[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-620264-105":59,"doc-detail-620264-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","scheme-of-work-year-10","Scheme of work: Year 10","","GCSE Food Preparation and Nutrition (8585) scheme of work for Year 10 students, designed as a practical and creative course supporting skills and subject knowledge for NEA and the final examination in Year 11. The programme is planned as a flexible 40-week structure assuming two lessons per week, with guidance for schools to adapt timing, content, and recipe examples. It covers key topics in food, nutrition and health, food science and safety, and integrates preparation skills across lessons. Version 2.0 (May 2025).",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/scheme-of-work-year-10/620264/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/scheme-of-work-year-10/620264.png","ImageObject",300,407,{"name":92,"@type":93},"Rhys","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-11-06","2026-10-20",true,{"@type":102,"interactionType":103,"userInteractionCount":81},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What is the purpose of this Year 10 scheme of work?","Question",{"text":112,"@type":113},"It builds students’ practical skills and subject knowledge for the foundation of the NEA and the final examination in Year 11.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How is the course planned across the school year?",{"text":117,"@type":113},"It is intended as a flexible 40-week course for Year 10, assuming classes are seen twice per week.",{"name":119,"@type":110,"acceptedAnswer":120},"Can schools adapt recipes and lesson timing?",{"text":121,"@type":113},"Yes. Recipe suggestions are examples and can be substituted or extended, depending on individual school curriculum requirements and lesson length.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},620264,1792501766,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":81,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},687207024643,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Scheme of work: Year 10\nIntroduction\nThis scheme of work has been developed for Year 10 students studying our GCSE Food Preparation and Nutrition (8585). It is a practical and creative course which focuses on giving students the necessary skills and subject knowledge to provide the foundation for the NEA and final examination in Year 11. This scheme of work is intended to be a flexible course covering 40 weeks in Year 10 and assuming that classes are seen twice in a week. You can easily adapt the course to meet individual school’s curriculum requirements.\nThe recipe suggestions for practical activities are examples only and may be substituted to meet the individual needs of different schools and their students. We anticipate that schools with one-hour lessons will need to adapt the content or extend over additional sessions. Reference is made to the resources in the AQA approved Hodder and Illuminate textbooks produced for this specification, and although they are helpful resources, it is not necessary to purchase the books to successfully deliver the course.\nTopics and themes\nFood, nutrition and health\nFood science\nFood safety\nFood choice\nFood provenance.\nFood preparation skills\nThe food preparation skills have been integrated throughout the scheme of work and linked where appropriate to the subject content. Students must be taught how and when to use different food preparation skills to achieve a range of different outcomes.\nThere are recipe suggestions included as suitable examples, but the choice of recipes to demonstrate the skills will be at the discretion of the individual school.\nThe skills include:\nGeneral practical skills including: weighing, measuring, preparing ingredients and equipment, correct cooking times, testing for readiness and sensory testing.\nKnife skills including: fruit, vegetables, meat, fish or alternatives – please note it is not a mandatory requirement for students to handle meat and fish.\nPreparing fruit and vegetables.\nUsing the cooker including: the hob, grill and oven.\nUse of equipment including: blenders, food processors, mixers, pasta machines and microwave ovens.\nCooking methods including: steaming, boiling, simmering, blanching, poaching and frying.\nTechniques to prepare, cook and combine different ingredients.\nSauce making including: starch based, reduction and emulsions.\nTenderising and marinating different ingredients.\nMaking, shaping and finishing dough including: bread, pastry and pasta.\nUse of raising agents including: eggs, chemical, steam and biological.\nSetting of mixtures through use of heat and egg protein.\nPrior knowledge\nStudents will build upon prior learning from National Curriculum Design and Technology and, in particular, the subject content of cooking and nutrition. They will enhance their knowledge and understanding of what constitutes a healthy, balanced diet and good nutrition. This includes the Eatwell Guide, energy balance and the role of nutrients in a balanced diet. Before the start of the course as part of the KS3 curriculum, they should already have developed a range of different practical skills and made a repertoire of predominantly savoury products which meet current guidelines for healthy eating. Food hygiene and safety is to be taught as an integral part of every lesson when preparing, cooking and serving foods.\nTeachers have the flexibility of specifying an individual recipe for a whole class to make or giving restricted choice from a selection of one or more of the recipes from the suggested range of practical outcomes listed. All the activities and lessons can be easily adapted to cater for different dietary needs, reduce costs and timings. There will be opportunities for demonstrations, paired work and small group work if and when appropriate.\nVersion 2.0\nMay 2025\nContents\nYou can use the title links to jump directly to the different sections of this scheme of work (Use Ctrl and click to follow the link)\nSection\nPage\n\u0013 HYPERLINK \\l \"w1\" \u0014Week 1\u0015: Lessons 1","cbCaicXy7Jh8RhJQ","https://ap.wps.com/l/cbCaicXy7Jh8RhJQ","docx",678648,77,"English","# Introduction\n# Topics and themes\n## Food, nutrition and health\n## Food science\n## Food safety\n## Food preparation skills\n## Prior knowledge\n# Version 2.0\n# Contents\n## Week 1\n## Week 2\n## Week 3\n## Week 4\n## Week 5\n## Week 6\n## Week 7\n## Week 8\n## Week 9\n## Week 10\n## Week 11\n## Week 12\n## Week 13\n## Week 14\n## Week 15\n## Week 16\n## Week 17\n## Week 18\n## Week 19\n## Week 20\n## Week 21\n## Week 22\n## Week 23\n## Week 24\n## Week 25","[{\"question\":\"What is the purpose of this Year 10 scheme of work?\",\"answer\":\"It builds students’ practical skills and subject knowledge for the foundation of the NEA and the final examination in Year 11.\"},{\"question\":\"How is the course planned across the school year?\",\"answer\":\"It is intended as a flexible 40-week course for Year 10, assuming classes are seen twice per week.\"},{\"question\":\"Can schools adapt recipes and lesson timing?\",\"answer\":\"Yes. Recipe suggestions are examples and can be substituted or extended, depending on individual school curriculum requirements and lesson length.\"}]","Scheme of work: Year 10 | DOCX",1792463903,194]