Provide opportunities for students to study international cuisine KS3 and 4
Provide sensory tasting opportunities for students to experience different cuisines – KS3 & KS4
Cooking Club – KS3 starting summer term 2024
Departmental challenges KS3 & KS4- Easter and Christmas cooking competition
Cross Curricular links discussed within lessons
Study of Celebrity Chefs/ TV Shows/ Spotlight on cultural capital
This is a map to show the learning journey in Food & Nutrition from year 6 through to further education and possible careers.
Food & Nutrition Curriculum Journey.pdf
Students study health, safety & hygiene.
An introduction into safe food storage and cooking temperatures
How to handle and use a knife correctly, using the Arch and Claw methods and safely carrying and cleaning of knives.
Basic Cookery skills
Basic cookery is covered via the Eat Well guide, including fruit, vegetables and healthy eating.
Building on skills from year 7
Nutrition from the Eat Well Guide. Topics include, carbohydrates, nutrition program and cooking skills.
Skills include: The reaction of yeast in pizza dough; how flour and fat gelatinises to produce a sauce; the chemical reaction of raising agents.
Students will make, scones, pizza, pasta and sauce.
Food Science
Building skills for food science and commodities
Experimenting with ingredients and properties
Enzyme discolouration, Gelatinisation in sauces, dextrinization
Building on cookery skills from year 8
Knife skills – Bread making skills - presentation skills
Complex cuts to enhance presentation, Weighing and measuring ingredients
Masterworks
Creation of own dishes – Marriage of ingredients
Modifying recipes to meet customer needs
Building a port folio of evidence
Food science
Building on skills from year 9 – creating own experiments
Experimenting with ingredients and properties
Cookery skills
Sauce making skills – Pastry making skills – Presentation skills
Enzyme discolouration, Gelatinisation in sauces, dextrinization
Masterworks
Creation of own dishes – Marriage of ingredients
Modifying recipes to meet customer needs
Building a portfolio of evidence
Mock Exam based on previous year’s externally set theme.
Theory covers all aspects of food science, carbon footprint and food miles.
Practice of dishes - Recipe trials – experimenting with flavours
Nutritional analysis of recipes, Dovetailed time plan for three hour practical exam
Modifying recipes to meet customer needs
Externally Set Assignment
A theme set by our exam board.
Planning, preparation, and creating three dishes linked to the theme
Building a portfolio of evidence
