Food & Nutrition
Health, safety and hygiene – 4C’s, safe food practice.
Nutrition – How to ensure a balanced diet. Understanding different nutrients and the main food groups that make up the Eat Well Guide. Identifying functions and sources of macronutrients and micronutrients and the impact they have on the body.
Food science – How to prevent enzymic browning, the function and characteristics of bread and pastry ingredients
Fruit salad – food science investigation; investigating enzymic browning and introduction to chopping skills
Pasta salad – using the hob safely and chopping skills
Bread – introduction to weighing and measuring, kneading and proving, function of ingredients
Pinwheels – rubbing in method, product development and testing
Cookies – creaming method, increasing the intake of fruit, considering the use of ingredients for complimentary flavours
Jam tarts – developing pastry ingredient skills and food investigation into the function of fats in making pastry
Quiche/egg custard – function of pastry ingredients, coagulation of eggs. Testing and evaluating.
Food safety and hygiene
Food poisoning and investigating different types of bacteria
Moral and cultural influences on food choice
Seasonal foods and food provenance and their impact on food choice
Impact of life stages on food choice
Nutrition – investigating nutrients, their functions and sources. 8 government guidelines and analysing healthy and unhealthy diets
Soup and breadsticks – review and recap of skills from year 7; chopping skills, safe use of oven and hob, weighing and measuring
Pizza – using the eat well guide to select choice of ingredients to create a balanced product
Chicken or vegetable curry – safe food preparation using a high risk ingredient, demonstrating correct use of equipment to prevent cross contamination
Cheese and potato pie – using a staple ingredient
Bolognese or chilli con carne – making a simple ragu sauce
Pie – using seasonal ingredients and stock based sauce
Risotto – using a staple ingredient. Product development, adapting the use of an ingredient for a life stage.
Food safety in the food industry – identifying the regulations and laws and procedures
Nutrition – investigating a range of special dietary needs, analysing their nutritional needs and developing suitable products
Food provenance – primary and secondary processing of ingredients, investigating field to fork of a range of ingredients
Identifying the environmental impacts on food
Food science – denatured proteins, gelatinisation
Lasagne – fresh pasta, reduction sauce, ragu, roux sauce
Choux pastry – developing choux pastry skills to make chocolate eclairs or choux buns
Marinades – knowledge of tenderisation and use of a marinade to flavour meat
Swiss roll – science of raising agents
Meringue and pavlova product – food styling and presentation, denatured proteins and use of raising agents
Burger product – development of skills to make a whole product. Practical consists of bread and burger.
World food assessment – using their research, pupils will select and develop their own recipe based on a country they have studied
Special diets assessment – following a nutritional analysis activity, pupils will choose a special diet to plan, prepare and make a suitable product
GCSE Food & Nutrition (Eduqas)
Principles of food preparation and nutrition. Written examination. 50%
Food preparation and nutrition in action
Assessment 1: The food investigation assessment 15% (8 hours)
Assessment 2: The food preparation assessment 35% (12 hours) inclusive of 3 hour practical where pupils need to prepare and cook 3 dishes with suitable accompaniments.