Year 7 – Essential skills and knowledge required to prepare food safely

Health & Safety: Hygiene & safety rules in the kitchen, food storage & action of micro-organisms, prevention of cross contamination
Nutrition: Introduction to “Eatwell Guide” and “Government’s Dietary Guidelines”
Culinary skills: organisation, claw & bridge grip, using the hob and oven, shaping, rolling, cutting & presentation
Food Science: Enzymic browning, dextrinization, enrobing & glazing
Evaluations: sensory analysis, self / peer evaluation, constructive feedback and target setting
Environmental: Recycling of packaging and food waste

Practical lessons:
Fruit crumble
Bolognaise
Chicken goujons / sausage rolls
Chocolate cake
Dorset shortbread
Pizza

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Year 8 – Develop culinary skills and students learn about the role of ingredients and the science of how food works

Health & Safety: Review hygiene & safety rules in the kitchen, prevention of cross contamination, understanding food legislation
Nutrition: Nutritional analysis, carbohydrates & fibre
Culinary Skills: organisation, kneading, gelatinisation, multi-tasking using 2 hobs simultaneously, bain-marie, basic sauces & presentation
Food Science: function & role of ingredients with specific focus on yeast, flour, fats. Dextrinsation, glazing, maillard reaction
Evaluations: sensory analysis, self / peer evaluation, constructive feedback and target setting
Environmental: Recycling of packaging and food waste

Practical lessons:
Tear ‘n’ share bread
Pasta bake
Cottage pie / fish pie / chilli con carne
Chocolate cheesecake / gingerbread biscuits
Pizza scrolls
Chocolate tarts / cornish pasties

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Year 9 – Students expand their range of culinary skills making dishes from foods around the world

Health & Safety: Review hygiene & safety Rules in the kitchen, prevention of cross contamination, creating personal food labels
Nutrition: Protein, fat, vitamins & minerals, requirements of special dietary groups
Culinary Skills: organisation, following a recipe independently, time management, planning a family main course meal, multi-tasking using 2 hobs and an oven simultaneously, portion size, seasoning, presentation
Food Science: function & role of ingredients – dextrinisation, glazing, maillard reaction
Evaluations: sensory analysis, self / peer evaluation, constructive feedback and target setting
Environmental: Food/packaging and the effect on the environment

Practical lessons:
Fajitas / stir fry
Sweet ‘n sour / risotto / Jambalya / spicy rice
Choice of curry
Millies cookies
Lasagne / meatballs
Own choice of main course
Brownies / fruit pie / banoffee pie/swiss roll

Qualification: GCSE
Exam Board: Eduqas
NEA: 50%
Exam: 50%
Exam Structure: 1 x 1hr 45 min exam paper sat in the summer of Year 11
Link to specification: WJEC Eduqas GCSE in Food Preparation and Nutrition

Course Overview:
By studying food preparation and nutrition learners will:

Culinary Skills:
Section A: be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
Section B: demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
Food Science: develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
Nutrition: understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
Food Provenance: understand the economic, environmental, ethical and social-cultural influences on food availability, production processes, diet and health choices
Food Manufacturing: understand and explore a range of ingredients and processes from different culinary traditions