Curriculum: Key Stage 3

KS3 Curriculum Guide - Year 9 Food & Nutrition
Term 1Food Preparation and Nutrition    
Students will revise their hygiene knowledge and will ensure a working knowledge of good practice in the kitchen. Students will revise the Eat Well guide and the 8 guidelines for a healthy diet, focusing on starchy carbohydrates, energy balance and the function of fibre and water in the body. Students will demonstrate safe use of the hob and knife skills,
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 2Dietary needs   
Students will learn about coeliac disease, type 1 & type 2 diabetes, and lactose intolerance. They will consider how recipes and diet can be adapted to meet their dietary needs.
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 3Function of vitamins and minerals.   
Students will look at the functions vitamins and minerals have on the human body.
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 4Nutritional need through life   
Students will look at the different life stages and how the nutritional need changes through each life stage. Students will also look at energy needs for each life stage.
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 5Microorganisms in food production.    
Students will look at microorganisms in food production and be able to give examples of food that is produced using these production methods and microorganisms.
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 6Culinary skills   
Students will recap on all the dishes they have produced in year nine, they will plan, prepare and cook a dish to suit a brief given that will link in with previous topics.
Assessment: Final assessment will be in the form of formal feedback, when students have produced their final practical dish following the brief given.Key Words and Terms
 

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