Using the room and equipment safely and being aware of hazards in order to be able to learn new practical skills enabling students to make a variety of dishes.
Food Year 7, 8, 9
Year 7 Food
Healthy Eating
Looking at the Eatwell guide and other Government guidelines to allow students to make healthy food choices.
Food Miles and Sustainability
Finding out where we get our food from. Reducing food miles and what we can do to reduce our impact on the planet.
Typical dishes cooked
- Fruit Salad
- Pasta Salad
- Flapjack cookies
- Wedges and Dips
- Apple Cakes
Year 8 Food
Nutrients
Looking at Macronutrients and Micronutrients, sources and functions, linking to a healthy diet.
Food Safety
Food contamination, cross contamination. Risks and prevention. Safe food storage and handling of high-risk foods.
Food product Design
Designing components of a product to match a design specification.
Typical dishes cooked
- Scone ring
- Chicken or vegetarian Nuggets
- Fruit Crumble
- Muffins
- Pizza – Design Task
Year 9 Food
Special Dietary Needs
Medical diets, allergies and intolerances. Recipe adaptation.
Diet Throughout Life
Specific needs of different age groups. Dietary choices such as Vegetarian and Vegan diets.
Menu Planning
Planning meals and menus for different occasions and needs.
Typical Dishes Cooked
- Curries and stir fries
- Cakes
- Pastry dishes
- Bread
- Cheesecakes and desserts