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Turing House
KS4 Curriculum Guide - Year 10 Food & Nutrition
Term 1Nutrients and Food Science   
In this section you will learn about the following nutrients: - Protein - Vitamins; Fat soluble and Water soluble vitamins - Carbohydrates - Water - Fats In this section you will learn about the following: - Reasons why food is cooked - Methods of transferring heat to food; Conduction, convection and radiation Selecting appropriate cooking methods
Assessment: Written assessment of the theory covered in lessons.Key Words and Terms
 
Term 2Nutritional needs and health, functional and chemical properties of food  
You will learn about: - Making informed food choices for a varied and balanced diet. - Energy needs - How to carry out a nutritional analysis - Diet, nutrition and health The Food Science; Functional and Chemical Properties of: - Protein - Carbohydrate - Fats and oils - Raising Agents
Assessment: Written assessment of theory covered in lessons.Key Words and Terms
 
Term 3Food spoilage and contamination, food safety and food choice. British and international cuisine  
In this section you will learn about the following: - Buying and storing food - Preparing, cooking and serving food - Micro-organisms and enzymes - The signs of food spoilage - Micro-organisms in food production - Bacterial contamination - Traditional British and international cuisines
Assessment: Written assessment of the theory covered in lessons.Key Words and Terms
 
Term 4Food provenance, processing and production. The environmental impact of food production and sustainability.  
In this section you will learn about the following: - Food sources - Food and the environment - Sustainability of food - Food production - Technological developments associated with better health and food production. Students will also take a trip to a working farm to see how food is produced.
Assessment: Theory assessment covering the theory areas covered in this term and previous terms. Key Words and Terms
 
Term 5Factors affecting food choice and sensory evaluation  
In this section you will learn: - what factors influence food choice - what influences food choice; religion and culture, ethical and moral beliefs and medical conditions - how and why taste testing is completed
Assessment: Students will carry out a mock NEA2 to help to prepare them for the assessment in Year 11. Students will analyse the brief given, and will plan and carry out research which will then be analysed. Students will then select appropriate dishes and create a dovetailed timeplan for their 3 hour practical assessment. The students will conclude their project by evaluating, costing, and carrying out nutritional analysis of their dishes with reference to the nutritional needs of their target audience.Key Words and Terms
 
Term 6Theory top up and practicals  
Students will carry out a mock NEA2 to help to prepare them for the assessment in Year 11. Students will analyse the brief given, and will plan and carry out research which will then be analysed. Students will then complete a range of scientific experiments to reflect the brief given. Remaining lessons will be devoted to revising topics highlighted by students and teacher that require more revision.
Assessment: NEA 2 mock: Plan and make 3 dishes in 3 hours Key Words and Terms
 

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