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Year 9

 

Subject:  Food Studies Year 9

Description of activities:

Year 9 Food Studies has been developed to enable pupils to learn how to cook a range of dishes safely and hygienically and apply their knowledge of nutrition. In addition, they will consider consumer issues, food and its functions and new technologies/trends in food.

 

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

  • Pupils will extend their knowledge and understanding of food, diet and health;
  • Pupils will extend food preparation and cooking techniques;
  • Pupils will extend 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 an 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:

  • Apply the principles of The eatwell plate and relate this to diet through life;
  • List and explain the dietary needs throughout life stages;
  • Investigate information and guidance available to the consumer regarding food labelling, availability, traceability, food assurance schemes and animal welfare;
  • Explain the characteristics of ingredients and how they are used in cooking;
  • Adapt and follow recipes to prepare and cook a range of predominately savoury dishes;
  • Demonstrate a range of food preparation and cooking techniques and independently apply the principles of food safety and hygiene;

 

KS3

Topics Covered

Year 9

Autumn 1st half term

To describe and apply the principles of The eatwell plate and relate this to diet through life.

To outline why dietary needs change throughout life stages.

To describe the main dietary requirements in each key life stage.

To investigate diet related health issues.

To prepare and cook risotto.

To demonstrate the skills of preparing a range of vegetables, using the hob, controlling temperature, cooking with rice.

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

To investigate what happens when rice and other grains are cooked.

To identify the dietary needs for the population who have special dietary requirements (including food allergens, food intolerance, and religious/cultural needs).

To investigate product information that is available to the consumer.

To plan a menu for a person with a specific dietary need

Autumn 2nd half term

To demonstrate the skills of vegetable preparation and cooking, making a meat/alternative base, combining/layering ingredients, finishing, using the oven.

To compose allergen and nutritional information for the consumer.

To demonstrate and apply the principles of food safety and hygiene

To investigate the information and guidance available to the consumer regarding food labelling, availability, traceability, food assurance schemes and animal welfare when cooking

 

Spring 1st half term

To demonstrate skills in vegetable preparation, dividing, shaping finishing and baking

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

To explain the characteristics of ingredients and how they are used in cooking.

To plan and carry out practical tests to demonstrate the characteristics.

To explain how recipes can be modified to meet specific requirements.

 

Spring 2nd half term

To prepare and cook a dish that demonstrates shortening, such as mini quiche.

To explain the science of shortening.

To demonstrate the skills of rubbing in, rolling out, shaping, filling, use of the oven.

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

To prepare and cook a dish that demonstrates aeration

To explain the science of aeration.

To demonstrate the skills of creaming/all-in-one cake making, preparing baking tins, baking.

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

Summer 1st half term

To prepare and cook a dish that demonstrates thickening such as lasagne

To investigate the factors to be considered when planning and preparing food to be sold at a festival.

To investigate the health and safety requirements for selling food at a festival.

To create and plan a menu suitable for quick service food at a festival.

To calculate the cost of the dish/menu for sale.

To prepare and cook a main meal dish to be available through a quick service outlet at a festival

To demonstrate the skills of vegetable preparation, preparing and cooking meat/chicken/alternative, using the hob, controlling temperature.

To produce information guide for the consumer to include a nutritional profile, allergen information, environmental information.

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

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