Food Science & Nutrition Y9

Overall Curriculum Goals

1.     Students will be able to conduct a small-scale experiment, mimicking that of NEA1 at GCSE

2.     Students will have a higher-level understanding of nutrients and their requirements in the diet including excess and deficiency and dietary related health conditions.

3.     Students will build on existing practical skills showing confidence in working independently in the kitchen to plan and prepare dishes.

4.     Students will understand how to answer extended writing exam questions and how the GCSE mark scheme works.

5.     Students will have knowledge of and be able to use higher level skill equipment successfully and independently to create a range of products.

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 Science

Topic Title: 

Food Science and safety

Topic Title: 

Food provenance

Topic Title: 

Food choice

Topic Intent:

Through the curriculum content, year 9 will be able to cook and research a broad range of classic and modern recipes where they can demonstrate a wide range of skills Students will learn about other cultures, how food is cooked and how to be economic 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.

Key Content / Skills:  

  • Higher nutrition
  • Macronutrients
  • Dietary related health conditions
  • Energy balance

Key Content / Skills:  

  • Higher level nutrition
  • Micronutrients
  • Life stages
  • Raising agents
  • Mock mini NEA

Key Content / Skills:  

  • Denaturation
  • Coagulation
  • Raising agents
  • Practical skills

Key Content / Skills:  

  • NEA1 Mini mock experiment
  • Heat transfer
  • Why do we cook food
  • Exam question practice
  • Practical skills

Key Content / Skills:  

  • Grown foods
  • Reared foods
  • Caught foods
  • GM Foods
  • Food and the environment
  • Food waste

Key Content / Skills:  

  • Religion
  • Allergies and intolerances
  • Food labelling
  • British cuisine
  • Practical skills

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: 

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

Home Learning:

Homework is set every fortnight in the form of worksheets, knowledge consolidation, revision or completion tasks.

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely
  • Using knowledge to design and make
  • Public speaking
  • Planning for diets

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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