1. How to Revise / Linked Task / Notes Food Safety and Hygiene
 Food Nutrition – Revision Programme
In order to ensure you achieve your full potential at the end of Y11, it is vital that you revise effectively throughout the year. The table below provides a guide that you should use as a starting point to help you to structure your revision programme. Obviously, there will be instances where you will know that particular topics / skills are areas that you need to spend more time on and you will then adjust the programme accordingly.
Fortnight Beginning
Revision Focus
How to Revise / Linked Task / Notes
Food Safety and Hygiene
19th February
First work out how to revise – Copying, mind maps past papers etc find how works best for you a quick google search will give you ideas or look at BBC bitesize link
Food Spoilage - Definition and its cause and affect.
Storing food safely – Temperatures, dry storage methods Best before and use by dates
Preparing food Safely – Cross contamination sources and definition, safety and hygiene procedure
Food Poisoning – Symptoms, main types of bacteria, ways to control
BBC bitesize how to revise page link below
New Revision Google Classroom (joining code hd2ovh), revision task post and support.
Food prep and nutrition in gcsepod. – Food process section on food safety etc
CGP Revision guide page including revision questions
Year 10 Class notes
Food Nutrition 1
5th March
For all nutrients - What is it ,what does it do in body and what are the affects of excess and deficiency of nutrient.
Protein –. LDV, HDV and alternative sources.
Fats – Chemical make up of saturated and un saturated, omega 3 and 6 differences & source
Carbohydrate – Mono, di and polysaccharides example and explanation. Glycaemic index
Vitamins – Fat soluble, water soluble, vitamins and trace know the differences effect of cooking on vitamins – mainly water soluble
Fibre & Water – sources, recommended intake
Revision tasks post and support on google classroom.
Food prep and nutrition in gcsepod. – properties of food products first 6 pods
CGP Revision guide page 1-10 including revision questions on pg 22
NEA 2 practical exams next week ensure time plans are done by end of week for exam on 13th , 14th or 15th March.

2. How to Revise / Linked Task / Notes
Fortnight Beginning
Revision Focus
How to Revise / Linked Task / Notes
Food Nutrition 2
19th March
Healthy Eating Guidelines – Key points of the eat well guide what are they how does it help us. Food labels what do they show us and how do they help.
Nutritional Analysis –Macro nutrients and how to work out energy value, use of software to input information. How to modify recipes when we know values
Needs of age groups –. Review the 5 stages of life and the nutritional requirements for each one know what is needed and why.
Diet related health issues– can you give a description of the 5 main diseases and explain the cause and problems that occur
Energy needs – BMR and PAL - explain and how to calculate how should our energy be made up links to Nutritional analysis
Meal planning – Costing, Control portion size, link to age needs and health issue above, Intolerance/allergies & ethical/moral
Revision tasks post and support on google classroom.
Food prep and nutrition in gcsepod. – Designing food products
CGP Revision guide page including revision questions on pg 22
Year 10 Class notes
Science of Food 1
2nd April
Why Food is Cooked – be able to explain the 5 reasons we cook food and give examples of these 5 points
Heat transfer – explain the 3 ways that heat can transfer this maybe diagram or explanation, link to food points not Science
Cooking methods Water, Fat and Dry methods – For all be able to give and recall examples of each cooking method and the effect of this on the food that is prepared (i.e. vitamin loss in water based). Link these methods to heat transfer too which is being used
Food prep and nutrition in gcsepod. – Food process first 5 pods
CGP Revision guide page including revision questions on pg 35

3. Fortnight Beginning
Revision Focus
How to Revise / Linked Task / Notes
Science of Food 2
16th April
Changing Properties
Protein – Denaturing what is it how does it effect food then link this to coagulation. Foams what are they used for and how there created. Gluten what is it, its use in bread and dough. how is it created.
Carbohydrate – Gelatinisation how to thicken liquid process (key temperature) examples. Dextrinization process and example. Caramelisation – process, examples and the stages Soft, Crack, Hard and caramel.
Fats and Oils – Aeration, Shortening Plasticity and Emulsion, explain the process and give examples link to the food science element and explain what is happening and why
Raising agents and Microorganisms – explain the 4 types of raising products and explain the scientific processes. Link some of the above to Yeast, mould or bacteria that are used in food give examples and explain there use.
Revision tasks post and support on google classroom.
Food prep and nutrition in gcsepod. – Food process first 5 pods
CGP Revision guide page including revision questions on pg 35
Year 10 Class notes
Where food comes from 1
30th April
Grown Food – the difference between Intensive, organic and Genetically modified, describe and give advantages/disadvantages.
Reared & Caught food – Factory Farmed VS Free range, explain and give examples . Fishing methods explain the differences and there affects discuss sustainability of all processes
Waste and Packaging - why do we waste food review the reasons what have producers and retailers done to help make change, how do we reduce waste and save money. What is packaging made from give examples what impact does it have on the environment
Food Miles & carbon footprint – how are food miles calculated and can this be attributed to the CO2 emissions. How can we reduce air miles looking at local produce.
Food prep and nutrition in gcsepod. –Labeling and packaging Properties of food products
CGP Revision guide page including revision questions on pg 59
9th and 10th Coursework catch up 9am – 3pm.

4. How to Revise / Linked Task / Notes Factors affecting food choice
Fortnight Beginning
Revision Focus
How to Revise / Linked Task / Notes
Where food comes from 2
14th May
Global Food production- be able to discuss Climate change impact on food, Food Poverty what it is and how it affects and food security.
British and international cuisine – Regional food and some examples, reinvention of classics . Be also able to recall and explain other cuisines from a range of countries
Primary and secondary processes – be able to explain the primary process of each commodity how this affects sensory and nutritional properties, be able to discuss and give examples of a range of secondary processes
Food Fortification and modification – be able to explain the main use of fortification and how products are modified, discuss and give examples of additives use in food and there disadvantages
Revision tasks post and support on google classroom.
Food prep and nutrition in gcsepod. – New technologies and process and techniques
CGP Revision guide page including revision questions on pg 59
Year 10 Class notes
Factors affecting food choice
28th May
Factors that affect choice – be able to discuss the wide ranging factors that affect diet including Lifestyle, choice, religion, health and allergy/intolerances. Give examples and for and against.
Food Labelling – be able to explain the compulsory and voluntary requirements of labels and why they are so important. What are the Regulations can you remember them
Marketing – what influences our food choices be able to give examples and justify them/explain them
Sensory Testing – what is it how can we ensure unbiased results
Food prep and nutrition in gcsepod. –Design and market issues
CGP Revision guide page including revision questions on pg 69

5. How to Revise / Linked Task / Notes
Fortnight Beginning
Revision Focus
How to Revise / Linked Task / Notes
Practical skills and Consolidation
11th June
Review practical skills and be able to give examples of how these are used
Carry out revision practice with past papers and previous work
Consolidate all learning done so far
Revision tasks post and support on google classroom.
Food prep and nutrition in gcsepod.
CGP Revision guide page and 81-82
Year 10 Class notes
Past exam papers
Where are the revision materials?
When can I access extra support?
Key Dates
The red revision guides that you purchased or given
Past examination papers and mark schemes will be in the google classroom each week collated to given 2 week cycle
Other materials given out in lesson.
Previous notes from year 10
Monday and Friday evenings are available for support throughout this time.
This can be used to complete NEA 1 or 2 or more focused research
NEA 2 practical exams: 13th-15th March
Thursday 29th March is the deadline for NEA 1 & 2 to be handed in to Mr Cook-Smith
9th & 10th April (2nd Easter week) all students with incomplete controlled assessment are to attend 9.00am till 3.00pm to complete any outstanding materials.
Mock Onscreen GCSE Examination paper: week beginning 23rd April and 30th April
Onscreen GCSE Examination paper: Thursday 14 June PM 1 ½ Hours