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).