Curriculum Overview Food & Nutrition 2018-2019

In Key Stage 3 Food and Nutrition students will understand and apply the principles of nutrition and health. In practical sessions they will cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. The long term aim is for students to become competent in a range of cooking techniques for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes. It is important that students understand the source, seasonality and characteristics of a broad range of ingredients. 


In Key Stage 4 there are currently two courses running. The new GCSE Food Preparation and Nutrition for the current Year 11 cohort and L1/2 Hospitality and Catering.


Autumn term

Spring term

Summer term

Assessment



Year 7

Introduction to Food and Nutrition

  1. Hygiene and Safety in the kitchen

  2. Equipment

  3. Using the Oven

  4. Weighing and measuring

  5. Food Safety

  6. Food Storage

Nutrition and Healthy Eating

  1. The Eat Well Guide

  2. Tips for a Healthy Diet

  3. Importance of Breakfast

  4. Nutrients

Foods Around the World

  1. China

  2. The Caribbean

  3. India

  4. Italy


16th-20th Oct:

Intro to F&N topics 1-3

12th-16th Feb:

Practical Assessment

4th -8th June:

Written test on Year 7 curriculum



Year 8

Diet and Health

Eatwell Guide - revisited

Carbohydrate matters

Packed with protein

Vitamins and minerals

Diet and Health -  continued

What’s for lunch

Pudding plans

Food waste

Making Choices

Dietary needs of children

Making Choices -  continued

Energy balance

Specialist diets

Food assurance

Traceability Food and Functions

4th-8th Dec

Written test topics 1-3

19th-23rd Mar:

Practical Assessment

4th-8th June

Written test on Year 8 curriculum





Year 9

Eduqas Level 1 / 2 Hospitality and Catering (2017 +)

Introduction to catering industry
Job requirements
Working Conditions
Cost and Profit (Nutrition Program)
Customer requirements/rights/expectations
Personal Safety
EHO
Food Safety Legislation
Food Poisoning
Causes of Ill Health
Eatwell Guide

Nutrient Functions
Menu Planning
Pastry Theory
Pastry Pudding Timeplan
Nutrient excess and deficiency 1
Nutrient excess and deficiency 2
Dietary Needs (Ages)
Milk and Dairy Theory
Meat Theory
Meat Alternatives
Bread Theory

Pasta Theory
Sauces
Sensory Testing
Equipment Theory
Festival Food Timeplan
Key Word Theory
Vegan Planning
Summer Food Theory/Seasonality
Presentation of Food Theory


16th-20th Oct:

Introduction to catering industry
Job requirements
EHO
Food Safety Legislation
Food Poisoning
12th-16th Feb:

Written assessment: Nutrition and Commodities

4th-8th June

Written assessment: Yr 10 syllabus content



Year 10


Eduqas Level 1 / 2 Hospitality and Catering

Introduction to catering industry
Job requirements
Working Conditions
Cost and Profit (Nutrition Program)
Customer requirements/rights/expectations
Personal Safety
EHO
Food Safety Legislation
Food Poisoning
Causes of Ill Health
How to write a timeplan
How to write a shopping list
Rubbing In and All in One Method
Whisking and Melting Method

Nutrient Functions
Menu Planning
Pastry Theory
Pastry Pudding Timeplan
Nutrient excess and deficiency 1
Nutrient excess and deficiency 2
Dietary Needs (Ages)
Cooking Methods
International Assessment Dish Research
Expectations for Practical Assessment

Healthy School Dinners

Menu Planning
Specific Dietary Needs
Food Poisoning
Food Hygiene and Safety
EHO + Food Laws
HACCP + HASWA

16th-20th Oct:

Introduction to catering industry
Job requirements
EHO
Food Safety Legislation
Food Poisoning
12th-16th Feb:

Written assessment: Nutrition and Commodoties

4th-8th June

Written assessment: Yr 10 syllabus content + mock practical assessment




Year 11

EDUQAS GCSE Food Preparation and Nutrition  (2-17-18)

Controlled Assessment Task 1

15%

Controlled Assessment Task 2

35%

Revision

Whole syllabus assessment

In addition results from CAs will be included into AP grades as and when completed.