[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-619429-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-619429-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":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","scheme-of-work-year-9-to-gcse-one-term-foundation-course-for-aqa-gcse-food-preparation-and-nutrition","Scheme of work: Year 9 to GCSE - (One Term) - Foundation course for AQA GCSE Food Preparation and Nutrition","","Scheme of work for a foundation course preparing Year 9 students for the AQA GCSE Food Preparation and Nutrition (8585). It outlines a practical, creative and flexible program covering 20 adaptable sessions that align with KS3 Cooking and nutrition national curriculum requirements. The plan develops nutrition and health knowledge, food science, food safety, food choice and food provenance, and includes end-of-unit Food Preparation Task. Teaching supports safe cooking, recipe modification, dietary needs and food hygiene practices.",{"@graph":14,"@context":73},[15,34,56],{"@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/exam/","Exam",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/scheme-of-work-year-9-to-gcse-one-term-foundation-course-for-aqa-gcse-food-preparation-and-nutrition/619429/",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-one-term-foundation-course-for-aqa-gcse-food-preparation-and-nutrition/619429.png","ImageObject",300,407,{"name":42,"@type":43},"Hazel","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-11-06","2026-10-20",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",5,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What is the purpose of this scheme of work?","Question",{"text":63,"@type":64},"It prepares Year 9 students for the AQA GCSE Food Preparation and Nutrition (8585) through a practical, creative foundation course. It builds the skills and nutritional knowledge needed before starting GCSE study.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How is the course structured and how flexible is it?",{"text":68,"@type":64},"The scheme covers 20 sessions that can be adapted to meet different schools’ curriculum requirements. Schools with one-hour lessons may need to adapt content or extend it across additional sessions.",{"name":70,"@type":61,"acceptedAnswer":71},"Which GCSE-linked core topics are covered?",{"text":72,"@type":64},"The course links an end of unit Food Preparation Task to core topics: Food, nutrition and health; Food science; Food safety; Food choice; and Food provenance.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},619429,1792482318,{"code":4,"msg":82,"data":83},"success",[84,88,92,95,99,104,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":93,"slug":94},70,"exam",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},"Comic",60,"comic",{"id":100,"doc_module":4,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},6,"Technology",50,"technology",{"id":105,"doc_module":4,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},7,"Healthcare",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":55,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":33,"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":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":117,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":102,"preview_page_count":4},137441390410,"https://ap-avatar.wpscdn.com/avatar/2000252f4ab5702993?_k=1776741390130283984","Scheme of work: Year 9 to GCSE \u000b(One Term)\nIntroduction\nThis scheme of work has been developed as a foundation course to prepare Year 9\nstudents for the AQA GCSE Food Preparation and Nutrition (8585). It is intended to be a\npractical and creative course which focuses on providing students with the necessary\npractical skills, nutritional knowledge they will need before commencing GCSE study and food science.\nIt is designed to be flexible, covering 20 sessions which can be easily adapted to meet\nindividual schools’ curriculum requirements. The recipe suggestions are examples only\nand may be substituted to meet the individual needs of different schools and their\nstudents. It is anticipated that schools with one-hour lessons will need to adapt the\ncontent or extend over additional sessions.\nThe national curriculum programs of study for KS3 Cooking and nutrition are covered\nand the course features an end of unit Food Preparation Task linked to the core topics\ndelivered 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, pupils are taught the knowledge,\nunderstanding and skills needed to engage in the process of designing and\nmaking. They should work in a range of domestic and local contexts, such as the home,\nhealth, leisure and culture, and where possible industrial contexts. Students will be\ntaught to prepare and cook a range of nutritionally balanced dishes safely and\nhygienically.\nThe course aims to extend students' knowledge and understanding of food, diet and\nhealth, further developing their practical skills in food preparation and different cooking\ntechniques enabling them to make informed decisions about their own diet and food\nchoices.\nTeach alongside: National Curriculum KS3 Design and Technology, English (literacy), Mathematics (numeracy), Science and PSHE.\nPreparation for GCSE course\nBy the end of the course pupils 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\nPupils 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 of diff","cbCaiuojOpjMnwwI","https://ap.wps.com/l/cbCaiuojOpjMnwwI","docx",781860,"English","# Introduction\n# Preparation for GCSE course\n# National curriculum requirements at KS3\n# Prior knowledge\n# Contents\n## Week 1: Lessons 1 and 2 - Temperature control and food safety\n## Week 2: Lessons 3 and 4 - The role of protein in the diet\n## Week 3: Lessons 5 and 6 - The function of carbohydrate in the diet\n## Week 4: Lessons 7 and 8 - The function of fat in the diet\n## Week 5: Lessons 9 and 10 - Application of knowledge (fats in diet)\n## Week 6: Lessons 11 and 12 - The function of micronutrients\n## Week 7: Lessons 13 and 14 - Healthy eating guidelines\n## Week 8: Lessons 15 and 16 - How to set up a food investigation\n## Week 9: Lessons 17 and 18 - Food provenance and food production\n## Week 10: Lessons 19 and 20 - Factors that influence people’s food choices\n## Week 11: Lessons 21 and 22 - Interpreting food labels\n## Week 12: Lessons 23 and 24 - The influence of traditional cuisines\n## Week 13: Lessons 25 and 26 - Applying nutritional knowledge (traybake)","[{\"question\":\"What is the purpose of this scheme of work?\",\"answer\":\"It prepares Year 9 students for the AQA GCSE Food Preparation and Nutrition (8585) through a practical, creative foundation course. It builds the skills and nutritional knowledge needed before starting GCSE study.\"},{\"question\":\"How is the course structured and how flexible is it?\",\"answer\":\"The scheme covers 20 sessions that can be adapted to meet different schools’ curriculum requirements. Schools with one-hour lessons may need to adapt content or extend it across additional sessions.\"},{\"question\":\"Which GCSE-linked core topics are covered?\",\"answer\":\"The course links an end of unit Food Preparation Task to core topics: Food, nutrition and health; Food science; Food safety; Food choice; and Food provenance.\"}]","Scheme of work: Year 9 to GCSE - (One Term) - Foundation course for AQA GCSE Food Preparation and Nutrition | DOCX",1792462923]