Mathematics - Year 7

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Below you will find more specific information about the curriculum in Food Preparation and Nutrition for students who have chosen this subject for GCSE, explaining to you what students will learn, when, why and how. There is also information about how parents/carers are able to support students in their learning, extra-curricular opportunities in this subject and how it links to other subjects and the wider world.

Subject Key Concepts

                                                                    #1 Creativity            #2 Planning         #3 Materials

                                                                           #4 Analysis        #5 Sustainable Futures

Please click here for Subject Key Concepts.

Curriculum Overview for the year

Food preparation and nutrition Year 10 Food preparation and nutrition Year 11 Autumn Term   Topics and specific knowledge   1. Eat well guide/government advice   2.  NUTRITIONAL NEEDS AND HEALTH: Making informed choices for a varied and balanced diet Energy needs How to carry out nutritional analysis Diet, nutrition and health   3. NUTRIENTS Macronutrients Protein Fats Carbohydrates Micronutrients Vitamins/minerals   4. FUNCTIONAL AND CHEMICAL PROPERTIES OF FOOD: Proteins/Carbohydrates Fats and oil Fruit and vegetable Raising agent     Key concepts   Analysis- Analyse diets Creativity/Materials- Planning and making dishes   Specific skills   -          Practical skills -          Drawing skills -          Analytical and evaluative skills -          Communication skills Teamwork -          Research skills -          ICT skills   Autumn term   Topics and specific knowledge   NEA Task 1 - Food Investigation assessment 1. Research functional and chemical properties of ingredients 2. Write up experiment 3. Self-assessment/write up any outstanding work – NEA1    NEA Task 2 - Food preparation assessment Research Culinary Tradition in detail and making of demonstrating technical dishes     Key concepts   Creativity- researching dish ideas Planning & materials – making dishes Analysis- Analyse and evaluate research.   Specific skills   -          Research skills -          ICT skills -          Analytical and evaluative skills -          Communication skills -          Practical skills   Spring term   Topics and specific knowledge   5. COOKING OF FOOD AND HEAT TRANSFER: Why food is cooked and how heat is transferred to food Selecting appropriate cooking methods   6.FACTORS AFFECTING FOOD CHOICE: Influences of food choice Food choices Food labelling and marketing   7. PRINCIPLES OF FOOD SAFETY Buying and storing food Preparing cooking and serving food   11. BRITISH AND INTERNATINAL CUISINES: Traditional cuisines - link to NEA 2   Mini Mock Non-Exam Assessment (NEA 2) -Task -Task Analysis -Research (case study, annotated images etc) -DTS -Justification -Time plan -Practical mock: 3 dishes in 3 hours -Evaluation/Analysis   Key concepts   Creativity- researching dishes from British and international cuisines Planning & Materials – practical’s Analysis- Analyse and suggest improvements to products made.   Specific skills   -          Practical skills -          Analytical and evaluative skills -          Communication skills -          Research skills -          Teamwork   Spring term   Topics and specific knowledge   Select, justify and make dishes to make that use a variety of technical skills 1. Complete ideas and justification in detail 2. Write up technical skills 3. Plan final dishes 4. Write up final dishes   Key concepts   Planning & Materials- planning dishes, time plan, making of dishes Analysis – analysing and evaluating NEA 2.   Specific skills   Practical skills ICT skills Independence Evaluative skills Summer term   Topics and specific knowledge 9. FOOD SPOILAGE AND CONTAMINATION: Micro-organisms, enzymes, food spoilage, micro-organisms in food production, bacterial contamination    10.PROCESSING AND PRODUCTION Food production Technological developments associated with better health and food production Food Provenance   Mini Mock Non-Exam Assessment (NEA 1) MINI NEA 1 -Food Investigation assessment    8.ENVIRONMENTAL IMPACT AND SUSTAINABILITY: Food sources Food and the environment Sustainability of food   Key concepts   Planning & Materials - NEA practical investigations Analysis – analysing and evaluating outcomes Sustainability – impact of food on the environment   Specific skills -          Practical skills -          Communication skills -           Teamwork -          Research skills -          ICT skill Summer term   Topics and specific knowledge   Revision of all topics Practise questions Revision cards/booklets Exam       Key concepts Planning – revision Creativity – revision strategies     Specific skills Exam resilience Revision strategies

Useful documents:

Please click here for a PDF of curriculum overview.

While this information covers a broad range of areas, please do get in touch with the Subject Leader Miss Molinari if you have any questions.

Please click on the questions below to find out more.

Which exam board will students be examined by?

AQA

How are groups organised?

We organise our classes by mixed ability. The students have five one-hour lessons per fortnight.

What characteristics does a successful student have in this subject?

The most successful students in this subject will enjoy working practically, will have an interest in science and well-being. Students will also sustain their focus on long-term projects.

How will students learn at this level?

• Watching practical demonstrations
• Practising different skills
• Using the internet to support your learning
• Written reports
• Trial and error when experimenting with different ingredients
• Peer work

How will students’ learning be assessed at this level?

50% Non Exam Assessment (NEA)

• Task 1: Written report (1,500–2,000 words) including photographic evidence of the practical investigation.

Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

• Task 2: Written portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

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.

50% written exam – 1hour 45mins

There will be a mixture of multiple-choice questions, short, medium and long answers questions.

When do key assessments take place?

NEAs:  From September in Y11

Written exam: June of Y11 (see exam timetable for precise date)

How can parents/carers support students’ learning?

Encourage you to cook at home, give feedback and suggestions on products.

Having access to ICT at home or library for research. Answer surveys and questionnaires, encouraging students to watch food/cookery programmes on the TV.

What equipment do students need for this subject?

• Essential school equipment
• Apron
• Ingredients for practicals where possible
• The Faculty will support students with equipment if there is an economic need

How does this subject link to other subjects?

• Science – Food investigations
• Maths – weighing & measuring
• English – reading, writing, communication
• Art/design – presentation of food
• Geography – Food provenance
• PSHE – Food choices

What websites or resources may be helpful to support students’ learning?

• AQA GCSE Food Preparation and Nutrition

Authors: Alexis Rickus, Bev Saunder, Yvonne Mackey

Publisher: Hodder Education

ISBN-13: 9781471863646

• AQA GCSE Food Preparation and Nutrition

Authors: Anita Tull, Garry Littlewood

Publisher: Illuminate

ISBN-13: 978-1-908682-78-9

What extra-curricular or enrichment opportunities are available for students in this subject at this level?

The food room is open to Y11 students at lunchtime and some days after school to use ICT.

What sort of careers can this subject lead to?

Food Styling, Chef, Food Journalism/PR, Nutritionist/Dietician, Buyer, Catering, Education, Environmental health, Hospitality, Sports science, Photography, Food science, Product development… to name a few!

What does student work look like in this subject at this level?

NEA 1 task example click here

NEA 2 task example click here

KS4 Food example click here

How does this subject support a broad and balanced curriculum, meeting the needs of all students, and developing traditional core skills?

This subjects links to a wide range of other subjects. It is where students can apply their knowledge.

We have mixed ability classes, so students gain teacher and peer support. In addition, students can show a range of abilities through practical and written work.

Traditional core written skills are applied during the write up of NEA 1 & 2. Students learn a range of practical skills that will support them with healthy eating.

How does this subject promote creativity, critical thinking, practice, perseverance and resilience, and making links?

Use of ICT and Food preparation and presentation of food.

NEA 1 is based on Food science where students will need to think critically about investigates and draw conclusions.

Students will practise practical skills within the kitchen and use resilience frequently when products do not turn out as desired!

Links to most other subjects are made as previously noted.

How does this subject encourage enrichment and the development of cultural capital, deep learning, and inclusivity?

Enrichment and Cultural understanding imbedded with the Food Provenance and food Choices topics. For example: beliefs, religion, diet, environment and sustainability issues.

Deep learning is embedded by students having the opportunities to practise practical skills and then write an evaluation of the outcomes (this would include scientific reasoning)

The subject is inclusive of all students from all backgrounds. Students are able to share their experiences, which helps to enrich topics such as Food Choices.