1 Scheme of Learning Year 1

AQA Food Preparation and Nutrition

Scheme of Learning
The scheme of learning sets out the knowledge, understanding and skills required to cook and apply the principles of
food science, nutrition and health, food safety, food choice and food provenance. Students will build upon prior
learning from Key Stage 3. The specification has been mapped throughout the scheme of learning and the intention is
that the specification content is not delivered in a linear fashion.
Each session comprises two/three hours or can be split into single one-hour lessons. Additional activities have been
included to allow centres to select appropriate activities. Throughout the scheme of learning there are explicit links to
the Illuminate Food and Preparation textbook and teaching resources. The content should be covered by all students
with appropriate differentiation and challenge included. The course is designed to be easily adapted to be tailor-made
to meet the individual needs of different schools, curriculum time, teachers and students. All the activities and lessons
can be easily adapted to cater for different dietary needs, timings, and to reduce costs. Practical work can also be
carried out in pairs and in groups to reduce costs of ingredients.

Practical skills
Practical dishes are suggestions. The choice of recipes to exemplify the food preparation skills will be at the discretion of
the school or college to meet the needs of students. The full list of food preparation skills has been thoroughly
covered throughout the selected dishes. Practical skill 1: General practical skills will be evidenced throughout all practical
activities: e.g. weighing and measuring, preparing ingredients and equipment, selecting and adjusting cooking times, testing
for readiness and judging and modifying the sensory properties. Practical skill 4: Use of the cooker will be evident throughout
the making of different practical dishes. There are many recipes and exemplification of the food preparation skills and
scientific principles throughout the student book, digital resources and teacher resources.

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
2 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

Activities
There is a wide variety of activities to exemplify some of the learning objectives. Potential activities related to each lesson
have been suggested. Quiz questions feature throughout the digital book to test knowledge and understanding.

Food preparation skills Illuminate step-by-step guides and film resources

Skill 1: General Skill 2: Knife skills Skill 3: Preparing Skill 8: Sauce Skill 10: Dough Skill 11: Raising Skill 12: Setting
practical skills Preparing fruit and fruit and making Choux pastry agents mixtures
Weighing and vegetables vegetables Hollandaise sauce Bread making Coagulation
Shortcrust pastry
measuring Jointing a chicken Knife skills Tomato sauce Lemon meringue
Pasta
Lining flan tin Stuffed chicken Fruit coulis Bchamel sauce pie
Chocolate ganache breast Meringue
Melting chocolate Filleting fish Whisked sponge
Making chocolate Making fish cakes
leaves
Whipped cream
Separating an egg

Illuminate animations
Heat transference Sauce making Doughs Raising agents Setting mixtures Food safety Meat
Conduction of heat Gelatinisation of Gluten Gas-in-liquid foams Coagulation of Bacteria Enzymic browning
Convection currents starch Fat shortening Bicarbonate of soda protein Mould Tenderising meat
Radiation in a grill Reduction gluten strands Baked mixtures Yeast
Microwave heat Emulsification Rolling and folding Steam as a raising
transfer agent
Yeast as a raising
agent

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
3 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

GCSE Food Preparation and Nutrition Year 1

Session Learning objectives Teaching and learning Student book links DBB links Practical skills Spec.
1 To understand and apply appropriate Introduction to the course/ Micro-organisms Film & step-by-step: Skill 2: Knife skills: 3.4.2.2
hygiene and safety procedures when Practical challenges p162165 Cutting fruit and bridge hold, claw
preparing, cooking and serving food Explanation of the Food Preparation and Practice vegetables grip, peel, slice,
To know and explain key terminology Nutrition course questions p165 Animation: Bacterial batons, julienne
To develop knife skills: bridge hold, Question: What do we know about personal Personal hygiene growth Skill 3: Preparing fruit
claw grip, batons and julienne hygiene and kitchen hygiene? p198201 TDB Activity 5I: and vegetables: peel
Hygiene in the Skill 6: Cooking
kitchen case study methods stir frying

Activity 5K: Keeping

Practical: Knife skills challenge: Development a clean kitchen
of knife skills (julienne and baton). TDB Activity 6G:
Personal hygiene in
the kitchen
2 To understand the food safety Food safety when buying and storing Food TDB Activity 6E: 3.4.1.2
principles when buying and storing food spoilage and A day in the life of a 3.4.2.2
food Activity: A day in the life of a high-risk food contamination high-risk ingredient
3.4.1.4
To know and apply key temperatures ingredient. p176190 Activity 5J: Which
To understand the different sources of Activity: Log key temperatures on a Practice bacteria and which
bacterial contamination thermometer questions p188 food/liquid
190 Activity 5A:
Produce a guide for a food preparation and
nutrition kitchen explaining food safety Buying and Crossword on food
Guidelines storing p198 safety
207 Activity 6A: Where
Practice questions
Practice food should be
questions p207 stored and why
Practical- Vegetable soup and savoury
scones Activities 6B/C:
Buying food
Animation: Bacterial
growth
 Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
4 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

3 To understand the food safety Food safety when preparing and Food Animation: Bacterial Skill 7: Prepare, 3.4.2.2
principles when preparing, cooking cooking food spoilage and growth combine and shape 3.3.1.2
and serving food Activity: To make notes of all the possible contamination Animation: Mould wet mixtures
To know how to correctly use a food areas that could contaminate food whilst p191207 growth
probe demonstrating a meat dish. Key term: Practice Animation: Enzymic
To understand how to prevent cross cross-contamination questions browning
contamination Demonstrate how to correctly use a food p198/207
Film & step-by-step:
probe Cutting fruit and
vegetables

TDB Activity 6F:

To answer questions related to food safety Restaurant inspector
and preparing and cooking meat and Activity 5L:
vegetables Principles of food
safety
4 To understand the: Nutrition: Protein Protein p29 TDB Activity 1A: Skill 2: Knife skills: 3.2.1.1
a. functions of protein in the diet Activity: Notes and explanation of protein in Practice Match pictures of slice and chop meat
the diet questions p10 foods to HBV/LBV Skill 3: Preparing fruit
b. main food sources in the diet proteins and vegetables: cut
(plant and animal, HBV and LBV) Selection of protein ingredients in terms of Recipe: Fish pie
HBV/LBV p8 Activity 1C: Protein and dice
c. effects of deficiency and excess complementation Skill 8: Sauce making
d. complementation of proteins Design a range of dishes to show protein
complementation Activity 1B: Produce reduction: curry
an information sheet sauce
Production of revision map
on protein in the diet
Practice questions
Practical:Stew/ chicken caciatore/ Hungarian
Goulash

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
5 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

protein, e.g. 3 bean casserole/Chickpea curry

6 To develop making skills/processes Preparation skills: Protein/Fish and Recipe p8 Film & step-by-step: Skill 2: Knife skills: 3.3.2.1
when using fish Sauce making Stretch and Making sauces bridge hold, claw
To develop sauce making skills and Practical: Piping of potato: To practise piping challenge p9 Animation: grip, peel, slice
finishing techniques skills using instant mashed potato Tenderising meat Skill 3: Preparing fruit
Practical: Fish/Quorn / chicken potato topped and vegetables, peel,
pie Animation:
Gelatinisation of pipe
Spot demonstrations throughout the lessons:
vegetable preparation/sauce making/piping/ starch Skill 8: Sauce
fish preparation TDB Activity 4H: demonstrating starch
Gelatinisation: gelatinisation: roux,
Explain food storage requirements for fish
explain the process all-in-one, ratio
To explain the structure and composition of affecting viscosity
meat and fish, e.g. connective tissue and why
some meat needs to be tenderised
Stretch and challenge activity: p9
7 To know and practice filleting fish Preparation skills: Fish Recipe: Fish Film & step-by-step: Skill 2: Knife skills: 3.3.2.1
To develop food preparation skills Practical investigation: Filleting fish and cakes p48 Filleting fish fillet fish
when using fish step-by-step activity. Film & step-by-step: Skill 7: Prepare,
Practical: Fish cakes Fish cakes combine and shape
wet mixtures
Spot demonstrations throughout the lesson
Skill 6: Cooking
Stretch and challenge activity: p9
methods, steaming
and boiling

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
6 Scheme of Learning Year 1
AQA Food Preparation and Nutrition
Protein: Function and chemical properties Denaturation Crme caramel Skill 6: Cooking 3.3.2.1
denaturation and coagulation and coagulation Grilled salmon and methods 3.3.1.2
8 To understand the:
Explanation of denaturation and coagulation p105107 tomato pasta Skill 11: Eggs as
a. protein denaturation
Practice a raising agent
Practical investigation: Frying, scrambling, Animation:
b. protein coagulation questions p21 whisked sponge
poaching and boiling eggs. Record results Coagulation of
Practical: Quiche or goats cheese tart Recipe: Chilled protein Skill 12: Setting
lemon flan Film & step-by-step: mixtures use of
Spot demonstrations throughout the lesson
p108109 Whisked sponge/ protein
Practical: Meat/fish or vegetable dish to Practice Skill 9: Tenderise and
Cheese and tomato
demonstrate how the acids denature protein:
questions p115 flan marinate
Chicken fajitas/ Tandoori chicken
TDB Activity 4A: Skill 7: Prepare,
Coagulation of combine and shape
protein missing
word
Activity 4B:
Denatured protein
missing word
Activity 4C: Proteins
anagrams
Activity 4D: Protein
key words
Activity 4E: Explain
the process of
coagulation

5 To understand the protein alternatives, Nutrition: Protein/Sensory testing Protein p2 TDB Activity Skill 2: Knife skills: 3.2.1.1
e.g. TVP, soya, mycoprotein and tofu Sensory analysis and discussion of alternative 1B: Produce an slice and chop meat
To develop knowledge and proteins completion of chart information sheet on alternatives
understanding of sensory testing and protein in the diet
Practical investigation TVP, Quorn and tofu
fair testing
Revision of proteins
Questions
Practical: Protein dish using LBV protein
 Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
7 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

9 To understand the: Protein: Function and chemical Gluten formation Animation: Gluten Skill 10: Dough 3.3.2.1
a. gluten formation properties gluten formation and p110111 formation Making a dough:
foam formation Recipe: Bread Film & step-by-step: gluten formation
b. foam formation
Explanation of gluten formation rolls p112113 Bread making Skill 10: Shaping and
Practical investigation: Making bread rolls Foam formation TDB Activity 4F: finishing: proving
with different flours to produce gluten balls p114115 Coagulation, and resting

Practical: Flavoured bread/Bread rolls/Cajun Practice gluten formation

spiced bread questions p115 and denaturation
challenge
Notes/questions related to gluten formation
and foam formation Recipe: Cajun spiced
bread
10 To know the difference between Food production Cheese making TDB Activity Skill 12: Setting 3.3.2.1
primary and secondary processing Primary and secondary processing p169173 11A: Investigate mixtures: Removal of 3.4.1.3
To understand the processing of milk Yogurt making the production of heat gelatinisation
Video to look at cheese making and yogurt 3.6.2.1
to make cheese and yogurt p174176 yogurt/flow diagram setting a chilled
production.
Activity 11C: Carry dessert
To further reinforce denaturation and Group activity: make soft cheese
coagulation out testing session of
Tasting session: cheese making different yogurts and
To understand the use of
Teacher demonstration of yogurt making milk
micro-organisms in food production
Tasting session: milk tasting (UHT/micro Animation:
filtered etc.) Coagulation of
protein
Practical: Layered dessert using yogurt/
Cheesecake/Trifle

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
8 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

11 To understand the: Nutrition: Carbohydrates Carbohydrates TDB Activity Skill 2: Knife skills: 3.2.1.3
a. functions of carbohydrates in the Activity: Notes and explanation of p1619 1G/H: Match the bridge hold, claw 3.2.3.2
diet (starch, sugars and fibre) carbohydrates in the diet. Selection of Practice name of individual grip, peel, slice
carbohydrate questions p21 carbohydrates to Skill 3: Preparing
b. main food sources in the diet their classifications
Production of revision map Recipe: fruit and vegetables:
c. effects of deficiency and excess
Courgette, onion TDB Activity 1I: Find peel shred, grate,
Practice questions
d. related dietary reference values and cheese the sugars de-seed, blanch
PAL the recommended percentage of
muffins p20 Activity 1J: How Skill 11: Raising
energy intake/life stages
Energy p5963 much sugar am agents: chemical
Practical: Minestrone soup/Wholemeal I drinking? using baking powder
scones/Courgette, onion and cheese muffins. Practice
questions p63 Activity 2C: How Skill 5: Use of
Other soup recipes
many calories? equipment blender
12 To understand the scientific Carbohydrates: Function and Gelatinisation Animations: Skill 8: Sauce 3.3.2.2
principles related to carbohydrates: chemical properties gelatinisation p116120 Gelatinisation/ demonstrating starch 3.3.1.1
gelatinisation Explanation of gelatinisation Recipe: Lasagne Reduction/ gelatinisation: roux,
To understand the heat transference 120121 Conduction/ all-in-one, ratio
Activity: Flow chart of gelatinisation
methods: conduction and convection Convection/ affecting viscosity,
Practice
Practical investigation: Viscosity of sauces Radiation blended, Bchamel
or sauce making methods (all in one, roux, questions p126
Recipes: Ricotta and Skill 6: Cooking
microwave, blended) Heat spinach lasagne methods: dry frying
Practical: Lasagne/Cannelloni/Sweet and transference:
p8590 TDB Activity 4H: Skill 8: Sauce making
sour sauce
Gelatinisation: Reduction: tomato
Spot demonstrations throughout the lesson explain the process sauce
Explanation of heat transference method: Activity 4G:
conduction and convection Compare
caramelisation and
dextrinisation
Activity 4H:
Carbohydrates quiz

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
9 Scheme of Learning Year 1
AQA Food Preparation and Nutrition
Carbohydrates: Function and chemical properties Caramelisation/ Animations: Skill 10: Making a 3.3.2.2
caramelisation and dextrinisation dextrinisation Conduction/ dough shortening, 3.3.1.1
13 To understand the scientific principles
p122124 Convection/ shaping and finishing
related to carbohydrates:
caramelisation, dextrinisation Explanation of caramelisation/dextrinisation Skill 12: Setting
Recipe: Radiation Caramelised Film &
step-by-step: a mixture using
To understand the heat transference Demonstrate: pastry making
onion and goats Shortcrust pastry protein
methods: conduction and convection Practical investigation: Melting sugar cheese tart p124 Animation: Fat Skill 5: Use of
To understand how to make successful Practical: Roasted vegetable tart Practice shortening gluten equipment food
shortcrust pastry
Spot demonstrations throughout the lesson questions p126 Recipe: Sun-dried processor
Skills: Shortcrust pastry
Explanation of heat transference methods Heat tomato pinwheels/
transference Roasted vegetable
p8590 tart
TDB Activity 3B:
Match the method
of heat transference
to the foods
Activity 3A: Why
food is cooked
and how heat is
transferred to food

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
10 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

14 To know the difference between Food production Milling of flour Film & step-by-step: Skill 10: Making a 3.6.2.1
primary and secondary processing Primary and secondary processing p276 Pasta dough: pasta
To understand the processing of Video to examine the milling of wheat Recipe: TDB Activity Skill 10: Making a
wheat to make flour Caramelised 11D: Practical dough: shaping and
Flow diagram of producing wheat
To understand how processing affects onion and goats investigation: finishing
the nutritional value Bread tasting: different breads made from cheese tart p124 different flours to Skill 5: Use of
flour make pasta. equipment pasta
Practical investigation: Flavouring and Activity 11E: machine
colouring pasta Practical
Practical: Tortellini/Ravioli investigation: adding
flavourings and
natural colourings to
pasta
Activity 11B:
Practical Name the
pasta shapes
15 To understand the: Nutrition: Fats and oils Fats and oils TDB Activity 1D: Skill 10: Making a 3.2.1.2
a. functions of fat in the diet and Activity: Notes and explanation of fat in the p1016 Invisible fats in foods dough: create layers 3.2.3.3
the types of fat (saturated and diet. Selection of different fats. Practice Activity 1E: Find palmiers
unsaturated) Production of revision map questions p16 the fat Skill 10: Making a
b. main food sources Recipe: Roasted Activity 1F: Fats in dough shortening,
Practice questions
Mediterranean the diet shaping and finishing
c. effects of deficiency and excess Practical: Modification of high fat recipe,
vegetable quiche Animation: Rolling
d. related dietary reference values e.g. cheesecake p1415 and folding
Practical: Roasted Mediterranean vegetable
quiche/Apple tart/Tarte tatin/Sun-dried
tomato palmiers

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
11 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

16 To understand the scientific principles Fats: Function and chemical Plasticity p126 Animations: Skill 10: Making a 3.3.2.3
related to fats and oils: shortening and properties shortening and plasticity 129 Shortening dough: pastry
plasticity Explanation of shortening and plasticity Recipe: Film & step-by-step: Skill 10: Making a
To understand how to make shortcrust Practical investigation: Making pastry samples Chocolate Shortcrust pastry/ dough shortening,
pastry with different fat combinations mousse/Lasagne Lining a flan tin shaping and finishing
p128129 TDB Activity 4J: Fill Skill 2: Knife skills:
Practical: Quiche/Meat or vegetable and
cheese pasties/Chocolate mousse Shortening in the missing words: bridge hold, claw
p130131 plasticity, etc. grip, peel, slice,
Spot demonstrations throughout the lesson
Recipe: Cheese TDB Activity 4L: batons, julienne
Questions
and vegetable Pastry sensory Skill 3: Preparing fruit
pasties: p132 analysis and vegetables: peel
133 Skill 11: Raising
Practice agents whisking
questions p140 egg whites
17 To understand the scientific principles Fats: Emulsifi cation Emulsification: Animation: Skill 8: Sauce making
related to fats and oils: emulsification Explanation of emulsification p135138 Emulsification emulsions

Practical challenge: Making a Hollandaise Practice Film & step-by-step:

sauce/Mayonnaise questions p140 Making a Hollandaise
sauce
Test: Nutrition: Protein/Fat/Carbohydrates
TDB Activity 4K:
Emulsification

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
12 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

18 To understand the scientific principles Fats: Function and chemical Aeration p141 Animations: Gas- Skill 11: Raising 3.3.2.3
related to fats and oils: aeration properties aeration/Raising agents 144 in-liquid foams/ agents: Eggs as 3.3.2.5
To understand the scientific principles Explanation of aeration Recipe: Swiss roll Bicarbonate of soda/ raising agent/
of raising agents. (chemical/ p144 Baked mixtures Chemical raising
Practical: Swiss roll/Victoria sandwich cake/
mechanical) Gingerbread/Watercress and Salmon roulade/ Doughs p145 Film & step-by-step: agents: baking
Swiss roll powder, bicarbonate
Cheese or herb scone round/Puff pastry 146 of soda
cheese twists Recipe: Puff TDB Activity
4M/N: Match the Skill 10: Making a
Practical investigation: Making cakes using pastry twists
food product with dough: pastry
different raising agents: chemical and p144145
mechanical the raising agent/
Carbon dioxide Explain the process
Practice questions p148150
Recipe: Cheese
or herb
scone round/
Gingerbread
p149150
Practice
questions p156
19 To understand the scientific principles Raising agents Yeast: p151152 Animation: Yeast/ Skill 11: Raising 3.3.2.5
of raising agents (steam/biological) Notes and annotated sketches of raising Recipe: Chelsea Steam/Baked agents: use of steam
To understand how different raising agents buns p152 mixtures in mixture: choux
agents work in different recipes Film & step-by-step: pastry, batter
Practical: Choux pastry/Batter/Savoury choux Steam p153155
buns Choux pastry/Bread Skill 11: Raising
Recipe: Choux making agents: Biological
Practical investigation: Batters pastry p154159
TDB Activity 4O: use of yeast
Practical investigation: Yeast experiments
Scientific
Practical: Chelsea buns/Tear and share tray investigation:
bread conditions for yeast
to multiply
Activity 4P: Identify
the raising agent and
explain the process
Recipe: Tear and
share tray bread/
Chelsea buns

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
13 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

20 To understand the: functions, sources, Nutrition: Vitamins and minerals Vitamins: TDB Activity 1K: Skill 3: Preparing 3.2.2.1
effects of deficiency and excess, and Theory tasks related to water and water p2227 Vitamins wordsearch fruit and vegetables: 3.3.1.2
related dietary reference values for: fat soluble vitamins Practice Activity 1L: Match mash, scissor snip,
and water soluble vitamins questions p30 the vitamin function de-skin, segment
Practical investigation: Examine different
To understand how the selection of cooking methods: water based: steaming, Recipe: Crunchy to the correct Skill 6: Cooking
appropriate preparation and cooking boiling, simmering, blanching, poaching and orange and vitamin methods water
methods can conserve or modify braising. watercress salad/ Activity 1M: Match based
nutrition value Mackerel pate the deficiency to the
Practical: Mackerel pate/Fish cakes/Crunchy
orange and watercress salad p2829 correct vitamin
Nutritional value Film & step-by-step:
p100101 Fish cakes
21 To understand the: functions, sources, Nutrition: Minerals Vitamins p3035 TDB Activity 1N: Variety of skills 3.2.2.2
effects of deficiency and excess, and Theory tasks related to minerals Practice Match the mineral dependent of choice 3.2.2.3
related dietary reference values for: questions p35 function to the of recipes
Task to make a dish for different client groups
minerals correct mineral
that are high in calcium/iron Water p3637
The important of hydration and the Activity 1O: Minerals
Research task: Functions of water Practice
functions of water in the diet crossword
questions p37
Activity 1P:
Importance of water
Activity 1Q:
Dehydration
22 To understand the scientific principles Enzymic browning and oxidation Animation: Skill 3: Preparing 3.3.2.4
related to fruits and vegetables: Notes and annotated sketches of raising Enzymic browning/ fruit and vegetables:
enzymic browning and oxidation agents Emulsification controlling enzymic
To understand the process TDB Activity 5B: browning/garnishing
Practical investigations: Fruit and vegetables
emulsification Enzymic browning
Practical: Prepare a salad with accompanying
dressing to show emulsification

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
14 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

23 To understand current guidelines for a Nutritional needs Nutritional needs TDB Activity 2A: Skill 2: Knife skills: 3.2.3.4
healthy diet Theory nutritional needs for different life p3856 Eatwell Guide bridge hold, claw 3.2.3.1
To understand nutritional needs for stages Practice challenge grip, peel, slice,
3.2.3.2
different life stages questions p56 Activity 2C: How batons, julienne
To understand the current guidelines for a
To major diet related health risks healthy diet, e.g. Eatwell Guide Recipes: Roasted many calories? Skill 3: Knife skills:
vegetable and Activity 2D: Put meat and fish
To know the recommended Eatwell Guide practical challenge
percentage of energy provided by pasta medley pictures of foods Skill 3: Preparing
Practical: Eatwell Guide dish
protein, fat and carbohydrates p40 in order of energy fruit and vegetables:
Practical: Roasted vegetable and pasta Fish cakes p48 density various skills
medley/Jambalaya/Fish cakes/Cottage pie
Jambalaya p50 Activity 2E: Energy Skill 10: Making a
with Cheddar and sauted leek mash/Lemon
density dough: pasta
chicken Cottage pie with
Cheddar and Activities 2HO: Skill 10: Making a
sauted leek What are the risk dough: shaping and
mash p53 factors? finishing

Lemon chicken Activity 2O: Obesity Skill 5: Use of

p54 and the diet equipment pasta
machine
24 To produce and analyse a dish that Functional and chemical properties Chapters 3 & 4 Film & step-by-step: Skill 3: Preparing 3.3.1
shows a range of food preparation of food Lemon meringue pie fruit and vegetables: 3.3.2
skills and demonstrates some of the Demonstrate lemon meringue pie or Film & step-by-step: mash, scissor snip,
functional and chemical properties alternative Meringue de-skin, segment
of food Skill 6: Cooking
Practical: Lemon meringue pie Animations: Baked
products methods water
Student report explaining the function and
based
chemical properties of the ingredients TDB Activity 4A:
Coagulation of
protein missing
word
Activity 4B:
Denatured protein
missing word

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
15 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

25 To know how to carry out nutritional Nutritional analysis Nutritional TDB Activity 2F: Variety of skills 3.2.3.1
analysis Understanding of Dietary Reference Values analysis p6470 Carry out nutritional dependent on choice 3.2.3.3
To analyse a recipe and be able Practice analysis of meat of recipes
Practical: Vegetable/meat cobbler
to modify the dish to improve the questions p70 cobbler
To plan, prepare, cook and modify the recipe
nutritional content Diet, nutrition Activity 2G:
for: low fat diet/high fibre diet
and health Nutritional analysis
p7177 of breakfast cereals

Practice
questions p77
Nutritional
analysis software
(free BNF).
26 To understand the nutritional Dietary groups Nutritional needs Recipes: Lemon Variety of skills 3.2.3.1
requirements for specific dietary Discussion relates to different dietary groups p5658 drizzle cake/ dependent on choice
groups: vegetarian, vegan, coeliac, Practice Vegetable and of recipes
Meal planning case studies for different
lactose intolerant, reduced fat and questions p58 bean stew or spicy
dietary groups
high fibre bean cobbler with
To plan, prepare, cook and modify the recipe wholemeal scone
for: low fat diet/high fibre diet topping
Chocabeet cake/
Meatloaf
TDB Activity 2B:
Vegetarian/vegan
research task

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
16 Scheme of Learning Year 1
AQA Food Preparation and Nutrition
Heat transference and reasons for cooking food Reasons for Animations:
Theory notes related to reasons for cooking cooking food Conduction/
27 To understand the reasons for cooking
food p7884 Convection/
food
Practice Radiation
Experimental work: Conduction, convection
questions p84 Recipes: Steamed
and radiation
Heat sponge pudding/
Activity: Fact sheets explaining heat
transference Apple and apricot
transference methods
p8590 crumble
Practical: Curry/Kedgeree/Spiced poached
Practice Carrot cake muffins
pears/Steamed sponge pudding/Apple and
apricot crumble/Carrot cake muffins/ questions p90 Cannelloni
Cannelloni/Vegetable stir fry Vegetable stir fry/
Curry
Kedgeree
Spiced poached
pears
Activity 3A: Why
food is cooked and
how heat is
transferred to food
TDB Activity 3B:
Match the method of
heat transference to
the food
Activity 3C: Why do
we cook food and
how would you cook
it?
Activity 3D: How
was this cooked?
Activity 3E: How
would I cook this?
Activity 3F: Cooking
methods test
Skill 11: Raising 3.3.1.1
agents
Skill 2: Knife skills
Skill 5: Use of
equipment
Skill 6: Cooking
methods

Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger
17 Scheme of Learning Year 1
AQA Food Preparation and Nutrition
Portioning a chicken/Selecting cooking Cooking Curry/Kedgeree/ Skill 2: Knife skills: 3.3.1.1
methods methods Spiced poached Fillet a chicken
28 To understand the reasons for cooking 3.3.1.2
p90104 pears/Home-made breast, portion a
food Explanation of how preparation and cooking
Practice burgers/Steamed chicken, remove fat
affect the appearance, flavour, texture, etc. of
To understand how different cooking sponge pudding/ and rind
food questions p104
methods affect food Apple and apricot
Practical Skill 6: Cooking
To develop complex knife skills, Cooking methods explained: water-based, crumble/Carrot cake
dry and fat-based challenge p102 methods
e.g. portioning a chicken muffins/Cannelloni/
Practical investigation: Portioning a chicken Recipe: Lemon Vegetable stir fry
Practical challenge: p102 (Variety of recipes) roasted chicken Activity 3A: Why
with mustard and food is cooked and
Spot demonstrations throughout the lesson onion mash p56 how heat is
Practical: Chicken casserole/Chicken transferred to food
chasseur/Sweet and sour chicken/Lemon
TDB Activity 3B:
roasted chicken with mustard and onion
Match the method of
mash
heat transference to
Technical challenge: Comparison of fish/
the foods
potatoes cooked with different methods
Activity 3C: Why do
(steam, fry, bake, microwave, etc.)
we cook food and
how would you cook
it?
Activity 3D: How
was this cooked?
Activity 3E: How
would I cook this?
Activity 3F: Cooking
methods test.
Film & step-by-step:
Jointing a chicken
Stuffed chicken
breast and butterfly
fillet

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18 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

29 To understand the term sensory Sensory Evaluation Sensory TDB Activity 3.5.3
evaluation What is sensory evaluation? YouTube clip evaluation 9A: Practical
To know the different methods for p255262 investigations related
Discussion related to why sensory analysis is to sensory testing.
carrying out sensory evaluation Practice
carried out questions p262
To understand the conditions and Examine the different sensory testing Activity 9B:
controls required when carrying out Organising a food
methods: Ranking, rating and difference tests
sensory evaluation panel.
To discuss controls
Activity 9C: Sensory
Practical investigation: Using sensory tests appreciation.
30 To understand the expectations of the NEA Practice task TDB Activity 3.3.1.1
31 NEA Investigation task Food Investigation 4G: Compare 3.3.1.2
caramelisation and
32 To carry out a modified task (not a full Teaching points dextrinisation 3.3.2.1
investigation) Analyse the task 3.3.2.2
Possible tasks: NEA specimens Carry out background research of the 3.3.2.3
1. Investigate what type of flour is best working characteristics, functions and
3.3.2.4
for bread making chemical properties of the ingredients to
2. Investigate the use of raising agents in investigate 3.3.2.5
baked products Summarise the research 3.5.3
3. Investigate the ingredients used to Write a prediction or hypothesis for the
thicken sauces and soups practical investigations
Plan a practical investigation and
experimental work based on the research
findings
Practical experimentation: investigate how
ingredients work and why
Present the results of the testing
Analyse, interpret and evaluate the results of
the investigation
Evaluate the hypothesis/prediction
Explain how the results can be used when
preparing and cooking food

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19 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

33 To understand the factors that affect Food choice Food choice TDB Activity 7A: Wide range of food 3.5.1.1
food choice To discuss and mind map the factors which p208216 Produce concepts preparation skills
To have the knowledge of different may influence food choice Practice maps for individual dependent on the
dietary groups/life stages questions p216 groups related to dishes chosen
Activity: Concept plans to show the factors
food choice
which affect different groups, e.g. Single,
low income, e.g. student, elderly person, Activity 7B: Food
Low income, family, Family with 4 children choice conflicts
and busy lifestyle, Elderly couple living on Activity 7C: Your
a pension, Adult couple concerned about food decisions
environmental sustainability Activity 7D: Food
Practical: To plan, prepare, cook and modify choices and religion
the recipe for a dietary group youre in charge
Activity 7E: Religion
and food choices
Activity 7F: Food
choice and religion
revision cards

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20 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

34 To understand food choice related to Food choices and international Religion, culture Recipes: Casserole/ Wide range of food 3.3.1.2
religion, culture, ethical, moral beliefs cuisine p217222 Tagine/Tabbouleh/ preparation skills
and medical conditions Activity: In groups to select a religion, Practice Thai green curry/ dependent on the
culture, ethical and moral belief and medical questions p222 Thai chicken soup/ dishes chosen
condition to research and present to the Jerk chicken with rice
Medical
group and peas/Quesadillas
conditions with guacamole
Questions related to topic p223242 and tomato salsa/
Practice Oven baked risotto/
questions p242 Marguerita pizza/
Calzone
35 To develop research skills Food choices and international International Activities 8A: Wide range of food 3.5.2
To understand the expectations of the cuisine cuisine International cuisines preparation skills
NEA Food Preparation tasks Individually select a country and research: p243253 Activity 7D: Food dependent on the
recipes, eating patterns, equipment and Practice choices and religion dishes chosen
cooking methods associated with the country questions p242 youre in charge
Practical: To plan, prepare, cook and present Activity 7E: Religion
a practical dish and food choice
Activity 7F: Food
choice and religion
revision cards

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21 Scheme of Learning Year 1
AQA Food Preparation and Nutrition

36 To understand the environmental Food and the environment Film & step-by-step: Skill 2: Knife skills 3.6.1.2
issues associated with food Discuss issues surrounding: seasonal foods, Chocolate ganache/ Skill 3: Preparing fruit
sustainability, organic foods, locally produced Melting chocolate/ and vegetables
food, carbon footprint, packaging and food Coulis/Chocolate
waste leaves.

Activity: Food waste diary: Produce a diary TDB Activity 10C:

of the food wasted by your family over a 7 Food waste diary
day period. Produce an evaluation explaining Activity 10D: Food
how you as a family could reduce food waste miles
Practical: Prepare a dish using English
or locally grown fruits. The recipe must
demonstrate food styling, e.g. garnishes and
decorative techniques, e.g. Strawberry petal
cake, fruit flan, apple pie
37 To understand where and how Food sources TDB Activity 10A: Wide range of food 3.6.1.1
38 ingredients are grown, reared and Examine reared ingredients: meat and Research and fact preparation skills
caught poultry; caught ingredients: fish; grown cards related to dependent on the
ingredients: fruits, vegetables and cereals different food dishes chosen
sources
Discuss issues surrounding: organic and
conventional farming, free range production, Activity 10B: Plan
intensive farming, sustainable fishing, and and make a dish that
genetically modified foods uses seasonal/local
ingredients
YouTube clips to demonstrate
Activity: Advantages and disadvantages of
farming methods

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22 Scheme of Learning Year 1
Sustainability of food
39 To understand the impact of food and
food security on local and global
markets
AQA Food Preparation and Nutrition
Discuss issues surrounding: climate change,
global warming, sustainability of food
sources, and insufficient land for growing
food, availability of food, fairtrade, food
waste, drought and flooding
Model an extended answer to the above
issues
Activity: Advantages and disadvantages of
farming methods
Match the logo with the sustainability issue.
Use Fairtrade, Organic, GM, Red Tractor,
Freedom Food, RSPCA, Forest Stewardship
Council, recycling food packaging,
sustainable fishing, etc. Students have to
explain each label and how this impacts on
sustainability.
Fact sheet on Fairtrade survey of ingredients
which can be purchased using fairtrade
ingredients
Practical: Prepare a dish with at least two fair
trade ingredients
TDB Activity 10E: Wide range of food 3.6.1.3
Match the logo with preparation skills
the sustainability dependent on the
issue dishes chosen
Activity 10F:
Environmental food
issues wordsearch
Activity 10G:
Activity for Fairtrade
fortnight
Film & step-by-step:
Chocolate ganache/
Melting chocolate/
Coulis/Chocolate
leaves
 Illuminate Publishing Ltd AQA GCSE Food Preparation and Nutrition by Tull, Littlewood, Maitland, Worger