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
GCSE Food Preparation and Nutrition (AQA 8585)
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Year 9
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- 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
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- 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).
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- 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)
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- 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)
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- 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
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- 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.
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Year 10
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- 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).
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- Foam Formation.
- Carbohydrates.
- NSP.
- Diabetes.
- Pasta making (Ricotta and Spinach Ravioli)
- Sugar Carbohydrates.
- Rubbing in method and piped royal icing (Christmas Tree Biscuits).
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- NSP (Carrot Cake)
- Minerals (students to research recipe with high calcium content).
- Fat Soluble Vitamins. (Orange and Watercress Salad).
- Water soluble vitamins.
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- Boning chicken (Super Sticky Roast Chicken)
- Water.
- Bread making science.
- Bread investigation task.
- Dovetailing (Slow Roasted Tomato and Basil Soup with Focaccia Bread).
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- Environmental issues / sustainable
- Emulsification (Coleslaw / mayonnaise).
- Boning and filleting fish (Fish Cakes)
- Cheesemaking
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- 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)
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Year 11
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- AQA NEA Food Investigation Task
- AQA NEA Food Preparation Task
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Level 2 WJEC Vocational Award Hospitality and Catering
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Year 9
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Food related causes of ill health.
Safety legislation and control measures.
Veg chowder – knife skills.
Chicken fajitas
Savoury scone.
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Nutrition and menu planning.
Nutrients.
The hospitality and catering industry.
Buns – creaming method.
Swiss roll – whisking method.
Ginger oat biscuits – melting method.
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Food allergies and intolerances.
Balanced diet.
Eat well guide.
Bread rolls
Pasta bake – roux sauce.
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Nutrients – excess, deficiency.
Cooking methods
- impact on nutritional value.
- Ingredient quality.
Samosas – filo
Quiche- shortcrust
Sausage rolls - flaky
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Environment and the hospitality and catering industry.
Establishments, services and food served.
Beef lasagne.
Fish cakes.
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Structure of the industry.
Job roles, working conditions.
Factors affecting success:
Chicken and rice.
Mushroom risotto
Visits - Canteen
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Year 10
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- The operation of the kitchen.
- Operation of the front of house.
- Veg curry, protein
- Cauli cheese roux sauce
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- How the industry meets customer requirements.
- Risks and control measures.
- Working in the industry.
- Cumberland pie
- Mince pies – short crust pastry
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- Factors to consider when menu planning.
- Environmental issues when cooking.
- Chelsea buns
- Profiteroles
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- Hospitality and catering provision for specific requirements.
- Minestrone and foccacia
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- Environmental health officer.
- Food allergies and intolerances.
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- Production of dishes for a menu.
- Techniques used.
- Presentation
- Nutritional intake.
- Ice cream and shortbread.
- Chicken and mushroom pie – boning.
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Year 11
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- Introduce learner brief.
- Describe functions of nutrients in the human body.
- Explain characteristics of unsatisfactory nutritional intake.
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- Compare nutritional needs of specific groups.
- Explain how menu dishes meet customer needs
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- Explain how cooking methods impact on nutritional value.
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- Explain factors to consider when proposing dishes for menus.
- Plan production of dishes.
- Use techniques (prep, cooking and presentation), assure quality, food safety practices.
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- Explain how dishes on a menu address environmental issues.
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