Cooking and Nutrition

Course Overview: Cooking and Nutritian

Food is taught for 2 hours a week for half of the year. For the second half of the year pupils will study Product design 2. The aim of this course is for pupils to become independent in a kitchen environment whilst understanding different preparation and cookery skills. During the course they will make a range of dishes predominantly savoury that will use a wide range of ingredients.

KS3

Half Term 1

Knife skills: The focus of this term is using knives correctly. This will include a range of knife techniques as well as understanding how to carry and use a knife safely in the food room.

Practical and written tasks are set to reinforce techniques. Skills include Bridge & Claw. Applying those skills to Vegetable dippers & introduce new ingredients e.g. Feta & cous cous, encourage sensory qualities of dishes. Discuss seasonality of ingredients and value for money.

Theoretical content: Explore government guidelines for healthy eating (8 tips for eating well). Create own Eat well guide and apply learning to challenge tasks and own diet. Practical Tasks: Fruit Salad

Half Term 2

Meat & Education Hob certificate in cooker safety incorporating hob, oven & grill. Written task followed by practical application of information: Pizza Toast, Soup, Pasta Salad, Cheese Sauce Pasta. How to make a roux sauce.

Theoretical content: Food Poisoning Bacteria, impact, signs symptoms using FSA resources. Application of knowledge for food poisoning murder mystery exercise. Practical application of knowledge; Fish Dippers, Enchiladas & Burgers.

Half Term 3

Discuss and demonstrate different types of cake making methods. In corporate different techniques; rubbing-in methods, melting method, creaming method. Understand the function of ingredients in those methods and apply techniques to more challenging recipes, fruit crumble, cheese scones, quiche.

Theoretical content: Food Labelling resources, covering law and information on nutritional labelling. Analyse different types of food packaging and use food labelling programme to analyse a recipe and then modify to make it healthier.


Course Overview: Food

Year 9 Transition Year ASDAN Food Wise

Half Term 1

Basic Food Safety:

  • Complete a recognised food hygiene certificate.
  • Research the role of an Environmental Health Office. Find out about their main roles and write a job advert for this role.
  • Find out what problems may occur if personal hygiene is not maintained in the kitchen or food preparation area.

Half Term 2

Healthy Eating:

  • Identify the importance of different food groups (macro nutrients) and their benefits to the body
  • Identify the importance of different micronutrients and their benefits to the body and where they can be found in food
  • Plan and cook a simple one-pot healthy meal within a given budget and time. Evaluate the nutritional value and how it matches the traffic light criteria.
  • Look at a basic recipe for a popular food product & modify it to make it healthier. Explaining your changes.

Half Term 3

Food Preparation & presentation:

  • Plan two course meal for a special occasion. Look at different ways of presenting the meal, cook your meal & ask for feedback on the presentation.
  • Invite a professional chef to give a masterclass to your group on one aspect of food preparation.
  • Plan a meal with plenty of fruit or vegetable that children would enjoy eating.

Half Term 4

Cooking on a budget:

  • Plan and cook a meal for four people under £8.
  • Organise your own cooking competition for two teams to cook a meal on a budget using specific ingredients.
  • Create a recipe book of low cost meals. Make the book available to others.

Half Term 5

Entertaining

  • Hold a fundraising coffee morning for charity.
  • Plan the food for a child’s 5th Birthday party.
  • Plan a celebration dinner for your family & friends that is based around a religious festival.

Half Term 6

Preparation for Asdan award.

All previous work will be collated and prepared for the ASDAN award assessment.

Year 10 EDUQAS Level 1/2 Hospitality & Catering : Unit 1

Half Term 1

AO1: Understand the environment in which hospitality & catering providers operate:

  • Describe the structure of the hospitality & catering industry.
  • Analyse job requirements within the hospitality & catering industry.
  • Describe working conditions of different job roles across the hospitality & catering industry.
  • Explain factors affecting the success of hospitality & catering providers.

Half Term 2

AO2: Understand how hospitality & catering provisions operate:

  • Describe the operation of the kitchen
  • Describe the operation of front of house.
  • Explain how hospitality & catering provisions meet customer requirements.

Half Term 3

AO3: Understand how hospitality and catering provision meets health and safety requirements:

  • Personal Safety responsibility
  • Risks to personal safety in a hospitality & catering environment.
  • Personal Safety control measure for hospitality & catering provision

Half Term 4

AO4: Know how food can cause ill health:

  • Food related causes of ill health.
  • Environmental health Office (Roles & responsibilities).
  • Food Safety Legislation.
  • Common types of food poisoning.
  • Symptoms of food induced ill health.

Half Term 5

Exam preparation: Techniques, format, Revisit content.

Unit 1 Exam: 1hr 30 mins exam.

Half Term 6

Controlled assessment Task:

  • Plan and cook a 3 course meal to a given brief for invited guests.


Year 11

Half Term 1

Task 2: Non Examination Assessment Task

  • Delivery of assignment brief.
  • Delivery of theoretical content to fulfil brief.
  • Refresh practical skills to deliver high level practical dishes before assessment.

Half Term 2

Task 2: Non Examination Assessment Task

  • Delivery of assignment brief.
  • Delivery of theoretical content to fulfil brief.
  • Refresh practical skills to deliver high level practical dishes before assessment.

Half Term 3

Practical Assessment task

  • Practice Practicals
  • Review Production plans
  • 4 hour practical exam

Half Term 4

Exam preparation: Techniques, format, Revisit content if necessary (resits)

Unit 1 Exam: 1hr 30 mins exam.

After school clubs are provided for keen students who wish to stretch their abilities. Catch up and support is also offered on a one to one basis where necessary. Some of the support sessions, clubs and activities offered are:

KS4 Catch up - Monday & Tuesday after school.