Year 9 Enrichment: The ‘Skills’ Rotation Food and Nutrition Unit Title: Food And Nutrition
Number of lessons: 18 (9 doubles)
DofE: Skill Lessons in sequence: 1. Introduction to the course 2. Baking: Raspberry buns 3. Baking: Muffins 4. Baking: Fairy cakes 5. Baking: Butterfly cakes 6. Baking: Cake decorating 7. Baking: Biscuits 8. Baking: Scones 9. Baking: Chelsea buns Prior knowledge: (What are we assuming that pupils know from KS2/3? What do pupils need to know before they learn it?)changes result
How to follow a recipe Years 7 and 8: Basic hygiene and safety How to wash up and wipe down benches How to organise your time How to use the oven How to weight and measure ingredients All in one method of cake mixing Rubbing in method of cake making Melting method of cake making Creaming method Piping Cooking with yeast How to make a dough consistency Baking and testing for readiness Make decisions as to whether the cakes are done Present food attractively Portion control Key substantive knowledge: How to bake cakes following a recipe Ingredients needed for various cakes Pros and cons of cakes re: nutrition Cooking skills and methods Hygiene and safety skills
Common misconceptions Cakes are ready sooner than they are (testing for readiness) Consistency of dough (adding too much milk / liquid) Weighing and measuring Timing