing- helping information go in to long term memory

 

Summer 1st half term

Topic: Exam and NEA 2

  • Food and the Environment and the impact of food
  • Food Provenance Food Security, Food Miles and Sustainability – Understanding ingredients and their journey to our plates

Key Retainable Knowledge - 

  • Understanding grown, Fished and reared foods
  • Difference between farmed and caught, free range and caged animals
  • Researching, Planning, Selecting Dishes and preparing for NEA 2 Practical mock Research, Selecting Dishes

Assessment- 

  • Practical: Dishes: Casserole, MOCK NEA  2 Skill Trails
  • Written: NEA 2 Paperwork and Mini mock questions

Topic-  Exam

 

Revision Each Week: Rework on below topics- Circle again of topic past paper- repeat

  • Food and Nutrition
  • Food Science
  • Food Safety
  • Food Choice
  • Food Provenance

 

Summer 2nd half term

Topic: NEA 2

  • International Cuisine: Mock NEA 2 Part paperwork

Key Retainable Knowledge - 

  • 12 Skills shown in MOCK NEA 2-  3 dishes
  • Timeplan is detail and work can be achieved in time set
  • Sensory, Costing, Nutritional Analysis of Final Dishes- Final NEA 2 handed in

Assessment- 

  • Practical: Dishes: MOCK NEA  2 dishes
  • Written: Mini mock questions

 

Topic-  Exam

  • Written exam 1hr 45 minutes paper
  • Course completed 


Curriculum Assessment

Students will be given theory tests in lessons to assess their knowledge and understanding with all theory topics. Students will sit their final written exam in the Summer term.


Level 1/2 – Hospitality and Catering

Students will develop a coursework project using preparation and planning skills. This is worth 60% of their overall grade. Students will also learn about a wider range of ingredients, knowledge of different life stages, cultural traditions and dietary needs. Students will sit a written exam in their first year of their course about the Hospitality and Catering Industry.

In the first year of the course, students will develop their knowledge and understanding in many areas such practical skills eg bread and pastry making,  job roles and food safety in the Hospitality and Catering industry. 

Students will sit a practical mock exam in June of their first year of study to practice their practical making skills. Students will undertake a practical trial for their project work.  Students will begin to research, plan, design and develop work for their trial coursework project.

In the second year of study, students receive the brief for their project work. Students begin to research, plan, design and develop work for their actual coursework project.

Students will be set written tests throughout their first year of study to allow them to develop confidence and check their theoretical learning in preparation for the written exam in their first GCSE year.

 

Year 9/10

Year 10/11

Autumn 1st half term

Topic – UNIT 1 Types of Provider and Services 

  • Commercial and Non Commercial Establishments
  • Services provided and Suppliers
  • Standards and Ratings
  • Job Roles, Rates of Pay, Requirements, Supply and Demand
  • Training and Qualifications, Experiences, Personal Attributes
  • Working Conditions and employment
  • Factors, Costs, Profits, Economy, Environmental, Technology
  • Customers demographics and Lifestage

Key Retainable Knowledge

  • Identify different types of establishments
  • How establishments can be rated and catergorised
  • What skills, qualities and experiences members of staff should have

Assessment:

  • Practical: Dishes: Jerk Chicken, Shepherds Pie, Tray Bake
  • Written: Tests on each sections of UNIT 1

Topic -  Unit 2 Hospitality and Catering in Action

  • Proteins, Fats and Carbohydrates - functions of nutrients in the human body
  • Micronutrients
  • Different Users needs compare nutritional needs of specific groups
  • Scenario 1- Hospitality and Catering in Action
  • Characteristics of unsatisfactory nutritional intake

 Key Retainable Knowledge - 

  • Students apply knowledge the Scenario 1- Hospitality and Catering in Action
  • Proteins, Fats and Carbohydrates
  • Users Needs and comparisons
  • Students apply knowledge the Scenario 1 (Individual- Mock Practical Exam- during lessons)

Assessment:

  • Practical: Dishes: Trial Dishes
  • Written: Sections of Trial UNIT 2

Autumn 2nd half term

Topic – UNIT 1 Types of Provider and Services 

  • Operations: Layout and Activities
  • Customer: Leisure, Corporate, Business
  • Responsibilities, Health and safety, COSHH, PPE, Manual Handling

Key Retainable Knowledge

  • Laws and protection employer/ee have.
  • How establishments can be successful and fail
  • Explore operations and customers in different sectors.
  • Different Health and Safety regulations.

Assessment:

  • Practical: Dishes: Shortcrust Tarts, Falafel, Macaroni and Fresh Pasta
  • Written: Tests on each sections of UNIT 1, Written mock exam in December

Topic -  Unit 2 Hospitality and Catering in Action

 

  • Scenario -1 Hospitality and Catering in Action
  • Characteristics of unsatisfactory nutritional intake
  • Cooking methods impact on nutritional value

Key Retainable Knowledge - 

  • Students apply knowledge the Scenario 1
  • explain factors to consider when proposing dishes for menus
  • explain how dishes on a menu address environmental issues
  • (Individual- Practical Exam during lessons)

 Unit 2 Mini Practicals

  • MOCK UNIT 2 practical 2 dishes

Assessment:

  • Practical: Dishes: Trial Dishes
  • Written: Sections of Trial UNIT 2

 

Spring 1st half term

 

Topic-  Unit 1 Food Safety

  • Causes and Poisonous Plants
  • Allergies and Intolerance

Key Retainable Knowledge

  • Retrieve each food poisoning bacterias and symptoms.

Assessment:

  • Practical: Dishes: Choux, Set Dessert, Rough Puff Pastry
  • Written: Mini exam questions

Topic-  Hospitality and Catering in Action

  • Scenario -2 Practical Internal Examination Hospitality and Catering in Action
  • Dishes meet customer needs
  • Techniques in preparation of commodities

Key Retainable Knowledge

  • Retrieval of planning dishes. plan production of dishes for a menu
  • Assure quality of commodities to be used in food preparation
  • Use techniques in cooking of commodities
  • Complete dishes using presentation techniques
  • Use food safety practices

Assessment: UNIT 2 practical 2 dishes

  • Practical Exam 4 hours: 2 dishes
  • Written: Coursework

Spring 2nd half term

 

Topic-  Unit 1 Food Safety

  • Roles of environmental health laws, Food Standards
  • Evidence in Prosecutions, Legislation and Food Safety
  • Food Poisoning types and symptoms

 Key Retainable Knowledge

  • Retrieve each food poisoning bacterias and symptoms.
  • How do prosecutions are placed together and evidence gathered.
  • Food Safety and how establishments must follow legislation

 Assessment:

  • Practical: Dishes: Bread, Swiss Roll
  • Written: Mini mock questions

Topic-  Hospitality and Catering in Action

  • Recording Coursework
  • Revision for those students re-siting their Unit 1 exam

Key Retainable Knowledge

  • Retrieval of final dishes for coursework

Assessment:

  • Submission of Unit 2
  • Hospitality and Catering in Action

Summer 1st half term

Topic -  Unit 1 and Unit 2

  • Revision of Unit 1
  • L01, L02, L03, L04

Key Retainable Knowledge - 

  • Students apply knowledge the Unit 1 – The Hospitality Industry
  • Recall of Revision notes

Assessment- 

  • Practical: Dishes: Casserole
  • Written: Unit 1 Exam Preparation

 

Topic -  Unit 1

  • Revision for those students re-siting their Unit 1 exam

 

Summer 2nd half term

Topic -  Unit 1 and Unit 2

  • Revision notes for exam
  • Proteins, Fats and Carbohydrates

 Key Retainable Knowledge - 

  • Recall of Revision notes
  • Introduction of  Proteins, Fats and Carbohydrates

Assessment

  • Written: Unit 1 Exam
  • Practical: Dishes: Trial dishes

Course completed