Food

	Term 1	Term 2	Term 3	Term 4	Term 5	Term 6
Year 10	Nutrition: The relationship between diet & Health Needs of specific groups Energy Balance Macro Nutrients Protein Fats Carbohydrates	Micro Nutrients: Vitamins Minerals Water Nutrients in Food Cooking & Food Preparation Food Science Sensory Properties Food Safety	Food: Food Provenance Food Security Technological Developments Skills Requirement Knife Skills Preparation & Techniques Cooking Methods Sauces	Food Contd: Development in Culinary traditions Factors Influencing Food Choice Revision Past Paper Practice Practice NEA1	Skills Requirement Cont.: Set a Mixture Raising Agents Dough Judge and Manipulate sensory properties	Planning for NEA NEA1 Revisit Food Science Unit
Year 11	Food: Food Provenance Food Security Technological Developments Development in Culinary traditions Factors Influencing Food Choice	Skills Requirement: Knife Skills Preparation & Techniques Cooking Methods Sauces Set a Mixture Raising Agents Dough Judge and Manipulate sensory properties	NEA2 Research Planning Action Practical Evaluation Conclusion	Completion of NEA2 & Submission	Revision Techniques Revision Topics Preparing for written Examination	Revision Techniques Revision Topics Preparing for written Examination

Term 1

Term 2

Term 3

Term 4

Term 5

Term 6

Year 10

Nutrition:
The relationship between diet & Health
Needs of specific groups
Energy Balance
Macro Nutrients
Protein
Fats
Carbohydrates

Micro Nutrients:
Vitamins
Minerals

Water
Nutrients in Food

Cooking & Food Preparation
Food Science
Sensory Properties
Food Safety

Food:
Food Provenance
Food Security
Technological Developments

Skills Requirement
Knife Skills
Preparation & Techniques
Cooking Methods
Sauces

Food Contd: Development in Culinary traditions

Factors Influencing Food Choice

Revision
Past Paper Practice
Practice NEA1

Skills Requirement Cont.:
Set a Mixture
Raising Agents
Dough
Judge and Manipulate sensory properties

Planning for NEA

NEA1
Revisit Food Science Unit

Year 11

Food:
Food Provenance
Food Security
Technological Developments

Development in Culinary traditions

Factors Influencing Food Choice

Skills Requirement:
Knife Skills
Preparation & Techniques
Cooking Methods
Sauces
Set a Mixture
Raising Agents
Dough
Judge and Manipulate sensory properties

NEA2
Research
Planning
Action
Practical
Evaluation
Conclusion

Completion of NEA2 & Submission

Revision Techniques
Revision Topics
Preparing for written Examination

Links to Schemes of Learning documents will be added as relevant throughout the year. Project titles may be subject to change.