GCSE Food Preparation and Nutrition (AQA 8585)

Year 9

• Health & Safety Passport.
• Eatwell Guide.
• Vegetable Preparation & knife skills. (Vegetable Soup)
• Sensory Evaluation. (Samosas)
• Creaming method and functions of ingredients. (Buns)
• Nutritional Needs of Teenagers.
• Safe preparation & cooking of chicken. (Chicken Fajitas)
• Food Poisoning

• Seasonal Foods /
• Chemical Raising agent /
• Batter mixture. (Apple Streusel Muffins)
• Shaping and icing biscuits. (Pudsey Bear Biscuits)
• Whisking method (Swiss Roll)
• Protein Alternatives (Spinach, Potato & Chickpea Curry)
• Lining cake tins/ decorating with fondant and glace icing (Christmas Cake).

• Organic Foods.
• Bread making (Bread Rolls)
• Best before/use by dates/ Assured food standards / Food Safety/ Dietary needs of young children / Enzymic browning (Cumberland Pie)
• Asian Cuisine (Chicken Chow Mein)

• Batter mixture – tolerances and allergens (pancakes).
• Rice – bacillus cereus, sensory testing, Eatwell Guide (Chorizo & Leek Risotto)
• Flaky Pastry – (Sausage Rolls)
• Choux Pastry – (Chocolate Profiteroles)
• Roux Sauce – (Pasta Bake)

• All in one Sauce & Vegetable Ragu Sauce (Vegetable Lasagne)
• Food for PC.
• Whisked sponge/egg custard & piping cream (Raspberry Trifle)
• Milk Processing
• Coagulation & Denaturation (Bread & Butter Pudding)
• Natural Yogurt

• Shortcrust Pastry / Baking Blind (Quiche Lorraine)
• Shortening / Seasonal Fruits / closed or lattice lid. (Fruit Pie)
• Whisking egg whites / piping / (Meringue nests).
• Microwaving (Syrup Sponge Pudding).
• Planning a successful menu.
• Dietary needs.
• Millionaire shortbread.
• Feather Icing.

Year 10

• Proteins
• Protein alternatives (students research own recipe).
• Whisking method and Aeration/Denaturation/Coagulation (Chocolate Roulade).
• Fats and oils.
• Fat Investigation Task.
• Shortcrust pastry, gelatinisation, aeration, piping (Lemon Meringue Pie).

• Foam Formation.
• Carbohydrates.
• NSP.
• Diabetes.
• Pasta making (Ricotta and Spinach Ravioli)
• Sugar Carbohydrates.
• Rubbing in method and piped royal icing (Christmas Tree Biscuits).

• NSP (Carrot Cake)
• Minerals (students to research recipe with high calcium content).
• Fat Soluble Vitamins. (Orange and Watercress Salad).
• Water soluble vitamins.

• Boning chicken (Super Sticky Roast Chicken)
• Water.
• Bread making science.
• Bread investigation task.
• Dovetailing (Slow Roasted Tomato and Basil Soup with Focaccia Bread).

• Environmental issues / sustainable
• Emulsification (Coleslaw / mayonnaise).
• Boning and filleting fish (Fish Cakes)
• Cheesemaking

• Food storage (Vanilla Ice Cream /Brandy Snaps)
• Additives
• Tenderizing and marinating.
• DLD:
• Lemon Cheesecake (gelatine)
• Hollondaise Sauce with poached eggs
• Meringues
• Jam Making principles (Strawberry Jam)

Year 11

• AQA NEA Food Investigation Task
• AQA NEA Food Preparation Task

Level 2 WJEC Vocational Award Hospitality and Catering

Year 9

Food related causes of ill health.

Safety legislation and control measures.

Veg chowder – knife skills.
Chicken fajitas

Savoury scone.

Nutrition and menu planning.
Nutrients.

The hospitality and catering industry.

Buns – creaming method.

Swiss roll – whisking method.

Ginger oat biscuits – melting method.

Food allergies and intolerances.
Balanced diet.
Eat well guide.
Bread rolls

Pasta bake – roux sauce.

Nutrients – excess, deficiency.

Cooking methods

• impact on nutritional value.
• Ingredient quality.

Samosas – filo

Quiche- shortcrust

Sausage rolls - flaky

Environment and the hospitality and catering industry.

Establishments, services and food served.

Beef lasagne.

Fish cakes.

Structure of the industry.

Job roles, working conditions.

Factors affecting success:

Chicken and rice.
Mushroom risotto

Visits  - Canteen

• Willerby Manor
• McDonalds

Year 10

• The operation of the kitchen.
• Operation of the front of house.
• Veg curry, protein
• Cauli cheese roux sauce

• How the industry meets customer requirements.
• Risks and control measures.
• Working in the industry.
• Cumberland pie
• Mince pies – short crust pastry

• Factors to consider when menu planning.
• Environmental issues when cooking.
• Chelsea buns
• Profiteroles

• Hospitality and catering provision for specific requirements.
• Minestrone and foccacia

• Environmental health officer.
• Food allergies and intolerances.
   

• Production of dishes for a menu.
• Techniques used.
• Presentation
• Nutritional intake.
• Ice cream and shortbread.
• Chicken and mushroom pie – boning.

Year 11

• Introduce learner brief.
• Describe functions of nutrients in the human body.
• Explain characteristics of unsatisfactory nutritional intake.

• Compare nutritional needs of specific groups.
• Explain how menu dishes meet customer needs

• Explain how cooking methods impact on nutritional value.

• Explain factors to consider when proposing dishes for menus.
• Plan production of dishes.
• Use techniques (prep, cooking and presentation), assure quality, food safety practices.

• Explain how dishes on a menu address environmental issues.