In Year 7 there is a focus on practical work to develop skills, organisation, and confidence to prepare a range of products. All students are encouraged to follow recipes that allow them to express their creativity alongside developing the key skills in food preparation and hygiene. Students will learn how to produce a time plan that includes dovetailing, accurate timings, quality control, hygiene, and safety checks. They will develop their knowledge and understanding of the Eatwell Guide and the key nutrient groups. Students will identify how and why people make different food and drink choices. Students demonstrate and apply their knowledge and understanding of food science e.g. all in one sauce. Students will prepare and cook a variety of dishes: fruit/veggie crumble, vegetable soup, pasta bake, scones, Bolognese, spinach & potato and chickpea curry, mushroom risotto, and breakfast muffins.

In Year 8 the students build on their practical skills, following a theme of healthy eating through learning about the dietary guidelines and understanding the dietary needs of a teenager. Students will learn how to complete an analysis of a dish and evaluate the nutritional suitability for the needs of a teenager. Students conduct a mini-NEA 1 investigation on sugar reduction in cakes in preparation for KS4. Students demonstrate and apply their knowledge and understanding of food science e.g. making bread dough and frittata etc. Students will learn about food waste. Students will prepare and cook a variety of dishes: pizza swirls, Swiss roll, bread-based pizza, enrobing e.g. fishcakes/goujons, frittata. They consolidate and demonstrate food preparation skills when preparing and cooking a British and International main meal dish suitable for a teenager.

In Year 9 students will learn about different special dietary needs (including food allergens, food intolerance, and religious/cultural needs). Students will learn about different food availability, traceability, food certification and assurance schemes, and animal welfare. Food Science is studied in more detail and students conduct a mini-NEA 1 investigation on how the plasticity of different fats affects shortcrust pastry in preparation for KS4. Students conduct a mini-NEA 2 to research an international cuisine of their choice preparation for KS4. The mini – NEA 2 allows pupils to revisit prior learning on time planning, nutritional analysis and develop research skills. Students will prepare and cook a variety of dishes: tomato and basil tarts, Dutch apple cake, cottage pie, samosas and consolidate and demonstrate food preparation skills when preparing and cooking nutritionally balanced savoury main course dishes originating from other cultures for their mini-NEA 2.

Food preparation skills are integrated into five core topics:

• Food, nutrition and health
• Food science
• Food safety
• Food choice
• Food provenance.

As you can see there is a big emphasis on Nutrition and Food Chemistry. This will be a subject heavily based around practical lessons, with lots of practical skills to learn and lots of experimentation too. Five lessons over a fortnight, all based in the purpose-built Food Room.

This year will focus on the Non-Examined Assessment, students will have a choice of contexts from the exam board.

Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation. (15% of total mark)

Task 2: 3 hour practical assessment ;( ‘Great British Bake Off’ style) including a written or electronic portfolio including photographic evidence. Photographic evidence of three final dishes must be included (35% of total mark)

Assessment

The examination paper (50% of final mark) is taken in June of Year 11, it is a 2 hour exam. The Non-Examination Assessment (50% of final mark) is completed in class time, from June in Year 10 through to March in Year 11.

What else should I know?

Progression on to jobs is excellent, the Food Industry is the third largest employer in the country.

Pure Food Science – Technology and Food Manufacture. (More applied: Food Marketing, Management, Food and Nutrition, Health and Lifestyle, Public Health Nutrition, Environmental Health.)

Health Service – Dietetics, Nutrition, Sports Nutrition, Public Health Awareness

Education – Primary and secondary Schools and public health educational campaigns link Change 4 Life