Year 9

Revision of information from lower school

Nutrition information and the Eatwell Plate

What is a balanced diet?

Skill building – looking at basic areas and developing skills

Practical: Variety of dishes will be made: some will have been done in lower school but it is about refining those skills in bread making, multi-tasking, combining ingredients.

Understand the different processes used in food preparation and production.

Shaping and forming

Finishing techniques

Practical: Four lessons will be spent in Christmas cake making and decorating.  This will allow them to be creative and look at the presentation of foods.

Understand the functions of ingredients in pastry making

Identifying the faults that can occur when pastry making

Looking at the ratio of ingredients for the different pastry making methods and the nutritional differences of pastry.

Practical: profiteroles, quiches, bakewell tarts, sausage rolls, spring rolls.  The practical choice could vary – the ones specified are examples of what could be carried out.

Consistency and viscosity of sauces

Function of the ingredients in sauce making and faults that can occur when sauce making

Practical: bolognaise sauce, cheese sauce, carbonara, fruit couli, crème patisserie sauce, custard and sweet and sour sauce. The practical choice could vary – the ones specified are examples of what could be carried out.

Understanding the functions of the ingredients in cake making

Identifying the faults that can occur when making cakes and how manufacturers can achieve a quality finish when making cakes.

Practical: swiss roll, bakewell tart, brownies, Victoria sponge.  The practical choice could vary – the ones specified are examples of what could be carried out.

Identifying the different types of raising agents.  Experimental work on raising agents

Food structures: foams, suspensions and emulsions

Practical:  meringues, bread, cheesecakes, mayonnaise.

Year 10

Looking at the structure of the hospitality industry

Types of food service system

Commercial and non-commercial sectors

Supply and demand

Personal attributes for working in the hospitality industry

Employment rights and contracts

Working hours and rates of pay

Holiday entitlement

Costs, profits, economy, environmental factors, technology

Looking at trends, political factors and media

Operational activities in a kitchen

Workflow and layout of a kitchen

Materials and stock control

Documentation and administration for a catering kitchen and front of house

Dress code and health and safety

Food Safety Act 1990

HACCP

Food allergies and intolerances

Exam preparation: past papers and revision sessions will take place.

Looking at the nutritional needs of specific groups of people

Menu planning: the impact of cooking methods on nutritional value

Examination will take place in this section.

Year 11

Including all the vitamins and minerals

Nutritional needs for different dietary groups

Menu planning and meeting of customer needs – food allergies, intolerances.

Sustainability, food miles, packaging, food storage, carbon footprint, climate change, food waste, greenhouse effect and greenhouse gases.

How to plan menus that have the least impact on the environment?

Plan, order, store, sequencing, timing, cooling, completion, waste.

Why is it important to plan a menu carefully?

Looking at different menu styles.

Making foods that are nutritional, organoleptic, good aroma and taste and also looking at cost.

Applying cost to different menus produced.

Poultry, meat, fish, eggs, dairy products, cereals, vegetables, fruits and soya products Techniques used in the preparation of commodities

Weighing and measuring ingredients

Knife skills: chopping and slicing

Whisking

Melting methods

Rubbing in

Sieving

Shaping

Blending

Using moisture to cook foods

Using dry heat to cook foods

Using oil to cook foods

Other methods