D&T Food

YEAR 7

DESIGN & TECHNOLOGY
FOOD TECHNOLOGY
CURRICULUM SUMMARY

TERM 1, 2 & 3

CANTEEN SNACKS

DESIGNING

  • Analysing situations
  • Analysing a given design brief
  • How to set a specification
  • How to carry out research
  • Draw ideas
  • Produce a final solution
  • Adapt recipe ideas
  • Detail final recipe choices

MAKING

  • Safety
  • Hygiene
  • A range of cooking techniques and methods to be developed
  • Recipes to include fruit salad, scones and crumble
  • A final product to be made suitable for the brief
  • Evaluate the product in terms of suitability.

KNOWLEDGE KNOWLEDGE

  • Knowledge of small and large equipment
  • Industrial awareness
  • Fruit and vegetables
  • Food commodities
  • Cooking methods
  • Nutritional analysis
  • Sensory analysis
  • Commercial products
  • The costing of a product
  • Picnic foods

YEAR 8

DESIGN & TECHNOLOGY
FOOD TECHNOLOGY
CURRICULUM SUMMARY

TERM 1 & 1ST HALF OF TERM 2

PIZZA PRODUCTS

DESIGNING

  • Analysing a given situation
  • Analysing a given design brief
  • Research into existing items
  • Analysing a commercial product
  • Writing a specification
  • Drawing ideas
  • Evaluating a range of ideas and discussing suitability
  • Produce a final solution using working drawings
  • Create an ingredients list and method for the item

MAKING

  • Safety.
  • Hygiene.
  • Developing confidence within the school kitchens
  • Using a range of cooking methods to include grilling, baking and microwave.
  • Developing practical skills.
  • Creating products in a given time such as picnic pasties, scones and cheesecake.
  • Evaluate the product.

KNOWLEDGE

  • Health and safety
  • Hygiene
  • Primary and secondary food processing
  • Cooking methods
  • The functions of ingredients.
  • Food packaging and labelling.
  • Cost and nutrient analysis.
  • Barbecue foods.

GCSE
FOOD AND NUTRITION
COURSE DETAILS

THE SYLLABUS IS DIVIDED INTO FOUR COMPULSORY UNITS, WHICH MUST BE INTERRELATED WHENEVER POSSIBLE

FOOD AND NUTRITION IS A PRACTICAL SUBJECT AND THE CONTENT IS TAUGHT TO INCLUDE THE FOLLOWING:

  • UNIT 1- UNIT 1--- Nutrition, Di Nutrition, Di Nutrition, Diet and Health Throughout Life et and Health Throughout Life et and Health Throughout Life 
  • UNIT 2- UNIT 2--- Factors Affecting Consumer Choice Factors Affecting Consumer Choice Factors Affecting Consumer Choice 
  • UNIT 3- UNIT 3--- Nutritional, Physical, Chemical and Sensory Prope Nutritional, Physical, Chemical and Sensory Properties of Food. ties of Food. ties of Food. 
  • UNIT 4- UNIT 4--- Food Hygiene and Safety Food Hygiene and Safety Food Hygiene and Safety

Term 1 - Food choice

  • Nutrient provision.
  •  Dietary guidelines for good health.
  •  Safe working practices.
  •  Energy balance.
  •  Nutritional needs for individuals.
  •  Weekly practical sessions.

Term 2 - Food and the senses

  • Recipe modification.
  •  Food spoilage and preservation.
  •  Additives.
  •  HACCP.
  •  Weekly practical sessions.

Term 3 - Menu planning

  • Food commodities.
  • Task one-controlled assessment (30%). 10 hours to include practicals....

Term 4 - Risk assessment and hygiene.

  • New food products.
  • Food labelling.

Term 5 - Packaging

  • Advertising and marketing.
  • Task two-controlled assessment (40%). 15 hours to include practicals.