Food and Nutrition
Cook well, eat well and live well
To create a varied range of practical dishes which would appeal to different consumers and those with special dietary needs.
Key Stage 4
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 |
