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QEGS Food Curriculum Maps




In Design & Innovation we QUESTION how products are made, the materials they are made from and the techniques used to make them. We EXPLORE the design process to produce products that have a purpose and understand there needs of a user. We GIVE back by making products to improve our lives and, as a result, we SUCCEED by producing creative products that fulfill a purpose. These are designed and made to the best of our ability and that we are proud of.

QEGS Year 9 Food Curriculum Map
Focus Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 1 Summer 2
Topic Food Hygiene Methods of Heat transfer Nutrition International Cuisine Sustainability Sustainability (Continued)
Key concepts/ideas Introduction to health, food hygiene and safety looking at the 4C’s, Food storage, Food Spoilage, and key temperatures. Food science and cooking methods. Understanding how ingredients work and why we use the various methods of heat transfer to produce dishes. Food and Nutrition looking at what makes up a healthy diet and being able to apply this knowledge to generate meal plans. Knowledge of special diets and factors affecting food choices. International cuisine. Looking at the factors that influence the cuisine in different countries. The 3R’s/6R’s. Sustainability in food Farm to fork and understanding seasonality within food.
Key skills Theory Lessons: Students understand the concept of the 4C’s and can apply it to real life practical lessons. They understand how to use a temperature probe. They understand that there are different cake making methods. Practical lessons: They understand how to apply hygiene and safety to their own practical. A range of practical lessons designed to encourage them to handle high risk foods safely, develop skills & cake making methods & presentation techniques. Hunters chicken chicken curry Meatballs Shepherds pie Scotch Egg Carrot cake muffins. Swiss roll Bakewell tart. Theory Lessons: Understanding methods of heat transfer – how they work. Why we use certain methods for heating certain foods. Understand reasons why we cook foods. Importance of presentation when making foods. Practical lessons: Developing technical skills to produce higher skill level dishes. Christmas Themed practical assessment. Sausage rolls Mini quiche Lasagne Welsh rarebit mince pies Chocolate log. Theory Lessons: Understand what the key nutrients are. Understand a range of special diets. Understand how to apply knowledge in order to come up with meal plans to meet a specific brief. Understand the differences between and standard product and one that it for a special diet. Use of sensory descriptors. Practical Lessons: Looking at recipes for special diets. Plan and make a meal for a particular brief for the practical assessment. Risotto/Paella, Quorn and sweet potato curry Vegan recipe Cheesy bean burgers. Stir fry Practical assessment Theory Lessons: Understanding different cooking methods. Understand the reasons for some traditional dishes, building on knowledge gained in year 8. Practical Lessons: Produce a range of international dishes. Katsu chicken curry Sushi, Tiramisu Choux pastry Tacos fillings and toppings. Theory Lesson: Understand the environmental issues surrounding food and how to reduce the carbon footprint. Understand that making good choices when buying foods can reduce our carbon footprint. Practical Lesson: Looking at recipes to help to reduce food waste. Spanish Omelette Potato cakes/bubble and squeak Leftover bread and butter pudding. Theory Lesson: Understand the environmental issues surrounding food and how to reduce the carbon footprint. Understand that making good choices when buying foods can reduce our carbon footprint. Practical Lesson: Looking at recipes to help to reduce food waste. Spanish Omelette Potato cakes/bubble and squeak Leftover bread and butter pudding.
Key terms/vocab 4C’s Temperature probe Food Spoilage Food Preservation Whisking method Rubbing in method All-in-one method Creaming method Conduction Convection Radiation Heat transfer Boiling Frying Grilling steaming Carbohydrates Protein Fat Vitamins Minerals Fibre International Cuisine Terrain Climate Religion History Food Miles Carbon Footprint Sustainability Seeds Seasonality Fark to Fork
Independent learning/wider reading Becoming familiar with the conventions in recipes. Researching food preservation. Use of tried and tested style articles to write a repost. Understanding the style of writing. Independent use of recipes. Researching food that contain specific nutrients to fulfil a brief Research into culture and cuisine Researching sustainability Researching and planning the vegetable plots Becoming familiar with the conventions in recipes. Researching food preservation. Use of tried and tested style articles to write a repost. Understanding the style of writing. Independent use of recipes. Researching food that contain specific nutrients to fulfil a brief Research into culture and cuisine Researching sustainability Researching and planning the vegetable plots Becoming familiar with the conventions in recipes. Researching food preservation. Use of tried and tested style articles to write a repost. Understanding the style of writing. Independent use of recipes. Researching food that contain specific nutrients to fulfil a brief Research into culture and cuisine Researching sustainability Researching and planning the vegetable plots Becoming familiar with the conventions in recipes. Researching food preservation. Use of tried and tested style articles to write a repost. Understanding the style of writing. Independent use of recipes. Researching food that contain specific nutrients to fulfil a brief Research into culture and cuisine Researching sustainability Researching and planning the vegetable plots Becoming familiar with the conventions in recipes. Researching food preservation. Use of tried and tested style articles to write a repost. Understanding the style of writing. Independent use of recipes. Researching food that contain specific nutrients to fulfil a brief Research into culture and cuisine Researching sustainability Researching and planning the vegetable plots Becoming familiar with the conventions in recipes. Researching food preservation. Use of tried and tested style articles to write a repost. Understanding the style of writing. Independent use of recipes. Researching food that contain specific nutrients to fulfil a brief Research into culture and cuisine Researching sustainability Researching and planning the vegetable plots
Assessment Food spoilage/Food preservation poster. Bakewell tart practical. Food spoilage/Food preservation poster. Bakewell tart practical. Written research to plan a meal for a particular diet. Make the planned dish (practical assessment). Written assessment: plan a 2-course meal to show case international cuisine. Practical assessment: make one of the planned dishes. Sustainability poster (group work) Bread and Butter pudding (Skills and creativity using left over ingredients). Practical assessment – lemon meringue pie
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QEGS Year 10 Food Curriculum Map
Focus Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 1 Summer 2
Topic Food Spoilage, Health and Safety and Nutrition. Food Spoilage, Health and Safety and Nutrition. Methods of heat transfer, Food Provenance and Cultures and cuisines. Methods of heat transfer, Food Provenance and Cultures and cuisines. Commodities Commodities
Key concepts/ideas Intro to health and safety. 4C's in more detail The danger zone - looking at key food preparation temperatures Sources and types of food poisoning Food Safety legislation HACCP Food Spoilage/waste Food Packaging Nutrients -  Looking into the various nutrients in more depth to understand sources and functions. These will be linked to the practical activities. Special Diets Religious, Medical and Ethical. Nutritional needs of different groups. Adapting recipes. Intro to health and safety. 4C's in more detail The danger zone - looking at key food preparation temperatures Sources and types of food poisoning Food Safety legislation HACCP Food Spoilage/waste Food Packaging Nutrients -  Looking into the various nutrients in more depth to understand sources and functions. These will be linked to the practical activities. Special Diets Religious, Medical and Ethical. Nutritional needs of different groups. Adapting recipes. Cooking methods Science of cooking Methods of heat transfer Food provenance Cultures and Cuisines Food choices Sensory analysis Cooking methods Science of cooking Methods of heat transfer Food provenance Cultures and Cuisines Food choices Sensory analysis Commodities: Cereals Fruit and Vegetables Milk, Cheese and Yoghurt Meat, Fish, Poultry and Eggs Butter and Oil Sugar and Syrup Soya and tofu Students will complete a mock Food Science practical in preparation for NEA in year 11. They will complete the 2017/2018 task. It will be marked using the NEA mark scheme for task 1. NEA 1 mock Commodities: Cereals Fruit and Vegetables Milk, Cheese and Yoghurt Meat, Fish, Poultry and Eggs Butter and Oil Sugar and Syrup Soya and tofu Students will complete a mock Food Science practical in preparation for NEA in year 11. They will complete the 2017/2018 task. It will be marked using the NEA mark scheme for task 1. NEA 1 mock
Key skills Theory Lessons: They understand the concept of the 4C’s and can apply it to real life practical lessons. They understand how to use a temperature probe. They understand that there are different cake making methods. They understand how to apply hygiene and safety to their own practical. Understand what the key nutrients are. To understand key government guidelines for healthy eating. To understand why a balanced diet is important to good health. Understand the health impact of having a diet that isn’t balanced. To understand presentation skills. Practical Lessons: Practical Lessons (Link to the theory but are also to develop skills) –  Soup and bread rolls (own recipes), Lasagne, Stuffed Vegetables (Own Choice), how to HACCP a sausage roll, Chicken Dish (Own Choice), Pizza (Own choice).Quiche, lemon meringue pie, Fish recipe, Taste testing special diet foods (e.g. gluten free bread, lactose free milk). Seasonal cookery – Viennese fingers, flaky pastry, Christmas cake. Students need to be able to select suitable recipes independently and be able to follow them. Some recipes provided; some are own selections. Theory Lessons: They understand the concept of the 4C’s and can apply it to real life practical lessons. They understand how to use a temperature probe. They understand that there are different cake making methods. They understand how to apply hygiene and safety to their own practical. Understand what the key nutrients are. To understand key government guidelines for healthy eating. To understand why a balanced diet is important to good health. Understand the health impact of having a diet that isn’t balanced. To understand presentation skills. Practical Lessons: Practical Lessons (Link to the theory but are also to develop skills) –  Soup and bread rolls (own recipes), Lasagne, Stuffed Vegetables (Own Choice), how to HACCP a sausage roll, Chicken Dish (Own Choice), Pizza (Own choice).Quiche, lemon meringue pie, Fish recipe, Taste testing special diet foods (e.g. gluten free bread, lactose free milk). Seasonal cookery – Viennese fingers, flaky pastry, Christmas cake. Students need to be able to select suitable recipes independently and be able to follow them. Some recipes provided; some are own selections. Theory Lessons: Methods of heat transfer – how they work. Why we use certain methods for heating certain foods. Understand reasons why we cook foods. Importance of presentation when making foods. Developing higher level practical skills needed for NEA. Understanding where food comes from. Understanding the various factors that influence food choices. Knowledge of sensory analysis and how to conduct testing. Practical Lessons: Mille Feuille, Burger and chips, Meringue Nests, Curry with homemade paste, rice dish, pancakes, focaccia. Tiramisu, coleslaw with homemade mayo, curry, risotto, ravioli, bhajis. Students need to be able to select suitable recipes independently and be able to follow them. Some recipes provided; some are own selections. Theory Lessons: Methods of heat transfer – how they work. Why we use certain methods for heating certain foods. Understand reasons why we cook foods. Importance of presentation when making foods. Developing higher level practical skills needed for NEA. Understanding where food comes from. Understanding the various factors that influence food choices. Knowledge of sensory analysis and how to conduct testing. Practical Lessons: Mille Feuille, Burger and chips, Meringue Nests, Curry with homemade paste, rice dish, pancakes, focaccia. Tiramisu, coleslaw with homemade mayo, curry, risotto, ravioli, bhajis. Students need to be able to select suitable recipes independently and be able to follow them. Some recipes provided; some are own selections. Theory Lesson: Understand what commodities are and where they come from. Understand what products are produced from commodities. Understand how to produce dishes using various commodities. Understand the requirement for NEA task one. Understand how ingredients work in recipes and how changing ingredients alters the result. Understand how to research effectively. Understand how to reflect and analyse results. Practical lesson: portioning chicken (make Kiev and marinated thighs and legs), Jam, buttermilk scones and homemade butter, Welsh cakes, panna cotta, Tunnocks tea cake challenge, NEA task 1 practical. Students need to be able to select suitable recipes independently and be able to follow them. Some recipes provided; some are own selections. Theory Lesson: Understand what commodities are and where they come from. Understand what products are produced from commodities. Understand how to produce dishes using various commodities. Understand the requirement for NEA task one. Understand how ingredients work in recipes and how changing ingredients alters the result. Understand how to research effectively. Understand how to reflect and analyse results. Practical lesson: portioning chicken (make Kiev and marinated thighs and legs), Jam, buttermilk scones and homemade butter, Welsh cakes, panna cotta, Tunnocks tea cake challenge, NEA task 1 practical. Students need to be able to select suitable recipes independently and be able to follow them. Some recipes provided; some are own selections.
Key terms/vocab 4C’S, Food Spoilage, Food Preservation, Food Packaging, Protein, Fat, Carbohydrates, Vitamins, Minerals, Deficiencies, Special Diets 4C’S, Food Spoilage, Food Preservation, Food Packaging, Protein, Fat, Carbohydrates, Vitamins, Minerals, Deficiencies, Special Diets Food Provenance, Conductions, convection, radiation, methods of cooking e.g. Boiling, frying etc, plasticity, gelatinisation, Sensory analysis. Food Provenance, Conductions, convection, radiation, methods of cooking e.g. Boiling, frying etc, plasticity, gelatinisation, Sensory analysis. Cereals, Fats, Dairy products, cuts of meat, marinade, tenderising, flat fish, round fish, oily fish, white fish. Cereals, Fats, Dairy products, cuts of meat, marinade, tenderising, flat fish, round fish, oily fish, white fish.
Independent learning/wider reading Following recipes. Selecting suitable recipes independently. Research tasks Following recipes. Selecting suitable recipes independently. Research tasks Following recipes. Selecting suitable recipes independently. Research tasks Following recipes. Selecting suitable recipes independently. Research tasks Following recipes. Selecting suitable recipes independently. Research tasks Following recipes. Selecting suitable recipes independently. Research tasks
Assessment Hygiene and Safety assessment Nutrition test.  Practical assessment Hygiene and Safety assessment Nutrition test.  Practical assessment Past exam questions liked to the topics being studied. Practical assessment. Past exam questions liked to the topics being studied. Practical assessment. Commodities project and NEA Task 1 mock  Commodities project and NEA Task 1 mock 
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QEGS Year 11 Food Curriculum Map
Focus Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 1 Summer 2
Topic NEA Preparation Commence NEA 1/NEA 2 2021/22 Mock NEA Preparation Commence NEA 1/NEA 2 2021/22 Mock NEA 2 NEA 2 NEA 2 Completion Revision for summer examination NEA 2 Completion Revision for summer examination
Key concepts/ideas Skills audit of year 11 - to assess for any gaps in skills knowledge - recap and recall of commodities and nutrients. Identify gaps in skills and complete practical lessons to help develop those skills. NEA Mock sept – small version of NEA 2 to prep for release by the exam board Nov. Commence NEA 1 set by the exam board (15% of the GCSE). (Released sept 1st) Skills audit of year 11 - to assess for any gaps in skills knowledge - recap and recall of commodities and nutrients. Identify gaps in skills and complete practical lessons to help develop those skills. NEA Mock sept – small version of NEA 2 to prep for release by the exam board Nov. Commence NEA 1 set by the exam board (15% of the GCSE). (Released sept 1st) NEA 2 – continues. Selection of the final choice of dishes for NEA 2 practical exam. Final practical exam in February – date 08.02.22 Revision using the knowledge organisers. All written research to be submitted by Easter 2022. (Section A & C – planning/research & evaluation). NEA 2 – continues. Selection of the final choice of dishes for NEA 2 practical exam. Final practical exam in February – date 08.02.22 Revision using the knowledge organisers. All written research to be submitted by Easter 2022. (Section A & C – planning/research & evaluation). Understand key concepts in Food and Nutrition and be able to apply them to answer exam questions. Review and make any final improvements to NEA 2. Understand key concepts in Food and Nutrition and be able to apply them to answer exam questions. Review and make any final improvements to NEA 2.
Key skills Lessons consist of planning and research using ICT and testing and trialling and conducting practical research for the task. Developing primary and secondary research techniques and skills – taste testing, trialling dishes, surveys, internet research. Students develop their practical skills by researching and practising dishes that may be suitable for the task. Students also develop their Presentation skills, Timing & Planning. Revision session using the knowledge organisers in preparation for the Nov mock exam. Lessons consist of planning and research using ICT and testing and trialling and conducting practical research for the task. Developing primary and secondary research techniques and skills – taste testing, trialling dishes, surveys, internet research. Students develop their practical skills by researching and practising dishes that may be suitable for the task. Students also develop their Presentation skills, Timing & Planning. Revision session using the knowledge organisers in preparation for the Nov mock exam. Dishes selected for the exam should meet the brief and demonstrate skill. Students off timetable for the practical element and need at least 3 hours for this practical exam.  Recipes to be finalised and then put into an ‘order of work’ to be followed during the exam. Once the exam is complete students need to get opinion from others and feedback to be used in the evaluation section. Revision session using the knowledge organisers. Dishes selected for the exam should meet the brief and demonstrate skill. Students off timetable for the practical element and need at least 3 hours for this practical exam.  Recipes to be finalised and then put into an ‘order of work’ to be followed during the exam. Once the exam is complete students need to get opinion from others and feedback to be used in the evaluation section. Revision session using the knowledge organisers. Complete any final improvements to NEA 2 & sign declarations - Ready for submission. Start revision – using various resources but also the knowledge organisers. Assess where there may be gaps in knowledge to target. Revision Guides Use past exam questions linked to topics and to develop exam technique. Complete any final improvements to NEA 2 & sign declarations - Ready for submission. Start revision – using various resources but also the knowledge organisers. Assess where there may be gaps in knowledge to target. Revision Guides Use past exam questions linked to topics and to develop exam technique.
Key terms/vocab Skills – various practical skills – in particular those that are classed as higher-level skills e.g. portioning, pasta making, roux based sauces. Students need to be able to identify skills and name these in their NEA work. Skills – various practical skills – in particular those that are classed as higher-level skills e.g. portioning, pasta making, roux based sauces. Students need to be able to identify skills and name these in their NEA work. Order of work, skills levels, evaluation. Order of work, skills levels, evaluation. Various words linked to all of the different topics of revision. E.g: Food Provence, commodities, nutrition, food spoilage. Words linked to exam questions: Justify, explain, describe. Various words linked to all of the different topics of revision. E.g: Food Provence, commodities, nutrition, food spoilage. Words linked to exam questions: Justify, explain, describe.
Independent learning/wider reading Independent research needed for the NEA mock and NEA 1/2 Revision skills. Independent revision using revision guides and other resources e.g. Booklet, Seneca, BBC Bitesize. Independent research needed for the NEA mock and NEA 1/2 Revision skills. Independent revision using revision guides and other resources e.g. Booklet, Seneca, BBC Bitesize. Independent research needed for the NEA mock and NEA 1/2 Revision skills. Independent revision using revision guides and other resources e.g. Booklet, Seneca, BBC Bitesize. Independent research needed for the NEA mock and NEA 1/2 Revision skills. Independent revision using revision guides and other resources e.g. Booklet, Seneca, BBC Bitesize. Independent research needed for the NEA mock and NEA 1/2 Revision skills. Independent revision using revision guides and other resources e.g. Booklet, Seneca, BBC Bitesize. Independent research needed for the NEA mock and NEA 1/2 Revision skills. Independent revision using revision guides and other resources e.g. Booklet, Seneca, BBC Bitesize.
Assessment Mock NEA & Mock written paper. Mock NEA & Mock written paper. Assessed NEA 2 – monitoring progress. Assessment on forms. Assessed NEA 2 – monitoring progress. Assessment on forms. Mock examination. Past exam questions. Mock examination. Past exam questions.
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