CURRICULUM Food AREA/CONTENT KS3
YEAR 7 - FOOD
Year 7
Autumn: Healthy Habits
Spring: What Makes Britain Great?
Summer: Multi-cultural foods
Basic food preparation skills e.g. knife skills Introduction to the eat well plate Healthy Dishes created from the eat well plate focus on macro nutrients E.g. pasta salad, cous cous
Regional British Dishes Weighing and measuring for doughs, mixtures and the rubbing in method E.g. scones, soda bread
Cultural influences on food (2 component dishes) E.g. Thai Green curry, South African yellow rice Introduction to spices and flavourings
YEAR 7 - FOOD
Year 8
Autumn: Healthy Habits
Spring: What Makes Britain Great?
Summer: Multi-cultural foods
Produce more complex healthy dishes Rolling pasta, Making roux sauces (23 component dishes) Develop understanding of nutritional balance E.g. lasagne with a reduced fat white sauce. Stir fry served with rice
Imported British Dishes - Ready Steady Cook Planning and creating an individual dish Working independently E.g. Keema curry and rice. Sweet and sour chicken
Pop up kitchen Job roles within the catering industry Team working skills Catering for large numbers e.g. Commonwealth Kitchen – Jerk chicken with rice and peas
YEAR 7 - FOOD
Year 9
Autumn: Healthy Habits
Spring: What Makes Britain Great?
Summer: Multi-cultural foods
Applying knowledge of the eatwell plate and menu planning Use the eatwell plate to plan and make a healthy menu for one person Developing time management Making from scratch
Honorary British Desserts Plan and make a two course main and dessert menu Developing baking skills (mixtures/batters/piping) E.g. Apple tarts / Brownies Produce a cost analysis and learn how to economise
Make a range of multi-cultural foods Making pasta, making pastry Advanced meat and fish cookery E.g. Quiches, French Éclairs, Greek baklava