Food and Nutrition
Intent:
The food curriculum at Twickenham School aims to ensure that students are taught how to cook and apply the principles of nutrition and healthy eating in order to be able to maintain a healthy lifestyle now and in the future.
Theoretical knowledge is learnt through practical activities and experimentation. Students are encouraged to be imaginative, and take risks. Lessons are taught in a well-equipped, specialist classroom.
In Year 10, a wider range of specialist skills and cooking techniques in line with the AQA GCSE focus on five key areas:
• Food, nutrition and health
• Food science
• Food safety
• Food choice
• Food provenance
In Year 11, students complete their two non-exam assessments as well as sitting their exam:
• Task 1: Food investigation - Students' understanding of the working characteristics, functional and chemical properties of ingredients This includes practical investigations into the properties and characteristics of food, which are a compulsory element of the task.
• Task 2: Food preparation assessment - Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.
Specification: AQA
https://filestore.aqa.org.uk/resources/food/specifications/AQA-8585-SP-2016.PDF
Curriculum Sequence
Implementation:
|
Year |
Autumn 1 |
Autumn 2 |
Spring 1 |
Spring 2 |
Summer 1 |
Summer 2 |
|
10 |
Health and safety Eat well guide Making informed food choices Macronutrients Practical skills |
Planning meals for specific groups Vegetarian taste testing Energy needs Nutritional analysis Food presentation methods Skills tests Bread experiments Coagulation experiments Carbohydrate structures and experiments Raising agents MP1 |
Micro-organisms and enzymes Food spoilage Bacterial contamination Buying and storing food Practical skills |
Preparing, cooking and serving food Factors influencing food choice - religion and culture Food labelling and marketing influences Traditional cuisines and research task Cuisine sensory analysis Menu cuisine planning Sensory evaluations Food sources Food and the environment MP2 |
NEA 1 practice Food investigation - understanding of the working characteristics, functional and chemical properties of ingredients Practical investigations into the properties and characteristics of food |
NEA 2 practice Food preparation assessment - Students will prepare, cook and present a final menu of three dishes Planning in advance how this will be achieved. MP3 |
|
11 |
NEA Task 1 – task analysis and research planning Mock Revision MP1 |
Research planning Mock 1 NEA Task 1 research experiments and write up Research summary Research hypothesis Testing hypothesis and write up MP2 |
NEA task selection Task analysis Research life stage Research dietary group Summarise research Select and justify dishes MP3 |
Make 3 or 4 dishes to demonstrate technical skills Analyse technical skills Select final dishes Complete final three dishes Complete evaluation |
Revision Exam techniques |
