- Home
- Teaching & Learning
- The Curriculum at Worthing High School
- Food Preparation & Nutrition - Curriculum Information
Food Preparation & Nutrition - Curriculum Information
Curriculum Intent
Curriculum sequencing
Year 7 Food Unit
Pupils will learn about food hygiene and safety and how to use a range of cooking equipment. They will look at how to plan a healthy diet by studying the Eat Well Guide and learn about food groups and nutrition. They will learn how to carry out sensory analysis. Pupils will cook a variety of predominantly savoury recipes that are quick to cook.
Year 8 Food Unit
Pupils will learn about foods from different cultures around the world and how to source sustainable foods. The students will research the cuisine in a country of their own choice to learn more about traditional ingredients, cooking methods and dishes. They will cook more complex recipes in year 8. Most of the recipes will be suitable for a well balanced family meal.
Year 9 Food Unit
PupilPupils will develop a range of practical life skills to allow them to create their own nutritious dishes. The students will continue to study nutrition and learn how to plan a well balanced diet. They will extend their knowledge and research a variety of special dietary needs for different people including vegetarians. Practical work will look at the function of ingredients in recipes and how food science helps to create a perfect result. Recipes will include higher level practical skills. s will develop a range of practical and life skills to allow them to create their own nutritious dishes.
In KS4 Students can go on to study:
GCSE AQA Design and Technology in which pupils can specialise in
-
papers and boards
-
timber based materials
-
metal based materials
-
polymers
-
textile based materials
-
electronic and mechanical systems.
https://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-8552
or
Eduqas GCSE Food Preparation and Nutrition
link: https://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition-gcse/#tab_overview
CURRICULUM SEQUENCING FOOD (MORE INFORMATION)
Food – Curriculum Sequence
At Key Stage 3 students study Food for one lesson per fortnight (approximately 20 lessons). Approximately half of these lessons will be practical food lessons
In year 10 and 11 students can choose to study GCSE Food Preparation and Nutrition as one of their option subjects.
|
Term 1&2 |
|
|
Year 7 |
Hygiene & Safety in the Food Room. Healthy Eating: Eat Well Guide 5 A Day Safe use of the cooker, knife skills and the use of other basic kitchen equipment. Simple recipes that are predominantly savoury and with a focus on eating a balanced diet |
|
Year 8 |
Recap of Food Hygiene & Safety. Nutrition – Key nutrients in food Sustainable Food Issues: Fair Trade Organic Food Miles – promoting UK seasonal foods and buying local produce Food Around the World Safe use of kitchen equipment with use of some specialist tools. More complex recipes based on family meals from around the world. |
|
Year 9 |
Nutrition & Food Choice: Energy balance Healthier cooking methods Nutrition – Macro and Micro Nutrients Recipes with some choice of ingredients to suit dietary needs.
Food Science: The function of different ingredients in recipes to give a quality product. Experiments and recipes that explore food science eg cake making and bread making (pizza)
|
|
|
Term 1 |
Term 2 |
Term 3 |
Term 4 |
Term 5 |
Term 6 |
|
Year 10 |
Principle of Nutrition Nutrition Macronutrients Micronutrients Complimentary actions Water Dietary Fibre {NSP} |
Diet & Good Health Energy balance RDIs, BMR, PAL Life-stages Special diets Healthy diets Dietary health issues Planning diets Adapting recipes Calculate nutritional value |
Food Safety Micro-organisms Positive uses & food spoilage Growth conditions Food storage Contamination Food poisoning Preservation Food Labelling
|
The Science of Food Cooking methods Heat transference Function of ingredients Working characteristics: Protein Carbohydrates Fats/Oils Fruit/Vegetables Recipe remedies |
Mock NEA 1 Food science experiment
Year 10 Mock Written exam Practical exam
|
Food Commodities Dairy Meat & Fish Poultry & Eggs Alternative proteins Beans, nuts, pulses Fats & oils Sugar & syrups Cereals, bread, pasta, potatoes Fruits & vegetables |
|
Year 11 |
Food Preparation Factors affecting food choice Sensory analysis Food testing
NEA 1 FOOD SCIENCE INVESTIGATION 15% exam – 8 hours 1,500-2,000 words |
Food Provenance Food origins Food miles Sustainability Food security Culinary traditions
Year 11 Mock exams: Written exam Practical exam |
NEA 2 FOOD PREPARATION ASSESSMENT 35% - 12 hours, including 3 hour practical 15 pages (30 sides) Research Planning |
NEA 2 Practical Exam Evaluation
Food Manufacturing Primary processing Secondary processing Affects of food processing on foods
|
Food Manufacturing Food Additives Fortification Modified Foods Food Packaging
Revision |
Revision & Exams |
Departmental Staff
- Mrs C Whitby - Subject Leader
Two equipped Food Technology rooms
Our Philosophy
- To provide our students with 'real life' problem solving skills relevant to today's environment.
- To provide our students with the capabilities to communicate and develop their ideas and thought processes using the technological tools of today, whilst reflecting on past practices.
- We aim to create within the department an environment, which will encourage pupils to achieve high standards, the best of which they are capable, in as many areas as possible and provide the foundations for a happy and successful adult life.
KS4 - Years 10-11
Students attend 5 lessons per fortnight:
- Eduqas - Food Preparation and Nutrition and AQA GCSE Design and Technology (Covers Resistant Materials, Product Design, Graphic Products Systems and some Textiles).
-
Non Exam Assessment (NEA's)
In Food there are 2 NEA's. The themes are released in the Autumn Term:
NEA1 - A Food Science based task - October/November of year 11
NEA2 - A research project with an extended practical food exam (3 hours)- January/February/March of year 11
- Both GCSEs are 50% controlled assessment tasks and 50% exam with a mix of long and short answer questions.
- The controlled assessment in all DT subject areas begins in the summer term of Year 10 and continues through to February half term of Year 11
Additional Sessions
Food - Thursday 3.15-4.15 or lunchtimes in T5 and masterclasses, visits and speakers - will be incorporated into lessons to enable all students to participate
Revision Sessions
For Easter Revision Sessions, please see Exam Support and Timetables page - under Teaching & Learning.
No news stories have been added to this category yet.