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Food Technology
YEAR 7
Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Pupils study safety in the kitchen and basic hygiene.

They learn names and uses of simple tools and equipment and a range of practical skills such as creaming method to make biscuits and upside down cake, melting method to make flapjack, rolling out pastry to make a cheese and tomato tart, using the processor to make burgers, fruit preparation to make a fresh fruit salad.

In the second lesson of the week, pupils look at existing buns on sale, carry out a survey to generate ideas to make their own buns. they come up with a final idea and write a specification for it and a flow chart how to make it.

Pupils use the all in one method to make buns bread dough to make rolls. They make and evaluate their buns, learning how to use a rating chart and a start profile.

They rotate after approx nine weeks to a different DT subject.

 

YEAR 8
Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Pupils learn about the eat well guide and how it is used to plan healthy eating. They look at choosing healthier options for snacks and basic nutrition.

They reinforce skills from Year 7 to make Brownies, Kebabs, Cookies, Bolognese Sauce, Ginger Snaps, Cheese and Tomato Pinwheels, Soda Bread and Curry with the grade ladder being introduced for pupils to assess their working at grade.

Pupils look at the role of healthy eating in preventing tooth decay, diabetes and obesity.

Pupils use the writing grade ladder to produce a piece of extended writing on each disease.

They practice rolling pastry to make sausage rolls, pasties, oat and raisin cookies and swiss roll to learn whisking method, simmering, glazing, filling and shaping with an emphasis on becoming more accurate and independent.

Pupils look at the role of healthy eating in preventing heart disease, constipation and diverticular disease and again produce a piece of extended writing to show progress towards their target grade, based on feedback from their earlier work.

They look at the 5-a-day campaign and ways they can include fruit and vegetables into their own diets.

They practice decoration skills and make chocolate spread for their chocolate cake, carrot cake cupcakes to learn moulding fondant.

Pupils investigate the sugar tax and how they can make healthy drinks choices.

They produce a piece of extended writing on this and also pasta bake to practice cooking pasta, risotto to practice cooking rice, chicken in salsa and use a food probe, scotch eggs to practice shaping.

Pupils investigate the reasons behind consumers eating so much processed food and the dangers in eating too much salt in the diet.

Pupils practice fruit muffins to use a batter mix. Cupcakes to practice piping frosting, scones for the rubbing in method, jambalaya for frying and cooking rice and enchiladas for filling and folding wraps.

Pupils investigate the need to drink water as part of a healthy diet and write about the ways in which they can make sure they drink enough water. They also look at the importance of eating breakfast and choosing a healthy breakfast.

Pupils practice filling inside a cake to make doughnuts, muffins. Mediterranean chicken pasta salad for roasting and making a dressing and cheesecake for piping, fruit preparation and layering.

 

YEAR 9
Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Practical work includes shortbread, chicken nuggets, pizza, chocolate muffins, sweet and sour chicken or pork and lemon drizzle cake. School provides ingredients to carry out group tasks to investigate and taste bread using different flour and savoury muffins. Pupils experiment with fats and write up their experiment. They learn about Fairtrade, Organic and free-range food production, food labelling and nutrition, using software to analyse their pizza fat content. Practical work includes gingerbread cake or parkin, potato croquettes, pizza scrolls, chocolate log and mince pies. Pupils experiment with different flavour potato cakes and focaccia fillings using school ingredients. They learn about food safety and how to write a time plan for practical lessons. Practical work includes a curry, making rough puff pastry for cheese straws and piping shortcake biscuits. Pupils experiment with decorative chocolate techniques and make pasta from scratch which they can cook and eat with a sauce in class. They learn about pastry and sauce making. Practical work includes lasagne, treacle sponge, potato bake, bbq chicken and brownie. Pupils’ group task is to make a range of potato dishes and they learn about British and Foreign cuisine as well as special diets. Practical work includes shortcrust pastry recipes such as quiche, egg custard tart and pupils experiment with the pastry recipe. They learn about food provenance and carry out sensory analysis tests on foods. Practical work includes fish cakes, meatball pasta bake, fruit crumble cake and a decorated sponge cake. Pupils learn about the properties and functions of ingredients and carry out experiments to show them.

 

YEAR 10
Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Practical work includes strawberry shortcakes, cheesecake, piped Viennese biscuits, pizza or calzone, chocolate cake and chicken in a creamy sauce. Pupils do group tasks to investigate fats to make shortbread, making pasta from scratch, savoury muffin flavours and apple recipes using school ingredients. They learn about nutrition. Practical work includes scotch eggs, brownie, sausage rolls making rough puff pastry, bonfire toffee lollies and chocolate roulade. Pupils do investigations into sauces, cheese and yoghurt making and learn about a variety of foods. Practical work includes fish cakes or potato cakes, quiche or egg custard tart, soup with bread rolls and millionaires shortbread. Pupils do experiments to show the properties and functions of ingredients that they learn about in theory lessons. They learn about special diets and apply their nutritional knowledge to different age groups. Practical work includes pizza lattice tart, pancakes, shepherds pie or cobbler and chicken Kiev. Pupils do investigations into focaccia flavours and learn how to do a flow chart. They learn about food processing and preservation methods. Practical work includes chicken pie, profiteroles or eclairs, lasagne, lemon meringue pie and chocolate tart. Pupils investigate food styling and presentation methods. They learn about food safety, hygiene and labelling. Practical work includes lamb koftas and flatbreads, fruit flan and carries out two investigations to practice skills for their GCSE assessment in the following term, including vegetable preparation. Pupils plan a main course meal and cook it, practising the work for their second assessment in year 11.

 

YEAR 11
Half Term 1 Half Term 2 Half Term 3 Half Term 4 Half Term 5 Half Term 6
Pupils carry out an investigative task set by the exam board to carry out an experiment into how ingredients function and then write it up individually. Once the investigation is completed above, pupils study food from other countries and make a selection of recipes. Pupils begin the second task set by the exam board to choose, plan and prepare a selection of recipes of their choice to fit a set design brief. The second task is completed this half term. The practical examination is three and a half hours to make their choice of recipes. Pupils study the impact of food and food security on society, local and global markets and the environment, moral, ethical and environmental issues involved in food production, fortification, use of additives and new and emerging foods. Pupils study heat transfer and how cooking methods affect nutrients. they also carry out sensory analysis on foods. Throughout the course, pupils are tested after each unit using a variety of methods. They produce revision materials and are taught techniques to prepare them to answer the full range of questions set by the exam board. Exams