Glossopdale School

Food

Curriculum Content: Food and Nutrition

Aims and ambitions:

  • The aim of the Food and nutrition curriculum is to introduce students to healthy eating and to understand the functions of different nutrients on our bodies and how food affects our overall health.
  • The emphasis is on students developing basic culinary skills and knowledge of foods, healthy eating and nutrition so that they will be able to make informed food choices now and in the future. Students should have the skills and confidence to cook for themselves.
  • Work safely and hygienically in the kitchen to make a range of dishes using various techniques.
  • Learn about how food affects our bodies and how it affects the environment.

Year group

Topics include

By the end of the year, students should be able to:

7

 

  • Hygiene and hazards
  • Weighing and measuring.
  • Knife skills
  • Using the oven and hob safely
  • The Eatwell guide, section by section
  • Function of ingredients
  • Fairytale Feasts project

 

Assessment:

Students will be assessed by (simplified) GCSE-style milestone tests and their competence in the kitchen.

 

  • Weigh, measure and prepare ingredients using a range of techniques such as knife skills, mixing, kneading and combining.
  • Understand food hygiene and be able to work safely in a kitchen
  • Demonstrate a range of basic cooking skills and use equipment safely.
  • Cook foods using the grill, hob and oven.
  • Develop an understanding of the complexities of nutrition and its importance in ensuring a healthy lifestyle for their future.
  • Know the sections of (and be able to name foods in) the Eatwell Guide
  • Understand that different customers have different needs.

8

 

  • Healthy eating
  • Use your loaf
  • International foods.

Assessment:

Students will be assessed by (simplified) GCSE-style milestone tests and their competence in the kitchen.

 

  • Know why our bodies need the different sections of the Eatwell Guide
  • Understand the different functions of ingredients in a recipe
  • Understand a specification and be able to adapt a recipe to meet it.
  • Work safely in the kitchen using a wider range of equipment and techniques independently

9

Learn how to design and make healthier meal options through a range of ‘Design and Make’ projects using a range of ingredients and skills. 

Termly Topics:

  • Term 1 and 2: Fakeaway Project
  • Term 3: Sustainability Project
  • Term 4: Easter cake Project
  • Term 5 and 6: Festival Foods Project

Assessment:

Students will be assessed by GCSE-style milestone tests and their competence in the kitchen.

 

  • Demonstrate a good knowledge of food and nutrition
  • Select final products, recipes and ingredients to meet the design criteria.
  • To produce finished products that will be suitable for the target market and brief set.

10

Over the 2 year course:

 

  • Food commodities.
  • Principles of nutrition
  • Diet and good health      
  • Where food comes from
  • Cooking skills and food preparation

 

Assessment:

Students will be assessed by milestone assessments (both written exam and practical assessments). There will be mock practical exams in May and a mock written exam, using an exam board paper, in April.

Over the 2 year course:

  • Be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
  • Develop knowledge and understanding of the functional properties and  characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.
  • Understand the relationship between diet, nutrition and health, including the food related causes of ill health.
  • Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
  • Demonstrate knowledge and understanding of how the catering industry operate.
  • Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas.

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Assessment:

Students will be assessed by milestone assessments (both written exam and practical assessments). There will be mock practical exams in October and a mock written exam in December, using an exam board paper. The final examinations are in February (NEA practical assessment) and June (Online exam).

 

KS4 Key Information

Qualification

Level 1/2 Hospitality and Catering

Exam board

EDUQAS

Website link

https://www.eduqas.co.uk/qualifications/hospitality-and-catering/

Exam structure and content

Unit 1 - Exam

This is an online exam worth 40% of your final grade

You will learn about how hospitality and catering industries operate

Unit 2 –NEA (coursework)

This is a timed assessment and worth 60% of the final grade

Research, plan, prepare and cook a two course meal.

Show understanding of the nutrients in the dishes made and how they meet the needs of the target market.

Recommended revision guide

There is no revision guide for this course but the text book that accompanies the course is ‘WJEC Vocational Award Hospitality and Catering Level ½’ by Anita Tull and Alison Palmer

Extra-curricular opportunities in Hospitality & Catering

KS3 homework help/catch-up is available after school Tuesdays 3-4pm.

KS3 cooking club Wednesday 3-4 GT1

Various bake-off competitions and after school activities will run throughout the year.

KS4 homework help/catch-up is available after school Tuesdays.