SGSE

Year 10 Food Technology

Curriculum:

Click to Expand Autumn Content:

Topics Studied:

Knowledge Gained:

Practical Work Produced:

Key Vocabulary:

Hygiene and Safety.

Nutrition – Proteins, Vitamins and Minerals.

Scientific Experiments for Gluten and Egg.

Primary and Secondary Processing.

Heat Transfer.

Nutritional Analysis.

To Understand The Food Safety Principles When Preparing, Cooking and Serving Food.

To Understand The Function of Protein in the Diet and It’s Effect on Food as an Ingredient.

To Understand The Scientific Principals Related to Food: Gelatinisation, Gluten Formation, Producing a Foam, Coagulation and Denaturing.

Enchilada

Burgers and Rolls

Fish Pie

Vegetarian Bolognese with Fresh Pasta

Chocolate Eclairs

Trifle

Caramelized Onion Tart

Sweet and Sour Meal

Christmas Meal

gluten, caramelisation, conduction, convection, radiation, nutrients, aeration, coagulation, knead, gelatinisation, foam, stable, unstable

Click to Expand Spring Content:

Topics Studied:

Knowledge Gained:

Practical Work Produced:

Key Vocabulary:

Embedding Knowledge and Understanding of Nutrients and Environmental Issues.

The Scientific Principles Related to Nutrients.

The Difference Between Primary and Secondary Processing.

The Environmental and Sustainable Issues Relating to a Food Product.

How to Joint a Chicken and Fillet a Fish.

How to Complete a Task Analysis and Research a Concept.

Poached Egg On Toast with A Hollandaise Sauce

Rough Pastry Making

Chicken Recipes

Fish Goujons

jointing, filleting, poach, emulsion, laminate, shortening, food waste, sustainability, organic, processing

Topics Studied:

Knowledge Gained:

Practical Work Produced:

Key Vocabulary:

Introduce Pupils to the NEA Task 1 Scientific Principles of Food.

Plan a Set of Experiments.

Undertake Experimental Work with Sensory Analysis and Testing.

Evaluation Techniques.

A Series of Experimental Tests

hypothesis, task analysis, sensory analysis, chemical properties, functional properties, aim, plan, evaluation, justification, results

Click to Expand Summer Content:

Topics Studied:

Knowledge Gained:

Practical Work Produced:

Key Vocabulary:

Introduce Pupils To The NEA Task 1 Scientific Principles Of Food

How to Complete a Task Analysis and Research a Concept

Plan a Set of Experiments

Undertake Experimental Work with Sensory Analysis and Testing

Evaluation Techniques

A Series of Experimental Tests

hypothesis, task analysis, sensory analysis, chemical properties, functional properties, aim, plan, evaluation, justification, results

Topics Studied:

Knowledge Gained:

Practical Work Produced:

Key Vocabulary:

Food Preparation Task NEA Task 2 Mock

Students’ Knowledge, Skills and Understanding in Relation to the Planning, Preparation, Cooking, Presentation of Food and Application of Nutrition Related to the Chosen Task.

Evidence of Research and Analysis of Their Chosen Task.

Evidence of Making up to Three Dishes Outside of The Single 3 Hour Period to Demonstrate Technical Skills.

How to Justify the Choices of Dishes for The Final Menu.

Evidence Of Planning, Preparing, Cooking and Presenting a Menu Of Two Dishes Within a Single Period of No More Than 3 Hours

Analysis and Evaluation of The Nutritional, Cost And Sensory Properties of The Two Dishes.

This is Based on Pupils Own Choice in Relation to their Chosen Design Brief.

Students Will Prepare, Cook and Present a Final Menu of Two Dishes within a Single Period of No More Than 3 Hours, Planning in Advance How this will be Achieved.

research, design brief, technical skills, evaluation, analysis, justification, dietary requirements, planning, presentation

Subject Overview:

Students in Year 10 have 3 Food Technology lessons each week.

Students have 2 practical lessons and 1 theory lesson each week.

Students will receive one piece of Food homework weekly which should last up to an hour. Homework can consist of research and presentation preparation, sensory analysis and evaluation writing or exam questions.

Assessments:

Year 10 students sit end of unit assessments and in the summer term students will sit an internal End of Year exam.

Practical work is assessed through teacher observations throughout every lesson in relation to a set of GCSE objectives. Verbal feedback during lessons forms a significant portion of student assessment