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Food & Nutrition

Intention:

The aim of Food and Nutrition is to instil a love of cooking and creating healthy, nutritious food. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. This will also open doors to a wide range of future career opportunities.

This Food and Nutrition 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. It is studied by all students in Year 7 to 9. Students can choose to study the subject further in Year 10 and 11 as one of their GCSE options through either GCSE Food and Nutrition or Vocational Level 2 Hospitality and Catering Award.

Theoretical knowledge is engrained through practical activities and experimentation. Students are encouraged to be imaginative, and take risks. Lessons are taught in a well-equipped, specialist classroom.

Implementation - curriculum sequence

 

HT1

HT2

HT3

HT4

HT5

HT6

Year 7 (Carousel)

Health & Safety, Weighing & Measuring
Practical -Carrot & Sultana Muffins


Why do we eat?
Practical -Apple Crumble


Healthy Eating
Practical -Vegetable Stir Fry

Healthy Eating The Eatwell Guide
Practical - Flatbread


Healthy Eating Guidelines
Practical - Chicken Curry


Sensory Evaluation
Practical - Yule Log 

Health & Safety, Weighing & Measuring
Practical -Carrot & Sultana Muffins


Why do we eat?
Practical -Apple Crumble


Healthy Eating
Practical -Vegetable Stir Fry

Healthy Eating The Eatwell Guide
Practical - Flatbread


Healthy Eating Guidelines
Practical - Chicken Curry


Sensory Evaluation
Practical - Yule Log 

Health & Safety, Weighing & Measuring
Practical -Carrot & Sultana Muffins


Why do we eat?
Practical -Apple Crumble


Healthy Eating
Practical -Vegetable Stir Fry

Healthy Eating The Eatwell Guide
Practical - Flatbread


Healthy Eating Guidelines
Practical - Chicken Curry


Sensory Evaluation
Practical - Yule Log 

Year 8

(Carousel)

Recap Rules -Bacteria and Cross Contamination
Practical- Chicken Fajitas
Nutrients Recap - Focus on Protein
Practical - Pizza
Eatwell Guide - Carbohydrates
Practical- Macaroni Cheese

Eatwell Guide - Macronutrients Fats
Practical - Samosas
Micronutrients
Practical - Meatballs
Food Labels
Practical - Pastry Mince pies

Recap Rules -Bacteria and Cross Contamination
Practical- Chicken Fajitas
Nutrients Recap - Focus on Protein
Practical - Pizza
Eatwell Guide - Carbohydrates
Practical- Macaroni Cheese

Eatwell Guide - Macronutrients Fats
Practical - Samosas
Micronutrients
Practical - Meatballs
Food Labels
Practical - Pastry Mince pies

Recap Rules -Bacteria and Cross Contamination
Practical- Chicken Fajitas
Nutrients Recap - Focus on Protein
Practical - Pizza
Eatwell Guide - Carbohydrates
Practical- Macaroni Cheese

Eatwell Guide - Macronutrients Fats
Practical - Samosas
Micronutrients
Practical - Meatballs
Food Labels
Practical - Pastry Mince pies

Year 9

(Carousel)

Nutriton & Eatwell Guide Review & Case study
Practical -Turkey Burger
Food Provenance
Practical -Fresh Pasta
Food miles Food Waste
Practical -Cottage pie

Cooking of Food Heat Transfer
Practical - Quiche
Nutritional Needs of People
Practical - Lasagne
Special Diets
Practical - Protiteroles

Nutriton & Eatwell Guide Review & Case study
Practical -Turkey Burger
Food Provenance
Practical -Fresh Pasta
Food miles Food Waste
Practical -Cottage pie

Cooking of Food Heat Transfer
Practical - Quiche
Nutritional Needs of People
Practical - Lasagne
Special Diets
Practical - Protiteroles

Nutriton & Eatwell Guide Review & Case study
Practical -Turkey Burger
Food Provenance
Practical -Fresh Pasta
Food miles Food Waste
Practical -Cottage pie

Cooking of Food Heat Transfer
Practical - Quiche
Nutritional Needs of People
Practical - Lasagne
Special Diets
Practical - Protiteroles

Year 10

Introduction to the course


Macronutrients – Function & Source & Chemical properties


Micronutrients – Function and source


Practical skills   

Functional and chemical properties of ingredients


Nutritional analysis


Planning meals for special groups


Practical skills  

Microorganisms and enzymes


Food Spoilage


Bacterial contamination


Buying and storing food


Practical skills  

Factors influencing food choice – religion and culture


Food labelling and marketing influences


Traditional cuisines 


Sensory evaluations


Practical skills  

Food provenance 


Food sources


Sustainability


Food and the environment 


Practical skills 

NEA Practice


Science investigation 


Understanding the chemical and functional properties of ingredients


Practical investigations


Food preparation assessment

 
Practical skills  

Year 11

NEA1 – Task analysis, research planning


Practical investigations 


Mock revision

NEA1 – Practical investigations write up


Results and analysis


NEA1 Conclusion


NEA2 Task analysis

NEA 2 Research and summary of chosen task 


Analyse technical skills 


Select and justify dishes


Practical 3-hour exam 


Mocks

NEA2 Conclusion and evaluation


Revision

Revision and exam technique

NEA Submission + Revision and written exam May 24th 

 

The Food & Nutrition department follows the AQA specification, which can be found here:

https://filestore.aqa.org.uk/resources/food/specifications/AQA-8585-SP-2016.PDF