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Food & Textiles

 

KS3 – Food Preparation and Nutrition

Working at KS3, students attain through theoretical as well as practical skills.

Nutrition will be a focus throughout learning.

Year 7 students will be introduced to practical skills to gain confidence with knife safety, weighing and measuring ingredients and gaining confidence to follow a range of recipes independently.

Theory work will include health and safety, science of Enzymic browning, Eatwell Guide and following recipes.

Year 8 will develop practical skills further by working with a range of equipment in the kitchen including electrical equipment, following a range of recipes using carbohydrates and a variety of water-based cooking methods.

Theory work will include: The science of cooking, methods of cooking, food poisoning and storage cross contamination and proteins.

Year 9 will gain confidence with sauce making, breadmaking and pastry making following a range of recipes.

Theory work will include: The science sauce-making, the science of breadmaking, sensory analysis, raising agents, fibre, fats and shortening.

 

 

KS3 – Food Preparation and Nutrition

In KS4 we follow the AQA Food Preparation and Nutrition specification.

None exam assessment includes: 50% of final grade to include practical work and coursework.

Written exam 50% of final grade.

Students will focus on two non-exam assessment tasks determined by the AQA.

NEA1 – Food Investigation – Understanding of the working characteristics, functional and chemical properties of ingredients.

NEA2 – Food Preparation Assessment – knowledge and understanding in relation to the planning, preparation, cooking and presentation of food and nutrition.

The following topics will be covered:

Food, Nutrition and Health.

Gaining knowledge of nutrients, functions, and sources.

Understanding the future health implications of over and under nutrition.

Application of knowledge in different scenarios and life stages.

Food Science.

Gaining knowledge and understanding of the functional and chemical properties of protein, fats, and carbohydrates.

Develop a clear understanding of how to conduct scientific investigations into chemical and functional properties of ingredients.

Food Provenance.

Applying knowledge and understanding of food provenance to provide solutions to sustainable food production and food insecurity worldwide.

Food Safety.

Gaining knowledge of preparing and storing food safely.

Understanding how to prevent pathogens from causing food poisoning through temperature control.

Understanding the benefits of microorganisms in food production.

Food Choice.

Demonstrating awareness of influences on food choice. Gaining knowledge and understanding of cultural, religious, and moral food choices. Develop a clear understanding of British and international cuisine.

Future Pathway.

This provides a good foundation for course in employment which involve food preparation, cooking, or food manufacture.

The GCSE also assists students with an interest in careers such as: dietician, nutritionist, healthcare, medicine, childcare, personal training, or food scientist

 

Study at home (Recommended websites)

www.childrensrecipes.com

www.foodafactoflife.com

www.jamieshomecookingskills.com

 

Revision Guide

GCSE Food Preparation and Nutrition for AQA (Grade 9-1) ISBN 978 1 78294 649 6

Location

Hollinwood Academy
Roman Road
Hollinwood
Oldham
OL8 3PT

School Hours

M-F: 8am – 4pm
Weekends: Closed

Phone & Email

0161 883 2404

info@hollinwoodacademy.org