Complete lesson plans for GCSE Food Preparation and Nutrition across 6 strands. PRACTICAL SUBJECT - includes ingredients, cooking techniques, nutrition analysis, food safety, equipment lists.
This subject includes required practicals, equipment lists, safety/risk assessments, and space requirements.
| Strand | Lessons | Focus |
|---|---|---|
| Cooking Techniques | 4 | Heat transfer methods, knife skills, sauce making, pastry, bread, pasta, presentation, portioning |
| Food Choice | 4 | Factors influencing choice: cultural, religious, ethical, medical, economic, psychological, marketing |
| Food Provenance | 4 | Food sources, farming methods, processing, sustainability, food miles, seasonal foods, labelling |
| Food Safety | 4 | Microorganisms, contamination, HACCP, temperature control, storage, allergens, legal requirements |
| Food Science | 4 | Protein denaturation, starch gelatinisation, caramelisation, Maillard reaction, raising agents, emulsions |
| Nutrition and Health | 4 | Macro/micronutrients, dietary requirements, deficiency diseases, nutritional analysis, special diets, hydration |
Heat transfer methods, knife skills, sauce making, pastry, bread, pasta, presentation, portioning
Factors influencing choice: cultural, religious, ethical, medical, economic, psychological, marketing
Food sources, farming methods, processing, sustainability, food miles, seasonal foods, labelling
Microorganisms, contamination, HACCP, temperature control, storage, allergens, legal requirements
Protein denaturation, starch gelatinisation, caramelisation, Maillard reaction, raising agents, emulsions
Macro/micronutrients, dietary requirements, deficiency diseases, nutritional analysis, special diets, hydration
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