Food & Nutrition — Year 8


Food & Nutrition Overview

Rotation within DT: Food and Nutrition

In their 13 week rotation with DT, students will learn the theory around dietary requirements and seasonal produce as well as understanding the concept of food miles and cultural and religious factors of meal planning through a range of practical dishes. They will also explore the four cake methods, chemical and natural raising agents and how to cater for gluten intolerance in their banana muffin technical challenge. This will be followed by extending prior understanding of bread by researching and making a bread from a different culture of their choice. After all this learning they will have the chance to WOW us with a show stopper that they have researched and designed to cater for a customer with one of the dietary requirements covered in this module.

We start the food module with a multiple choice, base line test to gauge what they an remember from year 7 food. This will then be repeated at the end to show clear progression and improvement.

The mid point assessment will include a technical challenge based on skills developed where students can show independence and safe working practices. They create a gluten free muffin product following a recipe but with no demonstration as a written exam to test their theory knowledge so far.

The end of unit assessment will be a Showstopper Challenge where students will design and create a product for a customer with a particular dietary requirement using theoretical knowledge developed to ensure they meet the nutritional needs of their customer. This will be accompanied by a detailed written evaluation to be assessed with the practical outcome.

  • Spiritual
  • Moral
  • Social
  • Cultural
Develop the individual:

Students are encouraged to consider their immediate and wider communities when looking at topics such as dietary requirements, cultural significance of bread as well as food provenance and seasonality.

Create a supportive community:

Students work together to research topics and discuss findings. They then design and create dishes that put this research into practice or would suit a certain customer with an allergy including looking at consequences of getting it wrong.