Subjects

Food Preparation & Nutrition

Long Term Plans

Year 7 

Half Term 1 

A nine week course as part of the DT carousel. Pupils study safety in the kitchen and basic hygiene which is reinforced throughout practical lessons. They learn names and uses of simple tools and equipment as well as how to use them and a range of practical skills such as the creaming method to make biscuits and melting method to make brownie as well as learning to weigh ingredients accurately and use the oven safely. Pupils learn chopping skills and safe handling of chicken to make kebabs and also a ragu sauce to use the hob. In the second lesson of the week, pupils follow the design process to design their own decorated bun using glace icing or melted chocolate to meet a brief and their research. They also learn how to write a time plan to help them follow a recipe and evaluate their practical work.

Half Term 2

Pupils learn how to use yeast to make bread, knead and shape bread rolls and pinwheels. They learn how to cook pasta to make pasta salad and become more accurate in their chopping skills and also how to boil and simmer. 

In the second lesson, pupils learn about the five food groups, their proportions and the images used in the Eat well Guide. They learn how to adapt recipes to make them suit their family tastes, linked to healthy choices and about the characteristics of ingredients used in their own recipes that provide the flavour, appearance and texture in their cooking. They learn how to use the fridge safely linked to health. 

 

Year 8

Half Term 1

Pupils learn about the Eatwell Guide and how it is used to plan healthy eating relating to the food groups and their proportions which are linked to the Government’s healthy eating guidelines. Pupils look at choosing healthier options for snacks, breakfast cereals and drinks linked to fat and sugar. Pupils learn about the key nutrients that teenagers need and why.  Pupils practice the creaming method to make cookies and reinforce oven safety. They learn how to use the food processor to make burgers, shape and season them, how to cook pasta including how to boil and simmer and learn dicing skills and hob safety when making bolognese. 

Half term 2

Pupils look at the role of healthy eating in preventing tooth decay and produce a piece of extended writing where literacy skills are reinforced. They act on feedback to write about the healthy choices of drinks they can make and how to drink more water. Pupils learn about the importance of balancing their energy intake with their output and a basic understanding of the traffic light nutrition label. 

Pupils practice chopping, coating skills and the importance of seasoning to make chicken nuggets, the whisking method to make swiss roll, rubbing in method to make scones in a range of flavours and apply boil/simmering skills to cook rice to make jambalaya. Finally, they learn how to use rolled out pastry and slicing skills to make a cheese and tomato tart. 

Pupils develop their evaluating skills becoming more adept at identifying their own strengths, weakness and ways to improve their practical work. They develop their ability to write a time plan in more detail to help them follow a recipe. They develop their knowledge and ability to use the fridge safely and understand the rules when preparing high risk foods such as chicken and raw meat. Pupils are able to adapt recipes to suit their family tastes based on the characteristics of ingredients and their nutritional content. Pupils are introduced to the seasonality of ingredients.   

 

Year 9

Half term 1

As part of the Health, development and nutrition suite, pupils study both Food and Nutrition and Hospitality and Catering. Recipes are made by pupils for two weeks when food safety/hygiene, reducing food waste is reinforced and the function of the ingredients is linked to the recipes.The recipes build on the skills taught in y7-8 and develop accuracy and presentation. Two practical lessons are followed by a theory lesson when topics such as food safety, nutrition, labelling and British cuisine are taught which both subjects have in common.  

In the first half term, pupils have two theory lessons studying Food safety in which they are able to identify high risk foods and learn the key temperatures needed to store and cook food safely and become aware of the main causes of food poisoning. 

Pupils make biscuits to practice rolling out evenly, chicken nuggets to apply food safety rules and the importance of seasoning and use the processor to make their own breadcrumbs to practice coating and chocolate muffins. 

Half term 2

Pupils are tested on food safety before studying food labelling and what is legally required on a food label, including the storage dates to help inform healthy choices. Pupils study British cuisine, looking at traditional ingredients, dishes, cooking methods from around the UK as an introduction to food provenance. 

Pupils make a blended sauce to make sweet and sour chicken or pork, and a fruit crumble to practice peeling/coring skills and introduce seasonality of ingredients. They investigate focaccia flavours, practice cooking pasta and rice and develop their whisking method to make a decorated chocolate log. 

The first Hospitality and Catering theory lesson introduces pupils to what the industry is, the differences and business in the local area, including services they offer. 

Half term 3

Pupils learn about key types of restaurants and the type of menu they offer as well as the style and presentation of menus.

Pupils develop dicing, boiling and simmering skills to make bolognese or chilli, adapting the recipe to suit family tastes. They carry out an investigation into the characteristics of different fats in shortcrust pastry before making jam tarts. Pupils use their yeast cookery skills to make a bread dough which they roll out to make pizza.

Half term 4

Pupils learn about the types of food service such as table service and counter service linked to restaurants studied previously. 

Pupils learn a range of decorative techniques using chocolate. They learn how to pipe biscuits and can apply a chocolate drizzle. Pupils learn slicing and parboiling potatoes to make a potato bake and rolling out a scone dough to make a pinwheel. 

Half term 5

Teenage nutrition is taught covering both macro and micronutrients, also the need for a healthy breakfast. Pupils learn rough puff pastry to make cheese straws, practicing accurate presentation. They learn how to make fresh tagliatelle using a pasta maker and fish cakes to practice shaping and coating skills. 

Half term 6

Hospitality theory covers the types of hotels and the key job roles in the hotel and catering industry. 

Pupils learn how to make an all-in-one sauce to make mac n cheese, piping cream and fruit prep to make cheesecake which is linked to seasonality and shaping meatballs to make a pasta bake. 

 

YEAR 10
Half Term 1Half Term 2Half Term 3Half Term 4Half Term 5Half 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.
YEAR 11
Half Term 1Half Term 2Half Term 3Half Term 4Half Term 5Half 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