The accredited specification equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Eggs theory Hygiene and safety Practical sessions include designing and making exciting breakfasts, salads, packed lunches, healthy cakes, pizza and more.The course involves students looking at the chemistry of food as well as the nutritional requirements of different consumer groups. In year 11 Students have 2 practical assessments and a final written examination. Development of flavour and ingredient knowledge, presentation skills, gluten and starch, various methods of heat application.Tags: Header For College EssayEngineering Thesis Reference StyleAssignments For KidsJared Diamond Thesis GermsUniversity Of Alberta Letter Of Reference To Support Application For Graduate AdmissionThesis Scientific RevolutionJohn Fiske Darwinism Other Essays
They can research exciting dishes which they may get the opportunity to create.
Specification GCSE 4555 Course Description This 3 year GCSE Design and Technology: Product Design course enables students to design and make products with creativity and originality, using a range of materials and techniques. This is a controlled assessment project consisting of a single design and make activity selected from a range of exam board tasks.
Presently, we offer AS and A Level Product Design: in Graphic Products and Textiles.
The courses seek to develop students’ knowledge, understanding, skills and application for designing products.
Knife Skills Safety and contamination Fruits & Vegetables, including potatoes (fresh, frozen, dried, canned and juiced) Milk, cheese and yoghurt Dietary considerations – allergies & intolerances Food provenance Food science Practical cooking lessons: Fajitas, pineapple upside-down cake, cauliflower & broccoli cheese and fruit salad (linked to enzyme browning) Yorkshire pudding, Pasta bake (cheese sauce), Vanilla ice cream Writing detailed time plans, dovetailing and time management Cereals (including flours, breakfast cereals, bread and pasta) Food provenance Food science Dietary considerations Meat, fish, poultry and eggs High risk foods Practical cooking lessons: Lemon meringue pie, Swiss Roll, Brioche, Risotto, Quiche Fish curry, Potato salad, Pavlova, Burgers, portioning a chicken Butter, oils, margarine, sugar and syrup.
Butter making, chocolate brownies, rough puff pastry, hollandaise sauce Soya, tofu, beans, nuts, seeds Sunflower and pumpkin seed flapjacks, vegetable and bean casserole, chilli con carne (TVP) TVP and meat substitutes Students should develop their independence in the kitchen, trailing recipes out and experimenting with ingredients.
This provides them with an excellent skills base which they continue to build on in years 10 and 11.
Food Preparation and Nutrition is a course which has been developed in consultation with the British Nutrition Foundation.
Assessments to track progress are set regularly throughout each half term.
With feedback being related to GCSE criteria to highlight areas of strength and development throughout the course.