Specification/Exam Board
AQA: GCSE Food preparation and Nutrition (8585) Link
Curriculum Allocation
Food preparation and Nutrition is taught over 3 x 100 minute lessons per fortnight.
Curriculum Period 1:
Curriculum content: A mixture of Knowledge and Application of Skill (AOS) projects that take place over the term:
| Lesson 1 | DEMO tortellini/ Groupings | |
| Lesson2 | AOS tortellini/elastic dough ALL | |
| Lesson 3 | Demo Quiche/coagulation | |
| Lesson 4 | AOS Quiche/ PROCESS EVALUATION | |
| Lesson 5 | AOS Quiche/ PROCESS EVALUATION | |
| Lesson 6 | Demo Lemon Meringue Pie/Plasticity/Coagulated Sauce/Foams | |
| Lesson 7 | AOS Lemon Meringue Pie- group A | |
| Lesson 8 | AOS Lemon Meringue Pie- group B | |
| Lesson 9 | RECALL CONCEPTS Lesson and how it relates to NEA2/EVALUATIONS | |
| Lesson 10 | DEMO:Creme Pat Fruit Tart/Thickening/Viscocity/AOS :Blind Baking pastry | |
| Lesson 11 | AOS: Creme Pat Fruit Tart/Retrogradation GROUP A | |
| Lesson 12 | AOS: Creme Pat Fruit Tart/Retrogradation GROUP B | |
| Lesson 13 | Demo:Laminated Pastry/Retrograded Sauce prep/store for chicken pie |
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| Lesson 14 | AOS: Chicken Mushroom pastry & sauce to store ALL | |
| Lesson 15 | AOS: Chicken Mushroom Pie compile ALL | |
| Lesson 16 | Raising Agents / Cake Making Methods/Functions/Properties of Ingredients in Cake Making | |
| Lesson 17 | FUNCTIONS OF INGREDIENTS IN CAKES | |
| Lesson 18 | Melting Method & Rubbing in method | |
| Lesson 19 | Heat Transfer / Why we cook food | |
| Lesson 20 | Steam as a raising agent/ Choux Pastry | |
| Lesson 21 | SETTING AGENTS | |
| Lesson 22 | AOS: Jam & Ganache ALL | |
| Lesson 23 |
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| Lesson 24 | AOS Compiling cake ALL |
Assessment
Knowledge assessment will form 50% of the grade
2 AOS assessments will form the 2nd 50% of the overall grade
Curriculum Period 2:
Curriculum content: A mixture of Knowledge and Application of Skill (AOS) projects that take place over the term:
| Lesson 1 | DEMO profiteroles bring in ganache ingredients |
| Lesson2 | AOS profiteroles Group A |
| Lesson 3 | AOS profiteroles Group B |
| Lesson 4 | Demo bread rolls |
| Lesson 5 | AOS bread rolls ALL |
| Lesson 6 | Demo samosas |
| Lesson 7 | AOS samosas |
| Lesson 8 | DEMO eggs benedict |
| Lesson 9 | AOS eggs benedict GROUP A |
| Lesson 10 | AOS eggs benedict GROUP B |
| Lesson 11 | DEMO beef burgers/safety |
| Lesson 12 | AOS burgers.Maillard/ meat handling GROUP A |
| Lesson 13 | AOS burgers GROUP B |
| Lesson 14 | Demo Poaching, emulsions & coronation chicken with spiralised courgettie |
| Lesson 15 | AOS coronation chicken, salad, home made mayo sauce |
| Lesson 16 | Demo Lasagne/Reduction |
| Lesson 17 | AOS Lasagne sauces ALL |
| Lesson 18 | AOS pasta and compiling ALL |
| Lesson 19 | FOAMS DEMO |
| Lesson 20 | FOAMS AOS |
| Lesson 21 | skills review and chemistry concepts for NEA2 |
Assessment
Knowledge assessment will form 50% of the grade
2 AOS assessments will form the 2nd 50% of the overall grade
Curriculum Period 3:
Curriculum content: A mixture of Knowledge and Application of Skill (AOS) projects that take place over the term:
| Lesson 1 | demo Choux & ganache |
| Lesson2 | AOS making ganache & crème pat |
| Lesson 3 | AOSMaking profiteroles with above |
| Lesson 4 | Demo & AOS bread roll dough |
| Lesson 5 | AOS Shaping & baking bread rolls- gluten review |
| Lesson 6 | Beef burgers demo & AOS-use bread rolls |
| Lesson 7 | OAT burgers demo & AOS to chill |
| Lesson 8 | AOS Complete Oat burgers in pitta breads |
| Lesson 9 | Review |
| Lesson 10 | theory Assessment |
| Lesson 11 | Demo sides |
| Lesson 12 | AOS sides - coleslaw/mayo/ratatouille/purees/mise en place |
| Lesson 13 | demo Poaching, emulsions & coronation chicken with spiralised courgettie |
| Lesson 14 | AOS coronation chicken, salad, home made mayo sauce |
| Lesson 15 | DEMOPotatoes- for complex dishes and higher NeA2 marks |
| Lesson 16 | AOS potatoesparissienne/dauphinoise/duchess- dovetailing |
| Lesson 17 | AOS potatoes-potato salad/ fondant potatoes |
| Lesson 18 | pathogens review |
Assessment
Knowledge assessment will form 50% of the grade
2 AOS assessments will form the 2nd 50% of the overall grade
Revision resources
Insert the Revision information and links to knowledge organisers here.Subject advice and guidance
If you need any further guidance then please contact your child’s teacher via email:
k.greenwood@endon.shaw-education.org.uk
s.mitchell@endon.shaw-education.org.uk