Key Stage 3
Year 7 |
Year 8 |
Year 9 |
- Fruit and vegetable preparation
- Roux sauce making
- Dough making - yeast as a raising agent
- Adapting diets to meet current dietary guidelines
- Handling high risk foods – food safety and how to reduce the risk of food poisoning
- Dishes include Apple Crumble, Pizza, Macaroni Cheese, Bolognese
- BBQ chicken/tofu and choice of Greek Salad or coleslaw
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- Vegetable preparation,
- Handling high risk foods
- Shaping and enrobing
- Assembling dishes
- Consider strata of foods –value to luxury cost and quality
- Ethical production methods – Fairtrade, organic, sustainability
MSC, free range
- Diet related diseases - Obesity
- Dishes include Hotpot, Pasta bake, Chicken andSpinach curry, Fishcakes, Mexican Lasagne, Cheesecake
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- Roux sauce making
- Vegetable preparation
- Short crust pastry – making, rolling out and blind baking
- Shaping pastry – SC pastry and filo pastry
- Adapt dishes to meet individual needs
- Dishes include Thai Curry, Roasted Vegetable Lasagne, Quiche, Treacle tart, Samosas
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Key Stage 3 assessment
- Students spend approximately one term in each area of Technology and during their time in Food will be assessed either weekly or fortnightly
- All students are given written and verbal feedback on each of their practical tasks
- Photographic evidence of all dishes is made
- Research tasks into topic areas
- Both short and longer answer questions around topics areas linked to working properties of the ingredients used
Key Stage 4
OCR Food Preparation and Nutrition J309
Year 10 |
Year 11 |
- Healthy Eating – current dietary advice
- Diet related diseases – obesity, CHD, anaemia, tooth decay, strokes, - risk factors, necessary changes to diet and lifestyle to reduce the risk
- Energy
- Nutrition – protein, fat, carbohydrates, vitamins, minerals, water and fibre – function in diet, rich sources, effects of deficiency and excess
- Food safety
- Sensory evaluation and analysis
- Commodities – nutrition and provenance
- Food production
- Needs of individuals through life stages – babies to elderly
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- Student have two NEA tasks to complete,
set by OCR each year
- Investigation worth 15% of the final grade
starts in September and is completed by November
- Practical task 35% final GCSE grade – students have to plan and then make three
dishes of their choice to meet a given task, completed December to February with a three-hour practical exam after February half term
- Food security
- Development of culinary traditions
- Factors effecting food choice
- Revision and exam preparation before mocks in November and for final GCSE exam
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Key Stage 4 assessment
- Regular end of topic testing
- Written and verbal feedback on every practical task and a photographic record
- Extended essay writing for exam preparation – 12 mark essay questions
- Regular short and long answer questions linked to area of study
- End of year exam (1 ½ hours)
Curriculum enrichment outside of the classroom
- Catch up sessions at break and lunchtimes
- Trip to Waltham Place Biodiverse Farm
- Rotary Club and Future Chef competition opportunities
- Visiting chef to demonstrate complex skills