Term 1

Term One Curriculum Summary

Week One - Protein/Chelsea Buns

Week Two - Carbohydrates/Vegetable Rosti & Salsa

Week Three - Fats/Lemon Meringue Pie

Week Four - Micronutrients/Swiss Roll

End of Unit Theory Assessment

Core Knowledge Booklet

Retrieval Practice

Revision Tips!

Resources

Term One Curriculum Summary

Before the Summer holidays students in FPN will look at the roles of the macronutrients and micronutrients in the diet and study the way they behave when cooked, including looking at the science behind cake, pastry and meringue making.

Practical's during this term include: Chelsea Buns, Lemon Meringue Pie, Vegetable Rosti with a tomato salsa and Swiss Roll.

Homework

Each week you will be set a homework based of what you have done that week to extend and consolidate learning.

This will include:

Revision of 10 core knowledge questions (from the core knowledge booklet found either below, on the Aylsham High School website, or on the QR code on every food room door).
Each student will receive a homework book. Again, this can be found below, or the QR code on the food room doors or the Aylsham High School website. Each week a new subject area will be assigned. Each student will have around 45 minutes to work through the questions assigned. They can use their green revision guides or any class notes to help. This homework is designed to expand knowledge, not simply to recall. Each student will have 1 week to complete. These tasks will be hand written, to improve not only knowledge but long mark question answering skills and techniques so they are best prepared for their summer assessment.

Assessment

Students will then undertake low stakes testing on the core knowledge in class, before an end of unit assessment summarising everything macro and micronutrient based through this first 4 weeks. Resources and more information can be found below.

Week One - Protein/Chelsea Buns

Practical - Chelsea Buns

Watch the legend that is Mary Berry create some Chelsea Buns. This is made using an enriched dough and double proved.

Nutrition Basics & Protein.pptx

Theory - Macronutrients, Protein

Please see the presentation used for the lesson. If you have missed a lesson, it is the expectation that you use this PowerPoint to help you get up to speed.

Week Two - Carbohydrates/Vegetable Rosti & Salsa

Practical - Vegetable Rosti & Tomato Salsa

Click the video to see the techniques you will show during this practical.

Carbohydrates.pptx

Theory - Macronutrients, Carbohydrates

Please see the presentation used for the lesson. If you have missed a lesson, it is the expectation that you use this PowerPoint to help you get up to speed.

Week Three - Fats/Lemon Meringue Pie

Practical - Lemon Meringue Pie

Here Jamie will show you the techniques on show during this practical.

Fats.pptx

Theory - Macronutrients, Fats

Please see the presentation used for the lesson. If you have missed a lesson, it is the expectation that you use this PowerPoint to help you get up to speed.

Week Four - Micronutrients/Swiss Roll

Practical - Swiss Roll

Click the video to see the techniques you will show during this practical.

Micronutrients.pptx

Theory - Micronutrients, Vitamins and Minerals

Please see the presentation used for the lesson. If you have missed a lesson, it is the expectation that you use this PowerPoint to help you get up to speed.

End of Unit Theory Assessment

End of Unit Assessment - Macro & Micronutrients

This will be completed in class under exam conditions. It will be on the core knowledge you have been learning over the last 4 weeks. This is designed to help consolidate your learning in class.

Food Core Knowledge Booklet