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Hilbre High School Humanities College

Hilbre High School
Humanities College

Food, Textiles and Health and Social Care

Key Stage 3 - FOOD

Term

Year 7

Year 8

Autumn

Kitchen Hygiene and Safety

Practical – Scrambled Egg on Toast, Flapjack, Small Cakes (all-in-one creaming)

Healthy Eating

Practical – Chilli con Carne, Curry, Pasta and Cheese Sauce

Spring

Temperature Control

Practical – Pizza, knife skills, Sweet and Sour, Bolognese Sauce, Pasta Salad

Nutritional Needs of Specific Groups

Practical – Victoria Sandwich, Brownies, Scones, Cookies

Summer

Food Poisoning

Practical – Crumble, Jam Buns, Pineapple Upside Down Pudding

Nutrition

Practical – Shortcrust Pastry (Jam Tarts, Sweet or Savoury Pie), Bread Rolls, Chelsea Buns

Key Stage 3 - TEXTILES

Term

Year 7

Year 8

Autumn

Safety in the Textile Room.

Practical – Felt decoration and basic hand stitches.

Practical Skill Focus

Buttons and button holes, patch pocket

Spring

The Sewing Machine.

Safety and use.

Design Process – Zipped Container.

Brief, research, specification, designing.

Summer

Fabric Decoration.

Practical – Tie and dye, appliqué.

Practical – Zipped Container

Key Stage 4 – AQA GCSE: FOOD PREPARATION AND NUTRITION

Throughout year 9 and 10 the twelve practical skills will be covered. These are:-

Skill 1: General practical skill
Skill 2: Knife skills
Skill 3: Preparing fruit and vegetables
Skill 4: Use of the cooker
Skill 5: Use of equipment
Skill 6: Cooking methods
Skill 7: Prepare, combine and shape
Skill 8: Sauce making
Skill 9: Tenderise and marinate
Skill 10: Dough
Skill 11: Raising agents
Skill 12: Setting mixtures

Term

Year 9

Year 10

Year 11

Autumn

UNIT 1: Food nutrition and Health.

Topic 1: Macronutrients

·Protein,

·Fats,

·Carbohydrates.

 Topic 2: Micronutrients

·Vitamins,

·Minerals,

·Water.

UNIT 4: Food choice.

Topic 1: Factors affecting food choice.

·Factors which influence food choice,

·Food choices,

·Food labelling and marketing influences.

 Topic 2: British and international cuisines.

 Topic 3: Sensory evaluation.

September - October

Non-Exam Assessment 1

(30 marks - 15% final GCSE grade)

A practical investigation (set by the exam board) that will demonstrate students' understanding of the working characteristics, functional and chemical properties of ingredients.

 November onwards Non-Exam Assessment 2

(70 marks – 35% final GCSE grade

A practical task that will culminate in the production of three dishes in one three hour period.

 

 

Spring

 

 

UNIT 1: Food nutrition and Health.

Topic 3: Nutritional needs and health.

·Making informed choices for a varied and balanced diet,

·Energy needs,

·Diet, nutrition and health Content.

UNIT 5: Food provenance.

Topic 1: Environmental impact and sustainability of food.

·Food Sources,

·Food and the environment,

·Sustainability of food.

 Topic 2: Food production.

·Food production,

·Technological developments.

January – February

Continue with NEA task 2 including three hour practical exam.

 March onwards

Examination skills and practise

Summer

 

UNIT 2: Food safety.

Topic 1: Food spoilage and contamination.

·Microorganisms and enzymes,

·The signs of food spoilage,

·Microorganisms in food production,

·Bacterial contamination.

Topic 2: Principles of food safety.

·Buying and storing food,

·Preparing, cooking and serving food.

UNIT 5: Food science.

Topic 1: Cooking of food and heat transfer.

·Why food is cooked and how heat is transferred to food,

·Selecting appropriate cooking method.

 

Topic 2: Functional and chemical properties of food.

·Proteins,

·Carbohydrates,

·Fats and oils,

·Fruit and Vegetables,

·Raising agents.

Examination skills and practise

 

Key Stage 4 – EDEXCEL: LEVEL1/2 TECHNICAL AWARD IN HEALTH AND SOCIAL CARE

Term

Year 9

Year 10

Year 11

Autumn

COMPONENT 2: Health and Social Care Services and Values.

Learning aim A: Understand the different types of health and social care services and barriers to accessing them.

COMPONENT 1: Human Lifespan and Development.

Learning aim A: Understand human growth and development across life stages and the factors that affect it.

COMPONENT 3: Health and Wellbeing.

A - Factors that affect health and wellbeing.

Spring

COMPONENT 2: Health and Social Care Services and Values.

Learning aim A – Assessment.

 Learning aim B: Demonstrate care values and review own practice.

COMPONENT 1: Human Lifespan and Development.

Learning aim A - Assessment.

 Learning aim B: Investigate how individuals deal with life events.

COMPONENT 3: Health and Wellbeing.

B - Interpreting health indicators.

C - Person-centred health and wellbeing improvement plans.

 Summer

COMPONENT 2: Health and Social Care Services and Values.

Learning aim B – Assessment.

COMPONENT 1: Human Lifespan and Development.

Learning aim B – Assessment.

COMPONENT 3: Health and Wellbeing.

Learning aim C – Assessment.

 

Key Stage 5 – EDEXCEL: LEVEL 3 NATIONAL CERTIFICATE/ EXTENDED CERTIFICATE IN HEALTH AND SOCIAL CARE

 

Term

Year 12

Year 13

Autumn

UNIT 1 – Human Lifespan Development.

A - Human growth and development through the lifestages.

UNIT 5 – Meeting Individual Care and Support Needs.

A - Examine principles, values and skills which underpin meeting the care and support needs of individuals.

B - Examine the ethical issues involved when providing care and support to meet individual needs.

UNIT 2 – Working in Health and Social Care

A - The roles and responsibilities of people who work in the health and social care sector.

UNIT 14 – Psychological Disorders and their Care

B - Examine the investigation and diagnosis of psychological disorders.

C - Examine treatment and support for service users with physiological disorders.

Spring

UNIT 1 – Human Lifespan Development.

B – Factors affecting human growth and development.

UNIT 5 – Meeting Individual Care and Support Needs.

C - Investigate the principles behind enabling individuals with care and support needs to overcome challenges.

D - Investigate the roles of professionals and how they work together to provide the care and support necessary to meet individual needs.

Unit 2 – Working in Health and Social Care.

B - The roles of organisations in the health and social care sector.

UNIT 14 – Psychological Disorders and their Care.

D - Develop a treatment plan for service users with physiological disorders to meet their needs.

Summer

UNIT 1 –Human Lifespan Development.

C – The effects of ageing.UNIT 14 – Psychological Disorders and their Care.

A - Investigate the causes and effects of physiological disorders.

UNIT 2 – Working in Health and Social Care

C - Working with people with specific needs in the health and social care sector.

 

Resources:

SAM Learning
Moodle/VLE