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Food Technology KS3

Year 7 Curriculum

Autumn Term:
Health & Safety
Packed lunches including knife skills, sandwich design and dips

Spring Term:
Using cookers to create a simple snack, cakes and crumble

Summer Term:
5-a-day including fresh fruit salad, smoothie, fruit muffin and salad

Year 8 Curriculum

Autumn Term:
Nutrition – stir fry, pasta and sauce, chicken skewers and cheesecake

Spring Term:
School canteen – salad, tomato based dish and a tray bake

Summer Term:
Junk foods – chicken goujons, potato wedges and chocolate cookies

Year 9 Curriculum

Autumn Term:
Our multicultural society – USA (muffins), Italy (pizza), India (curry), China (sweet and sour), Great Britain (jam tarts)

Spring Term:
Individual needs – shepherd’s pie
Individual needs project: investigating age range of choice
Packaging and labelling

Summer Term:
Afternoon tea – scones, fairy cakes, sausage rolls, tomato tart, biscuits

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Assessment & Monitoring

At the start of year 7, students area given benchmark test. This is completed during two lessons and covers practical skills used in the preparation of hot and cold food. This information assists us to outline prior learning and to gauge attainment. Throughout year 7 – 9 students are regularly assessed and they are given end of year and KS3 targets in order to raise attainment.

In each classroom the levels for progression are displayed and each student receives a personal copy for their use to help them progress up the levels.

Support

Individual food rooms are used for support clinics and practical work at lunchtime and students are encouraged to collect a recipe from their teacher if they miss a lesson.

All students are encouraged to continue practical cookery skills at home.

Resources

Individual food rooms are fully stocked with the specialist equipment needed for each year group.

HSC & Food Technology Department

Teaching team, support, facilities and extra-curricular opportunities.
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