Food and Nutrition
Curriculum timetable: Rotation of 12/13 weeks
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12-week rotation |
Year 7 |
Year 8 |
Year 9 |
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Topics covered |
Health, safety, and hygiene. Washing up practice Weighing and measuring. The Eatwell Guide. Sensory evaluations. Food provenance Consolidation of topics and skills. |
Health, safety, and hygiene. Principles of food hygiene. The Eatwell Guide & the main nutrient groups. Fibre –function in the diet. Protein- function in the diet. Fats- function in the diet. Consolidation of topics and skills.
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Health, safety, and hygiene. Principles of food hygiene. Temperature control Principles of good nutrition Gelatinisation. Rasing agents-chemical and biological Consolidation of topics and skills Presentation. |
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Practical cooking skills. |
Safe cutting skills. Shortening method. Dextrinisation Safe use of oven, hob, and grill. |
Safe cutting skills Measuring and weighing Handling raw meat. Pastry making Biological raising agent-bread making. |
Safe cutting skills Use of hob and oven. Gelatinisation thickening a sauce using starch. Shortcrust pastry Eggs as a setting agent.
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Dishes cooked.
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Cous cous salad Apple crumble Pizza toast Cheese scones flapjack |
Layered pasta salad Dutch apple cake Chicken stir fry Hamantaschen Bread dough Pizza pin wheels |
Chicken fajitas Shortcrust pastry Quiche Lorraine Bread dough Cinnamon rolls Macaroni cheese |
Curriculum overview:
The scheme of learning at Yewlands Academy is designed to enable pupils to acquire a range of food skills, increasing in complexity and accuracy, to cook a range of dishes, safely and hygienically, and to apply their knowledge of nutrition and food provenance. Pupils will develop their knowledge and understanding of ingredients and healthy eating, developing their knowledge of food provenance and seasonality. They will recall and apply the principles of The Eatwell guide and the 8 tips for healthy eating, to their own diet. Pupils will acquire and demonstrate food preparation and cooking techniques, whilst demonstrating the principles of food hygiene and safety. Through practical cooking lessons pupils will build and apply a repertoire of knowledge, understanding and skills to create high quality dishes for a wide range of people. Pupils will evaluate and test their ideas and the work of others; this will help them to modify and make improvements based on sensory or health recommendations.
During Key stage 3 pupils will:
- Discuss energy and how needs change through life.
- Name the key nutrients, sources and functions.
- Acquire and demonstrate a range of food skills and techniques.
- Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes, increasing in complexity.
- Acquire and demonstrate the principles of food hygiene and safety.
- Identify how and why people make different food and drink choices.
- Acquire and apply a knowledge and understanding of food science.
- Apply and consolidate their literacy and numeracy skills by using them purposefully in real-life scenarios.
Key stage 4
OCR GCSE Food Preparation and Nutrition (J309)
OCR GCSE (9-1) in Food Preparation and Nutrition (J309) Specification
The course is 50% examination and 50% NEA (Non-Examined Assessment).
In Year 10, students will build up their practical skills and food knowledge through a variety of practical activities and milestone activities.
In Year 11, students will complete two Non-Examined Assessments, set by the exam board.
The first will be a Food Investigation based on the chemical function of specific ingredients. This is a written report consisting of 1,500-2,000 words.
The second task is a Food Preparation students will plan, prepare and cook, three dishes within a three-hour practical examination. This will be evidenced with a written portfolio, identifying their knowledge, planning, reason for choice and demonstration of skills.
This is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.
To prepare for GCSE, student can build their cooking skills in lessons and practice where possible at home. An awareness in health and nutrition drawing knowledge and links to other subjects in particular science and Physical Education.
Post 16 and beyond:
Apprenticeships in hospitality and catering, L1,2,3 courses specialising in bakery, pastry and professional cookery courses are available at local colleges.
Course Search The Sheffield College (sheffcol.ac.uk)