Introduction to Food Hygiene & Nutrition and International Cuisine
You will learn about food safety and hygiene and the basic practical skills to make a variety of dishes. You will learn how to modify recipes to individualise your own products, understanding and creating healthier alternatives. You will learn how food products are evaluated and ways they can be modified. You will learn about nutrition, portion size and how to have a healthy diet. In the second part of the project you will look at food from different cultures. You will learn about Fairtrade, sustainability and seasonality.
This project will build upon student knowledge of Food from year 7. Students will learn the next step of food safety and the main cause behind food poisoning happening.
They will learn the main functions of ingredients and why they are important in creating particular products to produce a quality outcome.
They will learn how to modify recipes to individualise their own products, understanding quality checks and flavour combinations.
Continually building and learning new skills to add to their overall ability in Food, both theory and practical based tasks.
Pupils will develop an understanding of the food science and the function of ingredients.
Food Hygiene & Safety
You will look at food hygiene and safety in more detail and ensure that the food you cook will be safe to eat.Read More
This topic looks at nutrition. The sources and functions of macro and micro nutrients. Good nutrition is the key to good mental and physical health. Eating a balanced diet is an important part of good health for everyone. The kind and amount of food you eat affects the way you feel and how your body works.Read More
Diet & Good Health
You will learn about the impact of diet and diet related illnesses, as well as food intolerances and allergies.Read More
Food Science: Raising Agents & Enzymic Browning
You will delve into the Science of Food, focusing on the use of raising agents - what they are, and how they work.Read More
You will create, plan, prepare, cook and present a three dish menu to meet the needs of your chosen task and showcase your food preparation skills. Two assessment criteria give you the opportunity to gain marks for demonstrating your food preparation skills – ‘demonstrating technical skills' and 'making the final dishes'. You will be rewarded for the use of a range of technical skills and the quality of outcomes achieved. The complexity and challenge of the dishes produced is linked to the complexity of the skills involved in producing the dish. To achieve the top bands, you must attempt complex dishes.Read More
Food Provenance: Protein
You will learn about the provenance of proteins within your diet, looking at meat, fish and dairy, as well as alternatives to these.Read More
Factors affecting food choice
You will learn about the factors that affect the choices we make about the food we eat.Read More
NEA 1 - Food Science
You will investigate the working characteristics and the functional and chemical properties of a
particular ingredient through practical investigation. You will produce a report of between 1,500–2,000 words which will include
research into 'how ingredients work and why'. You will individually record your practical investigation and draw conclusions. The
report could include a range of communication methods including: charts, graphs and diagrams.
NEA 2 - Food Preparation
In this task you will prepare, cook and present a final menu of three dishes to meet the needs
of a specific context. Students must select appropriate technical skills and processes and create 3–
4 dishes to showcase their skills. They will then produce their final menu within a single period of
no more than 3 hours, planning in advance how this will be achieved.
You will work on exam preparation throughout year 11 during every single lesson. Areas covered will link to aspects of the NEA you will be following at the time.Read More