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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 

GCSE Food Preparation and Nutrition (AQA 8585)

Year 10

  • Proteins
  • Foam formation
  • Coagulation
  • Aeration
  • Carbohydrates
  • Gelatinisation
  • Breadmaking
  • Dextrinisation
  • Sensory Analysis.
  • Fats
  • Pastry making
  • NEA Investigation task
  • Plasticity
  • Emulsification
  • Vitamins
  • DRV's.
  • Minerals
  • DRV's
  • Nutrition Analysis (Food for PC)
  • Sensory Testing
  • Food Costings.
  • Dietary needs at different life stages
  • Special dietary needs
  • Food provenance
  • Water
  • Energy needs
  • BMR, PAL, DRV's, BMI
  • Cooking methods and heat transfer
  • Food choices
  • International Cuisine
  • Enzymic browning
  • Additives
  • Micro-organisms & enzymes
  • Food Poisoning
  • Time plans
  • Primary & Secondary Processing
  • Jam making

Year 11

  • NEA 1: Food Investigation Task
  • NEA 2: Food Preparation Task
  • NEA 2: Food Preparation Task
  • NEA 2: Preparation and practical examination
  • Analyse & Evaluate
  • Written examination revision and practice questions/ techniques

 

Level 2 WJEC Vocational Award Hospitality and Catering

Year 10

  • Theory work: - Unit 1 LO4: Know how food can cause ill health
  • Practical work:- Unit 2 LO3: Be able to cook dishes.
  • Theory work: Unit 1 LO1: Understanding the environment in which hospitality and catering providers operate.
  • Practical work:- LO3 Produce dishes to be served on a range of different menus.

Year 11

  • Theory  work:- Unit 1 LO1 Understand the environment in which Hospitality and catering providers operate
  • LO2: Understand how Hospitality and catering providers operate
  • LO3 Understand how Hospitality and catering provision meets health and safety requirements
  • Unit 2: Coursework assignment
  • Written examination revision and practice questions/ techniques