This topic will introduce students to the skills required at GCSE for the Food Preparation and Nutrition specification.  By the end students will acquire key skills and understand how to: 

Investigate functional and chemical properties of ingredients. Analyse and evaluate results.  Understand special diets and food choice.  Select equipment for practical sessions and use it safely and correctly.  Plan a dish and produce it using a detailed time plan. Test food and identify areas for improvement.

Students will learn how to investigate the functions of ingredients by conducting research, performing experiments and analysing and evaluating the results of experiments. Students will learn how to respond to a design task and will plan, prepare and cook two dishes in two hours that are suitable for vegetarians. Students will build on practical skills learnt in years 7 and 8, as well as developing new skills, by making a range of dishes. 

Students will have knowledge and understanding of practical skills and equipment related to cooking and nutrition, food choice and food provenance. Students will also have basic skills that will cover a range of dishes. 

Students will develop new skills, by making a range of dishes that will cover health and safety points linked to each dish. Plan and prepare dishes that will cover nutritional needs of certain groups, E.g., children, the elderly and pregnant women. They will learn presentation skills and portion control for different dishes following a set brief. 

The recipes are designed so that students acquire more advanced knife skills, pureeing, creaming, reduction, roux sauces, pasta and rice dishes. Students will learn how to design and make composite meals. There is a greater emphasis placed on finishing techniques for food presentation and learning about the properties of ingredients such as raising agents and the functional properties of starch.

 Key questions that students should be able to answer at the end of the 'Topic'