Key Stage 3

Year 7

Intent

Igniting an adventure into the world of Cooking and Nutrition, students will learn how to apply the principles of nutrition and healthy eating through the introduction to the eat well guide. They will learn the importance of hygiene and the potential hazards when working in the technical area. Students will develop essential practical skills with independence, developing confidence within the kitchen and introducing a love for cooking that they will wish to share with their family and friends.

Learning Journey

Themes, Concepts and Questions
  • Food hygiene and safety
  • Nutrition
  • Use techniques in preparation and cookery of commodities
  • Food provenance - where does our food come from, seasonality and how is it grown?
  • Evaluating food using sensory descriptors
Key Knowledge
  • Hygiene and safety
  • 4C’s - Cooking, cleaning, chilling, cross contamination
  • Macronutrients, micronutrients
  • Seasonality, food miles, sustainability
  • Knife safety - Claw and bridge hold
  • Food science of enzymic browning, dextrinisation and gratinisation
  • Cooking methods – Convection, conduction and radiation.
  • Pathogenic bacteria (E-Coli, Listeria, Campylobacter, Salmonella and Bacillus Cereus.)  Useful bacteria, Spoilage bacteria
  • Organoleptic properties of foods

 

Themes, Concepts and Questions
  • Food hygiene and safety
  • Nutrition
  • Use techniques in preparation and cookery of commodities
  • Functions of ingredients
  • Food provenance – Source and seasonality of commodities used
  • Kitchen brigades and organisation in industry
  • Research products to suit a specific festival/design brief
Key Knowledge
  • Binary Fission
  • Food provenance
  • Staple foods
  • Preservation techniques
  • Reading nutritional labels
  • Sensory evaluation – Hedonic and star profiles
  • Cutting techniques - Julienne, Jardinière, Macadoine, Paysanne, Chiffonade, Brunoise.
  • Kitchen Brigades – Head Chef, Sous Chef, Chef de Partie, Commis Chef, Kitchen porter
  • Cultural and religious foods and festivals – Multicultural, traditional

Skill Development

Students will be able to prepare, cook and serve a range of dishes that demonstrates a range of practical skills, they will develop the ability to work independently and safely. They will evaluate their performance in practical and theoretical application and understanding. Students will be able to prepare and cook a variety of dishes demonstrating a range of skills to include: Knife skills, weighing and measuring, ability to use the grill, ability to use the hob and oven with guidance, preparation of ingredients (peel, wash, grate, cut), Hygiene, health and safety when working in the kitchen, understanding the components of a balanced diet (healthy eating), understanding the functions of ingredients, using small electrical equipment, understanding cooking methods, the effects of cross contamination and demonstrating by using correct equipment.

Dishes to be created: Fruit salad/Kebabs, Flapjacks, Scones, Quick Croque Monsieur, Scones, Layered Pasta Salad, Tomato Soup, Fruit or Vegetable Crumble, Noodle Salad, Chicken Nuggets and Wedges and Vegetable Rainbow Cous Cous.

Year 8

Intent

Students continue on their journey of exploration into becoming accustomed and able to prepare and cook a repertoire of dishes that develop essential life skills. They will focus on foods from the UK and other cultures and countries, developing a curiosity of the world around them. Principles of nutrition and healthy eating will continue throughout. Students will carry out tasks hygienically and learn about the correct storage of commodities alongside the requirements within industry. They will evaluate their own and others performance in practical and theoretical application and understanding.

Learning Journey

Themes, Concepts and Questions
  • Food hygiene and safety
  • Nutrition
  • Use techniques in preparation and cookery of commodities
  • Food Science, functions of ingredients
  • The history and creation of foods from the UK and multicultural cuisines
  • Designing foods for a specific design brief
  • Evaluating food using sensory descriptors
Key Knowledge
  • Hygiene and safety
  • 5 Keys to safer food
  • Macronutrients, micronutrients
  • Understanding nutritional labels
  • Simple and complex carbohydrates
  • Knife safety - Claw and bridge hold
  • Proving
  • Mallard reaction
  • Sauce making techniques
  • Buying, preparation and cooking of meat – Cuts, quality points, marinade, tenderise, slow cook, simmering, poaching, steaming, deep fat frying, stir frying, roasting, baking, grilling.
  • Organoleptic properties of foods
Themes, Concepts and Questions
  • Food hygiene and safety
  • Nutrition
  • Use techniques in preparation and cookery of commodities
  • Food Science, functions of ingredients
  • Food provenance – Source and seasonality of commodities used
  • Food waste and sustainability
  • Research, design and create products to suit a specific design brief
Key Knowledge
  • HACCP – Hazard, Analysis, Critical, Control, Points
  • The role and responsibilities of the Environmental Health Officer (EHO)
  • Chemical, Biological and mechanical raising agents
  • Sensory evaluation
  • Fairtrade products
  • Food waste and sustainable food sources
  • Lamination
  • Dextrinisation
  • Ribbon effect

Skill Development

Students will be able to prepare, cook and serve a range of dishes that demonstrates a range of practical skills, they will develop the ability to work independently and safely. They will evaluate their performance in practical and theoretical application and understanding. Students will be able to prepare and cook a variety of dishes demonstrating a range of skills to include: Knife skills, weighing and measuring, ability to use the grill, ability to use the hob and oven with guidance, preparation of ingredients (peel, wash, grate, cut), Hygiene, health and safety when working in the kitchen, understanding the components of a balanced diet (healthy eating), understanding the functions of ingredients, cook meat dishes understanding of using alternatives, using small electrical equipment, understanding cooking methods the effects of cross contamination, demonstrating by using correct equipment and research, plan and make a product in response to a given brief.

Dishes to be created: Bolognese, Chicken Tikka Masala, Mac and Cheese, Bread Rolls, Pizza, Doughnut Muffins, Shortbread Biscuits, Short Crust Pastry Products and Puff Pastry Products, Technical Challenge - Genoise sponge and a show stopping bake off product of own choice.

Year 9

Intent

Students will continue to add to their cooking repertoire with a variety of affordable items, enabling students to feed themselves and others well, now and in later life. Students are encouraged to consider food provenance – where food comes from and how it is produced. They will become more considerate consumers, become more environmentally aware, consider sustainable and healthier alternatives being able to adapt menus to ensure the needs of all special dietary needs or choices are met.

Learning Journey

Themes, Concepts and Questions
  • Food hygiene and safety
  • Functions of macronutrients and micronutrients within the body
  • Use techniques in preparation and cookery of commodities
  • Seasonal produce
  • Food provenance – where does our food come from, seasonality and how is it grown?
  • Food science
  • Evaluating food using sensory descriptors
Key Knowledge
  • Hygiene and safety
  • Macronutrients, micronutrients
  • Nutritional deficiencies and excesses
  • Seasonality, food miles, sustainability
  • Glut
  • Aeration
  • Caramelisation
  • Denaturing
  • Coagulation
  • Plasticity
  • Dextrinisation
Themes, Concepts and Questions
  • Food hygiene and safety
  • Commodities (types, structure, cuts, quality points and storage of red meats, poultry, fish, milk and eggs)
  • Nutritional benefits of commodities
  • Use techniques in preparation and cookery of commodities with consideration to the effect on nutrition once cooked.
  • Functions of ingredients
  • Food provenance
  • Investigate food trends
  • Food poverty
  • Sustainable practices
  • Assurance schemes and traceability
  • Understand the economic, environmental, ethical, religious and socio-cultural influences on food availability, production processes, and diet and health choices
Key Knowledge
  • Primary & Secondary processing
  • Animal Welfare
  • Plant based alternatives
  • Macronutrients, micronutrients
  • Food Poisoning Bacteria
  • Dry Heat Methods (Baking, Roasting, Toasting, Grilling)
  • Frying Methods (Shallow frying, Deep frying, Stir frying)
  • Moist Methods (Boiling, Simmering, Poaching, Stewing, Braising, Pressure cooking, Steaming, Blanching, Sous Vide)
  • Conduction, convection and radiation cooking methods
  • Organic, free-range, caged/battery

Skill Development

Students develop their understanding of seasonal foods and how eating these foods can contribute towards the essential nutrients required within the body, consideration of costs and quality. Students will investigate the science involved in food products. They will focus on a range of products that will encourage the continued preparation of meals to enable students to feed themselves and others affordably and well, now and in later life.

They will prepare and cook variety of dishes incorporating theorical understanding and knowledge to prepare the following dishes: Potato dauphinoise, Cornbread, Vegan Pulled Jack Fruit, Pumpkin & Ginger Slices, Honeycomb, Dutch Apple Muffins, Mini Lemon Cheesecake, Short crust pastry, Mince pies, Gnocchi and Ragu Sauce, Raspberry Kisses Focaccia Bread, Pancakes, Naanzas, Savoury Rice, Chicken Portioning, Gourmet Burgers, Mini Chicken Kievs, Luxury Fish Finger Sandwich, Yorkshire Puddings, Carrot Cake Muffins.

April 2024

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