Students have 5 lessons over every fortnight with 50% practical work. Students are expected to carry out a wide range of 20 cookery skills which are practiced through making a variety of sweet and savoury dishes. Theory lessons are designed to build student knowledge around nutrition and food science and to encourage a deeper understanding of the ingredients being used.
| Year | Term | Topic | Type Of Assessment | Assessment Window |
|---|---|---|---|---|
| 10 | Autumn | Commodities | End of Unit Test | 23rd – 27th October |
| Diet and Good Health | ||||
| Spring | Diet and Good Health | End of Unit Test | 20th- 27th March | |
| Food Science | Mock Exam | |||
| Summer | Food Science | End of Unit Test | 1st – 5th July | |
| Preparing for NEA 1 & 2 | Mock NEA | |||
| 11 | Autumn | NEA 1 – The Food Investigation | NEA | 14th 18th October |
| NEA 2 – The Food Preparation Assessment | ||||
| Spring | NEA 2 – The Food Preparation Assessment | NEA | 7th – 10th February | |
| End of Unit Test | ||||
| Summer | Revision | Written Exam |