[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-620263-105":3,"detail-sidebar-cat-0-en-105":80,"doc-detail-620263-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":73,"head_meta":75,"extra_data":77,"updated_unix":79},105,"en","scheme-of-work-year-9-to-gcse-half-year","Scheme of work: Year 9 to GCSE - Half year","","Practical and creative scheme of work preparing Year 9 students for the AQA GCSE Food Preparation and Nutrition (8585). Designed for flexibility across 20 adaptable sessions, it builds KS3 Cooking and nutrition objectives through designing, making, and cooking nutritionally balanced dishes. Core themes covered include food, nutrition and health, food science, food safety, food choice, and food provenance, culminating in an end-of-unit Food Preparation Task.",{"@graph":14,"@context":72},[15,34,55],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/scheme-of-work-year-9-to-gcse-half-year/620263/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/scheme-of-work-year-9-to-gcse-half-year/620263.png","ImageObject",300,407,{"name":42,"@type":43},"Rhys","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-11-10","2026-10-20",true,{"@type":52,"interactionType":53,"userInteractionCount":26},"InteractionCounter",{"@type":54},"ViewAction",{"@type":56,"mainEntity":57},"FAQPage",[58,64,68],{"name":59,"@type":60,"acceptedAnswer":61},"What is the purpose of this scheme of work for Year 9 students?","Question",{"text":62,"@type":63},"It provides a foundation course preparing students for the AQA GCSE Food Preparation and Nutrition (8585), focusing on practical skills, nutritional knowledge, and food science.","Answer",{"name":65,"@type":60,"acceptedAnswer":66},"How is the course structured and how can it be adapted?",{"text":67,"@type":63},"It is designed around 20 sessions that can be adapted to match individual schools’ curriculum requirements. Schools with one-hour lessons may extend or adjust the content.",{"name":69,"@type":60,"acceptedAnswer":70},"What are the main GCSE-linked topic areas included in the scheme?",{"text":71,"@type":63},"The scheme covers five core topics: food, nutrition and health; food science; food safety; food choice; and food provenance, with an end-of-unit Food Preparation Task linked to these themes.","https://schema.org",{"og:url":32,"og:type":74,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":76,"canonical":32},"index,follow",{"doc_id":78,"site_id":7},620263,1792633288,{"code":4,"msg":81,"data":82},"success",[83,87,91,95,100,105,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":84,"show_sort_weight":85,"slug":86},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":88,"show_sort_weight":89,"slug":90},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":92,"show_sort_weight":93,"slug":94},"Exam",70,"exam",{"id":96,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},5,"Comic",60,"comic",{"id":101,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},6,"Technology",50,"technology",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":107,"slug":108},7,40,"healthcare",{"id":110,"doc_module":4,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},8,"Research & Report",30,"research-report",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},9,"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":96,"slug":129},19,"General","general",{"code":4,"msg":81,"data":131},{"doc_id":78,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":106,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":26,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":139,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":145,"preview_page_count":4},687207024643,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","Scheme of work: Year 9 to GCSE \u000b(Half year)\nIntroduction\nThis scheme of work has been developed as a foundation course to prepare Year 9 students for the AQA GCSE Food Preparation and Nutrition (8585). It is intended to be a practical and creative course which focuses on providing students with the necessary practical skills, nutritional knowledge and food science they will need before commencing GCSE study.\nIt is designed to be flexible, covering 20 sessions which can be easily adapted to meet individual schools’ curriculum requirements. The recipe suggestions are examples only and may be substituted to meet the individual needs of different schools and their students. It is anticipated that schools with one-hour lessons will need to adapt the content or extend over additional sessions.\nThe national curriculum programs of study for KS3 Cooking and nutrition are covered and the course features an end of unit Food Preparation Task linked to the core topics delivered at GCSE:\n1. Food, nutrition and health.\n2. Food science.\n3. Food safety.\n4. Food choice.\n5. Food provenance.\nNational curriculum requirements at KS3\nThrough a variety of creative and practical activities, students are taught the knowledge, understanding and skills needed to engage the process of designing and making. They should work in a range of domestic and local contexts, such as the home, health, leisure and culture, and where possible industrial contexts. Students will be taught to prepare and cook a range of nutritionally balanced dishes safely and hygienically.\nThe course aims to extend students' knowledge and understanding of food, diet and health, further developing their practical skills in food preparation and different cooking techniques enabling them to make informed decisions about their own diet and food choices.\nTeach alongside: National Curriculum KS3 Design and Technology, English (literacy), Mathematics (numeracy), Science and PSHE.\n\u000f\nPreparation for GCSE course\nBy the end of the course students will be required to:\nUnderstand and apply the principles of nutrition and health to cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.\nBecome competent in a range of cooking techniques, for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes.\nUnderstand the source, seasonality and characteristics of a broad range of ingredients.\nHow to modify recipes and cook a range of dishes that promote current healthy eating guidelines.\nHow to apply good food hygiene and safety practices when getting ready to store, prepare and cook food for safe consumption.\nHow to use a broader range of preparation techniques and practical skills when cooking.\nHow to adapt and use their own recipes to meet a range of dietary needs and life stages.\nHow to use awareness of taste, texture and smell to decide how to season dishes and combine ingredients.\nThe principles of food safety, preventing cross-contamination, chilling, cooking food thoroughly and reheating food until it is piping hot.\nHow to cook a range of high-quality dishes with a good level of finish and presentation, containing a variety of different colours, flavours and textures.\nPrior knowledge\nStudents will build upon prior learning from both Year 7 and 8 Design and Technology.\nThey 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 the nutrients in a balanced diet.\nThey should already have a range of different practical skills to make a repertoire of predominantly savoury products which meet current guidelines for healthy eating.\nThe course is designed to be easily adapted to be tailor-made to meet the individual needs o","cbCailNuHDva08jD","https://ap.wps.com/l/cbCailNuHDva08jD","docx",617411,28,"English","# Introduction\n# National curriculum requirements at KS3\n# Preparation for GCSE course\n# Prior knowledge\n# Contents\n## Week 1: Temperature control and food safety\n## Week 2: The role of protein in the diet\n## Week 3: The function of carbohydrate in the diet\n## Week 4: The function of fat in the diet\n## Week 5: Application of knowledge (fats in diet)\n## Week 6: The function of micronutrients\n## Week 7: Healthy eating guidelines\n## Week 8: How to set up a food investigation\n## Week 9: Food provenance and food production\n## Week 10: Factors that influence people’s food choices\n## Week 11: Interpreting food labels\n## Week 12: The influence of traditional cuisines\n## Week 13: Applying nutritional knowledge (traybake)\n## Week 14: Characteristics of ingredients in cooking\n## Week 15: Implications of the Eatwell guide","[{\"question\":\"What is the purpose of this scheme of work for Year 9 students?\",\"answer\":\"It provides a foundation course preparing students for the AQA GCSE Food Preparation and Nutrition (8585), focusing on practical skills, nutritional knowledge, and food science.\"},{\"question\":\"How is the course structured and how can it be adapted?\",\"answer\":\"It is designed around 20 sessions that can be adapted to match individual schools’ curriculum requirements. Schools with one-hour lessons may extend or adjust the content.\"},{\"question\":\"What are the main GCSE-linked topic areas included in the scheme?\",\"answer\":\"The scheme covers five core topics: food, nutrition and health; food science; food safety; food choice; and food provenance, with an end-of-unit Food Preparation Task linked to these themes.\"}]","Scheme of work: Year 9 to GCSE - Half year | DOCX",1792463901,71]