Food and Nutrition
National Curriculum
- Understand & apply principles of nutrition & health
- Cook a repertoire of mainly savoury dishes so pupils able to feed themselves & others to keep themselves healthy & have a varied diet
- Become competent in a range of techniques & skills
- Understand source, seasonality & characteristics
YEAR 7 AIMS
Year 7 to develop the basic principles of food hygiene, develop excellent kitchen procedures and to instil a love of cooking.
| LESSONS | SEQUENCE | KNOWLEDGE |
SKILLS |
EQUIPMENT | X-CURRICULAR LINKS | NOTES |
|---|---|---|---|---|---|---|
| 1 & 2 | Crudute & pizza toast | Personal hygiene | Knife skills, use of the cooker | Grill, Chopping board | Dishes increase in complexity, develop procedures & use of equipment | |
| 3 & 4 | Koftas | Food poisoning | General practical skills, Knifeskills, prepare combine & shape | Grill, Chopping board | Science high risk foods | Builds on knife skills |
| 5 & 6 | Flour investigation - Small cakes | Sensory evaluation | Use of cooker & equipment | Food mixers, cooker | Science experiment with a hypothosis, Controls & conclusions | Introduces sensory analysis & food science. Links to GCSE NEA 1 |
| 7 & 8 | Tray bake | Functions of flours in recipes | Use of kitchen equipment | Food mixers | Functions of ingredients in food & how to adapt a recipe. | |
| 9 & 10 | Pasta salad | Key temperatures, enzymic browning, choice | Knife skills, prep of vegetables | Use of hob, boiling water & colander | Introduces colander, Focus on H&S, enzymic browning | |
| 11 & 12 | Apple Crumble | Seasonality, rubbing in coring & slicing | Seasonality, rubbing in coring & slicing | Oven, Hob knives | Geographical issues such as food transportation seasonality | Preventing enzymic browning, crumble mix |
| 13 & 14 | Scones | Function of butter & sugar in a recipe | Prepare, combine & shape. | Oven | Functions of ingredients Butter & sugar | |
| 15 & 16 | Assessment & Onion Tart | Best before & use by dates | Eggs as setting agent. Frying, making a dough | Hob, oven, rolling pin | Introduces pastry | |
| 17 & 18 | Fish cakes | Benefits of local & seasonal foods | Combine & Shape. | Hob & oven | Introduces fish/ recaps seasonality |
yEAR 8 AIMS
Diet, Micro & macronutrients, international cuisine & food labelling.
| LESSONS | SEQUENCE | KNOWLEDGE | SKILLS 1-12 | EQUIPMENT | X- CURRICULAR LINKS | NOTES |
|---|---|---|---|---|---|---|
| 1 & 2 | Frittata | Dietary guidelines & kitchen procedures | Use of cooker & Knife skills | Hob, grill | Revises kitchen procedures from Year 7 & how we assess each practical | |
| 3 & 4 | Sweet & sour chicken | Sources & functions of protein (HBV/LBV) | Stir frying, Marinating & tenderising | Wok, Hob | Science - high risk foods. | Introduces high risk food & international cuisine. |
| 5 & 6 | Plant based bolognese | Alternative sources of protein and rational | Use of cooker, sauce making, prep of fruit & veg | Hob | Geography vegan, vegetarianism, environmental impact of protein | Technical issues around food |
| 7 & 8 | Pasta bake | Carbohydrates & Fibre | Sauce making | Hob | Science of gelatinisation | Bechamel sauce |
| 9 & 10 | Paella | International cuisine & eating habits | General practical skills, Knife skills, prepare combine & shape | Hob | Science investigation into fats. Hypothesis, control & conclusions. | Links to GCSE NEA 1 |
| 11 & 12 | Fat Investigation biscuits | Fat investigation, analysis & evaluation | Combining & shaping, use of cooker. | Oven | Science | More complex fat investigation from year 7. |
| 13 & 14 | Pizza | Micro-nutrients, vitamins & minerals | Dough making, use of cooker, knife skills | Oven | Science | More complex pizza from year 7 & adapting a recipe |
| 15 & 16 | Assessment & Burgers | Food modifications, adapt recipe | Shaping & forming | Grill | Assessment | |
| 17 & 18 | Fish Pie | Nutritional analysis & food labelling | General cooking skills use of oven | Oven, masher | Science | More complex fish dish from year 7 various activities going on at same time. |
year 9 aims
Food science - raising agents, shortening, marinades and nutrition
| LESSONS | SEQUENCE | KNOWLEDGE | SKILLS 1-12 | EQUIPMENT | X - CURRICULAR | NOTES |
|---|---|---|---|---|---|---|
| 1 to 2 | Muffins | Chemical raising agents | Raising agents & setting mixtures | Muffin tray / oven | Science chemical raising agents | Science chemical raising agents |
| 3 to 4 | Toad in the hole & pancakes | Mechanical raising agents Steam | Cooking methods, raising agents & setting mixtures. | Oven | Science mechanical raising agents. RS - food used in religion. | Same batter mix different products, pancake day |
| 5 to 6 | Swiss roll | Mechanical raising agents whisking | Raising agents & setting mixtures | Swiss roll tray oven | Science Mechanical raising agent | Rolling the sponge & decorating |
| 7 to 8 | Bread | Biological raising agents | Raising agents & making a dough | Oven | Biological raising agent | |
| 9 to 10 | Cheese & onion pasties | Shortening, resting glazing | Raising agents & making a dough | Hob & oven | Science of shortening the gluten strands. | |
| 11 to 12 | Chocolate cheesecake | Fats investigation/ identifying nutrients | General practical skills | General practical skills | Bain-marie | Builds on fats from year 8. |
| 13 to 14 | Tandoori wraps | Protein | Marinating & tenderising | Marinating & tenderising | Science | Builds on proteins in year 8, multi task & wrap folding |
| 15 to 16 | Fresh pasta & assessment | Carbohydrates & fibre | Making a dough, shaping & forming. | Making a dough, shaping & forming. | Science | Builds on carbohydrates in year 8. Assessment |
| 17 to 18 | Curry of own choice | Time planning / Sensory evaluation of dishes | Sauce making | Hob | Sauce making |
YEAR 10 & 11
| LESSONS | SEQUENCE | KNOWLEDGE | SKILLS 1-12 | EQUIPMENT | X- CURRICULAR |
|---|---|---|---|---|---|
| 1 to 5 | Bread & Star Profile (Garlic Bread x 3 Flour dough bases) | Carbohydrates & Fibre (Biological Raising Agents) | Dough making, raising agents | Oven, Baking Tray | Science |
| 6 to 10 | Lasagne & Star Profile (Savoury Rice x 3 Flavourings) | Carbohydrates & Protein (Layering of food ingredients) Macronutrients | General practical skills, Prepare combine & shape |
Oven, Hob Pasta Machine, Rolling Pin |
Science |
| 11 to 15 | Choux buns | Carbohydrates & Fats (Mechanical Raising Agents, Steam, Choux Pastry) Saturated and Unsaturated Fats | ough making, General practical skills, raising agents | Hob & Oven, Pan and Baking Tray | Science |
| 16 to 20 | Mackerel pate and Orange Watercress Salad | Vitamins & Minerals, Omega 3 Fish Oil Micronutrients | Knife skills, preparing fuit & vegetables | Chopping boards Green and Blue, knives, Wooden Spoon and Mixing Glass Bowl | Science |
| 21 to 25 | Roasted vegetable pasta medley & Star Profile (Soup x 3 Flavours and Texture) | Dietary Guidelines Carbohydrates & Starches | General cooking skills, Knife skills | Hob, Colander, Pan | PE & Biology |
| 26 to 28 | Chicken skewers | Energy needs & life stages (Protein marinades) Age related Diets | Tenderise & marinade, Knife skills | Mixing bowl, Baking Tray, Oven, Wooden Skewers | PE & Biology |
| 29 to 33 | Jambalaya | Special diets (Health and Cultural requirements) | Preparing vegetables, Cooking Method | Hob, Wok | PE & Biology |
| 34 to 40 | Quiche | Cooking methods & heat transfer (blind baking & Coagulation) Convection, Conduction and Radiation | General practical skills, Cooking Methods | Mixing bowl, Oven, Baking Beans, Rolling Pin | Science |
| 41 to 46 | Lemon flan | Food science - carbohydrates gelatinisation (Properties of food) | Setting mixtures, Use of equipment | Blast Chiller, Electric Whisk | Science |
| 47 to 52 | Chocolate & orange cake | Cooking methods & sauce making (Bain-marie Melting Method) | Use of the cooker, Raising agents | Cake tin, oven, mixing bowl, electric whisk | Science |
| 53 to 60 | NEA practice (Bread Experiments) Sensory Evaluation | Food spoilage, buying, storing, key temperature (Bread Trials on Kneading/Raising Agents/Flavours and Flour) | General cooking skills use of oven, Raising agents | Baking Tray, Parchment Paper, Rolling Pin, Sensory Evaluation Sheets, Various Control Resources | Science |
| 61 to 67 | Chicken Kiev | Micro-organisms in food production (Enrobing) Cross Contamination and Colour coded boards | Prepare combine & shape, Knife Skills | Cocktail Sticks, Baking Tray, Mixing Bowl, Red Chopping Board | Science |
| 68 to 74 | Bakewell Tarts or Mince Pies | Food choice (Pastry) Sweet, Short Crust, Puff (Likes and Dislikes) | Dough making, use of cooker, knife skills | Pie Tray, Baking Beans, Rolling Pin, Mixing Bowl | Geography |
| 75 to 81 | Giant Yorkshire Wrap (Various Fillings) & Star Profile (Burgers x 4 different Cooking Methods) | British and International cuisines (Traditions) | Dough making, General practical skills, raising agents, Sauce Making | Mixing bowl, balloon whisk, baking tray | Geography |
| 82 to 90 | Salads from around the world with dressings | Food provenance (Greek Salad, Ceasar Salad, Salade Nicoise, Waldorf Salad) | Knife skills, preparing fuit & vegetables, Sauce making | Mixing bowl, balloon whisk, chopping boards | |
| 91 to 95 | Fish Goujons and Tartar Sauce | Food & the environment (Sustainably Sourced) | Sauce making, Prepare combine & shape | Mixing bowl, baking tray, oven, Blue chopping board | Science & Geography |
| 96 to 100 | Banoffee Pie | Food security & fairtrade (Ethical and Social) | Prepare combine & shape, Setting mixtures | Sauce Pan, Electric Whisk | Science & Geography |
| 10 hours | Choice of 3 Briefs (Change Yearly) | NEA 1 | |||
| 20 hours | Choice of 3 Briefs (Change Yearly) | NEA 2 | |||
| 40 hours | Revision | ||||
| Final Exam |
sKILLS 1 - 12
| 1 - General practical skills |
| 2- Knife skills |
| 3- preparing fuit & vegetables |
| 4- Use of the cooker |
| 5 - Use of equipment |
| 6- Cooking methods |
| 7- Prepare combine & shape |
| 8- Sauce making |
| 9- Tenderise & marinade |
| 10- Dough |
| 11- Raising agents |
| 12 - Setting mixtures |