KS4 Food Preparation and Nutrition
Please click on the links below to find out more about each unit.
| Year Long Term Objective: To prepare pupils for the GCSE exam by covering the Theory and Practical skills necessary to undertake the demands of the exam syllabus. | ||||||
| Year | Autumn 1 | Autumn 2 | Spring 1 | Spring 2 | Summer 1 | Summer 2 |
| Medium Term Objective: To develop the pupils knowledge and understanding of the core content of the exam syllabus reflecting on previous knowledge from KS3 and developing a deeper understanding of the information. To explore the requirements of the GCSE Food Preparation and Nutrition specification, through written and practical work to embed the theroetical principles and skills needed for Year 11. | ||||||
| 10 | The Science of Food | Principles of Nutrition | Diet and Good Health | The Science of Food 2 | Food Provenance | Food Provenance 2 |
| Medium Term Objective: To further the pupils knowledge and understanding content of the exam syllabus reflecting on previous knowledge and developing a deeper understanding of the information. To complete their NEA worth 50% of the final grade. | ||||||
| 11 |
Reflect on work from summer term | Completion of NEA1 NEA2 (worth 35% of final mark) launched. |
NEA2 trial dishes completed and final choice made and justified | Completion of NEA2 | Final exam preparation | Exam |