Food and Nutrition
During their time in Key stage 3 will be taught the following: To understand and apply the principles of nutrition and health. To cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. They will become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own ingredients/recipes) Understand the source, seasonality and characteristics of a broad range of ingredients.
Year 7 & 8 Students will learn
The importance of a healthy and varied diet as depicted in the Eatwell Guide and Eight tips for healthy eating.
That food provides energy and nutrients in different amounts; that they have important functions in the body; and that people require different amounts during their life.
How to taste and cook a broader range of ingredients and healthy recipes, accounting for a range of needs, wants and values.
Year 7, 8 & 9 Students will learn
How to store, prepare and cook food safely and hygienically.
How to use date mark and storage instructions when storing and using food and drinks
How to select and prepare ingredients
How to use utensils and electrical equipment.
How to apply heat in different ways.
Hot to use taste, texture and smell to decide how to season dishes and combine ingredients.
How to adapt and use their own recipes.
How to cook a repertoire of predominantly savoury dishes to feed themselves and others a healthy and varied diet.