KEY STAGE 3 Scheme of work Year 8 Food Technology- Healthy eating on holiday. Learning Objective Key Skill LNF POS Activities and tasks/Homework Resource Introduce the project and identify the design process, standards of presentation and assessment. 4.1 4.2 Reminders about; hygiene/Safety/Aprons and rules for the Food Technology area. Top/cover sheet Pupils to establish project needs in relation to Food Choices and current trends. Oracy Speak Listen Discuss 4.4 Class discussion and brainstorm to create individual analysis on types of holidays – fulfilling needs, places to get food and refreshment. Encourage use of good graphics to enhance presentation- complete for homework. Exemplar work White board Travel brochures Sheet for lettering Identification and understanding of dietary goals and key terms e.g. diet, nutrition. Investigating Oracy- speak Listen Discuss- respond to others points of view, look at varying view points. 4.2 3.4 3.1 Quiz – Healthy Eating – class discussion, some comparison against suggested guidelines linking to the holiday brief – particular reference to salt and processed foods. High usage of convenience style packaged foods – Quiz sheets Information sheets Question sheets Leaflets – Tesco Newspaper articles
importance of a healthy diet. need to evaluate and assess their uses to make best choices. What is good and bad about convenience foods? - share opinions. What do other people think about convenience foods- take on their view point? Introduce Design 1 Discuss during demonstration why convenience sauces are bad for us- high in salt and fat. 4.1 4.3 4.4 4.5 Practical demonstration of pasta dish to evaluate the use of a ready-made dish compared to “own” sauce and raise awareness of time/cost/ingredients/looking at labelling/additives/salt content etc. What do consumers want? How does it measure up to guide lines for health? Homework- shop for ingredients. Pasta dish ingredients and equipment. Establishment of hygiene safe practices for practical manufacture sessions NUMERACY- weigh measure Temp to boil pasta Time it takes Reading- reading strategies, comprehension. 5.1 1.2 3.2 3.3 5.2 5.3 5.4 5.5 Manufacture session – may need to be split – ½ work on salt investigation- pupils to read information about salt and then answer questions on what they have read to reinforce learning. If this is complete, research further using the internet- the detrimental effects of a high salt diet. Ingredients Worksheets on salt Equipment trolley
Measuring and counting ingredients for pasta dish, weigh pasta, work out how long to boil it. To reinforce specifications for the design and make process. Oracy Speak Listen 5.7 4.3 4.4 Discussion of Design Brief 1. Is it worth making your own pasta in sauce? Looking at specifications again. Design brief sheet Introduction of Design 2. Development of ideas, changing and modifying ingredients to improve a product. Numeracy- weigh and measure Reading- comprehension 4.8 4.2 4.5 4.7 5.1 Teacher demonstration of tortilla wraps, students to make notes, then class to be split for practical work for next 2 sessions, when practical is going on, students to complete healthy eating worksheets. Half class cook for following lesson and other half healthy eating questions and vice versa- weigh and measure ingredients, use of oven- temperatures. Ingredients for recipe sheet Healthy eating worksheets. Design brief 3- design work on muffins. Numeracy- measure Length Mass Writing- structure and organise, language. 3.1 3.2 3.3 5.2 5.4 5.5 Introduction of Design Brief 3 – muffins. Explanation of brief and students to complete their own specification, using technical terms. Students to then draw and complete 3 different muffin ideas, with clear annotation and measurements. One Muffin ingredients and equipment Exemplar design work. Brief and specification for muffins
when, who, what, why. Numeracy- costing Writing- meaning, purpose Discuss what makes an ideal picnic first- what foods are suitable? How can you keep them cold? Suitable place to have a picnic. Complete evaluation of muffins for homework- include how much it to make a muffin- work out to nearest pound and pence. Also, ensure that this piece of writing is well structured and analyses your final muffin idea. Exemplar work A3 paper Colours Writing frames Discussion of BBQ’s in summer and types of lunches suitable for picnics speak Listen Discuss Discussion of Food Safety with BBQ’s. High risk in hot weather. Discussion and class survey – popularity of sandwiches as a picnic item – higher fibre for bread? Importance of fibre in the diet, encourage pupils to think of a range of breads from around the world drawing on ideas from holidays e.g. ciabatta, wraps, baguettes, pitta etc. Leaflets In some instances extra sessions may be available in the “rollover”, this final activity may Using data skills- presenting data Pupil survey of eating places in Llantwit Major town as a holiday/tourist place of interest. A3 presentation using graph work- how Letters/guidelines Exemplar work