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Food Technology - KS3
Food and Nutrition teaches both the theory and practical skills which prepare students for adulthood. Students are strongly encouraged to adapt recipes to meet their own dietary requirements, enriching their relationship with food and nutrition. The subject develops a range of skills such as time management, independence, creativity, fine motor skills as well as teamwork which are vital for all learning and excellent life skills.
All KS3 lessons work on a rotation system which includes one term in food and two terms in design technology. We cover both practical and theory curriculum content. The ultimate aim is that by the end of the Year 9 rotation every child has the confidence and ability to make their own nutritious meals now and in the future.
Catholic Social Teaching Principles - Food & DT
Please click below to find out more about what our students learn in each year group:
Theme: Essential skills and knowledge required to prepare food safely
Year 7 Journey - shows the approximate sequence of lessons
Health & Safety: Understand hygiene and safety rules in the kitchen
Nutrition: Introduction to “Eatwell Guide” and “Government’s Dietary Guidelines”
Culinary skills: A range of lower skill level practicals - please see below
Food Science: Enzymic browning, dextrinization, enrobing & glazing
Evaluations: Sensory analysis, self / peer evaluation, constructive feedback
Environmental: Recycling of packaging and food waste
Practical lessons:
Fruit crumble
Bolognaise
Chicken goujons / sausage rolls
Chocolate cake
Dorset shortbread
Pizza
Theme: Develop culinary skills and students learn about the role of ingredients and the science of how food behaves
Year 8 Learning journey - approximate sequence of lessons
Health & Safety: Review hygiene & safety rules in the kitchen, prevention of cross contamination, understanding food legislation
Nutrition: Study the role of simple plus complex carbohydratyes and fibre in our diet
Culinary Skills: Range of medium skill dishes ( see below)
Food Science: Function & role of ingredients with specific focus on yeast and flour. Dextrinsation, glazing, maillard reaction
Evaluations: Conduct personal sensory analysis and start to reflect on skills
Environmental: Recycling of packaging and food waste
Practical lessons:
Pasta bake
Tear n share bread
Cottage pie / fish pie / chilli con carne
Chocolate cheesecake / gingerbread biscuits
Chocolate tarts / mini quiches
Pizza scrolls
Theme: Students expand their range of culinary skills making dishes from foods around the world
Year 9 Learning journey - approximate sequence of lessons
Health & Safety: Review hygiene & safety Rules in the kitchen, prevention of cross contamination, creating personal food labels.
Nutrition: Study the role of protein, fat, vitamins and minerals in our diet. Identify how diets can be adapted for people with specific dietary needs.
Culinary Skills: Make a range of medium/high skill dishes culminating in creating any main meal of their choice
Food Science: Function & role of ingredients – dextrinisation, glazing, maillard reaction, starch degradation
Evaluations: Taste and culinary skills are evaluated in detail
Environmental: Food/packaging and the effect on the environment
Practical lessons:
Fajitas / stir Fry
Sweet 'n' sour / risotto / jambalya / spicy ice
Choice of curry
Millies cookies
Lasagne/meatballs
Own choice of main course
Brownies/fruit pie/banoffee pie/swiss roll
All recipes are detailed in their recipe books and children bring in their own ingredients - unless stated "provided by school." This allows them to adapt the recipes slightly to cater for allergy requirements or personal likes/dislikes. Students can access the recipe book plus dates of the practicals via Showbie or Goodnotes . There is also a reminder of all the dates on Arbor .
When preparing for a practical lesson if you have scales at home the ingredients can be weighed out in advance, but otherwise we have scales at school they can use. We kindly ask that the students are involved with this process so they know how to measure and use the scales, as its an essential skill when cooking/baking. Please help and guide rather than simply doing it for them.
When the children arrive in school on the day of the practical, they have been taught to make the food room their first stop - it opens at 7:30am each morning. The children have a set class fridge to store their perishable ingredients and then cubes to place their dry ingredients. Once the children have cooked any dishes containing perishable ingredients, they put their food into our blast chiller and once cooled we then transfer to a separate cooked food fridge. The blast chiller cools the food rapidly to below 5 degrees which means it can be reheated and eaten safely at home.
We hope you enjoy the food that comes home. (Maybe if gets eaten on their way home they could make it again for you!!)