In years 7, 8 and 9, all students study one lesson a week of Food and Nutrition. The course content aims to delivers the theoretical knowledge needed by carrying out practical activities. The course has been newly developed to prepare students for the topics in the new GCSE.
This foundation course is designed to provide all pupils with a range of cookery skills, knowledge of nutrition as well as understanding of food science, food safety, food choice and food provenance.
Years 7, 8 and 9 will cook every 2 weeks. The recipe will link to the topic being taught. These practical lessons will develop essential practical skills and understanding of ingredients and recipes.
Year 7 – Topics covered
Practical lessons. Recipes may include; – hot drinks, smoothies, couscous salad, apple crumble, savoury muffins, oaty fruit cookies
Weighing and measuring accurately
Using a hob safely
Fruit and vegetable preparation skills
Food commodities – fruit
Introduction to nutrition and healthy eating
Food provenance – how our food is reared and caught, food miles
Food commodities – soya, tofu, beans, nuts and seeds, and meat alternatives
Butter, oil, margarine – shortening and aeration, creaming method
Investigation of making pastry with different fats
How to write a time plan
Plan for practical assessment
Practical and written assessment
Year 8 – Topics covered
Practical lessons. Recipes may include; savoury rice, pasta salad, frittata, fish fingers, samosas, cheesecake, ginger biscuits and pasta bake.
Macronutrients – sources and functions
Food commodities – potatoes and vegetables
Fish Denaturation and coagulation of protein
Food waste and food labelling
Traffic light labelling and allergens
Chemical raising agents
Methods of heat transfer and sauce making
Food commodities – cereals: oats and rice
Time plans with special points and dovetailing. Planning for practical assessment
Year 9 – Topics covered
Practical lessons. Recipes may include, minestrone soup, shortcrust pastry, bread, pasta, flaky pastry, choux pastry and setting mixtures, gougères and seasonal fruit tarts. Also included are edible food science experiments!
Where do bacteria come from? Applying the Eatwell Guide
Micronutrients – nutrients in food, their sources and functions How flour is made
Nutritional needs of different groups of people
Sensory evaluation and star profiles
Fermentation and caramelisation
How to carry out a nutritional analysis
Using the temperature probe and microwave oven safely
Milk, yoghurt and cheese Heat treatments of milk
Cereals – turning flour into pasta Equipment – the pasta machine.
Gelatinisation and gelation
Factors that influence food choices
Using seasonal foods – seasonal recipes Using seasonal food and costing
British and international cuisines
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