Curriculum (Food Preparation and Nutrition) Overview
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1 Curriculum (Food Preparation and Nutrition) Overview 2018
2 Year 7 Food Preparation and Nutrition The Eatwell guide Heat transfer Structure and function of Eggs Food hygiene Macro nutrients Protein Milk processing Knife skills Protein complementation Cheese Sensory evaluation Function of ingredients in Bread Ingredients in cake making Macro nutrients - Carbohydrates Emulsions Energy balance Fruit salad Winter Minestrone soup Bread rolls Tabbouleh Small cakes Glace icing Hygiene assessment Macro nutrients assessment Energy bar annotation Food science assessment Small cakes recall test Dairy assessment Sensory analysis of food sheet Seasonality sheet Food labelling sheet Bread sheet Egg sheet Cakes sheet sheets sheets sheets
3 YEAR 8 Food Preparation and Nutrition Micronutrients Food choice Cuts of Meat Deficiencies and excesses World foods Functions of ingredients in biscuits Bread making - Enriched bread Gelatinisation Shortening The role of gluten Sustainable fishing Chocolate production Vegetarians Pizza bases Fruit plaits Sweet and sour chicken Savoury twists Gingernut biscuits Decorating biscuits Pizza annotation Micro nutrients assessment Sustainability assessment Chill con carne assessment Burger annotation Function of ingredients (oat cookies) Nutrient sheet Vegetarian sheet World foods sheet Sustainability sheet Meat sheet Chocolate sheet sheets sheets sheets
4 British foods Seasonality Special diets Religions Celebrations Food choice Multicultural food Asian food Italian food Raising agents Food labelling Function of ingredients in cakes Heat transfer Food Preparation Task (FPT) Seasonal foods FPT Special diets Cornish pasties Written assessment Time plan for FPT Seasonality sheet American pancakes Heat transfer assessment Religious and cultural beliefs sheet FPT Asian foods Sushi FPT Creative baking Raising agents assessment Timeplan for FPT Aeration sheet
5 YEAR 9 Food Preparation and Nutrition
6 YEAR 10 Food Preparation and Nutrition Macro nutrients Energy, BMR Pathogenic bacteria Micro nutrients Diet related disease Non pathogenic bacteria Functional properties of protein Denaturation, coagulation, foam Primary processing (coagulation, denaturation) formation Secondary processing Portion sizes Enzymic browning, oxidation Preparation for mock examination Life stages Raising agents FPT Cake high in fibre FPT Soup and bread FPT Diet related disease FPT Enriched bread product Fresh ravioli Micro nutrients assessment Diet related disease presentation Written assessment Timeplan for FPT task Micro nutrients sheet Timeplan for FPT task Food science sheet Bacteria worksheet Timeplan for mock exam
7 YEAR 11 Food Preparation and Nutrition NEA 1 Food Investigation Task NEA 2 Food Preparation Task NEA 2 Food Preparation Task Revision Food Nutrition and Health Food Science Food Safety Food Provenance Food Choice Revision Food Nutrition and Health Food Science Food Safety Food Provenance Food Choice NEA 1 will be marked and general feedback will be given to the group NEA 2 will be marked and general feedback will be given to the group Mock examination Short 20 minute tasks focusing on key terms in preparation for the written examination Short 20 minute tasks focusing on key terms in preparation for the written examination
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