Food & Nutrition – Key Stage 4

Year 9

Half TermTopics to be coveredKey skills covered
Autumn HT 1Diet and Health

How to cook a range of dishes safely and hygienically and apply their knowledge of nutrition.
1. Health and safety within practical area
2. Weighing and measuring
3. Applying knowledge of dietary nutrients
4. Identification of Nutrients/sources/function
5. Knife skills
Timing and organisation
Autumn HT 2Diet and Health

The factors that affect food choice, food availability and food waste
1. Fair testing methods
2. Combining, forming and shaping
3. Correct use of equipment - grill and food probe
4. Understanding of Food provenance
5. Explanation of animal welfare issues
6. Identification of cultural and religious restrictions
Spring HT 1Making Choices

Consideration of consumer issues, food and its functions and new technologies/trends in food
1. Observational skills
2. Quality products - roux sauce – gelatinisation
3. Pastry making methods – shortcrust, flaky, filo
4. Identification and explanation of dietary needs
5. Understanding and demonstrating good food hygiene standards
6. Food science – experimentation skills
Spring HT 2Making Choices

Consideration of consumer issues, food and its functions and new technologies/trends in food
1. Milling processes and manufacturing of quality bread (practical skill)
2. Use of raising agents – experimentation
3. Understanding and explanation of nutritional deficiencies
4. Independence during practical tasks
5. Research methods – primary and secondary
Summer HT 1Fruit & Veg

Commodity study of fruits and vegetables including potatoes (fresh, frozen, dried, canned and juiced)
1. Classification of fruits and vegetables
2. Food provenance – research skills and presentation of work
3. Understanding of dietary considerations and nutritional values of food relating to choice of ingredients
4. Knife skills and hygiene/safety – bridge and claw
5. Enzymic browning and oxidation experimentation skills – fair testing, recording information, concluding
Summer HT 2Meat, Fish, Poultry and Eggs

Commodity study of meat, fish, poultry and eggs
1. Classification of food products depending on sources
2. Understanding of food provenance relating to local area (Worcestershire)
3. Independent Research and presentation skills
4. Organisation and timings
5. Experimentation of Malliard reaction in foods - independence, recording data, use of equipment, concluding and explanation

Year 10

Half TermTopics to be coveredKey skills covered
Autumn HT 1Bread, cereals, flour, oats, rice, potatoes and pasta

A commodity study of starchy carbohydrate foods, their functions, variety available, storage methods, sources, provenance and classification methods
1. Classification of starchy carbohydrate foods
2. Food provenance – research skills and presentation of work
3. Understanding dietary considerations and nutritional values of food relating to choice of ingredients
4. Knife skills, hygiene and safety, use of temperature probe, seasoning , Sauce making, bread making, pastry making
5. Thickening sauces using starch –experimentation skills – hypothesising, carrying out the experiment, recording data, concluding, report writing
Autumn HT 2Milk, cheese and yoghurt

A commodity study into dairy foods, their value in the diet, their use in cooking, their sources and alternatives, processing methods
1. Classification and variety available
2. Explanation of the processing methods and application of this to exam questions
3. Demonstrate understanding of the nutritive value of dairy foods within the diet
4. Practical skills such as knife skills, hygiene and safety, use of temperature probe, seasoning , whisking, whipping, creaming and blending
5. Experimentation skills – effects of acid on dairy foods - hypothesising, carrying out the experiment, recording data, concluding, report writing
Spring HT 1Soya, tofu, beans, nuts, seeds

A commodity study into soya, tofu, beans, nuts and seeds. Students will look at their dietary value, their use in cookery as a meat alternative for vegetarians, their processing methods, varieties and storage
1. Researching commodity information
2. Explanation of processing methods – canning, drying etc
3. Practical skills – hygiene, safety, knife skills, pureeing, select and adjust a cooking process, use of equipment, judge and manipulate sensory properties, use of hob
4. Menu planning, taking dietary considerations into account
Spring HT 2Principles of Nutrition

A brief study into the importance of a balanced diet, taking dietary needs and medical issues into consideration, such as low fat/vegetarian/low sodium/coeliac disease
1. Menu planning
2. Practical skills – knife skills, hygiene and safety, use of temperature probe, seasoning, garnishing, use of equipment – steamer, pasta machine
3. Application of knowledge to exemplar exam papers
4. Essay writing skills and exam technique
5. Analysis and evaluation of different aspects of nutrition and dietary considerations
Summer HT 1Butter, oils, margarine, sugar and syrup

A commodity study to increase knowledge and understanding of food provenance, how the commodity is processed, how to classify the commodities, its nutritional value in the diet, food science using butter, spreads and oils.
1. Researching and applying knowledge to exam paper exemplar questions
2. Use of nutritional analysis program to calculate nutrients
3. Menu planning
4. Classification of food - fats/oils/sugar and syrups
5. Practical skills - preparation of fruit/vegetables, knife skills, select and adjust cooking processes, weigh and measure, use of the hob and oven, making sauces, fat based hob work, making a dough
6. Experimentation and report writing skills –research, hypothesis, setting a plan of action, writing up experiment, analysis of results, concluding
Summer HT 2Where food comes from

A study into food provenance, local specialities, incorporating international week. Discussions around food origins, sustainability, food waste, regional food, meal structures, food manufacturing and processing techniques
1. Research information independently, using text books, internet, primary research methods
2. Use of ICT skills and GPS applications, map reading
3. Practical skills such as knife skills, use of equipment, make sauces, using the oven, prepare, chop and combine, tenderise and marinade, weigh and measure
4. Report writing skills – explanation, description, application of knowledge, analysing, concluding

Year 11

Half TermTopics to be coveredKey skills covered
Autumn HT 1Task 2

Second piece of coursework – cereal product or healthy eating for teenagers as foci
1. Independent research methods – primary and secondary
2. Selection of suitable dishes
3. Recipe trialling – fair testing
4. Timing and organisation
5. Hygienic working
Autumn HT 2Task 2

See above
1. Planning skills
2. Evaluative skills – sensory analysis, analysis of costing, nutritional analysis, self reflection of performance
3. Self and peer assessment of work
Spring HT 1Revision and mop up

1. Completion of any theory not covered in year 10
2. Revision exercises
1. Improvement of coursework
2. Use of revision aids
3. Exam technique
4. Application of knowledge to a range ofeffective revision activities eg brace map, donut diagram, mindmapping, group tasks
5. Peer and self-assessment using mark scheme
6. Application of knowledge to essay questions
Spring HT 2Revision and mop upSee above
Summer HT 1Revision and mop upSee above
Summer HT 2