Food Preparation and Nutrition

Objectives:

To be able to plan menu’s for a specific target audience with specific dietary needs and lifestyle requirements (GCSE). To be able to come up with a design for a meal using set boundaries to work from for the school canteen to produce for the students and staff. To be able to plan out and make appropriate dishes. To justify your choices with reasoned argument.


Term

Autumn
Elective 1

Spring
Elective 1

Summer
GCSE Preparation

Unit

GCSE Food preparation and nutrition Taster / PBL

GCSE Food preparation and nutrition Taster  / PBL

GCSE Food preparation and nutrition TERM 1

Time

7 Weeks

7 Weeks

5 weeks

6 weeks

6 weeks

6 weeks

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WEEK 1 - Vitamin chart of requirements for the specific gender and age group.

WEEK 2 - Mineral chart of requirements for the specific gender and age group. Research on type 2 diabetes

WEEK 3 - The GOOD the BAD and the UGLY facts about fats

WEEK 4 -7 balanced recipes, low fat, sugar, salt and high in fibre, 5 a day. They must be easy to produce and meet the needs of the individual.

WEEK 5 -Sourcing ingredients and budgeting

WEEK 6 - Plan 14 days of menu for your specific client.

WEEK 7 - Justify your choice of menu.

Pratical Elements

1 Thai Green Curry

2 Lemon and Almond Cake

3 Irish Stew

4 Cheesecake

5 Chilli con carne (KAT)

6 Jam Roly Poly

7 Own Recipe

WEEK 1 - Design a two course meal for the canteen.

WEEK 2 – Produce time plans and consider the health and safety issues in relation to the production of these two dishes.

WEEK 3 & 4 – Work out the cost per portion of your two courses.

WEEKS 5 & 6 – Work out the nutritional value of the dishes produced.

WEEK 7 – Justify your menu choices.

Pratical Elements

8 Paella (KAT)

9 Harrisons recipe

10 Harrisons recipe

11 Lemon tart

12 Braided challah bread

13 Own Recipe

14 Final Harrison’s presentation

WEEK 1 - Vitamin chart of requirements for the specific gender and age group. Mineral chart of requirements for the specific gender and age group. Research on type 2 diabetes

WEEK 2 - The GOOD the BAD and the UGLY facts about fats

WEEK 3 - 7 balanced recipes, low fat, sugar, salt and high in fibre, 5 a day. They must be easy to produce and meet the needs of the individual.

WEEK 4 - Plan 14 days of menu for your specific client.

WEEK 5 - Justify your choice of menu.

Pratical Elements

1 Thai Green Curry

2 Lemon and Almond Cake

3 Irish Stew

4 Cheesecake

5 Chilli con carne (KAT)

WEEK 1 - Design a two course meal for the canteen.

WEEK 2 – Produce time plans and consider the health and safety issues in relation to the production of these two dishes.

WEEK 3 – Work out the cost per portion of your two courses.

WEEK 4 & 5 – Work out the nutritional value of the dishes produced.

WEEK 6 – Justify your menu choices.

Pratical Elements

6 Jam Roly Poly

7 Paella (KAT)

8 Harrisons recipe

9 Harrisons recipe

10 Lemon tart

11 Braided challah bread