Food and Cookery
Head of Department: Mrs T Warren email@example.com
This qualification is designed for pupils with an interest in food and cookery. It will provides them with experience of using different cooking techniques and methods which will enable them to use these within further education or apprenticeships.
It will give them a basic understanding of the skills required for a career in food.
Year 11 Course Title: Level 2 Food and Cookery
Exam Board & Code: NCFE VCert 601/4533/X Full GCSE Course Specification (PDF)
Paper 1: 25% - 2 hour written exam
Continuous Assessment: 75% - continuous teacher assessment with external moderation
GCSE Course Study Breakdown (Key Stage 4)
Pupils will learn the requirement of the VCert and how it works. They will look at how they prepare themselves and the working environment in a safe manner to cook.
Pupils will learn how to understand and follow recipes to demonstrate their cooking skills to produce a variety of dishes. They will understand the functions of ingredients and the importance of a recipe
Continuing with the demonstration of cooking skills pupils will also be introduced to the importance of a balanced diet.
Pupils will be able to describe the main food groups and give the sources of foods from each. They will explain how seasons affect food availability. They will produce a variety of seasonal available dishes. Alongside this pupils will continue to learn about balanced diets and look at the needs of a variety of diets.
We will now start to look at how environmental and social factors affect food choices coupled with cost and sensory factors. We will explore how taste, texture, appearance and smell can influence the food we consume. Pupils will sit a 2 hour written exam on ‘Exploring balanced diets’
In this term pupils will bring together their previous learning to make informed choices when using food for cooking. They will make a variety of pasta, fruit and meat dishes.
Pupils will be able to plan a menu for a set brief. They will assess the requirement of the brief and then develop a plan of action in order to make the dishes. They will review and revise their plan based on the feedback they receive.
This term pupils will make the dishes they have decided on and demonstrate a range of cooking skills within the dishes. They will show a high level of safe and hygienic working practices throughout their making.
Pupils will review the dishes they made looking at the strengths and weaknesses of the planning and preparation process. They will need to evaluate how the brief has been met.
Key Stage 3 (Years 7 and 8)
Pupils learn the basic skills required to ensure they are able to work hygienically and safely in the kitchen. This term they focus on their knife skills and use this to make a fruit fusion, salad bowl and a chocolate log in time for Christmas. Throughout the year pupils will focus in on the Eatwell Guide and why a balanced diet is important for themselves.
In term 2 pupils focus on answering ‘Where does food come from?’ They will look at organic farming, fair trade and conventional farming. They will begin to use the oven, grill and hob safely and make a selection of foods using these. They will learn the importance of weighing and measuring correctly and the impact this has on the overall quality of the dish.
Pupils will do an electrical equipment project, whereby they will be shown how to use the blender, microwave and hand mixers. They will complete practicals such as a microwavable sponge, smoothie and small cakes. They will complete the year by completing a written and practical assessment.
This year pupils will deepen their knowledge and understanding of food and nutrition. The will look at the increased importance of healthy eating and how to achieve this. They will look at the functions of nutrients on their body. Discussions take place on obesity and the effects this has on the body. They will look at difference between fruit and vegetables and focus in on the vegetables this term. They will make a variety of vegetable dishes.
Staple foods are the focus this term. Answering questions such as ‘What is a staple food?’ What are the most common staple foods in the world?’ They will engage in making bread and a nutritious pizza.
Continuing with the Staple foods theme pupils will learn how to make pasta from scratch and what carbohydrates do for the body. They will make a variety of pasta sauces such as Bolognese and a sauce using a Roux.