Pupils will cover the content of section one Food, Nutrition and Health: proteins, fats, carbohydrates, vitamins, minerals, healthy eating guidelines, nutritional needs of different age groups, diet related problems, nutritional analysis and planning meals for different groups of people.
Pupils will be assessed on their ability to: apply knowledge and understanding of nutrition. Analyse and evaluate different aspects of nutrition, food, cooking and preparation.
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Pupils will cover the content of section two Food Science: why food is cooked, heat tranfer,. cooking methods, changing properties of proteins, carbohydrates, fats and oils, and experimenting with raising agents.
Pupils will conduct mini food investigation tasks, in preparation for their NEA 1. Pupils will document their findings and submit an assignment.
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Pupils will cover the content of section three, Food Safety: food spoilage, storing food safely, preparing food safely, food poisoning, and use of microorganisms.
Pupil will be set examination style questions on food safety, in preparation for the examination paper.
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Students will cover the content of section four, Food Choice: influences on food choice,cultural, religious and moral food choices, food labelling, influence on marketing, British and international cuisines and sensory testing,
Students will be set examination styles questions on Food Choice to prepare them for the examination paper.
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Students will cover the content of section five Food Provenance: grown food, GM crops, reared food, caught food, waste food and packaging, food miles and carbon footprint, global food production, primary food processing, secondary food processing, food fortification and modification.
Pupils will be set examination style questions on Food Provenance in preparation for their examination paper.
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Pupils will work on their high level practical skills in preparation for their NEA practical skills assessment.
Pupils will be assessed on food hygiene, competency when executing a wide range of technical skills, selecting appropriate equipment, production of quality dishes, consideration of presentation.
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