GCSE Food and Nutrition Handbook

Transcription

1 GCSE Food and Nutrition Handbook

2 Contents GCSE Food and Nutrition an overview Curriculum Plan Overview Year 9 Year 10 Year 11 Personalised Learning Checklists Written Exam (01) NEA Task 2 Rules and Expectations in GCSE Food Preparation and Nutrition Recommended Resources and Reading Lists Extended Curriculum Opportunities Links to Career Path s

3 GCSE Food and Nutrition An Overview Examining body: OCR Food Preparation and Nutrition (9-1) J309 Course overview: Food Preparation and Nutrition is a subject which teaches students about food; where it comes from, the choices we make related to diet and health, the science and safety of food and how to apply their understanding to practical cooking. Students will be taught high level food preparation and cooking skills, focusing on developing an interest in the creative aspects of food. There are four sections in this specification Nutrition Type, source and function of nutrients Nutritional guidelines The relationship between diet and health Dietary needs of groups of people Food provenance and food choice Food sources grown, caught and reared Food processing and production methods Food security moral, ethical and environmental issues related to food Technological developments Culinary traditions british food and 2 other international cuisines Factors Influencing Food Choice Cooking and Food Preparation Food science Sensory properties of food and sensory testing Food safety when buying, storing, preparing, cooking and serving food Skill Requirements; Preparation and Cooking Knife skills Preparation techniques Cooking methods Sauces Setting foods Raising agents including cakes Doughs bread, pastry and pasta

4 : Unit 1: Food Preparation and Nutrition (01) to be taken at the end of Year 11 1 hour 30 minute written examination paper 100 marks 50% of the total marks Unit 2: Food Investigation Task (02) Non-Examined to be carried out in September of Year marks 2000 word report 15% of the total marks Unit 4: Food Preparation Task (04) Non-Examined to be carried out in November of Year marks Written plan, 3 hour cooking exam and written evaluation 35% of the total marks

5 Objectives and how they relate to the Tasks

6 Year 9 Plan Topics Autumn Half-term 1 The Great British Bake Off Types of cake and how to make them How to decorate cakes Raising agents; their functional and chemical properties The source of sugar Typical British cooking Context: Cakes Autumn Half-term 2 How does soup contribute to a well-balanced diet? International cuisines Types and sources of fruit and vegetables Sensory properties and sensory tests Preparation of fruits and vegetables; knife skills Nutrition; sources and function of fibre and vitamins Context: Soup, salad and accompaniments Practical skills and ability to present and style finished products Exam questions about function of ingredients, sources of food, British cuisine Spring Term Practical knife skills and ability to manipulate sensory properties Exam questions about nutrition, international cuisine, knife skills, sensory properties Topics Where does our energy come from? Sources of carbohydrate foods Sauces and how to make them The TASK 1 NEA; investigating popcorn Context: carbohydrate foods and sauces Practice TASK 1 NEA investigation Prepare, cook and present foods for TASK 2 Analysis and evaluation of finished dishes for TASK 2

7 Topics Summer Half-Term 1 All about Eggs You will learn About functions of eggs in cooking The properties of eggs related to setting and aerating foods How to plan a TASK 1 assessment Context: Eggs and their uses Summer Half-Term 2 Practice NEA TASK 2 (35%) You will learn About the TASK 2 assessment How to plan for the assessment using task analysis techniques, costing of dishes, calculating the nutritional profile, identifying sensory properties and technical skills involved How to carry out the prepare, cook and present parts of the TASK 2 assessment How to analyse and evaluate your dishes and your performance in the task Context: Afternoon Tea Practice TASK 1 NEA Exam questions related to function of eggs Practice TASK 2 2 hours and 2 dishes but all criteria

8 Year 10 Plan Topics Autumn half term 1 All about Carbohydrates Definition, sources and types of carbohydrate foods; sugar, starch and fibre Growing and processing of cereals and tubers Nutrition of carbohydrate foods Science related to carbohydrate foods; caramelisation, dextrinization and gelatinisation Cooking of carbohydrate foods; pasta and setting agents Autumn half term 2 All about Fruit and vegetables Definition, sources and types of fruits and vegetables; vitamins and fibre Growing and processing of fruits and vegetables Nutrition of fruits and vegetables Science related to fruits and vegetables; Enzymic browning, colour changes in cooking Cooking of fruits and vegetables; soups and salad Exam questions related to carbohydrates Exam questions related to fruit and vegetables Topics Spring term All about Proteins Definition, sources and types of protein foods; meat, fish and alternatives Rearing and catching meat and fish and processing Nutrition of protein foods Science related to protein foods; Maillard browning, coagulation Cooking of protein foods; meat, fish and alternatives Practice NEA TASK 2

9 Topics Summer Half term 1 All about Fats Definition, sources and types of fats; saturated and unsaturated Growing and processing of fats; seeds, animal and fish fats Nutrition of fatty foods Science related to fatty foods; emulsifiers, hydrogenation, low fat spreads Cooking of fatty foods; pastry, salad dressings Summer Half term 2 All about Sugar Definition, sources and types of sugars; refined and unrefined Growing and processing of sugars; cane and beet, honey, syrups Nutrition of sugary foods Science related to sugary foods; crystallisation and sugar substitutes Cooking of sugary foods; sweets and sweet pastries Practice NEA Task 1 Practice NEA Task 1

10 Year 11 Plan Autumn Half-term 1 Autumn Half-term 2 Topics NEA TASK 1 Food Investigation NEA TASK 2 Food Preparation Task Revision and preparation for mock exam Task chosen from 2 set by OCR, published Sept 1st Spring Term Task chosen from 2 set by OCR, published Nov 1 st Mock Exam full 1.5 hour exam paper Topics This section of the course is to focus on theory for Unit 1. It will be taught using a series of short practical tasks, application of knowledge tasks and lots of practice of exam questions. Unit 1 questions about all aspects of the specification Summer Half-term 1 Topics Final preparation for the unit 1 exam Complete question papers

11 Personalised Learning Checklists Written Examination NUTRITION Notes Red Amber Green The relationship between diet and health A balanced diet to provide the correct combination of food and nutrients for good health The government s guidelines for a healthy diet and the inclusion of new regulations as they are issued Major diet-related health issues Nutritional and dietary needs of different groups of people Dietary needs for different stages of life Food allergies and intolerances The dietary reference values (DRVs) Macronutrients and micronutrients Calculation of nutritional values

12 Nutritional needs when selecting recipes for different groups of people Modifying recipes and meals to follow current dietary guidelines NEA TASK 2 Food Preparation Task

13 Rules and Expectations in GCSE Food Preparation and Nutrition 1. Enter the classroom with the right kind of thinking that you are in a lesson to work hard, to follow the rules (especially health and safety rules) and to focus on your learning 2. Work together with others in your team, especially when completing practical work. Understand that we have collective responsibility for clearing up the practical work 3. Be prepared to remove your jumper and blazer and wear an apron, to wash your hands well and to tie back your hair ready for practical work 4. Spend the full 2 or 3 hours a week in class focussing on your learning 5. Spend at least minutes per week on Independent Learning 6. Meet all classwork and IL deadlines 7. When you experience difficulty with a topic or particular skill, seek help straight away 8. See staff in advance if you are unable to attend a lesson 9. Catch up on work missed through absence, including IL 10. You will work with anyone in the class without argument. We are all in this together and will help each other when we can.

14 Resources and Useful Links Text books OCR GCSE Food Preparation and Nutrition by Val Fehners. ISBN Published by Hodder Education CGP GCSE Food Preparation and Nutrition Food Facts by Delia Clarke and Elizabeth Herbert. This book was written in 1986 and no longer in print but used copies are available from Amazon. It is especially useful for understanding the function of food ingredients and the science aspects TV Programmes Throughout the year there are various TV shows which are both entertaining and great for learning about food, for example The Great British Bake Off, Masterchef, programmes featuring celebrity chefs such as Jamie Oliver and Nigella Lawson, documentary programmes such as Rip Off Food Web Sites - has video clips covering a range of food related ideas for information about nutrition and healthy eating - for the most up-to-date information about food safety for information about food additives - lots of information about food, farming and cooking including videos - the exam board web site which has the full specification and example assessments This course handbook! This handbook gives you a definitive guide to what you need to do to get top marks in each unit. Ensure that you are familiar with these criteria. Revision guide During the course, you will be issued with a revision guide, which includes useful tips and strategies to help revise for exams or and to prepare for NEA. Past papers This is a new specification and as such there are no past papers. The OCR website has example papers and as you go through the course there will be past papers available. DVDs There are a variety of DVDs which show people cooking they are useful for ideas as well as how to do a specific technique, for example kneading bread. YouTube -

15 YouTube is a fabulous free way to watch cooking and food preparation, especially large scale production in factories. Get ideas, note your favourites and watch as much as you can! Extended Curriculum Opportunities Springboard Future Chef Competition during Year 10 One-off master class enrichment activities for selected students Possible Career Paths The food industry is one of the biggest employers in the country and this GCSE will give a basic understanding to prepare students for careers in food preparation, food production, research, and nutrition or food retail. - this web site is a specialist Food and Drink Industry site for careers. It has detailed information about the types of jobs, the training opportunities and job vacancies.