Food Technology Year 9
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Food Preparation and Nutrition Year 9 |
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Term 1 |
Term 2 |
Term 3 |
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Focus on mastering the 12 basic cooking skills: General practical skill, Knife skills, preparing fruit and vegetables, use of cooker, use of equipment, cooking methods, preparing, combining and shaping, sauce making, tenderising and marinating, dough, raising agents and setting mixtures. Health and safety in the kitchen Nutrition and health, including macro and micronutrients, nutritional needs and health. Food safety including Food spoilage and contamination and principles of food safety Food Science including Cooking of food and heat transfer. Functional and chemical properties of food. Sensory testing including analysing and evaluation of tests Applying knowledge from theory lessons into practical Promote independent cooking, problem solving, and cooking with high finishing standard
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Focus on continuing mastering the 12 basic cooking skills continued. Health and safety in the kitchen Food science continued Food Safety continued Food choice, including factors affecting food choice, British and international cuisine, Food labels NEA1 training Sensory testing including analysing and evaluation of tests in preparation for NEA 1. Promoting independent cooking, problem solving and cooking to high finishing standard Learn how to set up experiments in food science |
Focus on continuing mastering the 12 basic cooking skills continued. Health and safety in the kitchen Food choice, including food labelling and marketing Food Provenance including Environmental impact and sustainability of food, Food production and processing Food safety continued NEA1 training Sensory testing including analysing and evaluation of tests in preparation for NEA 1. Promoting independent cooking, problem solving and cooking to high finishing standard Learn how to use a variety of sensory tests in food science |
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Assessment |
Assessment |
Assessment |
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Regular topic tests Sensory testing of food to improve cooking and in preparation for NEA 1 Food experiments to support food science |
Regular topic tests Sensory testing of food to improve cooking and in preparation for NEA 1 Food experiments to support food science |
Regular topic tests Sensory testing of food to improve cooking and in preparation for NEA 1 Food experiments to support food science Mock NEA 1 |
How we assess students’ understanding in the classroom:
Assessment
- Topic tests
- Assessment for research, design, planning, cooking, tasting, evaluating, safety and hygiene.
- End of unit tests
- Mini NEA1 tasks
- Sensory testing
How we support learning:
- Provide more specific information for lower ability pupils including simplified planning/ making advice and short-term goals, scaffolding
- 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
- Worksheet, scaffolding, revision booklets are provided for all topics, PowerPoints, Seneca revision online
How parents can support learning:
- Provide access to subject research and practical activities, cookbooks and documentaries, newspaper articles, magazines etc on the topics being studied.
- Discuss how food and nutrition relate to everyday live
- Look at food packaging, labelling and storage of food items.
- Providing a range of ingredients for the pupil to achieve high grades for cooking assessments.