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Broadwater School

FOOD PREPARATION & NUTRITION

FOOD PREPARATION & NUTRITION

Teacher: Mrs Sarah Thompson Email

Department: ART, DESIGN & TECHNOLOGY

Art, Design & Technology Subject Leader: Mrs Melanie Pearson - Jury Email

Homework tasks can be viewed on the showmyhomework website

Design Technology in year 7 comprises of four 10 week rotations in the areas of Food, Graphics, Resistant Materials (including Electronics) and STEM.  Year 8 comprises of three termly rotations in the areas of Food, Graphics and Resistant Materials (including Electronics).  These modules focus on teaching the students skills and encouraging design technology capability.

Assessment

9-1 Assessment Grades

GCSE Exam Specification:

AQA GCSE Food Preparation and Nutrition

Explanation of course: http://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585/introduction

Download the specification: 

http://filestore.aqa.org.uk/resources/food/specifications/AQA-8585-SP-2016.PDF

British Values 

Democracy

  • Legislation regarding the manufacture of products.

The rule of law

  • Legislation regarding the manufacture of products.
  • Consumer rights.
  • Copyright and TM laws.
  • Trading Standards.
  • Food hygiene and H&S laws and regulations.

Individual liberty

  • Sustainability in design, Eco-design, green design, 6 R’s.
  • Making food choices that take seasonality, economics, local sourcing and sustainability into account.
  • Developing products for different customers/users with regard to their ethnicity, wants and needs.

Mutual respect

  • Students research different cultural values and traditions for their projects. They are required to use these findings to design and make their products.

Tolerance of those of different faiths and beliefs 

  • Students research different cultural values and traditions for their projects. They are required to use these findings to design and make their products.
  • Social and moral issues considered when designing and making products. Referred to in specifications, design brief, testing and evaluations.

Key Stage 3 

YEAR 7 FOOD: 

During this module students are introduced to the principles of hygiene and safety in the kitchen.  They gain an awareness of a range of basic practical techniques.  They also gain knowledge and understanding about properties of materials, the ways ingredients can be combined to create required sensory characteristics and an awareness of nutrition.

Please note students are expected to provide their own ingredients for practical work which is normally once a week. 

The following list shows the areas which students will visit over the rotation:

  • Hygiene and safety in the kitchen
  • Equipment
  • Eatwell Guide and nutrients
  • Dietary fibre (NSP)
  • Meat
  • Social & moral issues in food eg food miles, organic food
  • Sensory analysis

Practical dishes include: pizza, fajitas, fruit crumble (increasing NSP content), spaghetti bolognese or chilli, scones and breakfast muffins.

YEAR 8 FOOD/TEXTILES: 

During this module the technical practical skills are developed further to ensure continuing progress. Students are encouraged to consider the flavour and overall presentation of their practical outcomes.  Another area which is focused on is developing critical comments on products and their applications.  Students are also introduced to basic sewing techniques including the use of the sewing machine.

Please note students are expected to provide their own ingredients for practical work which is normally once a week.

The following list shows the areas which students will visit over the rotation:

  • Food provenance
  • Sauce making
  • Vitamins
  • Fish
  • Pastry
  • Eggs
  • Cake making
  • Vegetarians

Practical dishes include: macaroni cheese, sweet and sour chicken, fish goujons, quiche and swiss roll.  Students create a dish suitable for a vegetarian using a meat alternative following a sensory analysis session on Quorn, tofu and soya mince.

In the textiles unit students produce a small decorative cushion using applique and embroidery.  They are also taught how to use the sewing machine.

Key Stage 4 

YEAR 9, 10 & 11 GCSE FOOD PREPARATION AND NUTRITION (AQA)

The GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of food science, nutrition, food provenance and the working characteristics of food material.  At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.  Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.  The main topics covered are:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

The range of food and ingredients studied will reflect the recommended guidelines for a healthy diet based on the main food commodity groups.  Food groups include:

  • Bread, cereals, flour, oats, rice, potatoes and pasta
  • Fruit and vegetables
  • Milk, cheese and yoghurt
  • Meat, fish, eggs, soya, tofu, beans, nuts and seeds
  • Butter, oil, margarine, sugar and syrup

Year 9, 10 and 11 Eduqas Vocational Level 1&2 Award in Hospitality and Catering

This course enables students to gain knowledge and understanding related to a range of hospitality and catering providers.  They learn how these operate and what they have to take into account to be successful.  There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.  In this qualification, students will also have the opportunity to develop their food preparation and cooking skills as well as transferable skills of problem-solving, organisation, time management, planning and communication.

The course divided into two units:

Unit 1 The Hospitality and Catering Industry

  • LO1 Understand the environment in which hospitality and catering providers operate.
  • LO2 Understand how hospitality and catering provisions operate.
  • LO3 Understand how hospitality and catering provision meets health and safety requirements.
  • LO4 Know how food can cause ill health
  • LO5 Be able to propose a hospitality and catering provision to meet specific requirements.

Unit 2 Hospitality and Catering in Action

  • LO1 Understand the importance of nutrition in planning menus.
  • LO2 Understand menu planning.
  • LO3 Be able to cook dishes.

ASSESSMENT

The final grade is made up by: 

Exam paper: (40%)

There is one final examination paper (1 hour 30 minutes) which is based on the theoretical knowledge of the hospitality and catering industry (Unit 1).

Non-exam assessment: (60%)

Students work through a design brief (over 9 hours) which is divided into three categories:

  • Proposal – propose four nutritional dishes linked to the task.
  • Annotated plan – plan for the production of two dishes that could be included in the menu.
  • Practical – prepare, cook and present the two dishes.

Non-exam assessment:

Task 1: Food investigation

This assesses students’ understanding of the working characteristics, functional and chemical properties of ingredients.  It is presented as a written report (1,500 – 2,000 words) including photographic evidence of the practical investigation.

Task 2: Food preparation assessment

This assesses students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.  Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.  It is presented as a written portfolio including photographic evidence.

Exam:

There is one final examination paper (1 hour 45 minutes) which is based on the theoretical knowledge of food preparation and nutrition.  The exam is made up of multiple choice questions (20 marks) and 5 questions each with a number of sub questions (80 marks)

 

YEAR 9, 10 AND 11 EDUQAS LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING

Food Tech course changes award in Hospitality and Catering

Vocational Award Specification:

Eduqas Vocational Level 1&2 Award in Hospitality and Catering

Explanation of course: https://www.eduqas.co.uk/qualifications/hospitality-and-catering-level-1-2/#tab_overview

Download the specification: https://www.eduqas.co.uk/media/0dzpjezk/wjec-level-1-2-award-in-hospitality-and-catering-speca-from-2016-e-29-11.pdf

Please be aware this course will be changing for first teaching from September 2022 which will impact the current year 9 H&C group.

Key Stage 4 Revision Resources 

Food Preparation & Nutrition

Revision Guides

ISBN

CGP GCSE Food Preparation & Nutrition For AQA

(Students have had the opportunity to purchase through school)

978-1-78294- 649-6

AQA GCSE Food Preparation and Nutrition – Revision Guide

978-1-908682-80-2

Collins AQA GCSE Food Preparation and Nutrition Revision Guide

978-0-00-816634-2

Hodder Education AQA GCSE Food Preparation and Nutrition Revision Notes

978-1-4718-8699-7

CGP AQA Food Preparation & Nutrition Complete Revision and Practice

978-1-78908-098-8

Apps

https://www.ankiapp.com/ - to create flashcards

https://quizlet.com/subject/food-and-nutrition/ - existing subject flash cards and create your own

Websites

http://www.foodafactoflife.org.uk/

http://www.s-cool.co.uk/gcse/food-technology

http://padlet.com/ijmorecr/dttoolkit_revision

https://senecalearning.com/en-GB/ (students have all created accounts)

https://www.bbc.co.uk/bitesize/subjects/zdn9jhv

Hospitality and Catering

Revision Guides

ISBN

Hodder Education My Revision Notes WJEC Level 1 / 2 Vocational Award in Hospitality and Catering

978-1-5104-7333-1

WJEC Vocational Award Hospitality and Catering Level 1 \ 2 Study and Revision Guide by Anita Tull

9781912820177

Apps

https://www.ankiapp.com/ - to create flashcards

https://quizlet.com/subject/hospitality-and-catering/ - existing subject flash cards and create your own

Websites

http://www.foodafactoflife.org.uk/

http://www.s-cool.co.uk/gcse/food-technology

http://padlet.com/ijmorecr/dttoolkit_revision

https://senecalearning.com/en-GB/ (students have all created accounts)

https://www.bbc.co.uk/bitesize/subjects/zbtvxyc - specifically hospitality and catering

https://quizizz.com/ - type in hospitality and catering