Key Stage 3 Programmes of Study- Food: Cooking & Nutrition
Food Year 7 Curriculum 2014-15
Pupils will learn how to prepare themselves, their ingredients and equipment to cook in a safe and
hygienic way. To be successful, as a minimum, they will have to learn and demonstrate their
understanding of:
Timescale Topics
Formative Assessment – how will I Practical Cooking
be assessed in Food?
1st half
Introduction to Food
Demonstrate safe and hygienic
Sensory Analysis
term
Tips for Success & Recipes
working practices during food
Recipe Adaptation
Hygiene & Safety:
practical lessons
Personal Hygiene Rules
Be peer assessed at least once
Croque Monsieur
Personal and Kitchen
during a practical lesson using the
Fresh Fruit Salad
Safety
‘Food Inspector Checklist’
Rice Salad
Fire Safety
Complete a set of rules for ‘Getting Fruit Flapjack
Kitchen Equipment
Ready to Cook’
Vegetable Soup
Storage and Food Safety
Complete the ‘Basic Skills’
Rock Buns
DIT and Assessment
Homework
Create a Safety Checklist for use in (Recipes may change
throughout the Term)
the kitchen
Be able to explain the use of basic
kitchen equipment
Explain where to store food
correctly and why
Pupils will investigate the Eatwell Plate model for healthy eating in the UK and learn about the
Government Healthy Eating Guidelines. They will analyse their diet for a day and learn how to make
healthy adjustments. Pupils will learn what the five main nutrients are that our body needs to survive
and their functions within the body. They will also consider the importance of breakfast and design
some healthy breakfast ideas.
Timescale Topics
Formative Assessment – how will I Practical Cooking
be assessed in Food?
2nd half
Change for Life and Healthy Use healthy ingredients and make
Sensory Analysis
term
Living
healthy choices when adapting
Recipe Adaptation
The Eatwell Plate.
recipes during food practical
The Five Main Nutrients.
lessons.
Bread Rolls
The Function of Nutrients
Complete an Eatwell Plate showing Fruit Crumble
in the Body.
showing correct amounts and
Crispbakes
The Government
types of foods to be eaten.
Savoury Scones
Guidelines for Healthy
Complete a food diary and an
Mini Carrot Cakes
Eating.
Eatwell Plate to analyse and
Tasty Tomato Pasta
The Importance of
improve my own diet.
(Recipes may change
Breakfast
Be able to name the five main
throughout the Term)
nutrients and their function in the
body.
List the Government Guidelines for
Healthy Eating
Be able to explain why breakfast is
important
Design four healthy breakfast
ideas.
Food Year 8 Curriculum 2014-15
Pupils will learn the reasons why it is important to cook food and be able to explain different cooking
methods and the type of heat transfer they use.
To be successful, as a minimum, they will have to learn and demonstrate their understanding of:
Timescale Topics
Formative Assessment – how will I Practical Cooking
be assessed in Food?
1st half
The reasons why we cook
Completion of a detailed mindmap Sensory Analysis
term
food
on ‘why we cook food’.
Recipe Adaptation
The changes that take
List dry and moist cooking
place when food is cooked methods.
Oat Biscuits
The three methods of heat Explain by writing and/or
Bread Pinwheels
transfer.
illustrating the three methods of
Teacakes
Dry and moist cooking
heat transfer.
Choc Chip Cookies
methods.
Carry out research on microwave
Stuffed Potato Skins
Types of oven and how
cooking.
Pasta Surprise
they work.
Cook a dish using the microwave
Fruity Muffins
How microwaves work and and be able to compare to an
(Recipes may change
advantages of microwave
alternative cooking method.
throughout the Term)
cooking.
Use a suitable cooking method to
cook a dish using conduction as the
method of heat transfer.
Use a suitable cooking method to
cook a dish using convection as the
method of heat transfer.
Pupils will learn what staple foods are, where they come from and why they are used. You will also
learn why they are important in the diet and the nutrients they supply. Pupils will understand the
versatility of different staple foods and how they can be cooked and included in the diet.
To be successful, as a minimum, they will have to learn and demonstrate their understanding of:
Timescale Topics
Formative Assessment – how will I Practical Cooking
be assessed in Food?
nd
2 half
What staple foods are and Complete a detailed mindmap on
Sensory Analysis
term
where they come from.
‘Staple Foods’.
Recipe Adaptation
The nutrients supplied by
Explain what a staple food is and its
staple foods.
value in the diet.
Pizza
Why staple foods are
Explain the importance of cereal
Upside Down Pudding
important in the diet.
crops and the products made from Sausage & Bean
How various staple foods
them.
Hotpot
can be cooked and
Identify a number of different
Cheesecake
included in the diet:
cultural breads.
Chicken Fajita Wraps
Cereals
Carry out research on Pasta.
Macaroni Cheese
Bread
Investigate different types of
(Recipes may change
Pasta
potatoes and their uses.
throughout the Term)
Potatoes
Make a healthy dish using
Maize
potatoes.
Rice
Understand your sense of taste and
analyse a maize product.
Food Year 9 Curriculum 2014-15
Pupils will learn the main causes of food poisoning be able to explain the importance of temperature
control when storing, preparing, cooking and serving food. Pupils will learn about micro-organisms and
carry out independent research into the causes and symptoms of different types of food poisoning they
may cause.
To be successful, as a minimum, they will have to learn and demonstrate their understanding of:
Timescale Topics
Formative Assessment – how will I Practical Cooking
be assessed in Food?
st
1 half
The four main causes of
Completion of the 4Cs of Good
Sensory Analysis
term
food poisoning
Hygienic Food Practices.
Recipe Adaptation
The important
Record key storage, preparation,
temperatures when
cooking and serving temperatures
Focaccia Bread
storing, preparing, cooking on a ‘germometer’.
Large Cake
and serving of food.
Explain by writing, in detail, about
Curry
The causes and symptoms
the Danger Zone.
Swiss Roll
of different types of food
Identify and write about ten poor
Spaghetti Bolognese
poisoning.
food safety practices.
Banana Loaf
Types of food
Carry out independent research on Chinese Stir Fry
contaminants that can
causes and symptoms of types of
(Recipes may change
cause harm.
food poisoning.
throughout the Term)
The role of an
Categorise dangerous food
Environmental Health
contaminants correctly.
Officer and Food Safety
Demonstrate safe food handling in
legislation.
the preparation of at least 3 dishes,
containing raw meat, in practical
lessons.
Pupils will learn about the Fair Trade Organisation and the fair trade products that are available to buy
in the UK. They will identify participating countries and the benefits of fair trade giving examples.
Pupils will learn about the concept of ‘social premium’. Pupils will carry out research and will learn
about the Carbon Foot Print created by Food Miles – investigating environmental and ethical factors.
To be successful, as a minimum, they will have to learn and demonstrate their understanding of:
Timescale Topics
Formative Assessment – how will I Practical Cooking
be assessed in Food?
2nd half
The Fair Trade
Write an explanation of what Fair
Sensory Analysis
term
Organisation and its ethics. Trade is.
Recipe Adaptation
Fair Trade products and
Create a list of fair trade products.
participating countries.
Produce a mindmap showing the
Chilli Con Carne
The Benefits of Fair Trade.
benefits of fair trade.
Sweet & Sour Chicken
Social premium and be
Explore the environmental,
Homemade Burger &
able to give examples.
economic and social impacts of Fair Wedges
The importance of where
Trade.
Vegetable Lasagne
our food comes from by
Explain Carbon Footprint and
Sweet or Savoury
researching environmental Global Food Miles.
Pie
and ethical issues.
Use a Food Miles Calculator and
Flatbreads with
give examples of distances food
Tomato Topping
travels.
Complete an independent research (Recipes may change
throughout the Term)
activity on Environmental and
Ethical Food Issues.