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Year 8

 

Subject:  Food Studies Year 8

Description of activities:

Year 8 Food Studies has been developed to enable pupils to learn how to cook a range of dishes safely and hygienically and to apply their knowledge of nutrition. In addition, they will consider the factors that affect food choice, food availability and food waste.

 

This course will develop a student’s understanding of the following areas:

  • Pupils will deepen their knowledge and understanding of food and nutrition;
  • Pupils will further develop food preparation and cooking techniques;
  • Pupils will deepen their knowledge of consumer food and drink choice;
  • Pupils will be able to apply their knowledge to make informed choices;
  • Pupils will develop the creative, technical and practical expertise needed to perform everyday tasks confidently;
  • Pupils will build and apply a repertoire of knowledge, understanding and skills in order to design and make high quality products for a wide range of users;

Pupils will evaluate and test their ideas and products and the work of others

 

Learning will be assessed by:

  • Explaining energy and how needs change through life;
  • Naming the main nutrients, sources and functions;
  • Adapting and following recipes using appropriate ingredients and equipment to prepare and cook a range of more complex dishes;
  • Demonstrate a wider range of food preparation and cooking techniques;
  • Apply the principles of food safety and hygiene;
  • To explain the factors that affect food and drink choice;

 

KS3

Topics Covered

Year 8

Autumn 1st half term

To prepare and cook a main meal dish that demonstrates the use of starchy foods, such as savoury rice, pasta primavera.

To demonstrate the safe use of the hob, sharp knives and other small equipment.

To carry out an evaluation of a range of prepared rice or pasta products.

To demonstrate and apply the principles of food safety and hygiene when cooking

To define energy and explain why it is needed.

To identify sources of energy in the diet.

To describe how energy needs change throughout life.

To define energy balance and relate the consequences of imbalance.

To prepare and cook a dish which demonstrates the role of carbohydrate in the diet, such as mini carrot cakes, apple cakes or berry cakes; demonstrate the safe use of the oven, weighing, mixing and dividing.

To demonstrate cake making methods.

To demonstrate and apply the principles of food safety and hygiene when cooking.

To calculate the nutritional content and create a food label for a dish

Autumn 2nd half term

To explain the sources, types and functions of carbohydrate.

To explain the sources and functions of fibre in the diet.

To describe the dietary recommendations for carbohydrate (including fibre) and how it relates to their diet.

To identify varieties of bread and bread products available to the consumer.

To prepare and cook a dish using yeast dough, such as flavoured bread rolls, pizza wheels.

To demonstrate the skills of preparing, kneading, shaping and finishing yeast dough.

To demonstrate and apply the principles of food safety and hygiene when cooking.

To compare and evaluate a range of bread based products.

 

Spring 1st half term

To explain the sources, types and functions of protein.

To describe the dietary recommendations for protein and how it relates to their diet.

To prepare and cook a main meal dish using one or more ingredients that provides a source of protein

To demonstrate the skills of preparing filling ingredients, using a variety of small equipment, using the oven.

To demonstrate and apply the principles of food safety and hygiene when cooking.

To describe the functions of eggs in cooking.

Spring 2nd half term

To explain where meat, fish, eggs and beans come from and their importance in the diet.

To list the food choices available for vegetarians and explain how their dietary needs are met.

To prepare and cook a dish using one or more foods that provide a source of protein.

To demonstrate meat preparation, shaping, coating, using the oven (baking).

To apply the principles of food safety and hygiene when cooking.

 

Summer 1st half term

To explain the sources, types and functions of vitamins, A, D, B group and C.

To explain the sources, types and functions of calcium, iron and sodium.

To prepare and cook a main meal dish which demonstrates the role of calcium in the diet

To demonstrate the preparation of an all-in-one sauce; demonstrates safe use of the hob/grill, accurate weighing and measuring, boiling, draining, mixing.

To demonstrate and apply the principles of food safety and hygiene when cooking.

To calculate the nutritional profile and compare the effect of using alternative ingredients

 

Planned Support:

 

Support is available after school by arrangement with Miss Watts or via email to Miss Watts who will be happy to respond to any queries sent to –

ewatts@theacademyselsey-tkat.org