Food Tech2

Years 7 & 8

Summary:

KS3 Course Content

Year 7- Building on basic cookery skills

During year seven students study the following;

  • Hygiene in the kitchen
  • Kitchen equipment
  • The functions of ingredients
  • Evaluation techniques
  • Sensory analysis
  • Practical skills include; the bridge and claw, peeling, rubbing in method, forming a dough, shaping, rolling, baking, creaming, boiling.

Students learn the basic cookery skills

Year 8- Nutrition

During year 8 students study the following;

  • Nutrition-Eat well guide
  • Adapting products to suit specific dietary requirements
  • Evaluation techniques
  • Sensory analysis
  • Practical skills include; Cutting skills, Heat control, Shaping, Rolling, Baking, Frying, Simmering, Whisking, boiling, baking

Assessment:

  • Doddle
  • Formative and summative written feedback from the teacher

Years 9,10 &11

Summary:

Aims;

Students look at the cuisines from a range of different countries and cultures. Initially in practical lessons they learn how to use a range of skills required to make dishes from around the world. They also study how ingredients work and what their nutritional properties are. Food provenance is looked at and students plan and prepare a range of dishes, which consider the impact on the environment and food choice.

Students look at special dietary requirements and learn how to plan, prepare and make their own menu. Food science and how to investigate the chemical and functional properties of ingredients Is also studied throughout THE GCSE.

 

Assessment:

Controlled Assessment

Nea1 15 %- This is a 1500-2000-word science investigation which explores the chemical and functional properties of ingredients.

Nea2 35%- this requires students to plan, prepare and make a range of dishes that meet the requirements of a set task.

Written examination 50%

Formative and summative written feedback from the teacher

Resources:

Ingredients

Kitchen equipment

GCSE catch up after school

Gifted and talented cake decoration

Key Stage 3

Years 7 & 8

Summary:

KS3 Course Content

Year 7- Building on basic cookery skills

During year seven students study the following;

  • Hygiene in the kitchen
  • Kitchen equipment
  • The functions of ingredients
  • Evaluation techniques
  • Sensory analysis
  • Practical skills include; the bridge and claw, peeling, rubbing in method, forming a dough, shaping, rolling, baking, creaming, boiling.

Students learn the basic cookery skills

Year 8- Nutrition

During year 8 students study the following;

  • Nutrition-Eat well guide
  • Adapting products to suit specific dietary requirements
  • Evaluation techniques
  • Sensory analysis
  • Practical skills include; Cutting skills, Heat control, Shaping, Rolling, Baking, Frying, Simmering, Whisking, boiling, baking

Assessment:

  • Doddle
  • Formative and summative written feedback from the teacher
Key Stage 4

Years 9,10 &11

Summary:

Aims;

Students look at the cuisines from a range of different countries and cultures. Initially in practical lessons they learn how to use a range of skills required to make dishes from around the world. They also study how ingredients work and what their nutritional properties are. Food provenance is looked at and students plan and prepare a range of dishes, which consider the impact on the environment and food choice.

Students look at special dietary requirements and learn how to plan, prepare and make their own menu. Food science and how to investigate the chemical and functional properties of ingredients Is also studied throughout THE GCSE.

 

Assessment:

Controlled Assessment

Nea1 15 %- This is a 1500-2000-word science investigation which explores the chemical and functional properties of ingredients.

Nea2 35%- this requires students to plan, prepare and make a range of dishes that meet the requirements of a set task.

Written examination 50%

Formative and summative written feedback from the teacher

Resources:

Ingredients

Kitchen equipment

Extra Curricular

GCSE catch up after school

Gifted and talented cake decoration