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Sir Jonathan North Community College

Sir Jonathan North Community College

Food Technology

KS3

Food and Nutrition is a vitally important subject because it underpins many careers and teaches students many life-skills which are invaluable to all. The curriculum covered during one hour lessons is broad and balanced and gives all Key Stage 3 students the opportunity to prepare a wide range of meals, desserts and snacks. Students are taught in mixed ability tutor groups and students work through the Design Technology department on a 6 to 9 week rotational basis. Each student will cover the topics and dishes below.

For Year 7 students Sir Jonathan North runs an educational trip to Cadbury World, where students can follow a cocoa bean right through the production stages to a chocolate bar. Students can compete in an extra-curricular competition open to Year 9, 10 and 11 for Student Chef of the Year. Last year two students won best main course for their Schemichael samosa and cooked live on the Radio Leicester lunchtime show.

Programme of Study

Year 7

  • Deli Couscous Salad
  • Breakfast Muffins
  • Stir-Fry
  • Apple Crumble

Year 8

  • Ragu and White sauce for pasta
  • Naan bread and pizza
  • Curry paste and curry sauce
  • Shortcrust Pastry

Year 9

  • Discovering skills: Meringues, Swiss Rolls, Chilli Con Carne
  • During the summer term students look at specialist diets and dietary needs. Students plan and make a suitable starter main and dessert.

GCSE

GCSE Food Preparation and Nutrition is a new and exciting, creative course, which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food, provenance and the working characteristics of food materials. At its heart, this qualification focuses, on nurturing students' practical cookery skills to give students a strong understanding of nutrition. The Food Preparation and Nutrition specification sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Food preparation skills are integrated into five core topics: food, nutrition and health; food science; food safety; food choice; food provenance. The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups.

Programme of Study

Year 10

  • Autumn: Development of skills towards completing all of the 12 skills, Knowledge on nutrition and preparation
  • Spring: Development of skills towards completing all of the 12 skills, Knowledge on nutrition and preparation in five core areas
  • Summer: Practice and Mock, 3 hours exam for Non Exam Assessment (NEA)

Year 11

  • Autumn: Task 1 NEA: Food investigation – to develop students' understanding of the working characteristics, functional and chemical properties of ingredients. Task 2 NEA: Food preparation assessment – to develop students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food, and application of nutrition related to the chosen task Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours.
  • Spring: Completion of the NEA Task with a final 3 hours practical exam, alongside a completed portfolio of research material.
  • Summer: Revision of nutritional knowledge, Preparing students for the 1 hour 45 minute 50% written examination in the five core areas.

Useful Resources

Food a Fact of Life website

This is backed by the British Nutrition Foundation which has videos on how to use equipment, information on nutrients and other valuable information. 

GCSE

Use the BBC revision website for key information. (currently being updated)

The text book ‘ AQA GCSE Food Preparation and Nutrition’ by Alexis Rickus, Bev Saunder & Yvonne Mackey, published by Hodder Education is a valuable resource. This can be bought as an ebook for a tablet or a hard copy (the team do have copies in College available for students).

Top Tips

Encourage your daughter to take an interest in cooking at home, visiting restaurants, researching different food cultures, local food markets and watching professional cooking programmes.

Practice your daughter’s preparation skills by cooking at home maybe for a three course meal for a certain family member, thinking about a certain dietary requirement or life stage.

If possible, buy the text book for Food Preparation and Nutrition in Year 10.  Encourage your daughter to work through each topic making her own notes.In Year 11 she will then have her own set of revision notes.