Food Preparation and Nutrition and Textiles

Food

5 key assessment objectives at KS4 underpin the KS3 curriculum. These objectives are food preparation skills, Food Nutrition and Health, Food science, Food safety and Food Choice. In Food Nutrition pupils are taught food competence in a range of food preparation and cooking skills. These will include selecting and preparing ingredients, using utensils and electrical equipment correctly with high regard to hygiene and safety. During practical sessions pupils are also encouraged to learn and develop important life skills. These include time management, self-management and team/independent work. Pupils will also develop their theoretical knowledge and understanding of Food Nutrition. By the end of KS3 pupils will have gained a good understanding of Food Nutrition, practical and life skills which they can take forward to KS4 and for future life.

Textiles

Students will also spend time working in textiles, in which they will gain a broad and balanced experience of Technology through practical, theory, drawing and CAD based work. To develop and refine students’ understanding in technology based knowledge and skills, ready for the new rigors of KS4. To allow students to express creativity through design and making. To experience some form of practical work every lesson.

In General…
Practical – Development of practical skill level throughout the years. (i.e yr7 pancake making, Yr 8 bread making, yr9 Bagel making)
PLTS incorporated through practical – Time management, self-manager, independent /team player development. Numeracy (read and follow a recipe)and Literacy (weighing and measuring)

Year 7

Use recipe books/ internet to help generate ideas.
Listen to feedback on how your food tastes and looks and know how to develop/improve
Discuss food nutrition- linking foods to macro nutrients with confidence.
Aware of Food hygiene and safety
Show a number of ideas in planning
Think about constraints (things they may not be able to do in time/seasonal foods etc)
Make a step by step recipe and time plan.
Use equipment and food with good end result. Pay attention to the final presentation of their product.
Evaluate your recipes as they develop
Have a good understanding and skill in hand sewing techniques.
To be confident at using sewing machines and other textile machines. to have a strong understand of CAD / CAM

Year 8

Use a variety of different research sources to generate as well as prior knowledge to help generate ideas.
Discuss food nutrition- linking to macro and micro nutrients with more confidence showing further knowledge.
Cook a broad range of recipes
Be aware of constraints and how to tackle them.
Have good knowledge of hygiene and safety in the workplace Work from detailed recipes, modifying them when needed.
Pupils develop wide range of equipment, with some precision.
Check their cooking as it develops. Taste and evaluate their product, showing that they understand the situations in which their recipe would be best.
To explore creativity in design of textile products.
To produce a textile product of high quality.

Year 9

Use primary and secondary research and use your own knowledge to help generate ideas
Evaluate all meals and show visual representation of results through star profiles
To discuss food nutrition with more confidence showing further knowledge linking to dietary needs
To discuss and present work that shows excellent knowledge and understanding of the subject.
Have sound knowledge of food hygiene and understanding linking with food science
Work from detailed recipes, modifying them with reasoning
Use a wide range of equipment with some precision with high skill levels such as sauce making, enrobing

Year 7

Foundation skills are key in Year 7 due to lack of the knowledge and practical experience at KS2. The department wants students to gain a range of practical experience to build confidence and creativity.  Work to be presented.  Students will evaluate work, knowing how to improve and develop. This will also link to the theory they have gained.

Year 8

Students need to build on the practical experience gained in Year 7.  Students will develop more complex technical skills and build further confidence.  Knowledge will again build on what students have previously learnt – discussing similar topics in more detail pushing boundaries further.

Year 9

Students again build on previous practical skills and carrying out a range of complex practical work in part readiness for KS4. Pushing Boundaries and developing technical skills.  Food topics are fewer but discussed in further detail More focus is based around practical skills-  developing a higher skill set.  Students have a maximum of 20 lessons/year due to a Technology rotation.

Half Term 1

Project – Breakfasts
The Eatwell guide
Food hygiene and safety
Breakfast related practicals

Half Term 2

Project – Breakfasts
The Eatwell guide
Food hygiene and safety
Breakfast related practicals

Half Term 3

Project – Breakfasts
5 a day
Sensory evaluation
Breakfast related practicals

Half Term 4

Project – Breakfasts
Practical Evaluation
Costings of recipes
Breakfast related practicals

Half Term 5

Project – Textiles
Introduction to textiles and the machines. Create a book or iPad cover using a range of techniques.

Half Term 6

Project – Textiles
Introduction to textiles and the machines. Create a book or iPad cover using a range of techniques.

Half Term 1

Project – Lunch and Snacks
Food labelling, ingredient declaration
Bread making processes. Hygiene and safety and the 4C’s
Lunch and snack related practicals

Half Term 2

Project – Lunch and Snacks
Macro and Micronutrients
Sensory analysis, Nutritional analysis
Practical evaluation
Lunch and snack related practicals

Half Term 3

Project – Lunch and Snacks
Team project – carbohydrates
Practical evaluation
Lunch and snack related practicals

Half Term 4

Project – Lunch and Snacks
Food Nutrition and diet
Lunch and snack related practicals

Half Term 5

Project – Textiles
Create a soft toy

Half Term 6

Project – Textiles
Create a soft toy

Half Term 1

Project – Lunch and Snacks
Food Analysis
Macro and micro nutrients
Main Meal related practicals

Half Term 2

Project – Lunch and Snacks
Dietary needs
Main Meal related practicals

Half Term 3

Project – Lunch and Snacks
Vegetarianism
Main Meal related practicals

Half Term 4

See Design Technology for Textile Year 9

Half Term 5

See Design Technology for Textile Year 9

Half Term 6

See Design Technology for Textile Year 9