Food Technology KS3

Year 7 – Rotation 1

The main aim of the unit is to ensure students have Basic Skills and Understanding of Food. They will also:

Use adaptations to basic recipes to make them healthier
Use and understand sensory analysis
Gain knowledge about hygiene, health & safety within the environment
Gain an understanding about healthy eating principles
Understand the function of basic food ingredients during the practical lessons

There will also be opportunities for students to:

Understand industrial practice
Develop presentation and research skills

Recipes made are: Fruit Fusion, Dippy Divers, Scones, Pizza

Year 7 – Rotation 2

The main aim of this unit is to build on the Basic Skills and Food Safety and to incorporate Healthy Eating Guidelines. They will continue to:

Use adaptations to basic recipes to make them healthier
Use and understand sensory analysis
Gain knowledge and understanding of the 8 Healthy Eating Guidelines
Understand the function of basic food ingredients during the practical lessons

There will also be opportunities for students to:

Understand healthy eating relating to food products
Develop presentation and research skills

Recipes made are: Frittatas, Rock Buns, Chicken Goujons, Fruity Squares

Year 7 – Rotation 3

The main aim of the unit is to develop confidence and skills learnt in rotation 1. They will also:

Start to recognise different nutrients.
Understand the nutritional properties of food
Build on their knowledge of food ingredients and the skills in preparing them.

There will also be opportunities for students to:

Develop the recipes further to suit their skill level
Link the products made in a nutritional context

Recipes made are: Fruit Crumble, Enchiladas, Pasta Bake, Muffins

Year 7 Recipes

Year 8 – Rotation 1

The main aim of the unit is to develop the key practical skills in preparation for GCSE as well as gaining essential life skills. This is by using ‘Foods Around the World’ as a theme for the whole of year 8 projects. They will:

Redevelop existing food products
Extend their knowledge about hygiene, health & safety within the environment
Work more independently during practical work by using individual recipe cards
Gain an understanding about different French, British, Australasian cultures and their cuisines
Understand lifestyles/ special diets
Develop their practical skills further

There will also be opportunities for students to:

Understand industrial practice in the given areas
Develop presentation and research skills

Recipes made are: Pear Marble Tray Bake, Quiche, Anzac Biscuits, Bread & Pasties

Year 8 – Rotation 2

The main aim of the unit is to further develop the key practical skills in preparation for GCSE as well as gaining essential life skills. This is by using ‘Foods Around the World’ as a theme for the whole of year 8 projects. They will:

Redevelop existing food products
Extend their knowledge about hygiene, health & safety within the environment
Work more independently during practical work by using individual recipe cards
Gain an understanding about different Greek, Mexican, German, Italian and British cultures and their cuisines
Understand lifestyles/ special diets
Develop their practical skills further

There will also be opportunities for students to:

Understand industrial practice in the given areas
Develop presentation and research skills

Recipes made are: Cheesecake, Chilli Cobbler, Black Forest Gateau, Lasagne & Fruit Pie

Year 8 Recipes

Year 9 – Rotation 1 & 2

The main aim of these units are to prepare students with a good skill set ready for GCSE and to gain more understanding of the function of ingredients in the given recipes.