Overview

Autumn term

Key ideas and topics covered

Food, Nutrition and Health: Eatwell Guide, Macro-nutrients: Carbohydrates protein and fat, Sources and functions of Nutrients 

Food Commodities: Fruit 

Food Science: Enzymic Browning 

Food Safety: Personal, food and kitchen Safety and Hygiene in a food environment, cross contamination, washing up, temperature control – grill

Food Choice: Sensory evaluations and tasting, sensory profiles, allergens

Food Provenance: Where does our food come from – food miles

Food, Nutrition and Health: Effects of excess and deficiency of Macro and Micro-nutrients

Food Commodities: Fruit, Cereals

Food Science: Shortening 

Food Safety: Temperature control, bacteria, food spoilage and contamination

Food Choice: Sensory evaluation, traffic light labelling, British cuisine 

Food Provenance: Seasonal foods, local foods

Food, Nutrition and Health: Macro and micro-nutrients, water- and fat-soluble vitamins, HBV and LBV proteins, Starchy and sugary carbohydrates, saturated and unsaturated fats 

Food Science: Heat transfer, functional and chemical properties of carbohydrates – gluten formation (bread and pasta), gelatinisation (sauce making), Dextrinisation (bread)

Food Safety: Buying and storing food, preparing, cooking and serving food

Food Choice: Traditional cuisines, sensory evaluation 

Food Provenance: Food packaging

Food, Nutrition and Health: Planning meals for dietary groups and life stages, making informed choices for a varied and balanced diet, energy needs 

Food Science: Why is food cooked, heat transfer (conduction, convection, and radiation), selecting appropriate cooking methods

Food Safety: Personal, food and kitchen safety and hygiene 

Food Choice: Traditional Cuisines, British and International cuisine, factors that influence food choice

Food Provenance: Food waste, food source

NEA 1: 15% Final Grade

Revisit skills of recording, analysis and investigation. Carry out task from the Exam board

Spring term

Key ideas and topics covered

Food, Nutrition and Health: Micro-nutrients: Vitamins and minerals, energy balance

Food Commodities: Cereals – Primary and Secondary Processing, Milk, Meat, Eggs

Food Science: Coagulation, Dextrinisation, Heat transfer, how cooking affects sensory and nutritional properties

Food Safety: Temperature control – oven, washing up, food storage 

Food Choice: Sensory evaluation 

Food Provenance: Food processing 

Food, Nutrition and Health: Dietary needs over life stages

Food Commodities: Vegetables, Meat and Poultry 

Food Science: Cooking of food and heat transfer, gelatinisation

Food Safety: Temperature control, food storage

Food Choice: Sensory evaluation, costing, factors affecting food choice

Food Provenance: Food waste 

Food, Nutrition and Health: Protein and alternatives

Food Science: Heat transfer and methods of cooking, Denaturing (jointing chicken and creating meals), Coagulation (chilled lemon flan)

Food Safety: Food spoilage and contamination, conditions and growth of micro-organisms and enzymes

Food Choice: Allergies and intolerances, factors affecting food choice

Food Provenance: Production of meat and dairy foods, organic, free range 

Food, Nutrition and Health: Saturated and unsaturated fats, modifying recipes for health, Water and fibre 

Food Science: Shortening (pastry), Dextrinisation, raising agents (choux), Enzymic browning (Practice NEA 1)

Food Safety: Preparing, cooking and serving food

Food Choice: Sensory evaluation

Food Provenance: Food sources, technological advancements associated with better health and food production 

NEA2: 35% final grade

Exam board task given and skills in research, development, making and evaluation covered

Summer term

Key ideas and topics covered

Food, Nutrition and Health: Nutritional Analysis

Food Commodities: Poultry, Meat, alternative proteins 

Food Science: Emulsions, denaturation, fermentation  

Food Safety: Cross contamination, temperature control – hob, washing up

Food Choice: Sensory evaluation, packaging labels, international cuisine 

Food Provenance: Where does our food come from – Caught, grown or reared? 

Food, Nutrition and Health: Nutritional Analysis 

Food Commodities: Vegetables, meat and poultry, fish

Food Science: Denaturing, heat transfer, aeration 

Food Safety: Temperature control, food storage 

Food Choice: Sensory evaluation, traffic light labelling, international cuisine

Food Provenance: Food waste

Food, Nutrition and Health: Fats – saturated and unsaturated, effect of diet on health

Food Science: Functional and chemical properties of fats and oils; plasticity (cakes), Shortening, Emulsification (scones and butter), Aeration (cake products), Raising agents 

Food Safety: Preparing, cooking, and storing food, temperature control 

Food Choice: Food labelling and marketing influences

Food Provenance: Red tractor scheme, lion stamps, local foods

Food, Nutrition and Health: How to carry out nutritional analysis, NEA 2 practice linked to nutrition 

Food Science: Functional and chemical properties of food

Food Safety: Principles of food safety

Food Choice: Traditional cuisines

Food Provenance: Sustainability of food, food, and the environment 

Exam: 50% final grade

Revision techniques and topics on spec re-covered and revised