FOOD PREPARATION AND NUTRITION

Year 9 Course Outline

The Scheme of Work in Food Preparation and Nutrition aims to build on the skills learnt in Years 7 and 8. The Autumn Term focuses on analysis of the five main nutrients in our diet and includes practical sessions. During the Spring and Summer terms we study modules that incorporate bread, pastry, pasta making and International Cuisine. There is an emphasis on theory which is underpinned by a range of high level making skills. Each module is assessed by end of unit tests and a written exam at the end of the year. The learning in Year 9 forms the foundation for the GCSE course.

Years 10 and 11 Course Outline

Pupils study for the AQA GCSE Food Preparation and Nutrition examination. The course offers an interesting and stimulating programme of study and builds upon previously acquired skills. Both theory and practical lessons are based on Diet and Health, in line with current dietary recommendations. Aspects of food storage, preparation and cooking run alongside socio-economic factors affecting our choice and consumption of food. There are strong links with Biology. Assessment is on going across practical and theory sessions, with regular one to one feedback, where pupils are encouraged to comment on their plan to improve.

Skills Required and Developed

In Year 9, practical skills are developed through the use of a range of standard kitchen utensils, with the introduction of small electrical equipment. Health and Safety issues associated with handling and preparing food are studied and pupils become familiar with working independently. Time management is a large part of the planning process and pupils develop a wider range of skills over 5 lessons per fortnight. There are cross curricular links with Science and Geography. Formative assessment is both verbal and written, with regular feedback and a mark for each module completed. Half term grades are based on these marks.

In Year 10 and 11, during the GCSE course, food preparation skills are developed through the use of advanced utensils including large scale electrical equipment. Research is done through a wide range of sources, books, periodicals and current magazines and includes the use of nutritional analysis software. Pupils are encouraged to work independently, not only in practical sessions but in the research for their Non-Examined Assessment.

External Assessment

50% of the final marks are gained through two Non-Examination Assessments: a Food Investigation and a Food Preparation Assessment with a 3 hour practical examination, both in Year 11. The remaining 50% is a 90 minute written examination.

Beyond the Classroom

Pupils can further their food preparation skills in Year 9 Activities on a Monday night. In Years 10 and 11, pupils may choose to develop their practical skills as part of the Duke of Edinburgh Award. In the Sixth Form, Food for Thought is an option on the A Level Ignite! course.

Further Information

Mrs A McNeice, Food and Nutrition, Tel 023 9236 0036, Email a.mcneice@pgs.org.uk

Exam Board Website: https://www.aqa.org.uk/subjects/food/gcse