Cook well, eat well and live well
To create a varied range of practical dishes which would appeal to different consumers and those with special dietary needs.
Key Stage 4
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GCSE Food Preparation and Nutrition (AQA 8585)
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Year 10
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- Proteins
- Foam formation
- Coagulation
- Aeration
- Carbohydrates
- Gelatinisation
- Breadmaking
- Dextrinisation
- Sensory Analysis.
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- Fats
- Pastry making
- NEA Investigation task
- Plasticity
- Emulsification
- Vitamins
- DRV's.
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- Minerals
- DRV's
- Nutrition Analysis (Food for PC)
- Sensory Testing
- Food Costings.
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- Dietary needs at different life stages
- Special dietary needs
- Food provenance
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- Water
- Energy needs
- BMR, PAL, DRV's, BMI
- Cooking methods and heat transfer
- Food choices
- International Cuisine
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- Enzymic browning
- Additives
- Micro-organisms & enzymes
- Food Poisoning
- Time plans
- Primary & Secondary Processing
- Jam making
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Year 11
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- NEA 1: Food Investigation Task
- NEA 2: Food Preparation Task
- NEA 2: Food Preparation Task
- NEA 2: Preparation and practical examination
- Analyse & Evaluate
- Written examination revision and practice questions/ techniques
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Level 2 WJEC Vocational Award Hospitality and Catering
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Year 10
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- Theory work: - Unit 1 LO4: Know how food can cause ill health
- Practical work:- Unit 2 LO3: Be able to cook dishes.
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- Theory work: Unit 1 LO1: Understanding the environment in which hospitality and catering providers operate.
- Practical work:- LO3 Produce dishes to be served on a range of different menus.
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Year 11
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- Theory work:- Unit 1 LO1 Understand the environment in which Hospitality and catering providers operate
- LO2: Understand how Hospitality and catering providers operate
- LO3 Understand how Hospitality and catering provision meets health and safety requirements
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- Unit 2: Coursework assignment
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- Written examination revision and practice questions/ techniques
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