Course overview - Spring Term
The focus of this term in Food Preparation and Nutrition for Cohort 10 will be split between topic and practical development work.
The practical focus will be on developing complex skills following their NEA2 feedback, to enable learners to understand how to showcase the highest skills in the NEA2. This will include skills such as filleting and jointing, sauce making, set desserts and presentation.
The theory work will focus further on development of our understanding of food science, as we work towards the NEA1 in the Autumn term of Cohort 11, as well as reminding ourselves what is required of the NEA 1 & 2.
Key Concept:
Non-Exam Assessment 2 - Food preparation
Assessment Points:
Practical assessment will be completed through self-evaluation and teacher feedback on the skills being developed.
In addition, learners will complete a written mock this term, where they will receive feedback, along with work-on areas for their independent study.
Guidance:
Learners will receive guidance in a variety of ways. These include mid-point marking for their work, with feedback and guidance, to help with their re-drafting, and a final mark against the success criteria for the projects. New skills are taught through class demonstrations. We will provide the recipes that have the stages on them and we strongly suggest the learners practice at home prior so they are able to follow them. Teachers are constantly circulating the room during practicals and will be constantly giving verbal guidance and feedback to all learners, particularly focusing on H&S and their conduct around the food equipment and cooking skills.
Key Vocabulary:
General practical skills (weigh, measure, select, prepare); Knife skills (bridge hold, claw grip, peel, slice, dice, fillet, portion); Preparing fruit and vegetables (Mash, shred, scissor snip, scoop, crush, grate, peel, segment, de-skin, de-seed, blanch, shape, pipe, blend, juice and prepare); Use of the cooker (grill, oven, braise, bake, roast); Use of equipment (blender, food processor, mixer, pasta machine, microwave oven); Cooking methods (Steaming, boiling and simmering, blanching, poaching); Prepare, combine and shape (Roll, wrap, skewer, mix, coat, layer); Sauce making (starch based, reduction, emulsion); Tenderise and marinate (acids, denature, marinate, moisture, flavour); Dough (shortening, dextrinisation, roll, line, knead, prove); Raising agents (eggs, biological, steam, chemical); Setting mixtures (gelation, coagulation, protein, heat).