“Real food doesn’t ‘have’ ingredients. Real food IS ingredients.” – Jamie Oliver
At Thomas Mills High School and Sixth Form in KS3 pupils complete a rotation of subject areas including Resistant Materials, Food and Nutrition, Textiles, Computing and Information Technology, each rotation lasts 7 to 8 weeks.
In Food and Nutrition we focus in introducing the following concepts:
For further details about Food and Nutrition at Key Stage 3 or 4, or to discuss your child’s progress, please contact the school office.
In Year 7 our focus is the introduction of basic food preparation and cooking skills, introducing skills such as weighing out of ingredients, cutting, peeling and mashing. Pupils will learn how to use the cooker focusing on the oven, hob and grill and learn different cooking techniques.
Baked Sandwiches
Bread rolls
Savoury Muffins
Cheese & Potato Pie
Marbled tray bake
Jam cookies
Knowledge:
Pupils will be introduced to a variety of cooking techniques through a range of simple recipes. They will learn how to prepare, combine and cook a variety of ingredients. They will learn about the different ways to use a cooker.
Pupils will learn about food safety, personal hygiene in the kitchen and the dangers of cross-contamination.
We will introduce information about special diets and how to have a healthy diet.
Skills:
Preparation – Pupils will learn the following skills:
Weighing out dry and wet ingredients.
Peeling, cutting, combining ingredients, kneading, proving and chilling.
Cooking – Pupils will begin developing their cooking skills with baking, melting, boiling and grilling.
Evaluating – Pupils will evaluate their cooks with respect to how they look and taste. They will also consider adaptations that could be made to the recipes.
Useful Links
Food – A Fact of life
Free education resources for teaching young people aged 3-16 years about where food comes from, cooking and healthy eating, and teacher training. – Food A Fact Of Life
BBC Bitesize – KS3 food
Healthy diet – Nutrition, digestion and excretion – KS3 Biology – BBC Bitesize
Assessments:
There are three assessments over the 8 week rotation, the first is the booklet that pupils complete over the 8 weeks and includes homework’s and their evaluations. The second assessment come from practical works that they produce over the rotation. The third assessment is an end of unit test that recalls their knowledge from the Food and nutrition course.
Assessment 1: Booklet – Pupils will complete sections of the booklet throughout the course.
Assessment 2: Practical work – Pupils will be assessed on the quality of the food they cook.
Assessment 3: End of unit test – Recall of knowledge assessment.
In Year 8 our focus is on the development of basic food preparation and cooking skills, combining ingredients to produce the foundations of meals. Pupils will become more confident and independent with food preparation and cooking by the end of the course.
Brilliant Bread
Pizza
Muesli breakfast biscuits
Cheese and Broccoli Pasta bake
Mini carrot cakes
Chicken Fajita
Sweet Pancakes
Knowledge:
Pupils will develop their knowledge of food nutrition and a balanced diet. They will develop their knowledge of how to prepare, combine and cook a variety of ingredients.
Pupils will learn about food safety, temperature zones and storage of ingredients.
We will learn about following recipes and time management in the kitchen and how to dovetail tasks.
Skills:
Preparation – Pupils will become more confident in the following skills:
Weighing out dry and wet ingredients.
Peeling, cutting, combining ingredients, kneading, proving and chilling.
Cooking – Pupils will develop their cooking skills with baking, melting, boiling and grilling.
Evaluating – Pupils will evaluate their work with respect to how they look and taste. They will consider adaptations that could be made to the recipes.
Useful Links
Food – A Fact of life
Free education resources for teaching young people aged 3-16 years about where food comes from, cooking and healthy eating, and teacher training. – Food A Fact Of Life
BBC Bitesize – KS3 food
Healthy diet – Nutrition, digestion and excretion – KS3 Biology – BBC Bitesize
Assessments:
There are three assessments over the 9 week rotation, the first is the booklet that pupils complete over the 9 weeks and includes homeworks and their evaluations. The second assessment come from practical works that they produce over the rotation. The third assessment is an end of unit test that recalls their knowledge from the Food and Nutrition course.
Assessment 1: Booklet – Pupils will complete sections of the booklet throughout the course.
Assessment 2: Practical work – Pupils will be assessed on the quality of the food they cook.
Assessment 3: End of unit test – Recall of knowledge assessment.
The course is assessed as 50% written exam paper (1hr 30mins) where pupils are tested on their knowledge of Nutrition, food hygiene, preparation and cooking. The other 50% comprises of two pieces of NEA coursework, the first (15%) focuses on food science investigations and the second (35%) is the development of a 3 dish cook which will take place over a 3 hour assessment.
Our aim for Y9 is to build on the skills that have been introduced from KS3 Food and Nutrition, this will be achieved through several cooks throughout the year. We focus on traditional British cuisine, Halloween and Christmas cooks, fats, eggs, fish and dairy.
Beef Cobbler
Sausage Plait
Eccles cakes
Bakewell Tart
Halloween cook (students choice)
Jam Roly Poly and custard
Meat and potato pie
Christmas cake
Traditional British cuisine.
Food Hygiene
Food providence
Protected names
Pastry types
Knowledge:
During Year 9 we focus on the “Traditional British cuisine” as this will allow pupils to understand many different cooking techniques and how the ingredients work differently.
We start by building on KS3 knowledge and developing learning about balanced diets and food safety and hygiene in the kitchen. We also study food providence and protected names.
Skills:
During this term pupils will start to develop their preparation and cooking skills through a range of different traditional British cuisine cooks:
Food Hygiene – Key temperatures and the danger zone
Pastry Types – Through a range of dishes we will make shortcrust, flaky, sweet shortcrust, suet and hot crust.
Recipe planning – Pupils will design a Halloween style cook, create a recipe sheet and time plan.
Decoration – In a Bake Off style pupils will create a Christmas cake and develop their decoration skills.
Evaluate – To be able to reflect their cooks and draw out the positive points and be able to suggest some improvements or changes to the recipe.
Useful Links
Exam board and course information
GCSE – Food Preparation and Nutrition (9-1) – J309
Course Specification
OCR GCSE (9-1) in Food Preparation and Nutrition (J309) Specification
Study Rocket
Free GCSE Food Preparation and Nutrition OCR Revision Content — Study Rocket
Cooking school – Pastry
10 Essential Pastry Techniques Every Baker Should Master – Cooking School Guide
Assessments:
There are four core assessments this term. One is an online assessment through the Seneca learning platform looking at food providence, and protected names. The second is the planning, preparation and cooking of the Halloween dish. The third assessment is of the practical task, Christmas cake. The final assessment is a written assessment covering the learning of the term.
Autumn 1: Seneca – Online assessment
Autumn 2: Project work – Halloween plan and cook
Autumn 3: Practical cook – Christmas cake
Autumn 4: Written assessment – End of term test – Food Preparation and Nutrition test 1
Different Fats in pastry-experiment
Scotch Eggs
Pancake challenge
Lemon Meringue Pie
Coronation Chicken
Fats in our diets and cooking
Eggs
Obesity
Different Diets
Proteins
Knowledge:
Durning this term we focus on Fats, different types, how they are used in cooking and the effect that they can have on diets and health. Pupils will focus on cooks that involve different types of fats. We will also look at eggs, how they can be used as a binding agent and as an emulsifier. Pupils will begin to learn about food science experiments and how to perform a fair test. Pupils will also learn about different diets. We finish the term looking at Proteins.
Skills:
This term we are focusing on the following skills:
Working with different fats – Pupils will understand when to use certain types of fats in cooking.
Food Science – To be able to write a hypothesis for a food experiment and to understand how to make it a fair test and what a control is.
Research – To be able to find and present relevant information on a food science experiment into fats.
Evaluate – To be able to reflect on your fats experiment and draw out some conclusions.
Useful Links
Exam board and course information
GCSE – Food Preparation and Nutrition (9-1) – J309
Course Specification
OCR GCSE (9-1) in Food Preparation and Nutrition (J309) Specification
Study Rocket
Free GCSE Food Preparation and Nutrition OCR Revision Content — Study Rocket
Food a Fact of life – Experiments
Experiments and investigations – Food A Fact Of Life
Assessments:
There are four core assessments this term. One is an online assessment through the Seneca Learning platform focusing on fats and eggs. The second is the write up for the fats experiment. The third assessment is of the practical tasks: scotch eggs and lemon meringue pie. The final assessment is an end of term written assessment on the theory learnt this year.
Spring 1: Seneca Knowledge assessment – fats and eggs
Spring 2: Food Science Investigation – fats experiment writeup (NEA1 practice)
Spring 3: Practical cooks – scotch egg and lemon meringue pie
Spring 4: Written assessment – Food Preparation and Nutrition test 2
Fisherman’s Pie
Cheese Dish for 2 (Students choice)
Mini Black Forest Cakes
Fish
Milk
Butter
Cheese
Hydration
Knowledge:
This term we complete the theory on “fish” we will learn how to fillet a fish and make a fisherman’s pie. We will also study dairy products and look at how milk and cheese are used in cooking.
Pupils will also learn how to plan a cheese based dish for two, they will research and produce a recipe and time plan for their dish before cooking it.
Skills:
Food preparation – How to fillet a fish. Poaching fish, piping mashed potato.
Menu planning – Pupils will apply knowledge of cheese dishes to create the nutritional values for a cheese dish of their choice.
Food presentation – Pupils will use new skills like piping to aid the presentation of their dishes.
Useful Links
Exam board and course information
GCSE – Food Preparation and Nutrition (9-1) – J309
Course Specification
OCR GCSE (9-1) in Food Preparation and Nutrition (J309) Specification
Study Rocket
Free GCSE Food Preparation and Nutrition OCR Revision Content — Study Rocket
How to fillet a fish – Jamie Oliver
How to fillet a fish | Kitchen Buddies | Jamie Oliver
Assessments:
There are four core assessments this term. One is a formal assessment of the theory covered this year and will uses exam style questions. The second assessment will be on the preparation of the fisherman’s pie. The third assessment is the outcome of the mini Black Forrest cakes. The fourth assessment will be via Seneca and will focus on fish and dairy.
Summer 1: Y9 Assessment – Formal assessment on theory and skills covered this year
Summer 2: Food Preparation skills – Fish (Fisherman’s Pie)
Summer 3: Practical work – Mini Black Forest cakes
Summer 4: Online Fish and Dairy knowledge assessment – Seneca test.
The course is assessed as 50% written exam paper (1hr 30mins) where pupils are tested on their knowledge of Nutrition, food hygiene, preparation and cooking. The other 50% comprises of two pieces of NEA coursework, the first (15%) focuses on food science investigations and the second (35%) is the development of a 3 dish cook which will take place over a 3 hour assessment.
Our aim for Y10 is to continue to build the food preparation and cooking skills of the pupils and to develop their ability to plan a dish or menu, this will be achieved through several cooks throughout the year and will end with a 3 hour cook where they will prepare and produce 3 different dishes. We focus on traditional Italian cuisine, sugar, fibre and carbohydrates.
Flapjacks
Apple and Blackberry Jam
Naan Bread & Red Onion Chutney
Panna Cotta & Biscotti Biscuits
Cannelloni
Yule Log
Sugar
Fibre
Carbohydrates
Italian Cuisine
Factors affecting food choice
Knowledge:
We start Y10 by looking at the topic of sugars and how sugar can be used in cooking. We make several dishes that have different uses of sugar in them. We then study Italian cuisine and make some Italian style dishes. As we approach Christmas, students will learn how to make a Yule log.
Skills:
During this term pupils will start to develop their preparation and cooking skills through a range of different sugar based and Italian style cuisine cooks:
Food preservation – Sugar as a preservative (Jam)
Recipe planning – Pupils will develop their skills of time management with dovetailing of recipes (Naan Bread and Red Onion Chutney).
Cooking skills – Pupils will make a Roux sauce and make pasta.
Presentation – Pupils will work on final presentation of their dishes, reaching for restaurant quality finish to dishes.
Useful Links
Exam board and course information
GCSE – Food Preparation and Nutrition (9-1) – J309
Course Specification
OCR GCSE (9-1) in Food Preparation and Nutrition (J309) Specification
Study Rocket
Free GCSE Food Preparation and Nutrition OCR Revision Content — Study Rocket
Assessments:
There are four core assessments this term. One is an online assessment through the Seneca learning platform focusing on Sugar, Fibre and Carbohydrates. The second is the planning, preparation and cooking of the naan bread and red onion chutney. The third assessment is of the practical task, Yule log. The final assessment is a written end of term written assessment covering the learning of the term.
Autumn 1: Seneca – Online assessment Sugar, Fibres and Carbohydrates
Autumn 2: Project work – Naan Bread and Red Onion Chutney (time plan and cook)
Autumn 3: Practical cook – Yule Log
Autumn 4: Written assessment – End of term test – Food Preparation and Nutrition test 3
Breakfast cook, using different methods of heat transfer.
Microwave Cake.
Choux Pastry.
Identical Bread rolls.
Decorated Focaccia.
Food sustainability
Cooking methods
Raising agents
Special diets
Exam technique
Festival of Eid
Knowledge:
Durning this term we focus on learning about different methods of heat transfer and look at alternative ways of cooking, e.g. microwave cake. We deepen our knowledge of special diets and look at exam technique. Pupils will also learn about the festival of Eid and plan an Eid inspired dish to cook.
Skills:
This term focusing on the following skills:
Microwave cooking – Pupils will understand when and how to use a microwave in the preparation and cooking of dishes.
Food presentation – To further skills of presentation, making identical items (6 bread rolls). We will also decorate focaccia.
Research – Pupils will research the festival of Eid and then plan an Eid inspired dish to cook.
Useful Links
Exam board and course information
GCSE – Food Preparation and Nutrition (9-1) – J309
Course Specification
OCR GCSE (9-1) in Food Preparation and Nutrition (J309) Specification
Study Rocket
Free GCSE Food Preparation and Nutrition OCR Revision Content — Study Rocket
Eid recipes
Eid recipes – BBC Food
Assessments:
There are four core assessments this term. One is an online assessment through the Seneca learning platform focusing on special diets and raising agents. The second is practical outcomes of the 6 identical bread rolls and the decorated focaccia. The third assessment is of the planning of a Festival of Eid inspired dish. The final assessment is an end of term written assessment on the theory learnt this year.
Spring 1: Seneca Knowledge assessment – Special diets and raising agents
Spring 2: Practical cooks – 6 identical bread rolls, decorated Focaccia bread
Spring 3: Planning – Festival of Eid inspired dish
Spring 4: Written assessment – Food Preparation and Nutrition test 4
Eid cook, students’ choice.
3-hour 3 dish cook, students’ choice.
Sports day Muffins
NEA 2 structure
Nutritional labels
Vitamins and Minerals
Knowledge:
This term we carry out a practice NEA 2 assessment where the pupils need to research and plan 3 dishes that will be cooked at the same time during a 3-hour session. This will give them the knowledge they need for their second NEA coursework element which is worth 35% of their GCSE grade and completed in Year 11.
Skills:
Research – Pupils will research and plan a 3 dish menu with nutritional information, ingredient quantities and costs.
Time planning – Pupils will apply knowledge of dovetailing recipes to plan the cooking of 3 different dishes at the same time so they can all be served at the same time.
Food presentation – Pupils will use their skills to present their dishes with a high-quality finish using garnishes etc.
Useful Links
Exam board and course information
GCSE – Food Preparation and Nutrition (9-1) – J309
Course Specification
OCR GCSE (9-1) in Food Preparation and Nutrition (J309) Specification
Study Rocket
Free GCSE Food Preparation and Nutrition OCR Revision Content — Study Rocket
NEA2 student guide
OCR GCSE (9-1) Food Preparation and Nutrition – Student Guide: NEA Food Preparation Task 2
Assessments:
There are four core assessments this term. One is a formal assessment of the theory covered this year and will uses exam style questions. The second assessment will be on the preparation of the fisherman’s Pie. The third assessment is the outcome of the mini Black Forrest cakes. The fourth assessment will be via Seneca and will focus on Fish and Dairy.
Summer 1: Y10 Assessment – Formal assessment on theory and skills covered this year
Summer 2: Practical cook – Eid inspired dish
Summer 3: Planning – NEA 2 practice paperwork – planning of 3 dishes
Summer 4: Practical cook – NEA 2 practice cook – outcome of the 3 dishes
The course is assessed as 50% written exam paper (1hr 30mins) where pupils are tested on their knowledge of Nutrition, food hygiene, preparation and cooking. The other 50% comprises of two pieces of NEA coursework, the first (15%) focuses on food science investigations and the second (35%) is the development of a 3 dish cook which will take place over a 3-hour assessment.
Our aim for Y11 is to continue to complete the two NEA coursework tasks and revise for the final exam, NEA 1 is carried out in the autumn term, NEA 2 in the spring term. We also focus on revision and preparation for the final written exam in the summer term.
Vegetable Spring Rolls.
NEA 1 experiments
Presentation of food (garnishes)
Katsu Curry.
Nutella Pastry Xmas Tree.
Chinese cuisine
Knowledge:
We start Y11 by looking at the Chinese cuisine, pupils will research and produce a booklet about Chinese cuisine followed by a cook. We then plan and carry out NEA 1 coursework (15% of GCSE). This is the food science investigations.
Skills:
During this term pupils will apply the skills they have learnt over the course to complete NEA 1 focusing on food science:
Research — Researching into Chinese cuisine. Pupils will also research into a food science topic set by the exam board for their NEA 1 assessment.
Experiment planning – Pupils will plan a control experiment and three different investigations to their chosen food science topic.
Cooking skills – Pupils will carry out practical food experiments.
Food science – Pupils will work create a hypothesis, carry out experiments and draw conclusions.
Useful Links
Exam board and course information
GCSE – Food Preparation and Nutrition (9-1) – J309
Course Specification
OCR GCSE (9-1) in Food Preparation and Nutrition (J309) Specification
NEA 1 student guide
OCR GCSE (9-1) Student Guide – Food Preparation and Nutrition – NEA – Food Investigation Task 1
Assessments:
There are four core assessments this term.
Autumn 1: Chinese cuisine research task
Autumn 2: Project work – Vegetable Spring rolls and Katsu Curry
Autumn 3: Written assessment – Y11 October assessment
Autumn 4: NEA 1 – Food Investigation Task
NEA 2 – 3 dishes of students’ choice.
Application of theory in the production of NEA 2 paperwork.
Knowledge:
Durning this term we focus on applying the knowledge we have learnt throughout the course to plan, prepare and cook three dishes for NEA 2 (35% of GCSE).
Skills:
This term focusing on the following skills:
Food Planning – Pupils will research and plan a menu of three different dishes to be cooked within a three-hour period. They will create a time plan, costings and nutritional information for the dishes.
Practical cooking – Pupils will complete a 3 hour cook where they present three different dishes at the same time
Evaluate – Pupils will evaluate their dishes.
Useful Links
Exam board and course information
GCSE – Food Preparation and Nutrition (9-1) – J309
Course Specification
OCR GCSE (9-1) in Food Preparation and Nutrition (J309) Specification
Study Rocket
Free GCSE Food Preparation and Nutrition OCR Revision Content — Study Rocket
NEA 2 – Student guide
OCR GCSE (9-1) Food Preparation and Nutrition – Student Guide: NEA Food Preparation Task 2
Assessments:
There are four core assessments this term. One is an online assessment through the Seneca learning platform focusing on Special diets and raising agents. The second is practical outcomes of the 6 identical bread rolls and the decorated focaccia. The third assessment is of the planning of a Festival of Eid inspired dish. The final assessment is an end of term written assessment on the theory learnt this year.
Spring 1: Y11 Trial exams – Exam board past paper in exam conditions.
Spring 2: NEA 2 – Introduction and research.
Spring 3: NEA 2 – Choice and selection of dishes and time plan.
Spring 4: NEA 2 – Practical Test.
Whole course revision
Knowledge:
This term will only include a few weeks teaching as pupils will be starting their GCSE exams. The primary focus for the lessons will be revision and exam technique.
Skills:
Revision – Pupils will be employing various different revision techniques to help prepare for their final exam.
Exam technique – Pupils will understand how to answer different styles of questions in the final exam paper
Useful Links
Exam board and course information
GCSE – Food Preparation and Nutrition (9-1) – J309
Course Specification
OCR GCSE (9-1) in Food Preparation and Nutrition (J309) Specification
Study Rocket
Free GCSE Food Preparation and Nutrition OCR Revision Content — Study Rocket
BBC Bitesize
GCSE Home Economics: Food and Nutrition (CCEA) – BBC Bitesize
Assessments:
In class assessments, online tests and revision will be carried out before the pupils sit their GCSE exam.
Cooking, understanding nutrition and health, exploring food science, or developing practical skills in the kitchen?
Dietetics, nutrition, catering, hospitality, food science, health promotion, or teaching.
Mr S Sparkes
