YEAR 7
YEAR 7 STRAND
Students are learning about the steps they need to take in order to keep themselves safe in the kitchen. They are also identifying the conditions bacteria need to grow and how they can prevent food from becoming spoilt. Students learn about how we evaluate food using our senses.
Students are learning why it is important to know where our food comes from. They distinguish whether they are grown, caught or reared and how this is linked to sustainability.
Students are learning about what Nutrition is and why it is important. Students are learning about They are learning about Micronutrients, why they are Government Guidelines and how important in the diet and how the we can use these to evaluate our correct portions can be incorporated own diet and make improvements in a daily diet. where necessary.
Students are learning how to discover how nutritious and healthy a product is based on its food label.
Students are learning why some people choose to be vegetarian. Students are also learning about the environmental imact of eating meat and what meat alternatives are available on the market.
Students are learning to read recipes, adapt and create a meal that is nutritional and suitable to be served in the school canteen.
Students will learn about Students will interpret nutrition Students will learn about Macronutrients (Carbohydrates - labels. Students will complete Students will learn about The Eatwell Micronutrients. They will learn about Sugar / Starch / Dietary Fibre). nutritional analysis of a recipe and Guide, key nutrients and their how different vitamins and minerals They will also identify what would state how the dish could be funcitons. are needed in our diet and how we can happen if we ate too much or improved in order to improve its get these from the food we eat. little of these nutrients. nutritional value.
Students will learn about Macronutrients - Protein. Students will dentify why some people require more protiein than others.
Students will choose a recipe, identifying nutrients and adapting accordingly in order to meet a design brief. Students will use a computer program to analyse the nutritional value of the dish
Food Safety
Students will learn about the 4C's of Food Hygiene. Students will understand the importance temperature plays in the spread of bacteria. Students will learn about the correct washing up procedure in order to prevent cross contamination and the spread of bacteria.
Food Choice
Students will learn about the Food Commodity - Potatoes and Vegetables and how these are important in our diet
Students will understand the various reasons why some peope like or dislike food. Students will learn about the taste buds on the tongue & carry out a sensory investigation
Food Provenance
KNOWLEDGE
Food Commodities
Food, Nutrition and Health
AIM
Students are learning about where our food comes from with particular attention to introducing them to the Eatwell Guide where they are focusing on the nutritional benefits of fruit, vegetables and varbohydrates. Students are beginning to look at food labels and understand how these can help them to recognise how nutritious food is and how they can begin to make choices in order to improve their diet. Students will begin to develop thier culinary skills in order to cook a variety of savoury dishes demonstrating their understanding of food an personal hygiene.
Students will learn how wheat is turned into flour through primary processing. Students will how flour is then made into other ingredients through secondary processing (pasta, bread)
Students will learn how to operate the hot and oven safely; identifying the meaning of each of the components on the oven.
Students will explain why particular ingredients have been chosen and how they meet the needs of government guidelines on healthy eating.
Students will learn why some people choose to purchase ingredients (sustainability, quality assurance, seasonality, morally)
Students will identify food that is grown/gathered/ caught/reared. Students will learn about the various logos on packages and how these might affect our choice of food.
Students will learn about the different types of Meat, Poultry and Fish Students will identify the importance available to consumers. Students will of potatoes and vegetables in our diet learn how these should be stored, by identifying the nutrients they prepared and cooked. Students will provide and how they can be used in understand why different cuts of a variety of dishes meat are used for different dishes.
Students will learn how food is preserved when packaged and how this prevents ill health
Students wil learn about Cross Contamination of raw meat and how raw protein products should be prepared and cooked to prevent ill health and the spread of pathogens.
Students will follow personal and food safety procuedures in order to prepare and cook their designed stirfry
Students will understand why Students will learn about the food labels have an impact on the Students will learn about other fators Students will develop their use of factors affecting food choice purchase of a product. Students that could affect food choice sensory analysis to evaluate a product personal preference and through will understand the meaning fashions / trends / media / peer by identifying what changes could be sensory analysis behind the different colours on pressure / made to a product and why the traffic light label.
Students will learn how cereals are farmed.
Students will demonstrate an understanding of the ingredients they have chosen as to whether they are in season or not and their place of origin
Fruity Flapjacks Practical Students will learn how to use a knife Students will learn why and how safely; demonstrating the bridge and we knead and prove dough. Students wil learn how to design and Students will demonstrate their knife claw techniques and understanding Bread Practical Students will learn how to use a make a nutritionally balanced stir-fry skills. Students will have an how each of these cuts could be used Speedy Pizza Practical Nutritional program to analyse a that could be sold in the school awareness that heat can be controlled to prepare ingredients for different Students will demonstrate how dish based on its nutritional value. canteen to all students and monitored during the cooking dishes Layered to prevent enzymic browning Stir-fry Practical process Salad Practical. while preparing ingredients Apple Crumble
Learning Demonstration
Knowledg e Quiz
Food Science
Students will learn how cooking Students will explain the use of affects both the sensory and conduction heat transfer and how it nutritional properties of food. is changes the texture and flavour of Students will learn about Conduction the ingredients chosen for their stirfry heat transfer
Practical Skills
Students will learn what gluten is and how it is developed and used. Students will learn about Yeast (biological raising agent). Students will understand what causes Enzymic Browning
Students will learn how eating meat alternatives affect our environment.
Students will develop the skill of using a knife safely in order to produce a variety of cutting techniques for different purposes.
PRACTITIONER CHALLENGING CAREERS EXPOSURE PERCEPTIONS
ORACY
The Question
ASSESSMENT CULTURAL CAPITAL
Students are learning about Macronutrients, why they are important in the diet and what happens if we do not eat the correct amount (excess and deficiency).
Students will learn about how food is Perserved and how this affects food over time.
Quiz will contain questions on the knowledge learned this term. Achieving below 80% will require a re-sit and support will be given through free private tuition classes.
Students will identify personal safety Students will sort ingredients into rules with reasons why they should be Studens will sort Ingredients into correct correct area of Eatwell Guide. followed. area on the Eatwell Guide to indicate Students will explain what we need to Students will identify how nutritionally Writing about the ways in which we whether they are caught, reared, grown do to stay healthy. balanced own diet is and how keep ourselves and food safe when or gathered improvements could be made in order working in a kitchen. to improve personal health.
Why is it important to know how bacteria develop?
What are the benefits of GM produced ingredients?
How does the very hungry Caterpillar story relate to the human nutritional needs for growth and development?
Discussing what affects food choice, particularly aspects affecting the Students will use information environment (local and global markets). Students will express and justifying displayed around the classroomm, Personal beliefs of students e.g. opinions using appropriate reminding them of the procedures we veganism (opportunities are taken to vocabulary when explaining what we take in order to stay safe in the delve deeper into this topic especially need to do to stay healthy kitchen. with students who come from farming background) Role of EHO in establisments that serve food.
Gordon Ramsey & Hells Kitchen
Students will make links between the growth of yeast (biological raising agent) and bacteria in order to make bread. Sgudents will explain how to prevent enzymic browning when preparing ingredients
Students will create 'Steve the PLANNING CHALLENGE Students will produce a food label Skeleton' by labelling the human body Demonstrating their knowledge and based on a recipe. Interpret the identifying the key nutrients and how understanding of seasonal ingredients data in order to explain how they affect our body (this will be in order to plan and make a Stirfy that nutritious it is. added to as students develop their can be served in the school canteen understanding further)
What are the health benefits of vitamins and minerals?
What is the purpose of carbohydrates and the effect of a surplus on our body?
Should it be mandatory for all food products to have a traffic light food label? Explain.
Should it be ok to wear and use leather products if the animal was Which keeps you fuller for longer; reared for eating so as to minimise chunky food or meals with a sauce? waste and maximise the animal's life?
Studnets will explain a process / procedure to others who may need support in applying or improving a particular skill
Students will give professional responses through questioning, peer review of outcomes, giving explanations of decisions made
Students will analyse using a nutritional programme, students are able to explain how a recipe could be modified to meet the needs of other users.
Students will work with other students to share opinions and ideas Students will discuss with others the in order to complete the nutrients questions asked, allowing them to work. Questionning students in order share their findings and to give for them to think about their daily opinions without prejudice intake of nutrients and how their diets could be improved.
Farmers
Food Nutritionists
Sous Chef
Baker
Packaging Technologist
Students will discuss how companies produce ingredients all year round (GM foods) and whether this is 'playing' with nature
Students will discuss why it is important to think about our daily intake of food and drink
Students will question the perception of why some fo the top chefs we see on TV are males
Sudents will discuss why some people believe carbohydrates make you 'fat'
Students will question whether low fat products are more nutritious.
Monica Galetti
Paul Hollywood
Food and Nutrition - Curriculum Map WEB.xlsx
Butcher
Fast Food Chef
Students will discover that eating a balanced and nutritious diet doesn’t have to be boring and tasteless
Edis Butchers, Ely
Ching-He-Huang