Half Term

Unit(s) of work

Home Study

Autumn 1

Unit 1 Preparing to cook

Complete a minimum of 3 of the following tasks;

1. Complete further research on the assessment piece.
2.  Respond to feedback on the assessment task being undertaken.
3. Cook at home to practice using a particular piece of equipment you feel less confident with – Photograph your work and evaluate your use of that piece of equipment.
4. Draw and annotate the storage of equipment and utensils at home.
5. Write / draw a poster for the classroom to display when Year 7 pupils are cooking to remind them about their personal hygiene.
6. Using the web site for Food standards, look at the food standards rating of 4 of your local restaurants or takeaways that you use. Would you continue using them after reading their hygiene review? Write a review for their food and services commenting upon the hygiene standards rating.

http://ratings.food.gov.uk/

Autumn 2

Unit 1 Preparing to cook

Complete a minimum of 3 of the following tasks;

1. Complete further research on the assessment piece.
2.  Respond to feedback on the assessment task being undertaken.
3. Cook at home to practice a skill you feel less confident with. Photograph your work and evaluate how you have improved your skills.
4. Complete a risk assessment of your kitchen at home.
5. Choose a recipe you would like to cook in school and explain what all the parts of the recipe mean and the function of the ingredients in the recipe.
6. Draw a picture of 4 pieces of electrical equipment used in the kitchen and explain how they are used and stored.
7. Read through the power point called HACCP, accidents and Hazards, make notes and answer the questions asked.

Spring 1

Unit 2 Understanding Food

Complete a minimum of 3 of the following tasks;

1. Complete further research on the assessment piece.
2.  Respond to feedback on the assessment task being undertaken.
3. Cook at home a meal consisting of season produce, photograph and write the practical up, stating why seasonal foods and important.
4. Design a power point presentation about which foods are available in each of the seasons.
5. Take a photograph of 3 different brands of the same product and evaluate who might buy and eat each of the different foods.
6. Write a healthy day’s menu plan for a teenager using all of the food groups and say why they are important in the diet.
7. Go the web site Eat the seasons. Using the food of the week, plan 2 recipes using this ingredient.

http://www.eattheseasons.co.uk/

Spring 2

Unit 2 Understanding Food

Complete a minimum of 3 of the following tasks;

1. Complete further research on the assessment piece.
2.  Respond to feedback on the assessment task being undertaken.
3. Cook a product at home focusing on one sensory quality, photograph the outcome and write up how you have improved that sensory quality.
4. Think of your favourite food and write a sensory profile describing that food, use the words off the sensory vocabulary sheet to expand your terminology.
5. Complete the revision section on social and environmental issues on BBC bite size. Make notes on the information covered.

http://www.bbc.co.uk/schools/gcsebitesize/design/

foodtech/socialenvironmentalissuesrev2.shtml

Summer 1

Unit 4 Plan and produce dishes in response to a brief.

Complete a minimum of 3 of the following tasks;

1. Complete further research on the assessment piece being completed in class.
2. Type up the assessment task being undertaken.
3. Respond to feedback on the assessment task being undertaken.
4. Research a range of recipes that may suit your design brief.
5. 5. Cook a range of foods at home to practice a specific skill you feel less confident with.
6. Using the website below research a variety of presentation techniques for food and choose 2 to try out for your coursework. Practice at home and photograph the results.

http://possector.com/marketing-promotion/restaurant-food-presentation-ideas

Summer 2

Unit 4 Plan and produce dishes in response to a brief.

Complete a minimum of 3 of the following tasks;

1. Complete further research on the assessment piece being completed in class.
2. Type up the assessment task being undertaken.
3. Respond to feedback on the assessment task being undertaken.
4. Research a range of recipes that may suit your design brief.
5. 5. Cook a range of foods at home to practice a specific skill you feel less confident with.
6. Using the website below research a variety of presentation techniques for food and choose 2 to try out for your coursework. Practice at home and photograph the results.

http://possector.com/marketing-promotion/restaurant-food-presentation-ideas