Food KS4 Schemes of Learning

	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

Please note whilst every effort is made to ensure the website information reflects the curriculum studied at KSHS we recognise that a school curriculum and the order of delivery is always under regular review. If you are working with one of our students who are dual registered please contact the appropriate Head of Year to confirm termly details are correct.