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Curriculum Statement for Food Preparation and Nutrition

FOOD PREPARATION & NUTRITION

Subject Leader - Mrs B Sparke

bsp@pewsey-vale.wilts.sch.uk

The Food Department at Pewsey Vale School is an attractive and well-designed environment that was refurbished in 2014 and provides a contemporary kitchen for students to learn and develop their skills. At all levels the focus is on practical cooking skills and developing a thorough understanding of nutrition and the safe preparation of food. At Key Stage Three all students have 2x 50 minute lessons each week for 12 weeks a year in rotation with Textiles and Resistant Materials.

Year 7

Basic Skills Module

All Year 7 students will be taught basic skills that can be applied to all Design and Technology subjects. On completion of this module, they will then rotate between: Food and Nutrition, Textiles and Design and Technology. 

Year 7 Topic Assessment Home Learning

All Year 7 students are divided into three mixed ability groups and they rotate after a 12 week module

Fruit and Vegetables

Year 7 Food Students begin with knife skills and the use of basic equipment to prepare a range of dishes using fruit and vegetables .They are also introduced to ‘The Eatwell Guide’ and the importance of fruit and vegetables in our diet. The students also study the provenance of fruit and vegetables and the impact of green miles on the environment.

 

Work booklets are continually marked

Home learning is recorded on their individual folders with verbal feedback from the teacher

Module 1. To create a 3D object that is fun or useful using any recycled material To create a Christmas card that would be suitable to represent the Pewsey Vale School community.

Module 2. To design a pop up card for an occasion of your own choice. To create a 3D paper sculpture

Module 3 To grow an edible food of your own choice and produce a recipe card to accompany your product. There will be a best in show Competition.

 

Year 8

Year 8 Topic Assessment Home Learning

Year 8 students are divided into three mixed ability groups and rotate after each 12 week module.

Cafe Culture

Year 8 Food students will learn how market influences affect your choice of food and ingredients. The provenance of a range of ingredients and the importance of sustainability and how to make dough and products that would be suitable to be sold in a café of your own choice.

 

Students have a work booklet that each student completes and is marked by the teacher. Verbal feedback and peer assessment is carried out throughout practical sessions

Choose one of the following:

1. Collect a variety of food labels and food advertisements from leaflets and magazines. List the methods and features used by the manufacturer and retailers to market the food product and make them appealing to consumers.

2. When you are watching the television, write down any advertisements for food products. Write an account (500words) saying whom do you think the advert is targeting and how affective you think the advertisement is.

 

Year 9

Year 9 Topic Assessment Home Learning

Year 9 students are divided into three mixed ability groups and rotate after each 12 week module.

Dietary needs and cuisines form different countries

Year 9 students will develop their understanding of ‘The Eat Well Guide’ and guidelines for portion control. They will be able to identify the main factors that affect dietary needs throughout the different life stages. They will have the opportunity to become familiar with ingredients and cuisines from another Countries. Also, they will develop their understanding of the need for food safety when preparing and cooking food.

Year 9 use an exercise book which is marked in line with school policy and in addition peer assessment and verbal feedback is given throughout practical sessions

Choose 1 form the following:

Choose a culture or religion and write a report describing the diet and the ingredients used. Use pictures text to illustrate your work.

Teenagers require specific foods – describe a day’s menu for a teenager and give reasons for your choices.

Food safety is very important in the kitchen create an attractive leaflet with images and information to inform people how to prepare food safely.

Research vegan diets and create a leaflet /guide with menu suggestions and recipes.

 

Assessment

Assessment will take place at the end of each project. Students will be assessed against Key Stage Three assessment matrices for Food Preparation and Nutrition and Design and Technology. Students are encourage to try new recipes at home and to develop a love of cooking and eating!

Assessment Matrices

Click for access to Assessment Matrices

Ingredients

Students must provide all their own ingredients. Small amounts of ingredients and some specialised ingredients are provided. It is requested if there is an issue with providing ingredients that students contact the department before the start of the lesson.

Suggested Extension Activities

It is always a good idea to encourage students to be interested in food and ingredients to develop a life time of enjoyment from preparing and eating.

GCSE Food Preparation and Nutrition 5858
Examination Board: AQA

Specification: Food Preparation and Nutrition

Specification link www.aqa.org.uk/food-preparation-and-nutrition  

Overview
This is a new GCSE for Food and replaces the old Food Design and Technology. This new GCSE is an exciting and creative course which focuses on practical skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of ingredients. 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

Paper 1. Food Preparation and Nutrition theoretical knowledge of food preparation and nutrition 50%

Non examination assessment (NEA)

Task 1: Food Investigation (30 marks )

Students have to show their understanding of the working characteristic, functional and chemical properties of ingredients.

Assessed by: a written report (1,500 -2000 words)

Task 2: Food Preparation Assessment

Students will prepare, cook and present a final menu of three dishes within a single period of three hours.

Assessed by: written report with photographic evidence of the final three dishes

Year 10

In year 10 Food Preparation and Nutrition is an optional subject and is very popular with students at Pewsey Vale School. The students have 4 lessons each week. 2x 2 50 minute lessons. This allows for practical work every week and two lessons for theory, although theory lessons can and often include practical work.

Autumn Term Topic Assessment Home Learning
September - October Factors affecting food choice. Special diets Written feedback & verbal feedback (PPT) Environmental and sustainability issues – Prepare a presentation on own individual topic.
November - December “Meat and two veg”! (nutrition) Rotary Young Chef competition Written feedback & verbal feedback

To compile:

  • Time plan
  • costing analysis
  • Nutritional profile on competition menu
Spring Term Topic Assessment Home Learning
January - February Processing and Production Doughs and pastries Practical skills self –assessment. Individual list of skills to acquire (PPT) Choose a secondary food source and prepare a presentation how the food is processed for consumption
March - April How food is cooked & chemical properties of fats and carbohydrates Written feedback & verbal feedback Examination questions
Summer Term Topic Assessment Home Learning
April - May

Cooking methods:

  • convection
  • conduction
  • radiation
Written feedback & verbal feedback Create a set of revision cards to help understand how food is cooked
June - July World Cuisine Revision test Compile a PPE NEA 2

 

Year 11

Autumn Term Topic Assessment Home Learning
September-October NEA Task 1 : Food Investigation .The topic is issued on the 1st of September Guidance can only be given for this work until it is submitted for final marking Preparation for NEA 1
November - December NEA Task 2 Food Preparation assessment The topic for this is issued on the 1st of November Verbal feedback and guidance is given Preparation for NEA 1
Spring Term Topic Assessment Home Learning
January - February Continuation of NEA 2 Final practical examination Guidance can only be given for this work until it is submitted for final marking Preparation for NEA 2
March - April Completion of NEA 2 Submission of course work Personalised revision
Summer Term Topic Assessment Home Learning
April - July Course Revision Continual assessment of knowledge Personalised revision

 

Assessment
Students are regularly assessed using the exam board assessment criteria. Students use the mark scheme to assess their own and peers work. Assessments are reported to parents/carers at intervals during the academic year. Students are given verbal feedback every practical lesson.

Home Learning
Students will be set home learning as it becomes appropriate throughout the course. Home learning is set each half term so that students can prepare the work to suit their own interests and produce an in depth piece of work. It is also expected that students prepare thoroughly for each controlled assessment and ensure that they are fully aware of the expectations that are requested of them.

Resources

It is a good idea if students could purchase the course book:

GCSE Food Preparation and Nutrition by Anita Tull (ISBN 978190862789)

 

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