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Curriculum Sequencing Documents - Food Preparation & Nutrition

Broader Themes:

Knowledge:

Food Safety – Learning the risk assessment process initially, that can they be applied independently to any piece of equipment/technique or process that they complete.

Food, Nutrition and Health – Understanding how to use healthy models and guidelines to make positive choices and reinforcing the key language of source, function, excess and deficiency of nutrients, allowing them to build on adapting diets for themselves and others, based on need/choice.

Food Commodities and Provenance/Food choice - Learning where food comes from, so that as their decision making, with consideration of morals and ethical, they can consider the impact of their choices on themselves, their local communities and to be able to broaden their cultural awareness as we develop their thinking and reflection skills across the Academy.

Food Science – Being able to identify cause and change and develop their analysis and evaluative skills to be able to apply to more complex dishes to adapt sensory properties and make them a better, consistent and safe cook for the rest of their lives.

Skills Focus:

Using the cooker, using equipment, weighing and measuring, making judgements, knife skills, cooking methods, doughs, raising agents, planning, mixing and combining foods, sauce making, setting mixtures, sensory properties and presentation skills.

Scroll right to view the table.
Year 7 – Investigating Fruit & Vegetables
National Curriculum Key Stage 3
Year 8 Exploring Ingredients
National Curriculum Key Stage 3
Year 9 – Food Choice
National Curriculum Key Stage 3
Autumn
Food Safety - Risk Assessment, Identifying and preventing hazards.
Food, Nutrition and Health – Introducing Healthy eating Models - The Eatwell Guide, 8 Tips for eating well, 5 a day campaign.


Knife skills – Safe ways of chopping
Using the cooker – oven, grill & hob
Autumn
Food Safety - Recap. Independently Risk assessing, safe handling of meat
Food, Nutrition and Health – Looking at the individual nutrients: Macronutrients/Micronutrients. Linking to the Eatwell Guide and Source, Function, Excess and Deficiency. Link to Food choice: Energy balance/meals for teenagers
Food Commodities and Provenance –
Knife skills, mixing and combining, making judgements, shaping and forming
Autumn
Food Safety
Food Choice, Food, Nutrition and Health, Food Commodities and Provenance – Applying the principles of Diet and Health to special groups, religions, moral and ethical choices
Knife skills, using the cooker, using equipment, weighing and measuring, making judgements, cooking methods, doughs, planning, mixing and combining foods, presentation skills.
Spring
Food Safety – safe storage of foods
Food Commodities and Provenance – Thinking seasonally and locally produced foods.
Food Choice and Food, Nutrition and Health –Looking at diet analysis and impact on what choices are made. Vegetarianism, Fairtrade
Knife skills: applying the bridge and claw,
Weighing and measuring: accuracy
Using the cooker/equipment: Combining skills
Making judgements: colour, safety, texture etc.
Spring
Food, Nutrition and Health, Food Choice -
Diet analysis task, using explore food, applying to their own dietary choices, suggesting ways to adapt them, differing cooking methods
Food choice – Local/regional choices, sensory properties, religion and culture. Fairtrade


Knife skills, mixing and combining, making judgements, shaping and forming, cooking methods
Spring
Food safety – using whisks independently, complex knife skills, handling poultry/fish
Food Choice & Food Science, - Sensory properties – how food can be changed through heat, and functional/chemical properties of ingredients to impact on the sensory properties and therefore Food choice. Fairtrade.
Food, Nutrition and Health – Applying nutrients to their own adapting needs as a teenager
Knife skills, weighing and measuring, making independent judgements, Using the cooker/equipment, presentation skills, Raising agents
Summer
Food Safety – Using equipment/the blender
Food Commodities and Provenance and Food, Nutrition and Health – Looking at the origins of food through the individual sections of the Eatwell Guide: Starchy carbs, Dairy and alternatives, Protein foods, Fruit & Vegetables.
Food Choice – Local/international
Food Science – Dextrinisation – linked to grilling/starches
Knife skills, weighing and measuring, making independent judgements, Using the cooker/equipment.
Summer
Food, Nutrition and Health - Looking at the needs of others and adapting dishes
Food Choice – International experiences, cost of food, food waste and the environment
Food Science Dextrinisation and fermentation – Looking at bread, proving, biological raising agents. Creaming method - aeration


Knife skills, Weighing and measuring, making independent judgements, cooking methods, doughs, Using the cooker/equipment, raising agents, presentation skills
Summer
Food, Nutrition and Health – Applying explore food/adapting dishes to improve diet and health.
Food Commodities and Provenance – Making positive choices/reflecting on impact on the environment/needs of people. Budget implications
Food Choice – National/International – Why where we live affects what we eat.
Knife skills, using the cooker, using equipment, weighing and measuring, making judgements, cooking methods, doughs, raising agents, planning, mixing and combining foods, sauce making, setting mixtures, presentation skills.

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Louth Academy
Principal

Philip C Dickinson
BA (Hons) MA PGCE.
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