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KS3

Key Stage Three Curriculum Overview

Year 7 Pupils will follow a rotation where they will study the following topics alongside Product Design for approximately 1/3 of the year which covers HT 1 and 2, HT 3 and 4 and HT 5 and 6 respectively

  NAME OF TOPIC KEY CONTENT OF THE TOPIC ASSESSMENT POINTS
HT1

Introduction
Healthy eating
Key skills

Healthy eating
Eatwell guide
8 Healthy eating guidelines
Using the Grill
Using the hob
Heat transfer

  
HT2

Food safety
Food science
Function of ingredients

Hygiene and safety
Food safety
Fruits (seasonal foods, enzymic browning)
Cake making (all-in-one, rubbing in)
Using the oven
Raising agents
Enrobing, Fish
Emulsification, Mayonnaise
Layered desserts

  
HT3   As above depending on the rotation  
HT4      
HT5   As above depending on the rotation  
HT6      
Year 8
  NAME OF TOPIC KEY CONTENT OF THE TOPIC ASSESSMENT POINTS

HT1

Introduction
Energy
Macronutrients
Micronutrients

Knife skills
Protein
Coagulation
Marinating
Fats
Fibre
Vitamins and Minerals
Sensory analysis

Research task  
HT2

Food science
Pasta Project

Carbohydrates
All in one sauce making - Gelatinization
Energy and energy balance
Pastry = shortening.
Forming and shaping

End of unit test

Practical assessment FEDS

HT3

  

As above depending on the rotation.

  

HT4

      

HT5

  

As above depending on the rotation.

  

HT6

      
Year 9
  Table Heading Table Heading  

HT1

Introduction
Food and the environment

Vegetable curry
Environmental aspects of Food
Cottage/Shepards pie – piping mash potato
Nutritional analysis of cottage pie
Bread making theory and practical

Practical assessment

 

Nutritional analysis of cottage pie

HT2

Function of ingredients
Traditional Food Project

Fresh filled pasta making – ravioli and tortellini
Traditional foods research
Mineral research and justification
Time plan
Nutritional analysis
Evaluation

Practical assessment

 

Traditional Foods Assessment Project
HT3   As above depending on the rotation.  
HT4      
HT5   As above depending on the rotation.  
HT6      
What can parents do to support their sons?

Being able to cook healthy nutritious meals is an important life skill and we are pleased to be able to help your son with this.  All our recipes can be found on the office 365 system, we could encourage pupils to practice recipes at home and play an active role with cooking at home. Pupils need to be organised in ensuring that they have the correct ingredients for their lessons. Pupils should bring a suitable apron and container for each practical lesson.

Years 7:

https://www.nutrition.org.uk

  • For information on healthy eating and researching independent learning tasks.
Years 8 and 9
Food and Nutrition Key Stage 3 Curriculum
Year 7:

Assessed against FEDS

  • Healthy eating
  • Eatwell guide
  • Using the Grill
  • Hygiene and safety
  • Using the hob
  • Food safety
  • Fruits (seasonal foods, enzymic browning)
  • Using the hand blender
  • Cake making (all-in-one, rubbing in)
  • Using the oven
  • Raising agents
  • Enrobing
  • Layered desserts
Year 8 :

Assessed against FEDS

  • Energy and energy balance
  • Knife skills
  • Protein
  • Coagulation
  • Marinating
  • Fats
  • Emulsification
  • Carbohydrates
  • All in one sauce making - Gelatinization
  • Fibre
  • Vitamins and Minerals
Year 9 :

Assessed against 1-9 GCSE Criteria

  • Stir Fry
  • Environmental aspects of Food
  • Potato topped pie
  • Bread making
  • Fresh pasta making
  • Traditional foods
  • Time plan
  • Nutritional analysis
  • Research