Curriculum: Key Stage 3

KS3 Curriculum Guide - Year 7 Food & Nutrition
Term 1Food safety and hygiene    
• Food hygiene and safety is discussed with reference to food poisoning, food spoilage and contamination. • Sources of bacterial contamination are identified. • To recognise, name and locate the tools and equipment in the food room. • To describe the expectations for working in the food room. • To explain and apply health and safety practices used. • The ‘4’ C’s Bacteria and Hygiene
Assessment: Every practical is assessed during the lesson by informal feedback. At the end of each half term students sit a theory assessment on topics that have been covered that half term. Key Words and Terms
 
Term 2Healthy Eating   
• Students to understand the government guidelines of the Eatwell guide. • To describe the principles of The Eatwell Guide and relate this to their own diet. • To name the main nutrients provided by The Eatwell Guide food groups.
Assessment: Every practical is assessed during the lesson by informal feedback. At the end of each half term students sit a theory assessment on topics that have been covered that half term. Key Words and Terms
 
Term 3Heat transfer and culinary skills   
Students will learn about the 12 skills needed in food preparation and nutrition, and apply these in their practical lessons. They will look at how heat is transferred with all cooking methods. Students will also recap on cooking temperature and storage temperatures. Students will look at our five senses used when preparing food.
Assessment: Every practical is assessed during the lesson by informal feedback. At the end of each half term students sit a theory assessment on topics that have been covered that half term. Key Words and Terms
 
Term 4Commodities   
Students will look at organic farming and the impact this has on our health and farming. We will also look into the different types of packaging available. Students will start to cover allergens and intolerances.
Assessment: Ongoing assessment via written and practical skills.Key Words and Terms
 
Term 5Food Science
Students will look at the science to do with food, we cover gelatinisation while also looking at the different types of raising agents. We look at food miles and the impact this has on the environment. Students will also look at seasonal foods through the ages, comparing what we have now to years ago.
Assessment: Every practical is assessed during the lesson by informal feedback. At the end of each half term students sit a theory assessment on topics that have been covered that half term. Key Words and Terms
 
Term 6Food Choice
Students will collectively choose a previous dish to adapt and suit the brief given. Students will apply previous taught knowledge to submit in their final assessment.
Assessment: Students will write up their evaluation from their last practical and annotate the recipe to meet the chosen brief. Key Words and Terms
 

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