Food
Year 10 (2016 – 2017):
Year 10 of the new GCSE course is mostly to be delivered through preparation practical making activities in line with the 5 core topics and the 12 food preparation skills. All food / ingredients should reflect recommended guidelines for a healthy diet. Each termly SOW will be focussed on 1 of the 5 core topics and mapped across the 12 skills. This prepares students for the completion of NEA (non-exam assessment) tasks 1 & 2 as well as their final examination, all to be taken / submitted in Yr11.
Teaching
Autumn 1 (Sept- Oct): Food, nutrition and health
A series of practical making activities based around the Food Preparation Skills:
S1 – general practical skills
S2 – knife skills
S3 – Preparing fruit & vegetables
S5 – Use of equipment
S6 – Cooking methods
S8 – Sauce making
S9 – Tenderise & marinate
S10 – Dough
S12 – Setting mixture
+ Modify recipes & create recipes for different requirements
Autumn 2 (Nov-Dec): Food science
A series of practical making activities based around the Food Preparation Skills:
S1 – general practical skills
S2 – knife skills
S3 – Preparing fruit & vegetables
S4 – Use of the cooker
S5 – Use of equipment
S6 – Cooking methods
S8 – Sauce making
S9 – Tenderise & marinate
S10 – Dough
S11 – Raising agents
S12 – Setting mixtures
+ Bacterial contamination
Spring 1 (Jan- Feb): Food safety
A series of practical making activities based around the Food Preparation Skills:
S1 – general practical skills
S2 – knife skills
S3 – Preparing fruit & vegetables
S5 – Use of equipment
S7 – Prepare, combine & shape
+ All temperatures and guidance in accordance with current FSA guidelines
Spring 2 (Mar- Apr): Food Provenance
A series of practical making activities based around the Food Preparation Skills:
S2 – Knife skills
S3 – Preparing fruit & vegetables
S5 – Use of equipment
S6 – Cooking methods
S10 – Dough
+ GM foods
+ Free range produce
+ Sustainability
Summer 1 (May-June): Food choice
Activities based around the Food Preparation Skills with the intention of preparing students for NEA Task 1/2 (set 01/09/18).
Food Preparation Skills S1-S12.
Plus the inclusion of;
· Explain & justify recipe choice.
· Preparing recipes / meals taking into consideration lifestyle, consumer choices etc.
· Costing.
· British / International recipes.
Summer 2: This final term serves as a ‘mop up’ for any misunderstanding / misconceptions. It also allows me to revisit work covered whilst on Maternity leave (terms 1-3) to ensure all students are suitably prepared and equipped with the knowledge and understanding to complete their NEA tasks 1 & 2 in the autumn of Yr11 as well as the summer 2018 examination.
Assessment: Termly formative assessment in line with data captures to map student progress in line with targets. Fortnightly summative assessment based on food preparation skills. Ongoing theory assessment using homework to reinforce knowledge, understanding & skills. Summer Term 1: A ‘mock’ NEA task 1/2 where students are given a ‘task’ to complete within an allocated time frame. Using the assessment criteria and guidelines. Summer Term 2: Mock Exam
Year 11 (2017 – 2018):
Teaching
Autumn - Spring: TBC
Summer 1 (May-June): Additional time allocated for remarking / finalising marks in preparation for final NEA submission.
Summer 2: Recap exam preparation & revision.
Assessment
Autumn 1 (Sept- Oct): NEA Task 1 issued by AQA 01/09/18. Assessment broken into 3 areas;
Research (6marks), Investigating (15marks), Analysis & Evaluation (9marks) = 30 total / 12hrs taught time. NEA Task 1 deadline 20/10/17
Autumn 2 - Spring 1 (Nov- Feb): Mock exam, NEA Task 2 issued by AQA 01/11/18. Assessment broken into 5 areas; Investigating the task (6marks), Skills trial (18marks), Planning for the final menu (8marks), Making the final dishes (30marks), Analyse & evaluate (8marks) = 70 total / 26hrs taught time. NEA Task 2 1st hand in deadline: 16/2/18. 3hr practical / making session needed tbc
Spring 2 (Mar- Apr): All NEA, tasks 1 & 2 to be submitted / moderated ahead of the May 2018 submission.
