Autumn

An introduction to Food safety and hygiene in the school kitchen and at home. 

They will develop personal hygiene routines, develop their knowledge and understanding of equipment and how to follow recipes. 

They will also enhance their technical skills focusing on safe knife holds to peel, slice and dice fruits and vegetables and how to use the cooker.

Recipes: 

Hot drink

Rainbow fruit salad

Stir fry

Cheesy scones

Scone based pizza 

Students will gain skills as reflective learners to assist their technical skills development, knowledge and development of future dishes.

Written Assessment:  Year 7 Food and Cookery Baseline Test

Written Assessment: Planning Practical Product Scone based Pizza

Scone based pizza practical assessment

Spring

Healthy Eating: Lunches and Baked Snacks.

During this project students will gain an understanding of how and why we need to make healthy food choices, as well as developing food preparation skills and learning the function of different ingredients in recipes in order to make different skilled products to a quality finish. 

They will enhance their knife skills, dough making to safely prepare and cook products and learn when they are cooked through simple tests and develop their time keeping and organisation. 

They will evaluate their progress and consider how to improve their performance and develop the sensory properties of their work and expense.

Students will also learn about the nutrients they need for daily life, how they function in their bodies and food sources.

They will be encouraged to make healthier choices when it comes to their own diets and evaluate, writing about their findings.

Recipes: 

Scone based pizza

Grilled cheese sandwich

Tomato soup

Carrot cakes

Bread rolls

Garden focaccia bread art piece

Students will be able to explain using The Eatwell guide healthier choice and not such good choices and how to improve. 

They will consider a brief and design and plan a product in detail they will then make for their practical assessment utillising the skills they have developed to produce a quality outcome that is properly cooked. 

Students' work will be detailed, in lessons they will contribute ideas, answers and ask questions that show a curiosity for learning and desire to progress.

Written Assessment: Planning Practical Product Scone based Pizza

Scone based pizza practical assessment.

They also have a formal written evaluation assessment to complete.  

They are also assessed on their practical dish creation, safey and hyginic working.

Summer

Completing previous project.

Healthy Eating: Breakfasts Project 

Students will complete their lunches and baked snacks work. We will then be learning what constitutes a balanced breakfast to promote good health in our body. Enhance our skills by preparing breakfast foods and cooking them, testing their food readiness and quality. Explore how recipes can be adapted to make them more nutritious and suitable for our lifestyles. Investigate 

Recipes: 

Omelette

Fruity pancakes

Breakfast muffins / bars

Completing bread art assessment

Students will be able to explain what makes a balanced breakfast and how this assists our health. Know the Eatwell food groups, their main nutrients, function and food sources. Work efficiently to produce dishes and products that show accuracy, are made skilfully in the time and show quality. Follow a brief, finding their own recipes and making changes, then adapting them to ensure they are suitable and suit the specification. Reflect on our work and performance in the light of progress, utilising feedback to enhance knowledge and skills. Learn through experimentation and exploration of ingredients to assist the development of our subject knowledge.

They also have a formal written evaluation assessment to complete.  

Students’ practical skills will be assessed on how to read and analyse a food label and make healthy suggestions for improvement.

Autumn

We are learning to consider environmental factors that impact on our food security and choice. We will learn about seasonality, local foods and expense and produce dishes that utilise cost effective staple ingredients and seasonal produce where possible. 

We will develop our technical skills by producing starch thickened sauce, boil pasta till aldente, develop our knife skills and produce a rich dough and shape.

Recipes can be adapted to suit personal or family tastes. 

Students will review their products in the light of progress, evaluating how to enhance products sensory properties and nutritional value.  

Recipes: 

Fruit crumble

Grilled macaroni cheese with seasonal vegetables – cauliflower or broccoli  

Finnish fruit plait

Learners will be assessed on their practical and knowledge,  understanding of ingredients safe and hygienic practices to produce their dish:

Practical: Making Fruit Crumble Assessment 

This term students will also be assessed on their evaluative writing: Written: Evaluation

Spring

We are learning to consider what constitutes good meal choices and develop our skills to create quality dishes in under an hour that we can make at home for ourselves and our families. We are also developing our knowledge of nutrition and what we are gaining from consuming the different food groups displayed on the Eat well guide from around the world. We are also learning about the origin of food, where they come from and what they do for the body. We will review our dishes analysing their strengths and weaknesses considering ideas to develop our work and skills. 

Students will also look at how the government encourages healthy eating in the United Kingdom with a focus on guidelines and food labelling. The consequences of poor diet will be discovered with evaluative thought given to how this can be avoided.

Recipes: 

Apple bread and butter pudding

Risotto 

Marble Cake with fruity pattern on top

Spaghetti Bolognese

Green Thai Curry 

Class choice: World Food Dish

Students will produce work and responses in their books ensuring it is well presented and clear. Questions will be answered thoughtfully to show their knowledge and understanding.

Verbal contributions will be made in class to share ideas and clear up any misconceptions to assist learning.

Design work will be drawn neatly in pencil with explanations given for food choices that detail the main nutrients within the dish and reasons for its use.

A broader knowledge of where foods come from and alternatives available on the market to assist in the modifying of dishes to ensure they suit family palettes will be apparent.

Students will reflect on their work and feedback from their teacher with improvements made to show greater understanding.

Students will be assessed on their knowledge and understanding by undertaking a written assessment with a range of questions including extended writing and a produce a practical meal.

Written Assessment: Understanding food

Practical Assessment: World food dish

Summer

Students will create products that can be shared with others to enhance the importance of sharing healthy foods and the enjoyment of food culture and celebration. Products must be made from scratch to ensure they contain very limited additives with their ideas justified. Students will be encouraged to create their dishes at home too to share with others and help spread the message of how clean eating helps good health.

They will also develop their ability to read nutritional labels to help inform them of their nutritional value and consider cost. 

Recipes: 

Basil and tomato quiche

Cheesy triangles

Plan make and decorate celebration cake competition.

Final recipe design plan showing knowledge, adaptation and understanding of ingredients and sensory appeal.

This term students will be assessed on their ability to follow a recipe plan showing accuracy and hygienic practices to create a quality finished product for assessment.

Autumn

Students will develop safe and hygienic practices regarding personal and kitchen environment hygiene. They will also consider risk and how to minimise it for life at home and in their work place.

Students will develop and enhance their practical preparation skills demonstrating effective and safe cooking skills by planning, preparing and cooking a variety of food commodities. They will also explore different cooking techniques and equipment to produce dough based products. We will review our dishes analysing their strengths and weaknesses considering ideas to develop our work and skills. 

We will develop and enhance our knowledge of the macro nutrients to assist our recipe choices considering expense and justifying our choices. 

Recipes:

Finnish fruit plait 

Grilled Pizzas Pittas 

Mini quiche / large quiche

Class Choice: product – pizza swirls / cinnamon buns / gyoza.

This term students will also be assessed on their own recipe plan in which they will adapt a recipe for making. 

Students will be assessed on their making skills and knowledge of ingredients in a practical assessment 

Students will take a written paper featuring examination questions to test their knowledge, understanding and application.

Spring

Students will develop safe and hygienic practices adding further challenge by exploring cost effective ingredients and utilising them in dishes from different cultures. They will research, explore and plan dishes then make them. They will sensory test the products they produce exploring food culture considering ways to enhance their skills and dishes. 

Students will explore seasoning, typical foods and ingredients and consider how nutritional requirements are met in different places.

Recipes may vary due to class tastes and areas for development:

Handmade pasta making

Simple tomato pasta

Greek Flat Dipping bread and tzatziki

Class choice: Mediterranean dish

This term students will also be assessed on their own recipe plan in which they will adapt a recipe for making. 

Students will be assessed on their making skills and knowledge of ingredients through the a making assessment. 

This term students will also be assessed on a written evaluative.

Summer

Food and Nutrition Life Skills: 

Cooking for different life stages.

Students will increase their knowledge and understanding of different dietary requirements at different life stages. Considering nutrients, variation, healthy eating guidelines, the Eatwell guide and create dishes suited to these diets. 

Reflective tasks will be undertaken to reinforce knowledge and enhance progress, assisting the development of quality dishes, knowledge and promote healthy choices. Students will also consider potential flaws in products, causes and how to resolve them.

The working properties of different ingredients will also be explored investigating how they work and the food science behind them.

Expense of dishes will also be explored and budget friendly nutritious dishes for life at home and outside of school.

Recipes may vary due to class tastes and areas for development:

Seasonal trendy traybake

Swiss Roll

Decorative fruit tarts

Students' written work is detailed, organised and well presented with students actively participating in the lesson, articulating opinions and asking questions to enhance their knowledge and understanding.They will revise their class work to prepare properly for assessments.

Students will organise and plan the making of suitable products to match their written brief and create products that will develop their skills and refine their finishing technical skills e.g. plate ware, decorating, garnishing, piping etc. They will show creativity and flair when responding to briefs to produce suitable tasty and attractive dishes they will review in a range of ways. Confidence will increase as well as independence.

Autumn

Students will explore a range of commodities starting with fruits and vegetables to discover their provenance, enhance their understanding of where foods come from and how they are processed, nutritional value, dietary considerations how to prepare, cook and store. They will also learn how to utilise the commodities in their practical dishes in response to a brief accompanied by written justification of choice, recipe plan and evaluation. They will enhance their technical skills for their course and lives beyond school and consider the food science behind why ingredients function the way they do.

Students will also undertake their online Food Hygiene award to gain their Level 2 award and enhance their knowledge for their course and potential careers.

Students contribute to discussions and ask enquiring questions. They are assertive and enthusiastic learners who ensure their practicals are well planned and executed. Dishes are created in a skilled and hygienic manner expressing creativity. Dietary considerations will be evident when learners discuss the dishes they have selected to make. Written work and improvements are detailed and thoughtful showing a curiosity for learning and desire to progress. Work is well presented and fit for purpose. Homework is completed properly and handed in on time. 

Students will gain at least 87% on their Food hygiene award test to gain their certification.

Learners will be assessed on their technical skills, knowledge and understanding of ingredients, safe and hygienic practices to plan and produce their fruit gateaux.

Food Hygiene Award: Level 2

Learners will work through and complete their award.

Spring

Exploring Food Provenance: Meats, poultry, seafood and vegetarian alternatives.

Students will continue to explore a range of different commodities to discover their provenance and enhance their understanding of where foods come from and how they are processed. Students will further their knowledge of the food groups, including classification, nutritional value, dietary considerations, food science, storage, and food hygiene and safety factors. 

They will also learn how to utilise the commodities in the practical dishes they produce in response to briefs accompanied by written plans and justification. Enhancing their technical skills for their course and lives beyond school. Learners will evaluate their performance, learn to cost dishes and analyse the nutrients within dishes in order to consider beneficial developments.

They will embark on a Mini Food preparation NEA project to enhance their skills for their final NEA work.

Learners will be assessed on their 

technical skills, knowledge and understanding of ingredients,  safe and hygienic practices to produce their dish.

 Students will then evaluate their dish. 

Mini Food preparation NEA project

Summer

Food science investigation 

and planning and producing technical skilled dishes to a high finish to suit a brief

 

Students will gain an understanding of Vegetarian diets including ingredient origin, nutritional values and dietary considerations. They will find and select suitable dishes, justify their choice and plan a detailed order of work to assist them in creating quality attractive dishes and developing their technical skills following hygiene and safety standards in preparation for their Year 11 examination.

Students will develop their thinking, problem solving, knowledge and understanding regarding food science and how to undertake an investigation to explore the best means of creating a desired product in response to a brief e.g. the best ingredients to use to thicken a pizza sauce. They will research, experiment and draw conclusions to inform and enhance their knowledge. 

Students will then work through revision lessons to prepare for their mock examinations to consolidate and enhance their skills, knowledge and understanding.

Students will produce thoughtful and detailed classwork written in books and for assignments. Students contribute to discussions and ask enquiring questions. They are assertive and enthusiastic students who ensure their practicals are well planned and executed. 

Planned dishes are created in a skilled and hygienic manner expressing creativity. Plan shows logical stepped approach, realistic timings, special points and considers safe and hygienic working. Dietary considerations will be evident when students justify the dishes they have selected to make with consideration to sensory properties. 

Food investigation work is detailed with feedback gained to develop work. Sensible ideas given for research, experiment and results explained, drawing conclusions. 

Written examination is well attempted, student has clearly prepared using their revision guide, SENECA and class notes in order to inform their responses that show clear knowledge and understanding.

Mini Food preparation NEA project 

Mini Food Science Task

Written GCSE examination paper.

Autumn

Food provenance, sustainability and food choice.

Non Exam Assessment: Task 1 and 2

Students will gain an understanding of Traditional British dishes in comparison to the cuisine of different countries around the world including ingredient origin, nutritional values and dietary considerations. 

Students will develop their knowledge of food provenance, sustainability of food and food choice to enhance their knowledge and understanding for application in their NEA, exam and future life beyond school. 

They will also enhance their practical technical skills in preparation for their Task 1 and 2 practical GCSE assessment work.

Students will then embark on their Task 1 in which they will explore and research the task, experiment form a hypothesis and create experiments to test the working properties of ingredients. Following their investigation they will explore their results and draw conclusions from their findings in an evaluation.

Task 2 will then be started in which they explore a given scenario, plan and research their project detailing their findings enhancing their skills, knowledge and understanding. They will also test and trial their dishes and respond to the brief given to them by the exam board to fulfil its expectations. This project will continue into the spring term.

Students will work hard in lessons ensuring their work is detailed and complete. They will also orally participate in lessons offering contributions to the learning and venturing questions when uncertain or captivated to allow progress. Their written work will be well presented, detailed and thoughtful. Homework will be well explored and handed in on time.

NEA work will be worked on with curiosity and thoughtful consideration inorder to explore the projects and show research and analysis skills. Practical investigation work will be concise and carefully thought through to ensure accuracy and skill is shown. Reflection of practicals will be through with results detailed. Photographs of work will be gained for use in project to illustrate achievements and prove authenticity. Evaluations will reflect on the task and consider future creative developments to explore. Deadlines will be met to ensure success and teacher support can be provided.

Non-exam assessment (NEA) Task 1: Food science investigation

Non-exam assessment (NEA) Task 2: Food science investigation

Spring

Students will continue their NEA 2 Italian Cuisine Project completing their  technical dishes show casing their abilities, evidenced by photographs. They will review their practical made dishes then plan their final assessment , justifying their reasons for choice against their brief. 

The final practical assessment requires them to prepare and cook 2 skilled dishes in three hours showing their full range of technical skills. 

The final dishes must then be evaluated in terms of the senses, their costs calculated and nutritionally analysed with creative ideas given for development.

Students will work hard in lessons ensuring their work is detailed and complete. They will also orally participate in lessons offering contributions to the learning and asking questions when curious or uncertain to assist progress. Their written work will be well presented, detailed and thoughtful. Homework will be well explored and handed in on time.

Task 2 Food preparation assessment will be carefully and thoughtfully researched and planned. 

Students will then demonstrate their practical skills to create planned recipes. Students will be rewarded for the use of a range of technical skills and the quality of outcomes achieved. The complexity and challenge of the dishes produced is linked to the complexity of the skills involved in producing the dish. To achieve the top results, students must attempt complex skills e.g boning chicken or fish, pasta making, complex garnishes etc. Then review their dishes in written detail to explain their findings.

Students will then plan and carry out their final practical assessment where they  prepare, cook and present a final menu of three dishes within a single period of no more than three hours that is different to their technical skill dishes (using similar skills). This will be achieved by careful planning. 

They will then complete a nutritional analysis of their chosen dishes and costings and evaluate their dishes in detail displaying their thorough knowledge of the subject.

Non-exam assessment (NEA) Task 2: Food science investigation 

Learners will be assessed on their practical and knowledge, understanding of ingredients safe and hygienic practices to produce their dishes for their NEA Task 2 project. 

Technical skill dishes

Practical examination: Create three dishes showing technical skills in three hours.

Summer

Students will still be expected to apply their knowledge to unfamiliar contexts drawing on their knowledge, skills and understanding from across the specification when responding to questions to show what they know and understand.

Paper format:

Questions:

●  multiple choice questions

(20 marks)

●  five questions each with a number of sub questions (80 marks)

Exam paper topics:

●  Food, nutrition and health

●  Food science

●  Food safety

●      Food choice

●      Food provenance.

Lessons will contain a range of different tasks for students to acquire the knowledge, skills and understanding for exam success. Revision lessons will require individual, class and team working.

Students will work hard in lessons ensuring their work is detailed and complete. They will also orally participate in lessons offering contributions to the learning and asking questions when curious or uncertain to assist progress. Their written work will be well presented, detailed and thoughtful. Homework will be well explored and handed in on time.

Detailed and sustained revision both in class and at home. Full participation in class discussion, activities and exam practise questions. Effort and enthusiasm put into developing knowledge, understanding and examination techniques that will also provide good experience for further education and careers beyond. 

Thoughtful utilisation of mark schemes with a willingness to seek answers and develop work improving first ideas in order to make progress in preparation for Summer examination.

Unit 1: GCSE AQA Food preparation and Nutrition written examination. 1 hour and 45 minutes. 

Unit 2: NEA Task 1: Food science investigation and Task 2: Project will be marked by teacher, moderated and sent to exam board for further moderation and confirmation of marks.