Food Technology

DT-Food

A summary of KS3 and its relevance

The scheme of work has been developed to provide all pupils with the opportunity to learn how to cook, as well as make informed decisions about their diet and health. The goal is to teach all pupils the skills needed to enable them to lead healthy lifestyles and to be responsible and discerning consumers of food. Pupils are assessed on both theory and practical ability of equal weighting including: food Hygiene, food preparation, cooking skills and healthy eating.

 A summary of the skills acquired;

  • Food Hygiene
  • To understand and apply the principles of a healthy and varied diet
  • Safe use of all equipment
  • Preparation of fruit, vegetables, cooked meat and raw meat
  • Oven baking and cooking on the hob
  • Preparation and cooking of a variety of predominantly savoury dishes using a range of cooking techniques
  • Understanding seasonality and know where and how a variety of ingredients are grown, reared, caught and processed

Recipes covered in Year 7

  • Fruit salad/Smoothie
  • Cous-Cous salad
  • Hot pasta dish
  • Bread rolls
  • Pitta Pizzas
  • Fruit crumble
  • Scones
  • Last lesson exploration
  • Christmas recipe

Autumn Term Subject Map

Spring Term Subject Map

Summer Term Subject Map

Recipes covered in Year 8 

  • Shortcrust pastry: mini quiches
  • Filo pastry: fruit strudel
  • Cooking meat: chilli or Bolognese
  • Vegetarian dishes: sweet potato curry
  • Cooking chicken: chicken stir fry
  • Pupils choice
  • Christmas recipe

Autumn Term Subject Map

Spring Term Subject Map

Summer Term Subject Map