Food and Nutrition

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

 Sensory evaluation

 Using equipment

 Knife skills 

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

Aeration

Creaming method

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

Practical and written 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

Practical and written assessment

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.  An individual education based on family values  .

School Office: +44 (0)1823 272559

contact@queenscollege.org.uk

© 2016 - 2019 QUEEN’S COLLEGE, TRULL ROAD, TAUNTON, SOMERSET TA1 4QS

Methodist Independent Schools Trust

Registered Office: Methodist Church House. 25 Marylebone Road, London, NW1 5JR

Charity No. 1142794. Company No. 7649422

School Office: +44 (0)1823 272559

contact@queenscollege.org.uk

© 2016 - 2019 QUEEN’S COLLEGE, TRULL ROAD, TAUNTON, SOMERSET TA1 4QS

Methodist Independent Schools Trust

Registered Office: Methodist Church House. 25 Marylebone Road, London, NW1 5JR

Charity No. 1142794. Company No. 7649422