Select Page

Food

KS3 Overview

Year 7

Safety and hygiene

Equipment

Getting ready to cook/ introduction to food/developing practical skills

Buying, storing, preparing and cooking food

Factors influencing food choice

Simple sensory perception and food tasting

Introduction to healthy eating

Year 10 Overview

Winter Term

Factors affecting food choice (review and build on KS3 work)

Healthy eating and planning balanced diets(review and build on KS3 work)

Macro nutrients (review and extension of KS3 work)

 

Food commodities -fruit and vegetables, milk and dairy, meat, alternative proteins, fish, cereals.

Pastry making

Sauce making

Year 11 Overview

Winter Term

Controlled assessment
The food investigation
The food preparation assessment.

Year 8

Practical skill development

Introduction to nutrition – macro and micro nutrients

Energy

Introduction to planning balanced diets 1 – Toddlers, young children, teenagers, adults and elderly

Introduction to planning balanced diets 2 – obesity, CHD, Type 2 diabetes, iron deficiency anaemia, bone health

 

British cuisine

Spring Term

Breadmaking.

Food commodities – Eggs, fats, oils and sugar.

Cake making.

Food science/functional and chemical properties of food.

Energy.

Special dietary requirements and specific lifestyles (build on KS3 work).

Spring Term

Controlled assessment
The food preparation assessment.

Year 9

Practical skill development

Food poisoning and food spoilage

Useful functions of microorganisms

Planning balanced diets for individuals with specific lifestyles – vegetarians, coeliac disease, food allergies, lactose intolerance, physical activity, religious beliefs

International cuisine

Summer Term

Effects of cooking on food and methods of cooking.

Food provenance, food and the environment, food manufacturing/processing.

Food spoilage, positive use of microorganisms and food poisoning (build on KS3 work).

Food packaging/ food labelling and food additives

Summer Term

Exam revision and preparation

KS3 Overview

Year 7

Safety and hygiene

Equipment

Getting ready to cook/ introduction to food/developing practical skills

Buying, storing, preparing and cooking food

Factors influencing food choice

Simple sensory perception and food tasting

Introduction to healthy eating

Year 8

Practical skill development

Introduction to nutrition – macro and micro nutrients

Energy

Introduction to planning balanced diets 1 – Toddlers, young children, teenagers, adults and elderly

Introduction to planning balanced diets 2 – obesity, CHD, Type 2 diabetes, iron deficiency anaemia, bone health

 

British cuisine

Year 9

Practical skill development

Food poisoning and food spoilage

Useful functions of microorganisms

Planning balanced diets for individuals with specific lifestyles – vegetarians, coeliac disease, food allergies, lactose intolerance, physical activity, religious beliefs

International cuisine

Year 10 Overview

Winter Term

Factors affecting food choice (review and build on KS3 work)

Healthy eating and planning balanced diets(review and build on KS3 work)

Macro nutrients (review and extension of KS3 work)

 

Food commodities -fruit and vegetables, milk and dairy, meat, alternative proteins, fish, cereals.

Pastry making

Sauce making

Spring Term

Breadmaking.

Food commodities – Eggs, fats, oils and sugar.

Cake making.

Food science/functional and chemical properties of food.

Energy.

Special dietary requirements and specific lifestyles (build on KS3 work).

Summer Term

Effects of cooking on food and methods of cooking.

Food provenance, food and the environment, food manufacturing/processing.

Food spoilage, positive use of microorganisms and food poisoning (build on KS3 work).

Food packaging/ food labelling and food additives

Year 11 Overview

Winter Term

Controlled assessment
The food investigation
The food preparation assessment.

Spring Term

Controlled assessment
The food preparation assessment.

Summer Term

Exam revision and preparation

?