Food Technology Year 8
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Food Technology Year 8 – Subject summary |
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Term 1 Sept-Feb Group A |
Term 2 Feb-July Group B |
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Building on cooking knowledge from year 7. Recap of health and safety principles in kitchen. Cross contamination and bacteria. Learn how to follow and adapt recipes. Team working, understanding equipment/hand tools and more advanced equipment like food processor, pasta machine and deep fryer. Higher level of cooking and combining ingredients. All food based on the health eating principles of the Eatwell guide. Use of oven, hand blender, knives, hob safely. Working to deadline and using recipes accurately. Learn how to sensory test food and how to make improvements. Working on higher level of finishing standard. Labelling and target market, Budgeting and understanding food choice, sustainability, recycling, food miles, British values of tolerance and respect. Learning about different cultures and religions around the world and how that relates to food |
Building on cooking knowledge from year 7. Recap of health and safety principles in kitchen. Cross contamination and bacteria. Learn how to follow and adapt recipes. Team working, understanding equipment/hand tools and more advanced equipment like food processor, pasta machine and deep fryer. Higher level of cooking and combining ingredients. All food based on the health eating principles of the Eatwell guide. Use of oven, hand blender, knives, hob safely. Working to deadline and using recipes accurately. Learn how to sensory test food and how to make improvements. Working on higher level of finishing standard. Labelling and target market, Budgeting and understanding food choice sustainability, recycling, food miles, British values of tolerance and respect. Learning about different cultures and religions around the world and how that relates to food |
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Assessment |
Assessment |
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Teacher assessment by giving homework and design tasks throughout term and marking workbook. Pupils to do Self-assessment - evaluating their food after every practical. Sensory testing on food made. Assessment on cooking level throughout and at end of term |
Teacher assessment by giving homework and design tasks throughout term and marking workbook. Pupils to do Self-assessment - evaluating their food after every practical. Sensory testing on food made. Assessment of cooking level throughout and at end of term |
How we assess students’ understanding in the classroom:
- Written and verbal feedback on class work, homework and project work including target setting
- Provide more specific information for lower ability pupils including simplified planning/ making advice and short-term goals
- Regularly checking of workbook
How we support learning:
- Teacher demonstration- cooking, design process.
- Provide individual support for students outside the lesson when necessary.
- Higher ability pupils are given extended tasks to encourage higher level thinking skills and more independent practical working. The pupil assesses her work regularly and suggests improvements.
- Lessons are accessible for all pupils regardless of ability, allergy, or level of Sen assistance.
- PowerPoint presentations and worksheet.
How parents can support learning:
- Encourage discussion at home
- Support homework activities
- Provide access to subject research and practical activities, cookbooks and articles on the topics being studied.
- Discuss how food and nutrition relate to everyday life.
- Looking at food packaging, labelling and storage of food items.
- Provide cooking ingredients for the practical lessons.