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Year 10 Learning Plans

Year 10 Learning Plans 2016 2017

YEAR PLAN

Year 10 Food Preparation and Nutrition

The learning plan in year 10 sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and health, food safety, food choice and food provenance.

Students will build upon prior learning from Key Stage 3. The course is not delivered in a linear fashion.

Student will complete a range of challenging practical tasks on a weekly basis so that they build the required practical skills and confidence in the kitchen.

TERM

UNIT

ASSESSMENT TYPE

HOMEWORK  OPPORTUNITIES INCLUDE:

Autumn 1

Food safety when buying and storing food

Nutrition: Protein/Sensory testing

Preparation skills: Protein/Fish and Sauce making

Practical challenges jointing a chicken

Protein: Function and chemical properties denaturation and

coagulation

Practical challenges: Filleting fish

Fish Pie, Mediterranean vegetable tart

GCSE formal Assessment

Informal verbal feedback ongoing throughout.

Using the digital bundle to further investigate carbohydrates

http://www.illuminate.digital/aqafood

Complete exam questions

Autumn 2

Spring 1

Nutrition: Carbohydrates

Carbohydrates: Function and chemical properties

gelatinisation

Practical investigation: Viscosity of sauces or sauce making methods (all in one, roux, microwave, blended)

Exam prep is done in lessons and continued for homework.

Practical challenges

Carbohydrates: Function and chemical properties caramelisation and dextrinisation

Practical investigation: Making pastry samples

with different fat combinations

Practical challenges

GCSE formal Assessment

Informal verbal feedback ongoing throughout.

Using the digital bundle to further investigate carbohydrates

http://www.illuminate.digital/aqafood 

Complete exam questions

Spring 2

Summer 1

Carbohydrates: Function and

chemical properties caramelisation and dextrinisation

Practical investigation: Making pastry samples with different fat combinations

Practical challenges

 Food production

Practical challenge: Making a Hollandaise sauce / Mayonnaise

Nutrition: Fats and oils

Fats: Function and chemical properties – shortening and plasticity

Fats: Emulsification

Practical challenges

GCSE formal Assessment

Informal verbal feedback ongoing throughout.

Using the digital bundle to further investigate carbohydrates

http://www.illuminate.digital/aqafood/

Complete exam questions

Summer 2

Helpful websites
http://www.illuminate.digital/aqafood/
http://www.foodafactoflife.org.uk/
https://www.nutrition.org.uk/
https://www.grainchain.com/
www.chillededucation.org/