Overview:

Students in Year 11 have 3 Food lessons each week. Two of these form a double lesson.

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.

Curriculum:

In Autumn we study:
Topics Studied:
Knowledge Gained:
Practical Work Produced:
Key Vocabulary:
  • Food Preparation Task NEA Task 1.
  • 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.
  • 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.
  • This is Based on Pupils Own Choice in Relation to their Chosen Design Brief.
  • research, design brief, technical skills, evaluation, analysis, justification, dietary requirements, planning, presentation
    In Spring we study:
    Topics Studied:
    Knowledge Gained:
    Practical Work Produced:
    Key Vocabulary:
  • Food Preparation Task NEA Task 2.
  • 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 Three Dishes Within A Single Period of No More than 3 Hours.
  • Analysis and Evaluation of The Nutritional, Cost and Sensory Properties of The Three Dishes.
  • Students Will Prepare, Cook and Present a Final Menu of Three Dishes within A Single Period of No More Than 3 Hours, Planning In Advance How This Will Be Achieved.
  • This is Based on Pupils Own Choice in Relation to their Chosen Design Brief.
  • research, design brief, technical skills, evaluation, analysis, justification, dietary requirements, planning, presentation
    In Summer we study:
    Topics Studied:
    Knowledge Gained:
    Practical Work Produced:
    Key Vocabulary:
    At this point of the year, students will be focusing primarily on revision.
    GCSE exams in Food Preparation and Nutrition include questions that allow students to demonstrate their ability to:

  • Recall information.
  • Draw together information from different areas of the specification.
  • Apply their knowledge and understanding in practical and theoretical contexts.
  • Practical work will only be undertaken if needed to support aspects of the revision programme.
    analyse, evaluate, justify, coagulation, gelatinisation, denature, macro nutrient, micro nutrient, bacteria, spoilage

    Assessments:

    Task 1:
    Food investigation (30 marks) Written or electronic report (1,500 – 2,000 words) including photographic evidence of the practical investigation. Students' understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task.

    Task 2:
    Food preparation assessment (70 marks) Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included. Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved.

    Written exam:
    1 hour 45 minutes 100 marks 50 % of GCSE Question Multiple choice questions (20 marks) Five questions, each with a number of sub questions (80 marks)