Food and Nutrition
Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Pupils study safety in the kitchen and basic hygiene.They learn names and uses of simple tools and equipment and a range of practical skills such as creaming method to make biscuits and upside down cake, melting method to make flapjack, rolling out pastry to make a cheese and tomato tart, using the processor to make burgers, fruit preparation to make a fresh fruit salad.

In the second lesson of the week, pupils look at existing buns on sale, carry out a survey to generate ideas to make their own buns. they come up with a final idea and write a specification for it and a flow chart how to make it.

Pupils use the all in one method to make buns bread dough to make rolls. They make and evaluate their buns, learning how to use a rating chart and a start profile.They rotate after approx nine weeks to a different DT subject.


Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Pupils learn about the eat well guide and how it is used to plan healthy eating. They look at choosing healthier options for snacks and basic nutrition.They reinforce skills from Year 7 to make Brownies, Kebabs, Cookies, Cheese and Tomato Pinwheels, with the grade ladder being introduced for pupils to assess their working at grade. Pupils look at the role of healthy eating in preventing tooth decay, diabetes and obesity.Pupils use the writing grade ladder to produce a piece of extended writing.

They make Bolognese Sauce, Ginger Snaps, cheese twists and Curry with an emphasis on accuracy.

Pupils look at the role of healthy eating in preventing heart disease, constipation.They look at the 5-a-day campaign and ways they can include fruit and vegetables into their own diets.

They practice decoration skills and make chocolate spread for their chocolate cake and practice rolling pastry to make pasties and swiss roll to learn the whisking method with an emphasis on becoming more independent.

Pupils investigate the sugar tax and how they can make healthy drinks choices.They produce a piece of extended writing to show progress towards their target grade, based on feedback from their earlier work. They make pasta bake to practice cooking pasta, scotch eggs to practice shaping. Pupils investigate the reasons behind consumers eating so much processed food and the dangers of eating too much salt in the diet.Pupils practice cupcakes to practice piping frosting, scones for the rubbing in method, jambalaya for frying and chicken in salsa and use a food probe. Pupils investigate the need to drink water as part of a healthy diet and write about the ways in which they can make sure they drink enough water. They also look at the importance of eating breakfast and choosing a healthy breakfast.Pupils practice filling inside a cake to make doughnut muffins and cheesecake for piping, fruit preparation and layering.


Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Pupils make shortbread, chicken nuggets, chocolate muffins, pizza, lemon drizzle cake, sweet and sour chicken or pork.This course covers food safety, nutrition and in particular nutrition for teenagers. Software is used to analyse a recipe. Pupils make fruit crumble, pizza scrolls, chocolate log and mince pies.Food and Nutrition studies organic and Fairtrade foods and food waste and how to write a time plan for a recipe. Pupils make croquettes, swiss shortcakes, cheesecake brownie.Food and Nutrition study heat transfer and food labelling. Pupils make pancakes and eat them in class, fresh pasta to make lasagne, treacle sponge, sausage and potato bake and bbq chicken.Food and Nutrition study Foreign and British cuisine and special diets. Pupils make curry, cheese straws, fish cakes and quiche.Food and Nutrition study primary and secondary processing methods and Food provenance. Pupils make Victoria sponge cake, meatball pasta bake, chicken in a sauce, Fruit crumble cake.Food and Nutrition study the properties and functions of ingredients in recipes.


Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Practical work is again the same for both courses and pupils practice piping and making chocolate decorations, make rough puff pastry, filled pasta and pipe Viennese finger biscuits.Pupils investigate diet related diseases and the macro nutrients in detail. Pupils make bonfire toffee lollies, chocolate cake, a lattice tart, shepherds pie, chicken kiev and mince pies. Pupils learn about the micronutrients in detail. Pupils make fresh soup with bread rolls and millionaires shortbread and lemon meringue pie. They practice dovetailing a time plan for the soup lesson. Pupils work in groups to investigate making creative potato recipes that they can use for their Y11 assessment. They study the seasonality of ingredients and use a nutrition software package to increase the fibre content of their recipe. They do a practice NEA 2 assessment task when they choose their own recipe to make with an accompaniment. Pupils make Chelsea buns and practice plating food for service. Pupils study the major food groups. Pupils make a chicken pie, eclairs or profiteroles and sausage plait.Pupils investigate the properties of fats and oils and carbohydrates foods. Pupils make fruit mousse, lemon meringue pie, lamb koftas and a flatbread and fruit flan.Pupils investigate the properties of protein foods and carry out a practice assessment task.


Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Food and Nutrition pupils carry out their GCSE assessment task 1 which is an group experiment on ingredients which they write up individually. Food and Nutrition pupils complete their GCSE assessment task 1. Food and Nutrition pupils carry out their GCSE assessment task 2 which is to choose, plan, prepare and evaluate a range of dishes for a different brief set by the exam board each year. Food and Nutrition pupils complete assessment task 2 as previous. Students revise using a wide variety of methods and practice answering examination questions. Exams


Wickersley Sixth Form Induction Day: 5th & 6th July |Y6 Transition Information