Pupils are introduced to food preparation and nutrition. They develop their understanding and apply the principles of a healthy and varied diet. They prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques and equipment independently, safely and hygienically. Pupils in year 7 are taught the foundations of good food hygiene and safety involved in the storage, preparation and cooking of a range of dishes.
Pupils understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed. Fairtrade, organic and food miles are covered and pupils plan and make dishes to reflect a range of cultures and food choices. Pupils take part in food investigation tasks where they research and carry out planned observations of the ways microorganisms are used in cooking. They begin to link food science including; shortening, fermentation, heat transfer and protein denaturation to their practical cooking lessons.
Pupils focus on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. Aiming to develop pupils’ practical cookery skills to give them a strong understanding of nutrition. Looking at commodities, food provenance and food choice to prepare an increasingly complex range of dishes and complete meals.
Years 10 and 11
The new GCSE Food Preparation and Nutrition 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. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Food preparation skills are integrated into five core topics:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.
EXAM: Paper 1: Food preparation and nutrition (50%) Written exam: 1 hour 45 minutes
The paper will be made up of two sections. Section A includes questions based on stimulus material and is worth 20 marks and Section B is a series of structured, short and extended response questions that are designed to assess the content related to food preparation and nutrition this is worth 80 marks.
NON- EXAM ASSESSMENT (NEA):
Task 1: Food investigation (15%) Written Report
Students’ understanding of the working characteristics, functional and chemical properties of ingredients. Students will submit a written report (1,500–2,000 words) including photographic evidence of the practical investigation as well as both charts and graphs to support.
NON- EXAM ASSESSMENT (NEA):
Task 2: Food preparation assessment (35%)
Written Portfolio 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 three hours, planned in advance. Students will submit a written portfolio (15 A4 pages) including photographic evidence.