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Food Prep. & Nutrition


KEY STAGE 3


Year 7 – Food Explorers

Throughout this project students will learn the importance of a balanced diet; they will learn different techniques for food preparation and how to combine different ingredients to create colour and flavour. Students will be able to recognise the importance of health and safety in the food room and what each piece of equipment is used.

Topics:

Basic equipment, hygiene, balanced plate (eat well plate) kitchen hazards, knife safety, using the oven and yeast analysis.

Assessment:

Self and peer assessment of theory work. Teacher Assessment of practical outcomes to include confident use of new techniques, demonstrating understanding of combinations of ingredients in relation to appearance, flavour and texture.

Practical dishes:

  • Fresh Fruit Salad
  • Fruit Crumble
  • Bread Rolls
  • Vegetable Chilli
  • Fairy Cakes
  • Leek and Potato Soup
  • Rainbow Pasta Salad
  • Scones
  • Muffins

Recipe Book:

Click the image to download the Y7 Food Explorers recipe book.

food-explorers-logo

Year 8 – Home Cooking Skills

Throughout this project students will learn different techniques for food preparation and how to combine different ingredients to create texture and flavour. Students will be able to recognise the importance of health and safety in a kitchen and use/understand new equipment from the previous year. Areas of study will also include food miles and Fairtrade.

Topics:

Food miles, seasonality, fair trade and morality issues, portion control, presentation skills, packaging and labelling and food safety.

Assessment:

Self and peer assessment of theory work. Teacher Assessment of practical outcomes to include confident use of new techniques, demonstrating understanding of combinations of ingredients in relation to appearance, flavour and texture.

Practical dishes:

  • Flapjack
  • Tuna Nicoise
  • Cheesy Potato Cake
  • Pizza
  • Sweet & Sour Chicken
  • Penne Pasta Bake
  • Chicken Curry
  • Carrot Cakes
  • Sausage Rolls

Recipe Book:

Click the image to download the Y8 Home Cooking Skills recipe book.

Y8 Recipe Book

 


KEY STAGE 4


Year 9 & 10 – GCSE Food Preparation and Nutrition

This is a new exciting and creative course focusing on practical cooking skills and developing a thorough understanding of nutrition, food origin and the working characteristics of ingredients. The main focus is developing cookery skills to give you a strong understanding of nutrition.

The five core topics are: (these will be covered throughout Year 9, 10 & 11)

  • Food, nutrition and health.
  • Food science.
  • Food preparation skills.
  • Food choice.
  • Food provenance (where it comes from).

Practical dishes:

Can be found in our annual recipe books (click the images to download)

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Y9 Recipe Book

Y10 Recipe Book

 

Year 11 – GCSE Food Preparation and Nutrition

Unit 1: Principles of Food and Nutrition

  • Written examination: 1 hour 30 minutes
  • 40% of qualification 80 marks

Unit 2: Food and Nutrition in Action

  • Non-examination assessment: internally assessed, externally moderated
  • Assessment 1: 10 hours
  • Assessment 2: 15 hours
  • 60% of qualification 120 marks

Assessment 1: The Food Investigation Assessment:

20% of the total marks available will be allocated to a scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to the scientific principles underlying the preparation and cooking of food.

Assessment 2: The Food Preparation Assessment

40% of the total marks available will be allocated to a task which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of dishes to form a menu.

What skills will I develop in Food Preparation and Nutrition?

Food Preparation and Nutrition will enable students to develop many desirable skills that both employers and universities seek. Primarily students develop their practical cookery skills through making a large variety of recipes and practicing key culinary techniques. In developing these skills students will develop their communication, teamwork, problem solving and analytical skills. The course will help students develop an understanding of the future of food, the role it plays within society and how as consumers we have the power to make moral and ethical decisions that can make a difference to the world we live in. Students will become confident in decision making and developing their own judgements in a supportive and creative classroom environment.

Which career pathways will Food Preparation and Nutrition lead to?

Food Preparation and Nutrition can lead to a number of careers not just those directly linked with the food industry. It can also help to support applications to a wide range of further education courses such as Food Science, Product Development, Food and Nutrition, Sports Science, Midwifery and Nursing, Medicine, Dietetics, Catering and Hospitality, Food Journalism and PR, Food Styling and photography, Food Retail, Environmental Health and The Food Standards Agency.


KEY STAGE 5


Year 12 & 13 – BTEC Subsidiary Diploma in Hospitality

Entry Requirements:

A minimum of four GCSE grades at D or above to include both English and Maths

What will I do?

You will cover a variety throughout the course, including learning about new techniques and skills, such as frying, baking, grilling, poaching, steaming and griddling. You will also learn how to prepare and cook many new and interesting dishes. Alongside the practical you will cover the important issues of safety and hygiene in the kitchen, communication work skills and the importance of teamwork.

Your work will be assessed and marking regularly throughout each of the units. when you complete each unit, you will receive a completion award of a pass, merit or distinction. at the end of all the units you will receive a subsidiary diploma in Hospitality. the awarding body for this course is Edexcel.

Units to be covered:

  • European Food
  • Asian Food
  • Patisserie
  • Providing Customer Care
  • The Hospitality Industry
  • Contemporary World Food
  • Communication

Is this for me?

Being based in the heart of the Catering and Hospitality industry in Cornwall makes this course relevant, to both students wishing to attend university and for those aspiring to gain further training and/or employment. The course (BTEC Level 3 Subsidiary Diploma) will cover a wide range of culinary skills through practical sessions that will prepare students for a career in the catering industry. The course aims to enthuse and motivate those who have a keen interest in food and drink, developing an individual flare within a staged but busy catering environment.

More information about KS5 courses can be found on the Bodmin College Sixth Form website.