Food and Nutrition teaches both the theory and practical skills which prepares students for adulthood. Students are strongly encouraged to adapt recipes to meet their own dietary requirements, enriching their relationship with food and nutrition. The subject develops a range of skills such as time management, independence, creativity, fine motor skills as well as teamwork which are vital for all learning and excellent life skills.
Year 7 – Essential skills and knowledge required to prepare food safely
Health & Safety: Hygiene & safety rules in the kitchen, food storage & action of micro-organisms, prevention of cross contamination
Nutrition: Introduction to “Eatwell Guide” and “Government’s Dietary Guidelines”
Culinary skills: organisation, claw & bridge grip, using the hob and oven, shaping, rolling, cutting & presentation
Food Science: Enzymic browning, dextrinization, enrobing & glazing
Evaluations: sensory analysis, self / peer evaluation, constructive feedback and target setting
Environmental: Recycling of packaging and food waste
Practical lessons:
Fruit crumble
Bolognaise
Chicken goujons / sausage rolls
Chocolate cake
Dorset shortbread
Pizza
Food Tech Year 7 Assessment Frameworks
Year 8 – Develop culinary skills and students learn about the role of ingredients and the science of how food works
Health & Safety: Review hygiene & safety rules in the kitchen, prevention of cross contamination, understanding food legislation
Nutrition: Nutritional analysis, carbohydrates & fibre
Culinary Skills: organisation, kneading, gelatinisation, multi-tasking using 2 hobs simultaneously, bain-marie, basic sauces & presentation
Food Science: function & role of ingredients with specific focus on yeast, flour, fats. Dextrinsation, glazing, maillard reaction
Evaluations: sensory analysis, self / peer evaluation, constructive feedback and target setting
Environmental: Recycling of packaging and food waste
Practical lessons:
Tear ‘n’ share bread
Pasta bake
Cottage pie / fish pie / chilli con carne
Chocolate cheesecake / gingerbread biscuits
Pizza scrolls
Chocolate tarts / cornish pasties
Food Tech Year 8 Assessment Frameworks
Year 9 – Students expand their range of culinary skills making dishes from foods around the world
Health & Safety: Review hygiene & safety Rules in the kitchen, prevention of cross contamination, creating personal food labels
Nutrition: Protein, fat, vitamins & minerals, requirements of special dietary groups
Culinary Skills: organisation, following a recipe independently, time management, planning a family main course meal, multi-tasking using 2 hobs and an oven simultaneously, portion size, seasoning, presentation
Food Science: function & role of ingredients – dextrinisation, glazing, maillard reaction
Evaluations: sensory analysis, self / peer evaluation, constructive feedback and target setting
Environmental: Food/packaging and the effect on the environment
Practical lessons:
Fajitas / stir fry
Sweet ‘n sour / risotto / Jambalya / spicy rice
Choice of curry
Millies cookies
Lasagne / meatballs
Own choice of main course
Brownies / fruit pie / banoffee pie/swiss roll
Food Tech Year 9 Assessment Frameworks
