Design and Technology – Food and Nutrition
Curriculum rationale:
Food and Nutrition lessons at SJNC are designed to inspire, engage and instil a passion for cooking in everyone. Students will plan, prepare and cook a range of dishes suitable for a healthy lifestyle. Students will study the nutritional value of ingredients and learn how and why they work. Students will learn to work in a safe and hygienic kitchen and, through practical lessons, students will gain technical knowledge and skills. Students will be able to consider career opportunities available within the Food Industry. Two pathways are offered in year 9/10 - Level1/2 Hospitality and Catering and GCSE Food Preparation and Nutrition.
Food is a vital area within your child’s education. When selecting options during the latter part of KS3 study, students will have gained a repertoire of skills through Years 7 & 8. Students will be given the confidence to be able to select ingredients and cook nutritional healthy dishes for the rest of their lives. If students decide to progress to Year 9/10 studying Food, they will be able to recall and retrieve information learnt previously at KS3 and build on their knowledge learned in Years 7 and 8.
In years 7 and 8 students will begin with a health and safety lesson. Classroom practices reflect the food industry and how professionals undertake training and keep up to date to changes. Across KS3, students will work both in groups and independently to build skills with being resourceful, resilient and capable citizens.
Curriculum Design:
Essential skills are taught throughout the curriculum.
These include:
- Practical skills developed using a range of materials and equipment within each subject area
- Communication and presentation techniques, including presentation communication techniques, presentation of data and written communication styles for design.
- Knowledge and understanding of working properties of ingredients and materials and how these are used in existing products and can be used in their own work to meet a range of user needs.
- Critical analysis and evaluation skills. Students develop skills to analyse the work of others to learn about past and present design to inform future design approaches. They will look closely at their own work and the work of others, including professionals.
The curriculum allows a range of opportunities for students to develop effective knowledge retention which is necessary for exam preparation. This includes regular retrieval practice and tests.
Curriculum Plan:
Key Stage 3
In Years 7-9 Food and Nutrition is taught on a 13 week rotation system.
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Year 7
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Year 8
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Year 9
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Topic
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Food Science, Safety, Nutrition and Provenance
· Health and Safety
· Eat Well Guide
· Knife Skills
· Emulsions,
· Enzymic Browning and Raising agents
· Grown, Fished and Reared Ingredients
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Food Science, Safety, Nutrition and Provenance
· Health and Safety
· Different types of Pastry and Heat Transfer
· Saturated fats and Health Risks
· Gluten formation, Bread/Pasta Dough Making
· Gelatinisation- with Sauces
· Food Security, Food Miles and Sustainability
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Topics: Food Science Safety, Nutrition, Choice, Provenance
· Health and Safety
· Denaturing and Food Science investigation using setting agents
· Farm to Fork
· Religion and Food Choices
· Food and Life stage
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Key Retainable Knowledge
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· Health & Safety Principles
· How an emulsion works
· Government Eat Well guide regulations
· Bridge & Claw Technique
· Raising agents- identify chemical and biological
· Micronutrients: Vitamins and Minerals use for the body
· Understanding grown, Fished and reared foods and the difference between farmed and caught, free range and caged animals
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· Health & Safety Principles
· Types of pastry, Saturated Fats and the health issues.
· How food is cooked: Conduction, Convection and Radiation.
· Types of gluten and the role they have in dough making (bread/pasta) along with bringing together and kneading doughs.
· Gelatinisation- how ingredients work and bring sauces together.
· Food Security, Food Miles and Sustainability – Understanding ingredients and their journey to our plates
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· Health & Safety Principles
· Hypothesis and Recording investigation experiments
· Denaturing, Foam Formation and Coagulation
· Primary and Secondary Food and how food are processed from Farm to Fork
· The relationship between religion and Food. Food choices people have, intolerances and allergies.
Life stage: Babies, Children, Teens, Adult, Elderly and the different nutritional needs they have
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Assessment:
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· Practical: Salad, Muffins and Falafel
· Written: Nutrition Task: Low sugar/high fibre muffin design
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· Practical: Choux Pastry, Pizza and Lasange
· Written: Letter regarding the disadvantages and advantages of food miles
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· Practical: Swiss Roll, Cornish Pastry/Samosa, jerk Chicken
· Written: Detailed answer to a Data Exam style question regarding a lifestage
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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.
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Year 9/10
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Year 10/11
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Autumn 1st half term
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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
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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
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Autumn 2nd half term
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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
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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
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Spring 1st half term
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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
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Assessment:
· Practical: Dishes: Choux, Set Dessert, Rough Puff Pastry
Written: Mini mock questions
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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
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Assessment:
Practical: NEA 2 - 3 Final Dishes
Written: Section C, D, E for NEA 2
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Spring 2nd half term
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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
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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
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Summer 1st half term
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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
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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
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Summer 2nd half term
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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
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Topic- Exam
· Written exam 1hr 45 minutes paper
· Course completed
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Curriculum Assessment:
Students will be given theory tests in lessons to assess their knowledge and understanding with all theory topics. Students will sit one Hospitality and Catering practice written exam paper in the Autumn term of their first year of study. Students will sit their final written exam in the Summer term.
Practical skills and coursework will be assessed regularly over the course of study in their second year of study. One to one tutorials will be regularly given to students to discuss progress and development.
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.
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Year 9/10
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Year 10/11
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Autumn 1st half term
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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
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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
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Autumn 2nd half term
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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
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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
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Spring 1st half term
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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
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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
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Spring 2nd half term
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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
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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
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Summer 1st half term
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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
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Topic - Unit 1
· Revision for those students re-siting their Unit 1 exam
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Summer 2nd half term
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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
Written: Unit 1 Exam
Practical: Dishes: Trial dishes
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Course completed
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