Years 7 & 8 Curriculum - Food & Nutrition

Scheme of Learning: Year 7

Module One: Food Studies

Time: 20 hours

Introduction

This scheme of work has been developed to enable students to learn how to cook a range of dishes safely and hygienically and to introduce supporting theory which underpins future study. Students are encouraged to consider why things happen and apply scientific principles in a practical context; the appliance of Science.

 

Differentiated learning outcomes summary

 

All pupils will: Most pupils should: Some pupils will have progressed further and could:
Carry out 4 practical cooking sessions, making a range of basic dishes.

List the principles of food safety and hygiene when preparing and cooking ingredients.

Describe the principles of The Eatwell Guide and relate it to their own diet.

Name the main nutrients provided by The Eatwell Guide food groups.

Explain the 8 tips for healthy eating.

Have an understanding of how we can thicken sauces which is then applied to practical situations.

Be able to explain how to make bread and select the correct ingredients.		 Carry out with skill and accuracy 5 practical cooking sessions, making a range of dishes.

Explain the principles of food safety and hygiene when preparing and cooking ingredients.

Describe and explain the principles of The Eatwell Guide and relate it to the diet.

Name the main nutrients and their functions provided by The Eatwell Guide food groups.

Explain and apply the 8 tips for healthy eating to their own diet.

Understand the functions of the ingredients in bread making.		 Independently, with skill and accuracy carry out 6 practical cooking sessions, making a range of dishes.

Describe the principles of food safety and hygiene when cooking and manage their implementation independently.

Describe and explain the principles of The Eatwell Guide, and use it when devising meals and menus.

Name the main nutrients and their functions provided by The Eatwell Guide and recognise that the amount of energy and nutrients provided by food depends on the portion eaten.

Explain and apply the 8 tips for healthy eating to the diet.

Will be able to explain the reasons behind the selection of ingredients and the impact this will have on outcome.

 

Scheme of Learning: Year 8

MODULE TWO: Food Studies

Time: 20 hours

Introduction

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. Practical work is predominantly savoury dishes and healthier eating options are suggested. Students with special dietary needs are accommodated as far as possible.

 

Differentiated learning outcomes summary

All pupils will: Most pupils should: Some pupils will have progressed further and could:
Carry out 4- 5 practical cooking sessions, making a range of basic dishes.

Identify a high risk food and understand the importance of careful handling.

Apply knowledge of ingredients to design a dish for a specific purpose.		 Carry out with skill and accuracy 5 practical cooking sessions, making a range of dishes.

Be able to explain why some foods have to be treated carefully and can name some pathogenic bacteria.

Apply knowledge of ingredients to design a dish for a specific purpose and justify their choice.		 Independently, with skill and accuracy carry out 5 practical cooking sessions, making a range of dishes and present them well.

Describe the principles of food safety and hygiene when cooking and manage their implementation independently.

Propose a design for a new dish taking into account the specific needs; apply their knowledge of ingredients and healthy eating.