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Food & Nutrition

 

CurrThe use of food to produce a product to, fulfil a need. Food Technology can be defined as knowing how to design and make a good quality food product.  Within lesson time you will be given the opportunity to develop a variety of products, starting with raw ingredients developing them into a finished end product which is safe to eat and of good quality.  A variety of industries will be investigated looking at their product development teams, the packaging of the product, and the processing of food together with the functional properties of food.  This will enable you to understand food within industrial practices, whilst designing, making and evaluating food products in the food technology room.  Lessons will vary, some lessons will be a full ‘hands on’ practical, making your designed product, others will be a theory based look at nutrients and the properties of ingredients, whilst other lessons will be looking at differing food industries, with the possibility of visits to these industries.

The course will consist of a mixture of ‘design and make’ assignments, and specifically focused practical/design tasks that satisfy a particular need.  This will be in negotiation with the teacher and will account for 60% of the final mark.  The remaining 40% will be achieved by a terminal examination.

Students will be expected to provide ingredients for ALL practical work.

Curriculum Plan

Food and Nutrition VCERT

YEAR

Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

KEY STAGE 4

9

7 lessons a fortnight

Health and Safety

Food Storage

Food Poisoning

Fajitas

Bread

Pizza

Chicken Kebab Sticks

Meat Balls

Flavoured Rice

 

High Risk Foods

Food Origins

What processes do different foods go through from where they were grown/reared to your plate?

Seasonal Muffins

Apple Crumble Roast Dinner

Yule Log

Healthy Eating

Nutrients

Eat Well Guide

Plan and Cook x3 adapted meals suitable to feed a family of 4-6

Macaroni Cheese

Spaghetti Bolognese

Curry

Functions of Ingredients Experiments

Pastry Project

Taste Testing Chicken Pie

Bakewell Tart

Choux Buns  

Apple Turnovers

Sausage Plait

 

Food Ethics

Cooking using Fair Trade and Locally sourced ingredients

Trifle

Cheese Cake

Fruit Tart

Fridge Cake

Meringues

 

Environment

Seasonal Summer Cooking

e.g. salads, home-made marinades, jams and sauces

 

Visit to Farm – Pick your own fruits and vegetables 

 

10

5 lessons a fortnight

Unit 1

Preparing to Cook / Cooking Skills / Health and Safety

Cook x10 Dishes

Unit 1

Preparing to Cook / Cooking Skills / Health and Safety

Cook x10 Dishes

Unit 1

Preparing to Cook / Cooking Skills / Health and Safety

Cook x10 Dishes

Unit 2

Researching and designing a menu for a Restaurant

Cook x6 Dishes

Unit 2

Researching and designing a menu for a Restaurant

Cook x6 Dishes

Mock Exam

Unit 2

Researching and designing a menu for a Restaurant

Cook x6 Dishes

11

5 lessons a fortnight

Revision/ preparing for the written paper

External Exam

Unit 4

Cooking a Set Menu for a wedding or a children’s Party

Cook x2 Dishes

Revision/ preparing for the written paper

External Exam

Unit 4

Cooking a Set Menu for a wedding or a children’s Party

Cook x2 Dishes

Making Corrections to Coursework

Study Lea