For more information regarding the curriculum please contact: admin@blaconhigh.cheshire.sch.uk

Food Tech Teacher: Ms M Garner

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