Food and Nutrition

To create a varied range of practical dishes which would appeal to different consumers and those with special dietary needs.

Year	Autumn	Spring	Summer
10	Practical skills: Bread, reduction and gelatinised sauces, cakes Linked theory skills: Dextrinisation, gelatinisation, caramelisation, physical properties of fats and proteins, methods of cake making, raising agent Retrieval: Food Hygiene and Safety	Practical skills: pastry Linked theory skills: blind baking, plasticity, raising agents, finishing and garnishing New knowledge nutrition, Healthy Eating, Eatwell guide, illnesses associated with a poor diet	Practical skills Pasta, gelation, foams, emulsification New knowledge: factors affecting food choice, Introduction to NEA, primary and secondary food processing
11	NEA 1 Sept – Nov Food investigation task (15% final grade) NEA 2 (Section A research) Nov -Xmas NEA 2= 35% final grade	NEA 2 Section B Initial Ideas (Jan-Feb) Section C (Feb) Section D, E (final 3 hour practical, March)	Revision and exam preparation

Year

Autumn

Spring

Summer

Practical skills: Bread, reduction and gelatinised sauces, cakes

Linked theory skills: Dextrinisation, gelatinisation, caramelisation, physical properties of fats and proteins, methods of cake making, raising agent

Retrieval: Food Hygiene and Safety

Practical skills: pastry

Linked theory skills: blind baking, plasticity, raising agents, finishing and garnishing

New knowledge nutrition, Healthy Eating, Eatwell guide, illnesses associated with a poor diet

Practical skills Pasta, gelation, foams, emulsification

New knowledge: factors affecting food choice, Introduction to NEA, primary and secondary food processing

NEA 1 Sept – Nov Food investigation task (15% final grade)

NEA 2 (Section A research) Nov -Xmas NEA 2= 35% final grade

NEA 2 Section B Initial Ideas (Jan-Feb)

Section C (Feb)

Section D, E (final 3 hour practical, March)

Revision and exam preparation