Food Technology KS3
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, Coleslaw, Scones, Pizza
Year 7 – Rotation 2
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, Bacon Pasta Bake, Muffins
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 9 – Rotation 1
The main aim of the unit is to prepare students with a good skill set ready for GCSE in pastry making skills.
- Use adaptations to the recipes provided
- Understand investigative work in the function of ingredients in pastry
- Setting up experimental kitchen
- Using sensory analysis
There will also be opportunities for students to: –
- Understand industrial practice
- Develop presentation skills such as lattice work
Recipes made are: Savoury Swirls, Jam Roly, Savoury Pie, Fruit Tartlets, Pasties
Year 9 – Rotation 2
The main aim of the unit is to prepare students with a good skill set ready for GCSE in raising agents.
- Use adaptations to the recipes provided
- Understand investigative work in the function of ingredients with reference to raising agents
- Setting up experimental kitchen
- Using sensory analysis
There will also be opportunities for students to: –
- Understand industrial practice
- Develop presentation skills such as piping.
Recipes made are: Raspberry Buns, Gingerbread, Chelsea Buns, Swiss Roll, Victoria Sponge