Healthy Eating and Food Skills

PROGRAMME OF STUDY FOR KS3 : FOOD TECHNOLOGY KS3 BECKET KEYS CHURCH OF ENGLAND SCHOOL

Term 1 Term 2 Term 3 Term 4 Term 5 Term 6 Weeks 1-7 Weeks 8-15 Weeks 16-21 Weeks 22-27 Weeks 28-33 Weeks 34-40 Healthy Eating and Food Skills (Students have one double lesson per fortnight) Knife Skills and Grill Combining and Oven Shaping and Reduction Fruit and Vegetables Sensory Analysis Food Choice: Jam Jar Salad Sauce Students will learn about Students learn how Students will learn Students will make Flapjack Students will take part in a Students will plan a ‘jam jar health, safety and hygiene in different ingredients can be breadmaking skills and will using the melting method sensory analysis task, salad’ suitable for a pre- the food room ensuring they combined to create make a reduction sauce and will further develop learning about bias, random teen which meets the are safe to cook. Students will different dishes. Students showing safe use of the their knife skills and coding, controlled healthy eating guidelines learn accurate knife skills via will continue to develop hob. Students will learn reduction sauce making conditions and the role of with particular reference to the bridge and claw methods, their knife skills and will about the use of yeast as a skills. Students will learn sensory analysis in food ‘5 a day’. Students will safe use of the grill and learn how to rub in, portion raising agent and will about the role of fibre in science. Students will consider aesthetics, flavour radiation as a method of heat and safely use the hob and consider the conditions the diet, including the develop their rubbing in and texture when planning transfer. Students will learn oven. Students will learn needed for growth, and will consequences of deficiency, and pastry manipulation their salad and dressing.

about enzymic browning in about conduction and also consider the role of and will make a high fibre skills. Students will work Students will evaluate their

7 fruit and how to prevent it. convection as a form of gluten in the structure of crumble. Students will together in a breakfast salad and be able to suggest heat transfer, and use of bread. consider seasonability and group task. improvements. Year Year Homework: Washing up emulsifiers to create salad food miles related to fruits experiment, Using the cooker dressings. Homework: Pasta designing and vegetables. Homework: Image board of Homework: Planning for potential salad ingredients, jam jar salad practical Practicals: Fruit fusion, Pitta Homework: Rock bun Practicals: Bread Rolls, Homework: Breakfast Spelling test Pizza recipe adaptation, Food Tomato Ragu with Pasta research, Tools and Practicals: Jam Jar Salad diary and self assessment equipment Practicals: Cheese Straws, EXTENSION HOMEWORK IN against the Eatwell Guide Breakfast (including HOMEWORK BOOK Practicals: Fruity Flapjack, smoothies, pancakes, Practicals: Rice Salad, Rock Vegetable Curry, High Fibre muffins) Buns, Courgette and Crumble Cheese Muffins

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Assessment Students will be working towards the 1 star chef award via the Sainsbury's Active Kids: Cooking and Nutrition scheme.

PROGRAMME OF STUDY FOR KS3 : FOOD TECHNOLOGY KS3 BECKET KEYS CHURCH OF ENGLAND SCHOOL

Term 1 Term 2 Term 3 Term 4 Term 5 Term 6 Weeks 1-7 Weeks 8-15 Weeks 16-21 Weeks 22-27 Weeks 28-33 Weeks 34-40 Foods From Around The World (Students have one double lesson per fortnight) India, Mexico China, Britain, Tex-Mex Caribbean, Spain Japan, USA, Britain Greece, Holland, Italy Recipe Adaptation Task Students will revise their Students will focus on knife Students will demonstrate Students will use sushi Students will continue to Students will make a hygiene knowledge and will skills, safe use of the hob safe use of the hob, safe rolling mats, grill, hob and safely use electric calzone of their own design, ensure a working knowledge and oven, rubbing in use of the oven, rubbing in oven and will develop handmixers, oven, and hob. suitable for teenagers, to be of good practice in the method, meat preparation method for shortcrust breadmaking, béchamel Students will manipulate sold in the school bistro, kitchen. Students will revise including prevention of pastry, pastry manipulation, sauce making and knife bread dough. Students will which conforms to the their knife skills, use the cross contamination. accurate knife skills. skills. Students will consider the health benefits school food standards and reduction sauce making Students will consider the Students will learn about implement measures to of oven baking vs frying, the healthy eating guidelines. method, safe use of the hob use of standard food poisoning bacteria prevent cross function of eggs to bind and Students will make bread and oven, rubbing in method components in the home associated with chicken and contamination when will consider the different dough, ensuring accurate and portioning. Students will and in industry, consider rice, will consider optimum cooking with meat, and will moral / ethical levels in the weighing of ingredients. consider food miles, methods seasonality of fruits and conditions for bacterial consider the use of steam production of meat. Students will learn about

8 of heat transfer and types of vegetables, also free range growth and how to reduce as a raising agent. Students Students will consider the what happens to yeast sugar. eggs vs battery eggs. the risk. Students will will consider the traditional use of yeast as a raising when it is frozen and

Year Year Students will start to consider how the recipe ingredients used in sushi agent. defrosted, and how gluten Homework: Date Marks, consider the different could be adapted to suit making. Students will learn is affected by the kneading Culture Research sources of meat. different tastes and needs, about the theory of starch Homework: Spelling Test, process. Students will plan including different gelatinisation. Image Board their final practical using a Practicals: Bombay Potatoes, Homework: Take Away vegetables in season. timeplan to include quality Chilli Chocolate Cookies Research, Food Miles Homework: Ready Meal Practicals: Dutch Apple checks. Homework: Cooking Product Analysis Cake, Pitta Bread with EXTENSION HOMEWORK IN Practicals: Chow Mein, Worksheets Houmous, Spaghetti and Homework: Final Product HOMEWORK BOOK Scones, Chilli Con Carne Practicals: Sushi, Mac and Meatballs Planning and Evaluation Practicals: Spiced Patties, Cheese, Toad in the Hole Paella Practicals: Bread Dough, Final Design Practical

Assessment Students will be working towards the 2 star chef award via the Sainsbury's Active Kids: Cooking and Nutrition scheme.

PROGRAMME OF STUDY FOR KS3 : FOOD TECHNOLOGY KS3 BECKET KEYS CHURCH OF ENGLAND SCHOOL

Term 1 Term 2 Term 3 Term 4 Term 5 Term 6 Weeks 1-7 Weeks 8-15 Weeks 16-21 Weeks 22-27 Weeks 28-33 Weeks 34-40

Dietary Needs, Morals and Ethics (Students have one double lesson per fortnight) Food Safety and Nutrition Allergies and Medical Needs Morals and Ethics Food Science / Industrial Morals and Ethics Function of Ingredients Production Investigation Students will revise their hygiene Students will learn about Students will start to consider Students will learn about the Students will make pasta from Students will investigate the knowledge and will ensure a Coeliacs, Diabetics, and morals and ethics within food different production methods scratch and manipulate the function of ingredients within a working knowledge of good Lactose Intolerance. They will production. They will used within the food industry - dough to make different cake by making and blind practice in the kitchen. Students consider how recipes and diet investigate the different levels one off, batch, mass and shapes. Students will develop tasting cakes made with will revise the Eatwell Guide, the can be adapted to meet their of animal welfare including continuous flow. Students will their knife skills to make a different ingredients and 8 guidelines for a healthy diet, dietary needs. Students will RSPCA Freedom Food, Organic, carry out batch production of reduction sauce. Students will proportions. Students will set focusing on starchy make gluten free muffins, Red Tractor. Students will Vegetable Samosa's using filo consider how food choice is up the tasting session ensuring carbohydrates, energy balance cookies suitable for diabetics make Mini Quiches with pastry using quality control affected by religion and fair and unbiased testing, and and the function of fibre and using the creaming method, shortcrust pasty made by the checks. Students will make culture, and will cook turkey the session will be carried out water in the body. Students will both showing safe use of the rubbing in method, safe use of Profiteroles using Choux burgers to further develop under controlled conditions. make a bacon and pea risotto, oven. the oven, rolling, use of pastry, showing safe use of the their breadmaking, meat Students will use sensory

demonstrating safe use of the Students will also make a swiss cutters, grating and knife skills. hob and oven. Students will preparation and shaping skills. analysis and nutritional analysis hob, and knife skills, and a high roll suitable for a lactose Students will make and shape consider the differences Students will revise their to evaluate their findings. fibre vegetable soup with intolerant diet, using the sausage rolls with flaky pastry between lacto-ovo knowledge of saucemaking and

Year 9 Year wholemeal bread rolls, revising whisking method. Students will made by the rubbing in and vegetarians, vegans, gelatinisation and will make a Homework: Spelling test knife skills, breadmaking and safe demonstrate safe use of an lamination method, and will pescatarians, fruitarians. Focus fish pie considering food use of the oven. electric mixer, oven and hob. use an egg glaze as a finishing will be on complementary and presentation and garnishing. Practicals: Function of technique. alternative proteins and will Ingredients Homework: Healthy Eating Homework: Halal Haribos, include sensory analysis. Homework: Organic foods, Questions, Seasonality of Fruits Nutrition Labels Homework: Fairtrade Milk and Vegetables. Questions Homework: Production Practicals: Gluten Free methods, Food additives and Practicals: Handmade Pasta Practicals: Bacon and Pea Risotto, Muffins, Diabetic Cookies, Practicals: Mini Quiches, allergies and Ragu, Turkey Burgers, Fish High Fibre Vegetable Soup and Swiss Roll Sausage Rolls Pie Wholemeal Bread Rolls Practicals: Profiteroles, Vegetable Samosas EXTENSION HOMEWORK IN HOMEWORK BOOK Ongoing assessment via Ongoing assessment via Ongoing assessment via Ongoing assessment via Ongoing assessment via Ongoing assessment via

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Assess ment

Students will be working towards the 3 star chef award via the Sainsbury's Active Kids: Cooking and Nutrition scheme.