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.

Young Chef of the Year

Over the last few years Newbridge has proudly hosted the Rotary Club sponsored area competition “Young Chef of the Year”. Young people in the Coalville area aged 13 – 17 compete in a final held in the Food area every November, when they make a two course meal for two people with a total cost of no more than £12. Standards are always high and the local chefs/catering managers who judge the final are always very complimentary. Ex Newbridge and Castle Rock winners have gone on to compete in district and National finals working with busy chefs to develop their skills. The National winner visits Olive groves in Italy and is sponsored to work in well known kitchens in the UK and Italy.

KS3 - Schemes of Work / Themes

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

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

16 week unit (One double lesson per week)
Theme – Culinary skills
 
This course is predominantly a practical skills course designed to prepare students for studying GCSE Food in Year 10/11; for further studies in Catering at college; or simply for the love of cooking and development of life and employability skills.
 
Students learn some of the scientific principles involved and the functions of some key ingredients, especially in sauce making and choose recipes each week from a variety that challenge at different difficulty levels.
 
Typical recipes are:
  •  Shortbread biscuits
  • Cake decoration
  • Salads and dressings
  • Vegetarian soups and stews
  • Fruit salads
  • Main course one pot pies
  • Dish using a sauce made by the reduction method
  • Dish using a sauce made by the roux method
  • Dish using a sauce made by the blending method
  • Dish using a sauce made by the all-in-one method
  • A dish of their own choice and planning from the Mexican cuisine tradition
  • A dish suitable for Vegan diners

KS3 - Recipes

Year 9 Recipes

Fruit Salad

Salads

Soup & Vege Dishes

Sauces

KS4 - Year 10 & 11 GCSE - Food Preparation and Nutrition

Schemes of Work / Themes

In Year 10 students will complete practical cookery tasks or investigations most
weeks, to put into action their learning on nutrition, commodities, food safety, choice
of foods and the scientific principles involved.

SKILLS:
The GCSE course has a strong practical focus including the use of important skills:
Ability to analyse and interpret information and data

  • Communication
  • Evaluation
  • Time management
  • Independence
  • Scientific investigative skills including research

 

TOPICS:
Some examples of the topics studied:

  • Protein
  • Carbohydrates
  • Micronutrients
  • Raising agents
  • RECIPES are attached below.

 

How the work will be assessed (Grades 9-1):

A 10 hour investigation in school time (Sept – October in year 11) 15%

  • A 20 hour food preparation assessment including several cooks to
    evidence technical skills and to include a 3 hour practical exam creating three
    dishes  (November – January year 11) 35%
  • 1 hour 45 mins end of course theory exam (June year 11) 50%

Year 10 Recipes

Visit the Food Section on the AQA website

GCSE Food Preparation and Nutrition will give them the ability to apply the principles of food science, nutrition and healthy eating.