For more information regarding the curriculum please contact: admin@blaconhigh.cheshire.sch.uk
HALF TERM 1
A stimulating course that prepares students for life with a range of practical skills to enable them to design and prepare food. In depth knowledge of healthy eating, understanding and apply the principles of nutrition and health, food safety and hygiene are included in the curriculum. This course engages students in the creation of numerous original products, where they become competent in a range of cooking techniques, selecting and preparing ingredients, using utensils and electrical equipment, using awareness of taste, texture and smell to decide how to season dishes and combine ingredients and adapting and using their own recipes.
- Source, seasonality and characteristics of Ingredients
Function of ingredients in bread making
Uses of eggs in cooking
Seasonality of food production
Food Miles
Factors Affecting Food Choice
Cooking Skills and Techniques
Managing hazards and controls in the kitchen
Bacterial Growth and Temperature Zones
Applying knowledge to design and make dishes which meet customer’s dietary requirements.
Rubbing in method
Knife skills: bridge and claw.
Composite meals
Kneading
Pane
Use of special equipment e.g. oven, hob, food processor.
Using utensils and electrical equipment; applying heat in different ways e.g. boiling, baking, pan frying.
Weighing
Measuring
Creaming Method
Using raising agents
Sensory evaluation
Seasoning
HALF TERM 2
- Source, seasonality and characteristics of Ingredients
- Function of ingredients in bread making
- Uses of eggs in cooking
- Seasonality of food production
- Food Miles
- Factors Affecting Food Choice
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Bacterial Growth and Temperature Zones
- Applying knowledge to design and make dishes which meet customer’s dietary requirements.
- Rubbing in method
- Knife skills: bridge and claw
- Composite meals
- Kneading
- Pane
- Use of special equipment e.g. oven, hob, food processor.
- Using utensils and electrical equipment; applying heat in different ways e.g. boiling, baking, pan frying.
- Weighing
- Measuring
- Creaming Method
- Using raising agents
- Sensory evaluation
- Seasoning
HALF TERM 3
- Nutrition and Health
- Eat Well Guide – Nutritional Analysis
- Healthy Eating Guidelines
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Bacterial Growth and Temperature Zones
- Applying knowledge to design and make dishes which meet customer’s dietary requirements.
- Rubbing in method
- Knife skills: bridge and claw
- Composite meals
- Kneading
- Pane
- Use of special equipment e.g. oven, hob, food processor.
- Using utensils and electrical equipment; applying heat in different ways e.g. boiling, baking, pan frying.
- Weighing
- Measuring
- Creaming Method
- Using raising agents
- Sensory evaluation
- Seasoning
HALF TERM 4
- Nutrition and Health
- Eat Well Guide – Nutritional Analysis
- Healthy Eating Guidelines
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Bacterial Growth and Temperature Zones
- Applying knowledge to design and make dishes which meet customer’s dietary requirements.
- Rubbing in method
- Knife skills: bridge and claw
- Composite meals
- Kneading
- Pane
- Use of special equipment e.g. oven, hob, food processor.
- Using utensils and electrical equipment; applying heat in different ways e.g. boiling, baking, pan frying.
- Weighing
- Measuring
- Creaming Method
- Using raising agents
- Sensory evaluation
- Seasoning
HALF TERM 5
- Nutrition and Health
- Nutrients and their function within the body
- Dietary Related Health Issues
- Special Diets E.g. Vegan
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Bacterial Growth and Temperature Zones
- Applying knowledge to design and make dishes which meet customer’s dietary requirements.
- Rubbing in method
- Knife skills: bridge and claw
- Composite meals
- Kneading
- Pane
- Use of special equipment e.g. oven, hob, food processor.
- Using utensils and electrical equipment; applying heat in different ways e.g. boiling, baking, pan frying.
- Weighing
- Measuring
- Creaming Method
- Using raising agents
- Sensory evaluation
- Seasoning
HALF TERM 6
- Nutrition and Health
- Nutrients and their function within the body
- Dietary Related Health Issues
- Special Diets E.g. Vegan
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Bacterial Growth and Temperature Zones
- Applying knowledge to design and make dishes which meet customer’s dietary requirements.
- Rubbing in method
- Knife skills: bridge and claw
- Composite meals
- Kneading
- Pane
- Use of special equipment e.g. oven, hob, food processor.
- Using utensils and electrical equipment; applying heat in different ways e.g. boiling, baking, pan frying.
- Weighing
- Measuring
- Creaming Method
- Using raising agents
- Sensory evaluation
- Seasoning
HALF TERM 1
A stimulating course that prepares students for life with a range of practical skills to enable them to design and prepare food. In depth knowledge of healthy eating, understanding and apply the principles of nutrition and health, food safety and hygiene are included in the curriculum. This course engages students in the creation of numerous original products, where they become competent in a range of cooking techniques, selecting and preparing ingredients, using utensils and electrical equipment, using awareness of taste, texture and smell to decide how to season dishes and combine ingredients and adapting and using their own recipes.
- Source, seasonality and characteristics of Ingredients
- Food choice and its impact upon the environment (Seasonal, Local, environmental and ethical factors).
- Food science- gelatinization
- Food science – Coagulation
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Conditions needed for bacterial growth
- Handling and preparing high risk foods safely
- Knife skills – bridge and claw
- Knife skills – precision, accuracy and consistency.
- Melting method
- Roux sauce
- Butchery
- Sensory evaluation
- Flavour combinations
HALF TERM 2
- Source, seasonality and characteristics of Ingredients
- Food choice and its impact upon the environment (Seasonal, Local, environmental and ethical factors).
- Food science- gelatinization
- Food science – Coagulation
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Conditions needed for bacterial growth
- Handling and preparing high risk foods safely
- Knife skills – bridge and claw
- Knife skills – precision, accuracy and consistency.
- Melting method
- Roux sauce
- Butchery
- Sensory evaluation
- Flavour combinations
HALF TERM 3
- Nutrition and Health
- Nutrition – food groups and nutrients
- Dangers of excessive intake fat / salt / sugar
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Conditions needed for bacterial growth
- Handling and preparing high risk foods safely
- Knife skills – bridge and claw
- Knife skills – precision, accuracy and consistency.
- Melting method
- Roux sauce
- Butchery
- Sensory evaluation
- Flavour combinations
HALF TERM 4
- Nutrition and Health
- Nutrition – food groups and nutrients
- Dangers of excessive intake fat / salt / sugar
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Conditions needed for bacterial growth
- Handling and preparing high risk foods safely
- Knife skills – bridge and claw
- Knife skills – precision, accuracy and consistency.
- Melting method
- Roux sauce
- Butchery
- Sensory evaluation
- Flavour combinations
HALF TERM 5
- Nutrition and Health
- Carbohydrate – starch vs. sugar
- Fat – saturated and unsaturated
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Conditions needed for bacterial growth
- Handling and preparing high risk foods safely
- Knife skills – bridge and claw
- Knife skills – precision, accuracy and consistency.
- Melting method
- Roux sauce
- Butchery
- Sensory evaluation
- Flavour combinations
HALF TERM 6
- Nutrition and Health
- Carbohydrate – starch vs. sugar
- Fat – saturated and unsaturated
- Cooking Skills and Techniques
- Managing hazards and controls in the kitchen
- Conditions needed for bacterial growth
- Handling and preparing high risk foods safely
- Knife skills – bridge and claw
- Knife skills – precision, accuracy and consistency.
- Melting method
- Roux sauce
- Butchery
- Sensory evaluation
- Flavour combinations
HALF TERM 1
AC1.1 describe functions of nutrients in the human body
HALF TERM 2
AC1.1 describe functions of nutrients in the human body
AC1.2 compare nutritional needs of specific groups
HALF TERM 3
AC1.3 explain characteristics of unsatisfactory nutritional intake
AC1.4 explain how cooking methods impact on nutritional value
HALF TERM 4
AC2.1Understand the factors which effect menu planning.
AC2.2 explain how dishes on a menu address environmental issues
Mock Examination
Exam Conditions
Mock Examination
Assessment Review
HALF TERM 5
AC2.3 explain how menu dishes meet customer needs
AC2.4 plan production of dishes for a menu
Mock Examination
Exam Conditions
Mock Examination
Assessment Review
HALF TERM 6
AC1.1 describe the structure of the hospitality and catering industry
AC1.2 analyse job requirements within the hospitality and catering industry
AC1.3 describe working conditions of different job roles across the hospitality and catering industry
AC1.4 explain factors affecting the success of hospitality and catering providers
Mock Examination
Exam Conditions
Mock Examination
Assessment Review
HALF TERM 1
AC1.1 describe functions of nutrients in the human body
AC1.2 compare nutritional needs of specific groups
HALF TERM 2
AC1.4 explain how cooking methods impact on nutritional value
HALF TERM 3
AC2.1Understand the factors which effect menu planning.
AC2.2 explain how dishes on a menu address environmental issues
Mock Examination
Exam Conditions
Mock Examination
Assessment Review
HALF TERM 4
AC2.3 explain how menu dishes meet customer needs
AC2.4 plan production of dishes for a menu
HALF TERM 5
AC2.4 plan production of dishes for a menu
Mock Examination
Exam Conditions
Mock Examination
Assessment Review
HALF TERM 6
AC1.1 describe the structure of the hospitality and catering industry
AC1.2 analyse job requirements within the hospitality and catering industry
AC1.3 describe working conditions of different job roles across the hospitality and catering industry
AC1.4 explain factors affecting the success of hospitality and catering providers
Mock Examination
Exam Conditions
Mock Examination
Assessment Review
HALF TERM 1
This qualification is designed for learners with an interest in food and cookery. It will provide learners with experience of using different cooking techniques and methods to 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. Students will learn to prepare and cook a wide range of foods developing and refining basic cookery skills. They will gain an understanding of food it terms of nutritional value and the function of ingredients in certain recipes. They will enhance their knowledge of healthy eating and develop the confidence to modify recipes to increase their nutritional value, and also to meet the needs of people with specific dietary needs. They will also have the chance to plan and prepare dishes / meals for an event or occasion.
AC2.2 explain how dishes on a menu address environmental issues
AC2.3 explain how dishes chosen meet customer needs.
AC2.4 plan production of dishes for a menu
AC2.4 plan production of dishes for a menu
PRACTICAL EXAMINATION
HALF TERM 2
AC1.1 describe the structure of the hospitality and catering industry
AC1.2 analyse job requirements within the hospitality and catering industry
AC1.3 describe working conditions of different job roles across the hospitality and catering industry
AC1.4 explain factors affecting the success of hospitality and catering providers
HALF TERM 3
AC1.4 explain how cooking methods impact on nutritional value
HALF TERM 4
AC2.1 Understand the factors which effect menu planning.
AC2.2 explain how dishes on a menu address environmental issues
Mock Examination
Exam Conditions
Mock Examination
Assessment Review
HALF TERM 5
AC2.3 explain how menu dishes meet customer needs
AC2.4 plan production of dishes for a menu
Mock Examination
Exam Conditions
Mock Examination
Assessment Review
HALF TERM 6
AC1.1 describe the structure of the hospitality and catering industry
AC1.2 analyse job requirements within the hospitality and catering industry
AC1.3 describe working conditions of different job roles across the hospitality and catering industry
AC1.4 explain factors affecting the success of hospitality and catering providers
Exams
