C1: Understanding
C2: Explaining and Describing
C3: Preparing Food
We cover the following:
demonstrate effective and safe cooking skills by preparing and cooking using a variety of food commodities, cooking techniques and equipment
develop knowledge and understand that ingredients have functional properties and chemical processes occur during food preparation and cooking
understand the basic functions of nutrients: protein, carbohydrate (starch, sugar and NSP), fat, vitamins and minerals
understand the relationship between diet, nutrition and health, including the physiological effects of poor diet and health
understand basic environmental, ethical and socio-cultural influences that affect food choice
understand sensory qualities when preparing, processing, storing, cooking and serving food
understand factors that affect culinary traditions (traditional British and international).
Autumn Term: Written Common Test
Spring Term: Practical Common Test
Summer Term: Written Common Test & Practical Common Test
In practical assessment pupils are assessed on:
Method of work (organisation, hygiene, safety and time management)
Skills and cooking
Quality of finished dish
In written assessments pupils are assessed on:
Kitchen safety and hygiene
Food science
Food safety
Cooking methods
Nutrients and the Eatwell Guide
'Try at Home' chapter of the Year 8 Recipe Book
DK How Food Works (2017)
Quellen Field, Simon Culinary reactions: the everyday chemistry of cooking (2011)
The course will link to the Big Question 'What can I learn from beyond the UK?' through topics on international cuisines, the Fair trade system and food security.
Mrs Katharine Vlastos (Head of Food Preparation & Nutrition)