Food and nutrition

Year Group 

Autumn 1 

Autumn 2 

Spring 1 

Spring 2 

Summer 1 

Summer 2

9

Assessment Topic 

Food Preparation Skills  and Commodities 

Students will be taught  theory while making a  range of different  

products, using the  

following commodities:  

Fish, Eggs, Dairy 

Fruit and Vegetables Sensory analysis

Assessment Topic 

Food Preparation Skills  and Commodities 

Students will be taught  theory while making a  range of different  

products, using the  

following commodities:  

Poultry & Meat 

Sauces 

Pastry 

Bread 

Raising agents

Assessment Topic 

Food Safety 

Practical:  

A number of products  will be made to aid  

understanding of food  safety  

Knowledge: 

Food Spoilage 

Storing and preparing  food Safely

Assessment Topic 

Food Safety  

Practical:  

A number of products  will be made to aid  

understanding of food  safety  

Knowledge: 

Food Poisoning 

Uses of Microorganisms  in food production

Assessment Topic 

Diet Nutrition and  

Health 

Practical:  

Practical using foods  containing  

macronutrients.  

Knowledge:  

Protein 

Fat 

Carbohydrates  

Vitamins 

Assessment Topic 

Diet Nutrition and  

Health 

Practical:  

Practical using foods  containing  

micronutrients. 

Knowledge: 

Minerals  

Dietary related diseases  Healthy eating 

10

Assessment Topic 

Food Science  

Practical: 

Practical will be a range  of products which  

demonstrate food  

science  

Knowledge 

Shortening 

Aeration 

Plasticity 

Denaturation 

Coagulation 

Foam formation

Assessment Topic 

Food Science  

Practical: 

Practical will be a range  of products which  

demonstrate food  

science  

Practise NEA1  

experiments  

Knowledge: 

Emulsification 

Gelatinisation  

Caramelisation 

Dextrinisation 

Raising agents

Assessment Topic 

Food Choice  

Practical: 

A range of foods from  different countries.  

Knowledge 

British and International  Cuisine  

Factors affecting food  choice  

Food labelling and  

marketing  

Environmental issues  Seasonal foods

Assessment Topic 

Food Choice  

Practical: 

A range of foods from  different countries.  

Knowledge 

Sustainable methods of  farming  

Food miles 

Organic foods 

Food waste  

The food security  

problem  

Practise NEA 2 

Assessment Topic 

Food Provenance  

Practical: 

A range of foods from  different countries.  

Knowledge 

Primary and secondary  processing of a range of  foods 

The loss of vitamins  

through food processing  The effect of heating  processes on foods  

The use of food  

additives  

Genetically modified  (GM) foods 

Assessment Topic 

Food Provenance  

Practical: 

A range of foods from  different countries.  

Knowledge 

Animal welfare 

Sustainability 

Religious food choices Practise NEA 2

11 

Assessment Topic 

NEA 2 

Practical: 

A range of foods from  different countries or  for specific dietary needs  

Knowledge:

Researching tasks 

Researching foods and  cooking skills  

Writing a timeplan  

Menu planning  

Nutrition

Assessment Topic 

NEA 2

Practical: 

Foods to demonstrate  technical skills  

Knowledge: 

Researching tasks 

Researching foods and  cooking skills  

Writing a timeplan  

Menu planning  

Nutrition

Assessment Topic 

NEA 2 

Practical:

Practical exam 

Knowledge: 

Nutrition  

Evaluation  

Sensory analysis

Assessment Topic 

NEA 2 

Practical: 

Practical exam  

Knowledge: 

Nutrition  

Evaluation  

Sensory analysis

Assessment Topic 

Exam revision 

Knowledge: 

Food safety  

Food science  

Diet, nutrition and  

health

Assessment Topic 

Exam revision

Knowledge: 

Food choice 

Food provenance