Year 7

Pupils are introduced to Food and Technology in year 7 with a focus on food hygiene and the practical skills required to work safely within a professional kitchen environment. Pupils practice these skills by preparing and cooking a range of healthy meals. They are given an insight into the nutritional value of foods, focusing on the Eatwell plate and the importance of having a healthy diet. They should leave Food and Nutrition in year 7 with the knowledge and competency required to work independently in a kitchen. Pupils are assessed on a single practical outcome and a short written assessment focused on nutrition.

Year 8

Throughout this subject, pupils discuss Food Hygiene and Safety issues related to working in the kitchen. They build on knowledge from Year 7 by developing an understanding of dietary requirements, malnutrition and health problems related to a deficiency or excess of food groups. They are introduced to the science behind their cooking and begin to understand terms such as macronutrients, micronutrients, protein coagulation and protein denaturation.

Pupils will prepare and cook a range of healthy meals which allow them to further understand concepts related to food science.

Pupils are assessed on a single practical outcome and a short written assessment focused on food science and nutrition.

Year 9

In Year 9 pupils continue to develop their understanding around the themes of Food Nutrition and Health, Food Safety and Food Science. This includes looking in more depth at the topics of nutrition and food-related health problems. They are also introduced to the subjects of Food Choice and Food Provenance where they will explore where food comes from, the sustainability of food, different food-related choices people make such as veganism and the technological developments in food production. They are also encouraged to explore the safe working practices within the industry. Pupils gain knowledge about food contamination and bacteria and discuss ways in which cross-contamination can be prevented. Pupils begin developing the knowledge they will need for their GCSE and cover areas such as Food, Nutrition and Health, Food Safety and Food Science.

Pupils are given an opportunity to prepare and cook a range of dishes which are focused on developing their food preparation skills.

Pupils are assessed on a variety of different practical outcomes, including two mock NEAs which helps to develop skills required for Y11. They will also be assessed through mini-tests throughout the year and two formal ranking exam papers.

Year 10

In this year the course focuses on providing Pupils with the necessary skills and subject knowledge to form the foundation from which they will complete their NEA and examination in Year 11. This year pupils continue to look into food technology as a science covering more complex concepts. They learn how to plan and conduct food science experiments and investigate the functional and chemical properties of different ingredients.

Pupils prepare and cook a range of foods demonstrating their understanding of food science and the functional and chemical properties of food. They are also encouraged to develop complex practical skills such as pasta making, filleting fish and jointing chicken. Pupils will continue to develop their understanding around the themes of nutrition, food safety, food choice and food provenance, looking into issues studied in year 9 with more depth.

Pupils are assessed on a variety of different practical outcomes, including two mock NEAs which helps to develop skills required for Y11. They will also be assessed through mini-tests throughout the year and two formal ranking exam papers.

Year 11

In Year 11 pupils complete their two NEA tasks which, combined, are worth 50% of their GCSE. The first task is an investigation into the functional and chemical properties of an ingredient. The second task is a food preparation task, where they plan a menu for a chosen life stage, dietary need, or culinary tradition; this task involves a 3hour practical examination where they must prepare, cook, and serve 3 dishes. These two tasks give pupils an opportunity to demonstrate the theoretical knowledge and practical skills developed so far.

In addition to these two elements of the course, the pupils continue to develop their understanding of the five key topic areas in preparation for their final exam, which will contribute the other 50% towards their GCSE. These areas are Food, Nutrition and Health, Food Science, Food Safety, Food Choice, and Food Provenance.

Please see the source below for more information regarding the course and specification.

Examination information Link

http://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585