Curriculum Allocation
Is taught for one 100 minute lesson per fortnight.
Curriculum Period 1:
Curriculum content
Lesson 1 | H&S review DEMO: Pizza Swirls/ Groupings | ||
Lesson 2 | AOS pizza swirls | ||
Lesson 3 | Mother Sauces /Viscosity | ||
Lesson 4 | Heat Transfer | ||
Lesson 5 | Demo:Gelatinisation mac n cheese | ||
Lesson 6 | AOS: Mac N Cheese} GROUP A/reading comprehension assignment/FOOD SCIENCE -AOK | ||
Lesson 7 |
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lesson 8 |
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Assessment
100% Written assessment covering this term's topics.
Curriculum Period 2:
Curriculum content
Lesson 1 | demo croque Monsieur /FRENCH BISTRO CULTURE cover for year 11 exam |
Lesson 2 | AOS-croque monsieur GROUP A/reading comprehension assignment/FOOD SCIENCE-AOK |
Lesson 3 | AOS-croque monsieur GROUP B/reading comprehension assignment/FOOD SCIENCE-AOK |
Lesson 4 | AOS-croque monsieur GROUP C/reading comprehension assignment/FOOD SCIENCE- AOK |
Lesson 5 | DEMO calzone- Binding Sauces/Reduction |
Lesson 6 | AOS- Calzone GROUP A/Reading comprehension assignment /FOOD SCIENCE - AOK |
Lesson 7 | AOS- CalzoneGROUP B /Reading comprehension assignment /FOOD SCIENCE- AOK |
Assessment
100% Written assessment covering this term's topics.Curriculum Period 3:
Curriculum content
Lesson 1 | Demo Calzone - binding sauce/retrogradation/developing dough skills |
Lesson 2 | AOS making with mother sauce for freezing |
Lesson 3 | AOS calzone & defrosted mother sauce - binding sauce for filling |
Lesson 4 | Demo- mother sauces review/retrogradation |
Lesson 5 | Theory assessment - starch sauces and retrogradation |
Lesson 6 | AOS 1- Veloute sauce- developing gelatinisation- 0ver bought pasta |
Lesson 7 | AOS 2- Veloute sauce- developing gelatinisation- 0ver bought pasta |
Assessment
100% Written assessment covering this term's topics.Revision resources
https://www.bbc.co.uk/bitesize/topics/zf339j6Subject 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