Food Safety:

• Micro-organisms that cause food spoilage
• Conditions required for growth
• Food contamination
• Bacterial reservoirs
• Handling food during- preparation, cooking and storage.
• Food preservation

Nutrition:

• The relationship between diet and health Macronutrients
• Micronutrients
• Dietary Reference Values
• Nutritional needs of different groups.
• Energy Balance
• Food Science

Focused Practical Tasks- GCSE Food Preparation Skills

Practical work will encompass a range of skill-based workshops and choice of practical work around a theme. The aim is to accumulate a wide repertoire of skills in food preparation.

NEA Preparation Food Science Experiments:

• Research and experiment design
• Aims/Hypothesis
• Fair Test Controls
• Working characteristics/chemical properties of food
• Planning
• Analysis and Evaluation

Food Preparation Task:

• Nutritional analysis and costing
• Sensory properties of food
• Planning
• GCSE food preparation skills
• Food styling and presentation
• Analysis and evaluation

Food:

• Food Provenance: food source and supply
• Food Provenance: food processing and production
• Food Security
• Technological developments
• Development of culinary traditions
• Factors influencing food choice

Theoretical skills requirements:

• Cooking methods
• Sauces
• Setting a mixture
• Raising agents

NEA Assessment

• Food Science Experiment
• Exam board set brief in September
• 10hrs of work

Food Preparation Task

• Exam board set brief in November
• Planning
• Three hour practical examination in school
• 20 hrs of work

G001 Society and Health

Demography

Family and Society- Partnerships, Changing structures and functions of the family, changing relationships through history.

Key Issues for society- Poverty, Unemployment, Homelessness, Leisure

Environmental Issues- how and why we need to sustain the environment, range of recycling processes, managing and conserving energy resources.

Social Issues- the welfare state, issues in providing welfare services, how health and social services can be provided by statutory, voluntary and private organisations.

Health- incidents of major health problems in the UK, diabetes, coeliacs disease, osteoporosis and CVD, interpret data relevant to dietary-related conditions, current health education policies

G002 Resource Management

Resources- Time, Money, Food and Energy

Food Provision- changing patterns of eating, food choices, food habits and management of resources.

Selection and Purchase of Household goods- consumer rights, retail outlets, dietary guidelines, marketing strategies, food supply chain and changes to food distribution.

Food Preparation and Cooking Equipment-

Food Safety and Hygiene

G003 Investigative Study- 3,000 word report.

Candidate chosen brief, research design, planning, execution and conclusion of findings.

G004 Introduction to Nutrition- concept of nutrition, balanced diet, nutritional and energy requirements, malnutrition

Nutrients and Energy- Protein, Fats, Carbohydrates, Vitamins and Minerals, Energy

Nutritional and dietary needs of different groups- Babies, pre-school children, school-age children, adolescents, adults, the elderly, pregnant and lactating women.

Properties of Food- Food Commodities, Performance characteristics, behaviour changes in food, food additives.

Design, development and production of new products

Developments in the food industry

Investigative Study- 3,000 word report.

Candidate chosen brief, research design, planning, execution and conclusion of findings.