KS3 Food Schemes of WorkYear 7 and 8 cover four different Technology areas over each year• Food is not currently run with the same structure as

technology.

Each class will complete one project in food in year 7 and one in year 8 The project lasts for ½ of the year (roughly 16 lessons)

Students will be assessed on the strands below:

CORE KNOWLEDGE For food students

3.1 food preparation Skills3.2 Food nutrition and health3.3 Food Science3.4 food safety3.5 food choice3.6 food provenance3.7 food preparation and cooking skills- decision making and justification

CORE PRACTICAL SKILLS in detail (3.1 &3.7)1. General practical skills2. Knife skills 3. Preparing fruit and vegetables 4. Use of the cooker5. Use of equipment 6. Cooking methods7. Prepare combine and shape8. Sauce making 9. Tenderise and marinade10. Dough11. Raising agents 12. Setting mixtures

Students in food will be: Independent and resilient learner

Will have knowledge of healthy lifestyles and diets in order to prepare them for the future

Will be able to cook at least one dish that will hold them

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1.Introduction and group work

Fruit salad and stir fry

2. Working in the food room,

Scones and rock cakes

3.Experiments: Yeast experiment

Working scientifically: yeast

experiment

4.Pizza project

-pizza dough Shaping pizza

5.Sustainability-

-fruit muffins

SKILLS: - General

practical skills- Cooking

methods -knife skillsKNOWLEDGE: 3.4 Food safety3.1 food preparation skillsASSESSMENT: Analyse- vegetable task/ equipment chart

SKILLS: - General

practical skills- Cooking

methods - Combine and

shape- dough KNOWLEDGE: 3.4 Food safety3.1 food preparation skills 3.2 food nutrition and health

SKILLS: - General practical

skills- Cooking methods - Combine and

shape- dough KNOWLEDGE: 3.7- food preparation and cooking techniquesASSESSMENT: Planning- planning pizza making Evaluation- pizza design

SKILLS: - General

practical skills- Cooking

methods - Combine and

shape- dough KNOWLEDGE: 3.3. food science ASSESSMENT: communicationinvestigation write up

Year 7 is an introduction to working in the food room we work in blocks of 16 lessons and introduce key skills to students. We assess on 5 core areas: - Planning Analyse Practical skills- assessed throughout the independent tasks. Communication Evaluation

Low stakes testing to be completed as starter/ plenary activities

SKILLS: - General

practical skills- Combine and

shape KNOWLEDGE: 3.6 food provenance ASSESSMENT:

1.Refresh knowledge of safety and working in

the practical environment

Apple crumble

2. Food safety and special diets , cross contamination etc….

Burger

3.Experiments: Cake/ fats

- Functions of ingredients and prep

methodsWorking scientifically:

Fats experiment

5. Cheesecake project 5. Functions of foods: nutrition

Cheesy pasta

SKILLS: - General practical

skills- Cooking methods -knife skills- Combine and shapeKNOWLEDGE: 3.4 Food safetyASSESMENT:

SKILLS: - General practical

skills- Cooking methods - Combine and shape- Use of the cooker KNOWLEDGE: 3.4. Food safety3.6 Food provenance3.5 food choiceASSESMENT: Planning- burger timeplanResearch- vegetarian tasks

SKILLS: - General practical skills -combine and shape - Setting mixtures- Knife skills KNOWLEDGE: 3.2 Food and nutrition3.7 food prep and cooking skills ASSESSMENT:Evaluation

SKILLS: - General practical

skills- Cooking methods - Combine and

shapeKNOWLEDGE: 3.3 food science

ASSESSMENT: Communication write up investigation

Year 8 builds on prior work in food and begins to develop skills and knowledge, the students are still developing knowledge, we aim for students to become more independent in readiness for GCSE and giving students life skills that they will need in the future introducing them to a range of healthy/ simple meals. We still work in blocks of 16 lessons and introduce key skills to students. We assess on 5 core areas: - Planning Analyse Practical skills- these are assessed across all practical tasks. Communication Evaluation

SKILLS: - General practical

skills- Cooking methods - Sauce making KNOWLEDGE: 3.2 nutrition, diet and healthASSESSMENT:

KS4 schemes of work

• We work towards the AQA specificiationin year 11

• In KS4 we build on the skills that were introduced in year 7&8 in order to refine skills and deepen student knowledge

• We also develop the work on nutrition in order to aid students to make wiser food choices.

• Develop awareness of current trends to make food relevant and help develop critical thinking skills.

CORE KNOWLEDGE For food students

3.1 food preparation Skills3.2 Food nutrition and health3.3 Food Science3.4 food safety3.5 food choice3.6 food provenance3.7 food preparation and cooking skills- decision making and justification

CORE PRACTICAL SKILLS in detail (3.1 &3.7)1. General practical skills2. Knife skills 3. Preparing fruit and vegetables 4. Use of the cooker5. Use of equipment 6. Cooking methods7. Prepare combine and shape8. Sauce making 9. Tenderise and marinade10. Dough11. Raising agents 12. Setting mixtures

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WINTER 1 Various general practical skills

Food safety, micro organisms etc…

WINTER 2: continued with various general practical skills.

Nutrition and heat transfer

SPRING 1:Introducing food provenance as a

concept, environmental issues

Formal assessment 1: Presentation skills

SPRING 2Choosing suitable dishes and other coursework skills

General practical skills.

SUMMER 1Summary of

practical skills and food provenance.

SKILLS: 1-6 KNOWLEDGE: 3.4 Food safety and storage 3.3. Cooking methods Heat transferASSESSMENT: End of unit test: (food safety)

SKILLS: 1-6, 7, 10, 11 KNOWLEDGE:3.2 nutrients introduction3.3. heat transfer

ASSESMENT:End of unit test: food productionn

SKILLS:1-6 3.7 choosing suitable dishes KNOWLEDGE:3.5 Food choice-religion -lifestyle -intro to diet and health (3.2)

ASSESSMENT:Research work assessment (analyse, communication)-practical assessment

SKILLS: 1-6, 12, 83.7- choosing dishes

KNOWLEDGE: 3.6. Food provenance - Environmental

impact

ASSESSMENT: formal assessment: Practical presentation skills

Year 9 is an introduction to GCSE we cover an outline of all areas of knowledge and try and build a basic skill base. We work onAssement is still: Planning Analyse Practical skills Communication Evaluation

SUMMER 2Diet and health

Review of knowledge from y9 Formal assessment 2: written assessment

SKILLS: 1-6 7,8,10,11,12Consolidation of skills from y9 KNOWLEDGE:3.2 introduction to diet and health ASSESSMENT: formal assessment: formal written paper

SKILLS: 1-6 7,8,10,11,12KNOWLEDGE:3.6 food provenance - Seasonality (if

possible and ties in with DLD trip to PYO farm)

- Farming methods and impact on food

ASSESSMENT:Practical assessment End of unit test

WINTER 1: nutrients, nutrition

and lifestyle.

WINTER 2: food science

NEA1 practice task, Raising agents

Formal assessment 1:

Written paper- reduced in time

SPRING 1:Core knowledge,

-raising agent practical

- Pasta dough practical, sauces

SPRING 2: food choice and provenance -NEA2 style

practical - Easter practical

SUMMER 1- Sauce making

review- Setting

mixtures

SKILLS: Range of skills: 1-6 Practical to tie in with the theory side of things.

KNOWLEDGE: 3.1. Food nutrition and health- Nutrients - Diet and health

impactsFood choice ASSESSMENT: - In class assessment unit tests

SKILLS: General practical skills 1-6, 11 Practical investigation skills KNOWLEDGE:Food science - Raising agents and how they work ASSESMENT:-NEA 1 style taskFORMAL written assessment- NOV

SKILLS: 1-12 should be demonstrated in the taskCoursework skills KNOWLEDGE:3.5 Food choice 3.6 Food provenance ASSESSMENT:NEA 2 style task-practical and written

Year 10 builds on the skills acquired lower down in the school and prepares students for NEA tasks by practicing some of the skills required at this point : the aim of year 10 is to deepen knowledge gained in year 9 as well as add in additional knowledge in preparation for the coursework tasks in year 11 Planning Analyse Practical skills Communication Evaluation

SUMMER 2: Food science: NEA 1

practice 2

SKILLS: Practical 1-6 10,8investigation skills KNOWLEDGE:Food science-continued raising agents and some of the other food science elements -protein, carbohydrate, fat functions in cookingASSESMENT:-NEA 1 style task

SKILLS: General practical skills 1-6, 8, 12

KNOWLEDGE:3.3. food science Continuation of NEA 2 task as well as reflecting on 3.7 food science ASSESSMENT:NEA 2 style task-Formal assessment: Written mock/ practical mock? tbc

SKILLS: General practical skills 1-6 7,8, 9,10

KNOWLEDGE:3.4 Food safety-hygiene and food poisoning.3.3.Food science-working from a brief ASSESSMENT:NEA 1 style task

WINTER 1: food science

NEA 1 task released on 1st September

10 hour timed task

WINTER 2: food preparation

NEA 2 began task released on 1st

November Formal assessment 1:

Mock exam- dec mocks

SPRING 1: food preparation

Practical exams occur in the last week before

half term

SPRING 2 DEADLINE FOR NEA

2 and Revision- exam

technique

SUMMER 1Formal assessment 2: FINAL WRITTEN EXAM May/ June

SKILLS: 1 + any other relevant skill to the topic there is no specification requirement as to what these might coverKNOWLEDGE: Food science ASSESSMENT: NEA 1 report document Low stakes tests/ quizzes during revision lessons

SKILLS: 1-12 should be demonstrated throughout the project KNOWLEDGE:ASSESMENT:FORMAL ASSESMENT: NEA 2- portfolio document, with some practical work -mock exam- past paper Small low stakes tests/ quizzes in revision sessions

SKILLS:none-practical work will have stopped KNOWLEDGE: Exam skills and core knowledge. Focus on Long answer questions and their structure through many of the topics. ASSESSMENT:Low stakes tests/ quizzes during revision lessons

SKILLS: 1-12 should be demonstrated throughout the project KNOWLEDGE: Food provenance ASSESSMENT: formal assessment NEA 2: Practical exam presentation skills NEA 2 portfolio HAND IN MARCH

Year 11 builds on the skills acquired lower down in the school and prepares students for NEA tasks by practicing some of the skills required at this point : we try to commit where possible (except at key deadline points) to having 1 lesson in every 5 being theory/ revision in order to facilitate knowledge part of the course. Planning Analyse Practical skills Communication Evaluation

KNOWLEDGE: All areas are covered in formal examination ASSESSMENT: Low stakes tests/ quizzes during revision lessons- up until the exam

WJEC level 1/2 :Hospitality and Catering

Is split into 2 units we work on both units at various points through the 3 years in year 9 we introduce some of the concepts. The set up is to prepare students for the next steps in the

catering industry and we look at a range of hospitality and catering settings.

STRUCTURE: UNIT 1: the Hospitality and Catering Industry • LO1 Understand the environment in which hospitality

and catering providers operate • LO2 Understand how the hospitality and catering

provisions operate• LO3 understand how hospitality and catering provision

meets health and safety requirements• LO4 know how food can cause ill health• LO5 be able to propose a hospitality and catering

provision to meet specific requirement

UNIT 2: The Hospitality and Catering Industry in action• LO1 Understand the environment in which hospitality

and catering providers operate • LO2 Understand menu planning • LO3 be able to cook dishes

GRADING:In Year 10 and 11 The catering course is structured to sit alongside the GCSE FPN course. But offers a more vocational approach. The grades are not 1-9 but rather: Level 1: PassLevel 2: Pass Level 2: MeritLevel 2: Distinction

Year 9 • Is building on the key skills picked up in yr7&8 but also adding more of a focus on the catering industry and how it is set up. At the beginning of the year we focus on key skills such as knife skills and basic preparation. Introducing a variety of different dishes and allowing students to experience foods that they may not have done before.

Winter 1: introduction, basic

skills

Winter 2: Introduction basic

skills and preparation

Spring 1-Formal Assessment:

presentation challenge- teacake

Spring 2 Summer 1 Summer 2-

Formal Assessment: written assessment

Skills: -basic practical skills introduced Knife skills.

Knowledge:-introduction to food hygiene-how to prevent food poisoning

Assessment: Practical based assessment looking at how students are working practically

Skills: -basic practical skills looking at preparation for practical -refining knife skills

Knowledge:-Basic structure in the catering industry

Assessment: written assessment on the topics already covered.

Skills: -develop skills in breadmaking, adding more complexity to dishes. -presentation skills

Knowledge:-Introducing types of provision.-Introduction to nutrition.

Assessment: Formal assessment Teacake challenge-presentation techniques

Skills:- sauces and more

complex protein cooking. Making dishes suitable for dietary needs

Knowledge:-Nutrition and how it can be affected by special dietary needs.

Assessment:Written quizzes and theory. End of unit assessments.

Skills:- Working with different commodities introducing more complex dishes where several high level skills are required.

Knowledge:-Job roles in the catering industry and responsibilities.- Introduction to commodities

Assessment:End of unit assessment and regular low stakes questions.

Skills:Introduce the time plan and how it should be structured.

Knowledge:-Job roles in the catering industry and responsibilities.

Assessment:Formal Assessment: written assessment made in exam style.

Year 10 • Is building on basic skills to introduce more complex skills and preparation for the coursework task in year 11. enhanced focus on the catering industry and how it is set up.

Winter 1:Winter 2:

Introduction basic

skills and preparation

Spring 1-Formal Assessment:

Written paper

Spring 2 Summer 1-

Formal Assessment: written assessment

Summer 2-

Skills: - Working through

practical skills as a refresher from last year.

Knowledge:UNIT 1: - Structure of catering industry - Job roles and

responsibilities

UNIT 2- working on a time plan

Assessment: Practical based assessment looking at how students are working practically

Skills: Pasta, pastry and dough practicals

Knowledge:UNIT 1 -types of provision and the different set ups -methods of cooking and affect on nutrients UNIT 2: Nutrition and health

Assessment: written assessment on the topics covered

Skills: Working with high risk foods and sauces.

Knowledge:UNIT 1- safety in both preparation and personal to the chef. Justifying choices of provision

UNIT 2- life stages and how they need different nutrients

Assessment:Formal assessment written paper-extracts from exam paper

Skills:-making appropriate choices in menus.

Knowledge:UNIT 2--factors in menu development. Writing a time plan

UNIT 1- factors involved in the success and failure of a business

Assessment:Practical based assessment-working with a time plan - Presentation challenge:

Skills:-practicals related to the Commodities studied

Knowledge:UNIT 2 environmental factors in menu development

UNIT 1-commodities

Assessment:Formal assessment written paper-extracts from exam paper

Skills:-Working high level skills and looking at how to introduce the high level skills into practical work.

Knowledge:UNIT 2-NEA practice- UNIT 2- guidance on the structure of the NEA task.

Assessment:Mock coursework task. Based on western foods brief

Year 11 This year has some focus on both units 1 and 2 and from October- March students will be working on NEA task which is an internally set brief, a 2 hour practical session is the end of the coursework. Students will also work on some exam skills working with at least one lesson a cycle all year devoted to some exam knowledge.

Winter 1: introduction, basic

skills

Winter 2: Mocks

Spring 1-Formal Assessment:

presentation challenge- teacake

Spring 2-internal mini mock

Summer 1-formal assessment

actual exam

Skills: Covering how to set up for the practical exam and coursework. Types of high skilled dish.

Knowledge:UNIT 2- preparation for the coursework and revision of previous work -refresher of nutrition

UNIT 1- cyclical revision sessions-covering all aspects of Unit 1

Assessment: Exam questions as HWK, student led

Skills: Covering all practical skills although practical time is limited due to coursework being started and preparation for mocks. Although to keep students engaged some practical is planned

Knowledge:UNIT 2- introduction of the coursework UNIT 1- preparation for the mocks

Assessment: Formal assessment- MocksBeginning the coursework

Skills: Covering all skills through exam practical work.

Knowledge:Focus on UNIT 1-structure of the H&C industry such as job roles and types of

service.

Assessment: Formal assessment FEB- practical assessment for NEA task.

Skills:Exam skills, some practical work intertwined as part of the revision.

Knowledge:UNIT 1 focus all aspects of unit 2 with an emphasis on how to structure long answer questions and approaches to the question paper

Assessment:Exam questions and some written tasks internal mini mock

Skills: exam questions, practice exam questions.

Knowledge:Covering the UNIT 1 course

Assessment:Externally set exam