Food Preparation & Nutrition

Students learn to cook in small classes of 20-22. They practice using the hob, grill and oven and use cooking utensils and equipment. Students learn about hygiene, food safety and safety in the kitchen and also find out where food commodities come from. Students find out about food groups and how to choose a healthy diet. They learn how to make adaptations to make meals healthier plus it is hoped that they develop a real love and passion for cooking. Every year they are challenged to design, make and evaluate a food product for a particular customer/user. Some examples of recipes used are also available for you and your child to download in this section.

Scheme of Work / Themes

Year 7

First unit = 4 weeks (includes one single and one double lesson).

Themes: (lots of Science links)

  • Safety
  • Equipment
  • Weighing and measuring
  • Hygiene including
  • Growth of bacteria
  • Use of oven – convection – Rock Buns
  • Rubbing in method of cake making
  • Use of hob – conduction – Mince and Onions
  • Preservation through freezing
  • Safe preparation of fruits and vegetables
  • Food groups and basic nutrition
  • Origins of food stuffs used
  • Grating/dicing/slicing/seasoning/glazing
  • Cheese scones

Second unit = 5 weeks

Theme: Design, make and evaluate a rice salad

  • Design and make task
  • Use of grill – radiation

Year 8

First unit = 4 weeks (includes one single and one double lesson).

Healthy Eating Theme

  • Current guidelines
  • Safe preparation of fruit and vegetables
  • Adaptation of recipes for good health
  • Use of food processor and other equipment
  • Spaghetti Bolognese and Apple Crumble
  • Cheese and potato pie
  • Pizza made with real bread
  • Vegetable soup

Methods of Cooking:

Students learn how heat travels and a number of different cooking methods

  • Vegetable Soup
  • Orangey Carrot Cake
  • Gingerbread
  • Victoria sandwich cake
  • Sauce making
  • Curry
  • Making Fresh Pasta and Tomato Sauce

Year 9

9 week unit (one double lesson per week)

Theme – Cooking around the world

  • Examining past papers and learning to answer a question effectively (GCSE)
  • Batter making
  • Steam as a raising agent
  • The whisking method of cake making
  • Air and Carbon dioxide as raising agents
  • Rolling and shaping a Swiss roll
  • Sauce making
  • Types and function of sauces
  • A blended sauce
  • A roux sauce
  • A reduced sauce
  • An all-in-one sauce
  • Gelatinisation and coagulation
  • Cuisines around the world
  • Why people choose foods
  • Traditions, cultures and how religious faith effects food choice.
  • Pastry making
  • Plasticity
  • Cheese flan
  • Quiche
  • Types of pastry
  • Cheese straws
  • Bread making
  • Yeast as a raising agent
  • Fermentation
  • Dextrinisation
  • Sensory tasting and evaluation