Students work through a series of skills based practical tasks with a focus on healthy eating. Skills covered in Year 7 are designed to be developed and extended in Year 8.
Work is regularly assessed against the following headings:
- Researching and Analysing existing products
- Developing and Designing Ideas based on their research and practical trials and experiments
- Making and Evaluating through creating then reviewing a series of trial and final dishes
Students will demonstrate a range of food preparation and cooking techniques and become familiar with using the cooker and a range of equipment and utensils. They will develop their knowledge and understanding of a range of ingredients and healthy eating and be able to recall and apply the principles of food safety and hygiene. They will be encouraged to adapt and follow recipes using a range of ingredients and equipment to prepare and cook a range of dishes.
Students will develop their knowledge and understanding of food and nutrition and further develop their food preparation and cooking techniques. They will build on their knowledge, understanding and skills in order to be able to make high quality products for a wide range of users. They will develop their knowledge of healthy eating and begin to consider how recipes can be adapted for particular dietary needs.
Students start working towards their GCSE examination. This will involve developing their skills and knowledge of ingredients and techniques and how they can be used to create a variety of dishes. They will develop their knowledge of the importance of being able to cook dishes suitable for a range of dietary needs.
They will start to develop skills which will help them design and produce a high quality product suitable for a commercial situation whilst demonstrating knowledge about ingredients and how their properties can be utilised in foods. They will be working towards acquiring the skills and knowledge necessary for the new GCSE Specification to be introduced in September 2016.
Projects will include
- Research of ingredients – their function, nutrition and use in cooking
- Development of skills – preparing, making, presenting and evaluating a range of dishes
- Nutrition – developing knowledge of food requirements at different life stages
- Analysing food products and being able to recommend how to improve their nutritional value
Students will continue to develop knowledge, skills and understanding in relation to the planning, preparation, cooking and preparation of food together with the application of nutrition related to the chosen task. They will prepare, cook and present a variety of dishes to demonstrate their ability to cook, present and analyse a range of dishes whilst considering nutrition, cost, presentation and demonstration of high level skills.
Projects will include
- Preparing, making, presenting and evaluating a range of dishes and suggesting how they can be developed to cater for a range of dietary needs
- Developing knowledge about the needs of consumers and influences on food habits
- Research of ingredients and cooking methods and analysing their impact on the food they prepare
Students are assessed by way of a written examination and the completion of a portfolio demonstrating a range of skills whilst working to a given brief. These include:
- The Great British Bake Off – Design and make an attractively finished product to be sold from a bakery
- Café Culture – Design and make an attractive sweet or savoury product to be sold from the counter in a coffee shop
- School Meals – Design and make a nutritionally balanced product that could be sold in a school canteen
The portfolio demonstrates a student’s ability to research, analyse, design, plan, prepare, make and present a variety of dishes whilst considering the needs of a client.
The final part of this practical assessments includes a timed session where the students prepare and present their final product. The final product will demonstrate a range of high level technical skills as well as knowledge of presentation, nutrition, cost and sensory properties of the ingredients used.
The marks from the portfolio, the final cooking session and the written examination all contribute towards the student’s final level of achievement.