KEY STAGE 4 PLANfrom September 2017(i.e. Yr 9 2017-18, Yr 10 2018-19, Yr 11 2019-20)
YEAR / TRINITY 2 / MICHAELMAS 1 / MICHAELMAS 2 / LENT 1 / LENT 2 / TRINITY 19 / Fruit and Vegetables
Introduce course
Classification
Choosing and storage
Practical Skills
Food styling - fruit / Fruit and Vegetables
Nutrients – vitamins A, C, iron
Fruit and vegetable processing
Preservation
Food science investigation - enzymic browning and oxidation
Dietary reference values
Food tables
Additives
Test
Practical Skills
Knife skills – vegetable cuts
Salads, dressing and parmesan crisps
Soup
Stir Frying
Kebabs - marinades
Potato nests
Pudding and custard
Smoothies - blender / Fats and sugars
Fats – chemistry, production
Fats – nutrition and diet
Fats -types and properties
Sensory analysis - fats
Sugar – chemistry
Sugar and syrup types and production
Sugar - carbohydrates
and diet
Artificial Sweeteners – sensory analysis
Food science investigation – raising agents experiment
Test
Practical Skills
Swiss roll
Victoria sandwich cake
Gingerbread
Cheese scones / Cereals
Cereals – types, structure
Primary processing –milling flour, fortification
Secondary processing bread, rice, pasta
Nutrients - starchy carbohydrates and energy
Nutrients – fibre and diet
Nutrients- vitamin B
Food spoilage
Year 9 exam
Practical Skills
Macaroni cheese
Tomato and basil tart
Small pastry tarts
Bread rolls
Pizza/calzone – International cuisine – Italy
Chelsea buns / Meat, Poultry, Fish and Eggs
Nutrients – protein
Nutrition – minerals and trace elements
Meat and fish - types
food value, cuts, methods of cooking,
food Science
Poultry and eggs – types, food value, method of cooking, food science
Food Hygiene and Safety
Practical Skills
Fish cakes
Chicken parcels
Toad in the hole
American pancakes
Rice - assessment / Dairy Foods
Nutrients – vitamin D, calcium, magnesium and phosphorus
Nutritional lifeline and specific dietary needs
Dairy products and health.
Milk, yogurt, cream nutritional value and processing
Cheese secondary processing
Sensory analysis - cheese
Food science investigation – cornflour based gel
Practical Skills
Tiramisu – food styling
Poaching fruit
10 / Soya, Tofu, beans, nuts, seeds
Nutrients – protein and fibre
Soya beans – primary and secondary processing
Bean, nuts and seeds processing, preservation and products.
Diet and health related issues
Practical Skills
Vegetarian casserole with dumplings / Food Provenance
Grown, reared and caught food
Food miles
Packaging and its impact on the environment
Sustainability
Food poverty
Food security
Food Investigation - egg foams
Test
Practical Skills
Jam making
Bakewell tart – pate sucree
Curry and paste
Fajitas
Salsa and guacamole / Food Choice
Influences on food choice
Cultural, religious and moral food choices
Food Labelling – breakfast cereals
Nutritional labelling
Marketing
Sensory Analysis
Olfactory systems
Tasting panels
Evaluation of practical
Year 10 exam
Practical SkillsIndividual puddings assessment (NEA 2 practice)
Salsa and guacamole
Flatbread
Cottage pie
Lasagne
Bread – knocked back
Meat cobbler / Developing Recipes and meals
Healthy Eating Guidelines
Nutritional analysis – recipes, meals and individual diets
Calculating energy needs and energy requirements
Adapting meals to meet current dietary advice
Adapting meals to meet lifestyle patterns
Planning balanced diets for different age groups
Practical Skills
Wrapped/stuffed chicken breasts
Chocolate mousse and short bread biscuits
Lemon drizzle cake / The Science of Food
Why is food cooked?
Heat transfer
Cooking methods
Changing properties
Raising agents
Use of micro-organisms
Evaluation of practical
Practical Skills
Cheese straws
Quiche
Mayonnaise – coleslaw/potato salad
Meat pie
Lemon Meringue pie
Rough puff pastry
Choux Pastry
Bechamel sauce – assessment (Nea 2 practice) / Working characteristics, functional and chemical properties of ingredients
Proteins
Carbohydrates
Fats
Fruit and vegetables
Why some recipes do succeed and how to remedy problems
Practical Skills
Filleting Fish
Meatballs
Portioning a chicken
Chocolate decorations
Trifle
Panna Cotta and coulis
Cheesecake
11 / Preparation for NEA Assessment 1
Mock Assessment to familiarise learners with style of investigation and assessment.
Practical Skills
Tagine – International cuisine Morocco
Pasta – International cuisine Italy
Lemon Roulard - curds
NEA 1 practical experiment / NEA Assessment 1 released to teachers 1st September
NEA Assessment 1 takes place in class
NEA Assessment 1
Research methods
NEA Assessment 1
Hypothesis setting
NEA Assessment 1
Plan of Action
NEA Assessment 1 Exam
Carry our experiment
NEA Assessment 1
Writing up an experiment
NEA Assessment 1
Analysis of results and drawing conclusions
NEA Assessment 1
Referencing sources / NEA Assessment 2 released to teachers 1st November
NEA Assessment 2 takes place in class.
Preparation for NEA Assessment 2
Introduce NEA Assessment 2. Analyse brief, write plan of action
NEA Assessment 2 Research
NEA Assessment 2 Recipe Trial
Mock exam / NEA Assessment 2 Recipe Trial 2, 3, 4 and 5.
NEA Assessment 2 Select 3 dishes, reasons for choice
NEA Assessment 2
Requisitions
NEA Assessment 2
Time plan
NEA Assessment 2
3 hour practical exam / NEA Assessment 2
Evaluation
NEA Assessment 2
Referencing sources
Start Revision Revision
Practice exam questions
Revision aids
GCSE FOOD PREPARATION AND NUTRITION