Food
KS3 Overview
Year 7
Safety and hygiene
Equipment
Getting ready to cook/ introduction to food/developing practical skills
Buying, storing, preparing and cooking food
Factors influencing food choice
Simple sensory perception and food tasting
Introduction to healthy eating
Year 10 Overview
Winter Term
Factors affecting food choice (review and build on KS3 work)
Healthy eating and planning balanced diets(review and build on KS3 work)
Macro nutrients (review and extension of KS3 work)
Food commodities -fruit and vegetables, milk and dairy, meat, alternative proteins, fish, cereals.
Pastry making
Sauce making
Year 11 Overview
Winter Term
Controlled assessment
The food investigation
The food preparation assessment.
Year 8
Practical skill development
Introduction to nutrition – macro and micro nutrients
Energy
Introduction to planning balanced diets 1 – Toddlers, young children, teenagers, adults and elderly
Introduction to planning balanced diets 2 – obesity, CHD, Type 2 diabetes, iron deficiency anaemia, bone health
British cuisine
Spring Term
Breadmaking.
Food commodities – Eggs, fats, oils and sugar.
Cake making.
Food science/functional and chemical properties of food.
Energy.
Special dietary requirements and specific lifestyles (build on KS3 work).
Spring Term
Controlled assessment
The food preparation assessment.
Year 9
Practical skill development
Food poisoning and food spoilage
Useful functions of microorganisms
Planning balanced diets for individuals with specific lifestyles – vegetarians, coeliac disease, food allergies, lactose intolerance, physical activity, religious beliefs
International cuisine
Summer Term
Effects of cooking on food and methods of cooking.
Food provenance, food and the environment, food manufacturing/processing.
Food spoilage, positive use of microorganisms and food poisoning (build on KS3 work).
Food packaging/ food labelling and food additives
Summer Term
Exam revision and preparation
KS3 Overview
Year 7
Safety and hygiene
Equipment
Getting ready to cook/ introduction to food/developing practical skills
Buying, storing, preparing and cooking food
Factors influencing food choice
Simple sensory perception and food tasting
Introduction to healthy eating
Year 8
Practical skill development
Introduction to nutrition – macro and micro nutrients
Energy
Introduction to planning balanced diets 1 – Toddlers, young children, teenagers, adults and elderly
Introduction to planning balanced diets 2 – obesity, CHD, Type 2 diabetes, iron deficiency anaemia, bone health
British cuisine
Year 9
Practical skill development
Food poisoning and food spoilage
Useful functions of microorganisms
Planning balanced diets for individuals with specific lifestyles – vegetarians, coeliac disease, food allergies, lactose intolerance, physical activity, religious beliefs
International cuisine
Year 10 Overview
Winter Term
Factors affecting food choice (review and build on KS3 work)
Healthy eating and planning balanced diets(review and build on KS3 work)
Macro nutrients (review and extension of KS3 work)
Food commodities -fruit and vegetables, milk and dairy, meat, alternative proteins, fish, cereals.
Pastry making
Sauce making
Spring Term
Breadmaking.
Food commodities – Eggs, fats, oils and sugar.
Cake making.
Food science/functional and chemical properties of food.
Energy.
Special dietary requirements and specific lifestyles (build on KS3 work).
Summer Term
Effects of cooking on food and methods of cooking.
Food provenance, food and the environment, food manufacturing/processing.
Food spoilage, positive use of microorganisms and food poisoning (build on KS3 work).
Food packaging/ food labelling and food additives
Year 11 Overview
Winter Term
Controlled assessment
The food investigation
The food preparation assessment.
Spring Term
Controlled assessment
The food preparation assessment.
Summer Term
Exam revision and preparation
