Nutrients and Healthy Eating
Macronutrients and micronutrients, sources and functions and their importance in a balanced diet. Homework tasks, assessed knowledge test, marked planning tasks.
Individual dietary needs and special diets
Looking at the different nutritional needs of groups of people to include personal choices, medical reasons and religious dietary needs. Completion of planning tasks which are teacher marked.
Adapting Recipes
Adapting standard recipes to meet individual needs and to improve the nutritional content. Recipe adaptation task linked to practical work, both written and practical work assessed/marked.
Menu Planning
Looking at a range of different meal and menu types and being able to choose suitable dishes for the occasion and the client. Class and homework task planning dishes for a practical lesson.
Food related causes and preventative control of ill health
Looking at different types and sources of food poisoning, safe storage, preparation and cooking of food, cross–contamination and the creation of HACCP plans. End of module test which is graded and added to the student marksheet.
Food allergies
Being aware of signs and symptoms of food induced ill health by considering the 14 main allergens, control measures and food labelling. In class task, teacher marked.
The Environmental Health Officer
Investigating the role of the Environmental Health officer, their importance for keeping food premises compliant and food hygiene ratings. Exam style question completed and graded, marked with students.
Practical food skills
Introducing a range of medium and complex skills into a selection of recipes including main meal dishes with a variety of protein sources, bread, pastry and pasta making; also introducing more detailed dish reviews. Dishes are self and teacher assessed, skills identified, and improvements included for future work.