Food Science & Nutrition Y10

Overall Curriculum Goals

1.     To consolidate, embed and build upon KS3 knowledge of Food nutrition and health, food choice, food safety, food provenance and food science.

2.     To be able to answer extended writing exam questions (up to 12 marks) in preparation for the GCSE written exam (50% of GCSE).

3.     To develop high level skills in practical lessons 9jointing, filleting, pasta making, sauce making, gelatinisation etc.)

4.     To understand the mark schemes for NEA 1 and NEA, ensuring that they have a full understanding of the process and what a ‘high level’ skill looks like.

Half Term 1

Half Term 2

Half Term 3

Half Term 4

Half Term 5

Half Term 6

Topic Title: 

Food nutrition and health

Topic Title: 

Food Science

Topic Title: 

Food safety

Topic Title: 

Food choice

Topic Title: 

Food provenance

Topic Title: 

Mock NEA 2

Topic Intent:

Through the curriculum content, year 10 will be able to research, plan, prepare and cook a broad range of classic and modern recipes where they can demonstrate a wide range of high-level skills. Students will learn about nutrition, other cultures, how food is cooked and how to be economical when buying and preparing food. We believe in making the curriculum relevant to our students by linking live briefs into lesson content. Students will also understand where food comes from and how their choices will impact future generations. Students will be given an opportunity in year 10 to complete a mock NEA to prepare and practice for their year 11 NEA (50% of their total grade).

Key Content / Skills:  

  • Protein, Carbohydrates, and Fats
  • Vitamins and minerals
  • Deficiency and excess
  • How nutrients work together
  • Practical skills

Key Content / Skills:  

  • Why is food cooked
  • Heat transfer
  • Changing properties
  • Cooking methods
  • Practical skills

Key Content / Skills:  

  • Food poisoning
  • Contamination
  • Micro-organisms
  • Food production
  • Preparing, buying and serving food
  • Practical skills

Key Content / Skills:  

  • Sustainability
  • Religion
  • Food labelling
  • Allergies and intolerances
  • Food marketing
  • British and international cuisine

Key Content / Skills:  

  • Food miles
  • Organic and intensive farming
  • Grown, reared, caught foods
  • Sustainability
  • Food availability
  • Seasonality

Key Content / Skills:  

  • Analysing a task
  • Researching
  • Planning
  • Technical skills
  • Evaluation
  • Nutritional analysis

Assessment:

practical/ written (20 marks) and written (20 marks) completed in October

Assessment:

practical/ written (20 marks) and written (20 marks) completed in December

Assessment:

practical/ written (20 marks) and written (20 marks) completed in February

Assessment:

practical/ written (20 marks) and written (20 marks) completed in April

Assessment:

practical/ written (20 marks) and written (20 marks) completed in May

Assessment: 

2 x practical (20 marks each) completed in July

Home Learning:

Homework is set every fortnight via worksheets or Seneca Learning, completion and submission is monitored on Class Charts.

Employability, Professionalism and Enterprise  (EPE) Links

  • Knowledge of health.
  • Careers in the catering and food industry.
  • Working to deadlines.
  • Working as a professional chef.

Employability, Professionalism and Enterprise  (EPE) Links

  • Careers in the catering and food industry.
  • Working to deadlines.
  • Working as a professional chef.

Employability, Professionalism and Enterprise  (EPE) Links

  • Careers in the catering and food industry.
  • Working to deadlines.
  • Working as a professional chef.

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely
  • Presenting information
  • Creating debates

Employability, Professionalism and Enterprise  (EPE) Links

  • Forming debates.
  • Public speaking.
  • Exploring cultures.
  • Careers in the catering and food industry.
  • Working to deadlines.
  • Working as a professional chef.

Employability, Professionalism and Enterprise  (EPE) Links

  • Analysis
  • Researching
  • Presenting
  • Evaluating
  • Meeting deadlines

Useful Links

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Downloads

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Kingsway Park High School

Turf Hill Road
Rochdale
OL16 4XA

T 01706 716 761

E info@kingswaypark.org


Lettings

For Lettings please contact them direct on:

T: 01706 716779

E: lettings@kingswaypark.org

 

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