Food & Nutrition — Year 9

 

Food & Nutrition Overview

Rotation within DT: Food and Nutrition

In the first rotation (8 weeks), students will build on their knowledge of food preparation and nutrition theory looking at the links between science in methods of heat transfer, the effects of protein or lack of protein in the diet and completing a murder mystery style food poisoning case study. They will be challenged in a technical exercise where they will make bread rolls and burgers from scratch and are encouraged to adapt recipes for presentation, flavour and to show their individual flair. They will be coached on writing and sticking to time plans to enable them to achieve all of this in lessons that are 100 minutes long.

In the second rotation (5 weeks), students will be testing, analysing and researching canapes to enable them to write their own success criteria and culminating in a chance to WOW us by completing a design and make show stopper set of canapes for an end of KS3 BFS food party

We start the food module with a multiple choice, base line test to gauge what they an remember from year 8 food. This will then be repeated at the end to show clear progression and improvement.

The mid point assessment at the end of the first rotation will include a technical challenge based on skills developed so far including time management, students will dovetail two recipes to create bread rolls and burgers with the opportunity to show flair and creativity in flavours as well as a written theory assessment.

The end of unit assessment when they come back for the second rotation in food will be a Showstopper Challenge where students will design and create canapes for an end of KS3 party using theoretical knowledge and skills developed over the two rotations they will create time plans to keep them on track and show their independence and safety skills. This will be accompanied by a detailed written evaluation.

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

Empahsis this year is still on health, looking closer as Macro nutrients like protein and their functions and making informed choices by understanding labelling. Students are also taught to use time plans to organise themselves and build on complexity without getting flustered.

Create a supportive community:

Students work in kitchen teams to support each other and take responsibility for the cleaning and maintenance of their own areas. As well as working together to research topics and discuss findings. They then design and create dishes that suit a customers needs but show the progress in skills they have made over KS3.