Skip to content ↓

Key Stage 3

At Key Stage 3 students study Food in years 7 & 8.

Year 7

This scheme of work has been developed to enable pupils to learn where food comes from, how to cook a range of dishes safely and hygienically and to apply their knowledge of healthy eating.

Aims

  • Pupils will develop their knowledge and understanding of ingredients and healthy eating;
  • Pupils will develop food preparation and cooking techniques;
  • Pupils will develop 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 outcomes overview

Through this scheme of work, pupils will:

  • Recall and apply the principles of The eatwell guide and the 8 tips for healthy eating, to their own diet;
  • Demonstrate a range of food preparation and cooking techniques;
  • Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes;
  • Recall and apply the principles of food safety and hygiene;
  • Identify how and why people make different food and drink choices;
  • Demonstrate the knowledge, understanding and skills needed to engage in an iterative process of designing and making;
  • Be given regular opportunities to demonstrate and apply their knowledge and understanding of food science;
  • Be given regular opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn.
  • Track their progress using the My learning journey booklet (cooking, nutrition, ingredients and creativity).

Year 8

This scheme of work 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.

Aims

  • 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 outcomes overview

Through this scheme of work, pupils will:

  • Recall and apply the principles of The eatwell guide and the 8 tips for healthy eating;
  • Explain energy and how needs change through life;
  • Name the main nutrients, sources and functions;
  • Adapt and follow 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;
  • Explain the factors that affect food and drink choice;
  • Demonstrate the knowledge, understanding and skills needed to engage in an iterative process of designing and making in a range of contexts such as home, health and agriculture;
  • Be given regular opportunities to demonstrate and apply their knowledge and understanding of food science;
  • Be given regular opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn.
  • Track their progress using through ‘My Learning Journey’ (cooking, nutrition, ingredients and creativity).