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Food & Nutrition Mrs K Wilson
Food & Nutrition
The Food and Nutrition course in Year 9 will provide a stimulating and up-to-date insight into food in today’s fast paced society. This course will give you a good grounding in preparation for the GCSE syllabus, ensuring a smooth transition into Y10.
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The aim of the course is to teach you a wide range of practical life skills. You will learn how to adapt recipes to fit the current dietary guidelines as well as your own personal tastes – e.g. vegetarian - and, in addition, you will have plenty of opportunities to choose some more challenging recipes to stretch yourself further. You will also develop your knowledge and understanding of nutrition and the importance of food hygiene, whilst further developing your IT skills. One third of the lessons will be practical based, one third will be workshop/experiment-based and one third will be theory-based.
THE THEORY WORK INCLUDES:
• Thinking deeply about what you are cooking, i.e. what are the functions of each ingredient, what changes take place during cooking and why things can go wrong. • We offer the Level 2 Food Hygiene Certificate - Food
Hygiene will be covered in depth, which will reinforce the importance of safety and hygiene when preparing, storing and serving food, thus enabling you to find employment in the food sector.
• The other topics covered include safety in the kitchen, nutrition and health, analysing your own diet using a nutrition programme, primary and secondary food processing, food commodities, food choice, British and international cuisine, sensory analysis, the science of food and food provenance. PRACTICAL SKILLS YOU WILL LEARN
1. Knife skills – accuracy and safety when chopping vegetables 2. Stir frying 3. Shaping food – making burgers and meatballs 4. Sauce Making: ragu and roux 5. Curry/Biryani 6. Shepherd’s pie 7. Pasta making
8. Scones
9. Cake making: creaming and whisking methods 10. Pastry making: shortcrust, choux and flaky to make a range of dishes 11. Preservation – jam making 12. Bread making - bread and pizza 13. Portioning a whole chicken 14. Experiments to show the function of ingredients
