Food Preparation and Nutrition Curriculum and Assessment
Food Preparation and Nutrition at HABs equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating through the teaching of mastery.
The Food curriculum encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.
Chefs at HABs will experience a balance between practical and theoretical lessons.
Through mastery, students will be able to demonstrate effective and safe cooking skills through planning, preparing and cooking a variety of foods using different techniques and skills. They will develop their knowledge and understanding of the functional properties and chemical characteristics of food including the nutritional content.
Students will develop their knowledge and understanding of microbiological food safety and apply this to the preparing, processing, storing, cooking and serving various foods. Students will develop an understanding of the relationship between diet, nutrition and health, including the physiological and psychological effects of poor health and diet. Students will begin to make informed food choices with appreciation of environmental, economical, ethical and cultural influences on food availability, production, diet and health. Our students will explore a wide range of traditional ingredients and dishes from variety of countries and cultures, using this to inspire new ideas and modify existing recipes.
1. Planning 1- understand that the needs of a consumer group shapes a dish
I can create a recipe based on the needs of a consumer group
I can justify my decisions and give reasons for choice.
I can adapt recipes to suit the needs of a consumer group
I can analyse the consumer group and draw conclusions about their needs
I can describe the consumer group
I can identify the consumer group for a given recipe.
2. Planning 2- I understand that there is a demand for innovative dishes
I can design a recipe based on current trends
I can evaluate relevant research to promote innovative recipe ideas
I can experiment with ingredients to draw conclusions about what would work together
I can show discrimination when selecting research
I can identify positives and areas for improvements of existing dishes
3. Making 1- I understand that commercially viable dishes are prepared with a clear and concise plan
I can create a dovetailed time plan with: mise en place, timings and quality checks (QC) and critical control points (CCP)
I can discuss the control measures needed to make a dish
I can explain how dishes will be made in a logical sequence and time management
I can state the different stages of how a dishes will be made
I can follow a recipe
4. Making 2- I understand that commercially viable dishes are made using appropriate equipment
I can suggest and implement quality control (QC) points and critical control points (CCP's) for equipment.
I am an expert in using equipment with precision.
I can predict what equipment is needed for a dish or recipe.
I can demonstrate how to use it correctly and safely
I can explain the purpose of a piece of equipment
I can identify equipment
5. Making 3- I understand that commercially viable dishes are made using appropriate ingredients
I can suggest and implement quality control (QC) points and critical control points (CCP's) for ingredients.
I am an expert in preparing and cooking ingredients with precision.
I can suggest ingredients that will be needed for a dish based on their properties
I can identify ingredients and groups
6. Making 4-I understand that a commercially viable dish is both aesthetically pleasing and a joy to eat
I can produce a dish that is commercially viable
I can produce a dish which demonstrates a high level of technique, finishing skills and portion control
I produce a dish that is well presented
I can produce a dish that is edible
7. Testing and Evaluation E1- I understand that commercially viable dishes are developed through rigorous evaluation
I can suggest how the dishes can be modified for commercial production
I can carry out a range of different sensory tests using third party feedback
I can conduct a range of QC checks to test the commercial viability of the dish and draw conclusions for further development
I can analyse the data from the ingredients of a dish to recommend further develop points
I can use third party critique to develop the dishes
I can explain how the dish has met the needs of the consumer group and suggest further development points
I can identify the positives and areas of development of the dishes.
8. Technical Knowledge 1- I understand that commercially viable food products are informed by science
I can suggest improvements using this scientific knowledge
I can explain the scientific process behind a food and make links
I can describe and order the stages of a scientific process within a food in order
I can describe the keywords and processes.
I can identify and state the keywords.
9. Technical Knowledge 2- I understand that commercially viable food products are informed by ethics
I can suggest improvements to reduce the impact
I can apply this ethical issue into current real life situations
I explain the effects of the ethical issue on people, the environment and production
I can identify the ethical issue in a situation or dish.
Summary of content
In Year 7, students will study the five main food groups of the Eat Well Plate and develop knowledge and understanding of the nutritional properties of ingredients as well as the relationship between diet, nutrition and health, including the physiological and psychological effects of poor health and diet. They will develop a wide range of effective and safe preparation and cooking skills through preparing healthier, more nutritionally balanced dishes.
In Year 8, students will continue to develop their preparation and cooking skills, but will develop their knowledge and understanding of special diets and food choices with appreciation of a wide variety of environmental, economical, ethical and cultural influences on food availability, production, diet and health choices.
In Year 9, students will develop their knowledge and understanding of the functional properties and chemical characteristics of food. They will study the processes behind a recipe and investigate the properties of a food and how it can be manipulated to achieve a desired outcome. They will develop their knowledge and understanding of microbiological food safety when preparing, storing and cooking and various foods, as well as how micro-organisms are used in the production of particular foods such as cheese and bread.
In Year 10 and 11, students will be following the Eduqas GCSE Food Preparation and Nutrition course.
Through this course, students will develop the knowledge and understanding they gained through years 7 to 9 in more depth, focussing on the 6 main principles: food commodities, nutrition, diet and good health, the science of food, where food comes from and cooking and food preparation.
They will combine these principles with carrying our scientific food investigations and planning, preparing, presenting and evaluating dishes. In Year 11, students will complete a non-examination assessment (component 2), which is worth 50% of their qualification. This will be split between two tasks: a food investigation into the scientific principles of food and a food preparation assessment where they will prepare, cook and present a menu.
In the summer term of Year 11, students will sit their written examination, which is 50% of the qualification.