Food Science :Year 9 SoW
Food Science Scheme of Work
Key Stage 4 Year 9 Food Preparation and Nutrition
Scheme of work: Year 9 Introduction This scheme of work has been developed as a foundation course to prepare Year 9students for the new GCSE Food Preparation and Nutrition. It is intended to be apractical and creative course which focuses on providing students with the necessarypractical skills and nutritional knowledge they will need before commencing GCSE study.It is designed to be flexible, covering 20 sessions which can be easily adapted to meetindividual schools’ curriculum requirements. The recipe suggestions are examples onlyand may be substituted to meet the individual needs of different schools and theirstudents. It is anticipated that schools with one hour lessons will need to adapt thecontent or extend over additional sessions.
The national curriculum programs of study for KS3 Cooking and nutrition are coveredand the course features an end of unit Food Preparation Task linked to the core topicsdelivered at GCSE:
1. Food, nutrition and health.
2. Food science.
3. Food safety.
4. Food choice.
5. Food provenance.
National curriculum requirements at KS3 Through a variety of creative and practical activities, pupils are taught the knowledge,understanding and skills needed to engage in an iterative process of designing andmaking. They should work in a range of domestic and local contexts, such as the home,health, leisure and culture, and where possible industrial contexts. Students will betaught to prepare and cook a range of nutritionally balanced dishes safely andhygienically.
The course aims to extend students' knowledge and understanding of food, diet andhealth, further developing their practical skills in food preparation and different cookingtechniques enabling them to make informed decisions about their own diet and foodchoices.
Teach alongside: NC KS3 Design and Technology, English (literacy), Mathematics(numeracy,) Science and PSHE.
Food Science :Year 9 SoW
Preparation for GCSE course By the end of the course pupils will be required to:
1. Understand and apply the principles of nutrition and health to cook a repertoire ofpredominantly savoury dishes so that they are able to feed themselves and others ahealthy and varied diet.
2. Become competent in a range of cooking techniques, for example, selecting andpreparing ingredients; using utensils and electrical equipment; applying heat indifferent ways; using awareness of taste, texture and smell to decide how to seasondishes and combine ingredients; adapting and using their own recipes.
3. Understand the source, seasonality and characteristics of a broad range ofingredients.
4. How to modify recipes and cook a range of dishes that promote current healthyeating messages.
5. How to use good food hygiene and safety practices when getting ready to store,prepare and cook food for safe consumption.
6. How to use a broader range of preparation techniques and practical skills whencooking.
7. How to adapt and use their own recipes to meet a range of dietary needs and lifestages.
8. How to use awareness of taste, texture and smell to decide how to season dishesand combine ingredients.
9. The principles of food safety, preventing cross-contamination, chilling, cooking foodthoroughly and reheating food until it is piping hot.
10. How to cook a range of high quality dishes with a good level of finish andpresentation, containing a variety of different colours, flavours and textures.
Prior knowledgePupils will build upon prior learning from both year 7 and 8 Design and Technology.They will enhance their knowledge and understanding of what constitutes a healthybalanced diet and good nutrition. This includes the eatwell plate, energy balance and therole of the nutrients in a balanced diet. They should already have a range of differentpractical skills to make a repertoire of predominantly savoury products which meetcurrent guidelines for healthy eating. The course is designed to be easily adapted to betailor made to meet the individual needs of different schools, curriculum time, teachersand students. Teachers can have the flexibility of specifying an individual recipe for awhole class to make or giving restricted choice from a selection of one or more of therecipes from the suggested range of practical outcomes listed. All the activities andlessons can be easily adapted to cater for different dietary needs, reduce costs andtimings. Practical work can also be carried out in pairs and in groups to reduce costs ofingredients.
Food Science :Year 9 SoW
Food Science :Year 9 SoW
Session plan
Session 1
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To demonstrateknowledge andunderstanding ofThe eatwell plateguidelines andproportions.
Savoury light lunch for a teenager:soups, starters or lighter bites.
Signpost BritishNutritionFoundation
Food a fact of life
British NutritionFoundationStarter activity (BNF) resources.
Identification of the main foodgroups in The eatwell plate.Interactive card sort of differentfood photographs into the correctcategories. Identification of themain nutrients, (protein,carbohydrates, fats, vitamins A, Bgroup, C, D, calcium and iron),sources and why they are needed
All about foodDifferentiatedPowerPoints,note takingactivities andinteractivetutorials on Theeatwell plate,nutrients and thedietary needs ofdifferent lifestages.
Food StandardsAgencyTo identify the
main nutrientsrequired for ahealthy balanceddiet.
Meat and Education |Resources
My learning journeybooklet WordTo identify the
nutritional needs in the body and foods.of a teenager.
The eatwell plate PDF
Nutrients podcasts:Main activityTo identify the
Plan, prepare and cook a healthy Differentiation ofskills andoutcomes inrecipes.
Food a fact of life -Macronutrients
main factors thataffect dietaryneedsthroughoutdifferent lifestages.
light lunch that meets therecommended guidelines of Theeatwell plate. The dish must benutritionally balanced andappealing to teenagers.
Different dietaryneeds through lifepresentationsDifferentiated
research task onhealthy eatingand nutrition.
Food a fact of life – General resources
Teacher demonstration of one ofthe possible dishes below:homemade soupstuffed vegetableschicken Caesar salad/ pasta
salad
To select asuitable starteror savoury lightlunch dish tomake that meetsguidelines of Theeatwell plate,nutritionally
Soup and starterrecipes.
samosas/ spring rollsveggie stir fry/ chow mein.
balanced andappealing to ateenager.
Questioning for learning:
What are the nutritional needs ofa teenager?
How and why our dietary needschange through life?
Plenary: discussion
Teenage dietary needs.
Home learning and extensionactivity:
Food Science :Year 9 SoW
1. Bring in ingredients for practicalwork.
2. Differentiated researchhomework on healthy eatingguidelines, nutrients, dietaryreference values for teenagers.Explain why it is important thatteenagers make healthy choiceswhen choosing what to eat.
Food Science :Year 9 SoW
Session 2
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To cook andserve a healthysavoury lunchproduct for ateenager.
Practical session 1 - Savoury lightlunch: soups, starters and lightbites.
LessonPowerPoint.
Guidelines andinstructions for settingup a practical lesson.
Individual recipecards foradaption.
Practical briefing Online Stopwatch -monitoring cookingand clearing up timeStudents lined up outside food
room. Allocation of 5 minutes class Work cards onset up time with online stop watch. adapting recipes Teachers to select a
To demonstratethe essentialskills of
to makehealthier.Photographicdisplay ofexemplar dishes.
soup or starter fromlist not previouslymade in Year 7 or 8.
preparing and Registration, go through thecooking a simple learning objectives and learningsoup, starter orlunch.
outcomes for the lesson. Gothrough assessment for learning ifappropriate to lesson.
Individual recipeslaminated onTo demonstrate
and apply theprinciples of foodsafety andhygiene whencooking.
AFL for practical workstations forlesson identifiedand used.
Starter activity student use and/orPowerPoint ofinstructions oninteractive.
Questioning for learning: recapWhat makes a successful practicallesson? Preparation for practicalwork on starter or light lunch.
Live Word wallto extend use oftechnicallanguage,literacy andnumeracy.
Lesson PowerPoint oninteractive whiteboardfor practical work.
To demonstratea good workingroutine in thefood room.
Main activity. Student will:
1. Prepare, cook and serve ahealthy soup, starter or lightlunch meal that will appeal toteenagers.
Recipes laminated ontables for student use.Safety and
hygiene cards toextend theapplication ofsafety and
To explain howthe ingredientsin their dish
Group work guidelinesand instructions forsetting up a practicallesson.
2. Follow a set of instructionscarefully with the awareness ofthe importance of workingsafely and hygienically at alltimes.
provide thenecessary energyand nutrients tomeet the dietaryreference values(DRVs) for
hygiene.Possible practicaloutcomes:
Differentiatedliteracy materialswith sentencestarters toaccompanyevaluation andanalysis of
3. Develop a good workshoproutine, working independentlywhilst adhering to tight timedeadlines and producing a goodquality lunch dish with a highlevel of finish.
homemade soup
stuffed vegetablesteenagers.
chicken Caesarsalad/ pasta salad
dishes made.deli kebabs
samosas/ springrolls/ stir fry/ chowmein.
4. Work effectively as a team toclear away work stations andequipment following theessential instructions tomaintain high standards ofcleanliness and good hygienethroughout.
Food Science :Year 9 SoW
5. Serve dish and present forassessment.
Plenary: celebration display andteacher or peer assessment of finalfood products.
Home learning and extensionactivity: sensory analysis andevaluation of how suitable dishmade was for a teenager. Completenutritional profile of dish.
Food Science :Year 9 SoW
Session 3
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To become Mexican madness: spicy wraps and Signpost BNF Recipe sheets:
fajitasfamiliar withingredients andcuisine from
salsa. resources.
Tortilla wraps, fajitas, enchiladas,quesadillas or burritos.
DifferentiatedPowerPoints,note takingactivities andinteractivetutorials on theimportance ofteenagers
enchiladas
burritos.another country.
Starter video on energy or use ofdifferentiated PowerPoints fromresources list.
To recognizethat a variety offood is needed inour dietsbecause different get the energy balance correctfoods providedifferentnutrients forgood health anda balanced diet.
Food a fact of life – Exploring energy
Discussion: Why is it important to Food a fact of life – Energy resources
when making food choices as ateenager?
consuming anutritionallybalanced dietwith the correctenergy balancein life.
Food a fact of life – Energy (Extension)PPTMain activity: teacher
demonstration of fajitas,enchiladas, quesadillas or burritosrecipe.
Food a fact of lifeTo describe andexplain theimportance ofenergy balance,physical activityand theimplications ofdietary excess/deficiency, egmalnutrition,maintenance of ahealthy weight.
Differentiation ofskills andoutcomes inrecipes.
Questioning for learning and groupdiscussion: nutrients, food groupsin recipe, energy sources and howthe dish could be adapted forvegetarians and any special dietaryneeds.
Differentiationthrough effectivequestioningtechniquesthrough use ofBloom’s
Further questioning for learning:how to prepare, cook, serve andstore the dish safely andhygienically during the lesson.Explain differences between thedishes and suggest differentiatedoutcomes with salad and salsa.
taxonomy.To describe andexplain theimportance ofgood food safetyand hygienewhen preparingand cooking highrisk ingredientssuch as chicken.
Differentiatedhome learningtask on effects ofconsuming toomuch or too littleenergy.
Plenary: group activity anddiscussion. Where does our energycome from? Group discussion usingthe energy chart.
Home learning and extensionactivity:
To identify themain healthissues related todiet.
1. Bring in all ingredients forfajitas, enchiladas or burritoswith filling of choice.
2. Find out the definitions of thefollowing nutritional terms:kilocalorie (kcal), kilojoule (kJ),
Food Science :Year 9 SoW
physical activity level (PAL),dietary reference values (DRV)and basal metabolic rate (BMR).
3. Using the BNF PowerPoint orFood a fact of life website,research what the possibleeffects of consuming a diet toohigh in energy are. What is thelong term effect on a teenager’shealth?
Food Science :Year 9 SoW
Session 4
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To prepare, cook Practical session 2 – Mexican Signpost BNFresources.
Lesson PowerPoint oninteractive whiteboardfor practical work.
and serve a madness.healthy fajita ortortilla wrap thatcontains protein,carbohydrateand at least 2–3portions of your5 a day.
Tortilla wraps, fajitas, enchiladas,quesadillas or burritos.
Differentiation ofskills andoutcomes inrecipes.
Setting up instructionsfor a practical lesson.
Registration, learning objectivesand learning outcomes outlined forthe lesson.
Online Stopwatch -monitoring cookingDifferentiation
through effective and clearing up timeStarter activity questioningTo demonstrate
the essentialIndividual recipes
techniquesQuestioning for learning: laminated onthrough use of
workstations forBloom’sknife skills ofpreparing andcooking bothmeat andvegetables safelyand hygienically.
Essential criteria for anothersuccessful practical lesson. student use and/or
taxonomy. PowerPoint ofinstructions oninteractive.
Preparation for practical work onfajitas. Risk assessment discussionand hygiene and safety briefing forthe lesson. Cross contaminationrisk between raw and cooked meatsidentified and explained.
Recipes laminated ontables for student use.To demonstrate
an awareness oftaste, textureand smell todecide how toseason dishesand combineingredients.
Group work guidelinesand instructions forsetting up a practicallesson.
Main activity. Students will:
1. Demonstrate safe and hygienicpreparation of vegetables andchicken using different knifeskills.
Possible practicaloutcomes:
2. Stir-fry the chicken andvegetables, adding sauces andseasonings as required.
To demonstratesafe and hygienicworkingpractices in thefood roomfollowing teacherinstructions andgiven recipes.
fajitas
enchiladas
burritos3. Apply effective control of timeand temperature to cook a highquality filling on the hob. quesadillas
salad and salsa4. Wrap the filling in the tortilla.
Adding any salsas, garnishes anddressings.
vegetarian optionusing mycoprotein,soya, halloumi ortofu.
To serve disheswith a high levelof finish. 5. Present and serve up fajitas,
enchiladas, burritos, andquesadillas for assessment.Serve with any suitable salad orsalsa.
6. Group work with different rolesto wash up, and clean thesurfaces and equipment under
Food Science :Year 9 SoW
timed conditions.
Plenary: celebration display ofpractical outcomes and teacher orpeer assessment of final foodproducts.
Discussion: top tips for safe cookingof high risk ingredients. Differentiated
home learningtask on specialdietary needsand food safety.
Home learning and extensionactivity:
1. Recipe adaptation to make recipesuitable for different dietaryneeds.
2. Produce a 10 point food safetyguide when buying, storing,preparing and cooking meat.
Food Science :Year 9 SoW
Session 5
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To use nutritioninformation andallergy advicepanels on foodlabels to helpmake informedfood choices.
Magic with mince: classic spaghetti Signpost BNF Lesson PowerPoint.bolognaise or chilli con carne. resources.
Recipe cards forspaghetti bolognaiseStarter activity Nutritional
profile of ready- or chilli.made spaghettiComparison and nutritional analysis
of buying a ready-made spaghettibolognaise/ chilli. Using informationon the packaging, carry out a
Nutritional profileworksheet of spaghetti
bolognaise.
Differentiation of bolognaise.To explain theimportance ofselecting dishesto cook, whichprovide thenecessary energyand nutrients tomeet teenager’sreference
nutritional analysis and evaluatethe nutritional value of spaghettibolognaise. Discussion of what
skills, quality ofDifferentiatedoutcomes, question starters
hygiene and based upon Bloom’staxonomy.
makes a good spaghetti bolognaise/ safety workshopchilli and the main advantages ofpreparing and cooking your ownspaghetti bolognaise. Identifypossible adaptations of recipe forvegetarians and special dietaryneeds.
routine.Meat and Education |Resources
BNF onlineresources onfood hygiene andsafety.
Food a fact of life – Sensory evaluationnutrient intakes
(RNI).Differentiationthrough effectivequestioningtechniques
Food a fact of life – Food hygiene andsafety
Main activityTo explain theimportance ofgood food safety bolognaise or chilli.practices whengetting ready tostore, prepareand cook food.
Demonstration of spaghetti
Recipe adaptationworksheet.
through use ofBloom’staxonomy.
Questioning for learning topics:ingredients, their functions, usesand nutritional value. Preparationof bolognaise or chilli ingredients,knife skills to prepare vegetables
Costings worksheet.
Differentiatedworksheets andhome learningresources tocalculate costs ofspaghetti
To modifyrecipes and cook and meat safely and hygienically.dishes thatpromote current safe cooking times andhealthy eatingmessages.
Temperature control on the hob,
temperatures. How to prepare,cook and serve up pasta or rice asa carbohydrate accompaniment todish. Effective techniques topresent the dish with a high level offinish and decoration.
bolognaise orchilli.To calculate the
cost of the dishand comparewith acommercialproduct.
Plenary: recipe adaptation to meetcurrent recommendations for ahealthy diet. Identify ways toreduce the saturated fat, kcal andsalt, but increase fibre content ofthe dish.
Home learning or extensionactivity:
Food Science :Year 9 SoW
1. Bring in ingredients, serving dishand container for spaghettibolognaise or chilli.
2. Work out the cost of ingredientsto make chosen dish andcompare to ready-meal tested.
Food Science :Year 9 SoW
Session 6
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To prepare, cook Practical session 3 – Magic with LessonPowerPoint.
Guidelines andinstructions for settingup a practical lesson.
and serve aspaghetti
mince: classic spaghetti bolognaiseor chilli con carne.
Individual recipecards foradaption.
bolognaise orchilli. Containsprotein,carbohydrateand at least 2portions of your5 a day.
Starter activity Online Stopwatch -monitoring cookingand clearing up timeStudent briefing for practical,
lesson objectives and outcomes asbefore. Student preparationworkstation and ingredients. Recapmain points from previousdemonstration highlightingimportance of:
Work cards onadapting recipes Individual recipesto make themhealthier.
laminated onworkstations forstudent use and/ orPowerPoint ofinstructions oninteractive.
To demonstratethe essential
Photographicdisplay ofexemplars ofdishes made.
knife skills ofpreparing andcooking bothmeat andvegetables safelyand hygienically.
following instructions carefully
measuring accuratelyLesson PowerPoint oninteractive whiteboardfor practical work.
AFL for practicallesson identifiedand used.
using the hob safely to cook themeat and vegetables safely
Recipes laminated ontables for student use.
using knife skills to prepare arange of ingredients
Live Word wallto extend use oftechnicallanguage,literacy andnumeracy.
To use a broaderrange ofpreparationtechniques andmethods whencooking.
Group work guidelinesand instructions forsetting up a practicallesson.
being hygienic and safe whenpreparing food.
Main practical activity. Studentswill:
Sensory testingtechniques.
Possible practicaloutcomes:
To demonstratea safe andhygienic workingroutine in thefood room
1. Demonstrate safe and hygienicpreparation of vegetables andmeat using knife skills withprecision and accuracy.
Differentiatedliteracy materialswith sentencestarters toaccompanyevaluation andanalysis of
spaghettibolognaise withminced beef, soya,Quorn or tofu2. Stir fry the meat and vegetables,
adding sauces and seasoningsas required.
following teacherinstructions andgiven recipes. chilli or vegetarian
chilli.3. Apply effective control of time
and temperature to cook a highquality bolognaise sauce on thehob.
To presentspaghettibolognaise orchilli with a highlevel of finish.
dishes made. Possible side dishes:
salad garnish
garlic bread.4. Cook and serve a suitable
carbohydrate accompaniment tosauce, eg pasta or rice.
To evaluatespaghetti or chilliuse differentsensory testingtechniques.
5. Presentation and serving up ofdishes for assessment.
6. Work effectively as a group:
Food Science :Year 9 SoW
work with different roles towash up, and clean the surfacesand equipment under timedconditions.
Plenary: celebration display ofpractical outcomes. Sensory testingof dish and peer assessment ofspaghetti bolognaise or chilli.
Home learning or extensionactivity: evaluation and sensorytesting of dish on family at home.
Food Science :Year 9 SoW
Session 7
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To identify the Respect the risotto – adapting Signpost Lesson PowerPoint.different groups meals for special dietary needs. Vegetarian
Vegetarian Society – What is a vegetarian?
of the population Garden vegetable risotto.who have special
society andQuorn websiteand resources.Starter activity: discussion
dietary Vegetarianism – A Project Book ForSchools
requirements(including foodallergies, foodintolerance, andreligious culturalneeds).
What are the main influences onwhat people eat today? Card sort tomatch different types of dietaryneed to its definition.
Differentiatedrecipe adaptationactivity. Recipes, Products and
News from QuornDifferentiationthrough effectivequestioningtechniquesthrough use ofBloom’s
Main activityRecipe adaptationworksheet for specialdietary needs.
Recipe adaptation activity.To investigatethe range ofspecial dietaryproducts
Adaptation of the 3 dishes made sofar to make them suitable for alacto-ovo-vegetarian and otherspecial dietary requirements.
Question bag withdifferentiatedquestions and bloomstaxonomy for classuse during
taxonomy.available today.How to set upand carry outsensory testingof risotto.Differentiatedresources forsensory testing.
Demonstration of garden vegetablerisotto.
To identifyvegetarianalternatives tothe meat andfish using
demonstration work.Questioning for learning topicsduring demonstration: main Recipes for different
types of vegetarianrisottos including:
ingredients, their functions, usesand nutritional value. Safe cookingof rice, use of seasonal vegetables,cheeses and stock; knife skills toprepare vegetables and meat safelyand hygienically. Temperaturecontrol on the hob, safe cookingtimes and temperatures. Discussionof the importance of reheatingcooked rice to correct temperatureto prevent bacillus cereus. Furtherdiscussion on use of mycoprotein,eg Quorn, halloumi or tofu as ameat substitute in risotto.
vegetablesources, Quorn,soya or tofu as ameat substitute.
butternut squashand sage risotto
Extension activityresources.
easy pea and pestorisotto
To plan a risottosuitable for alacto-vegetarian.
Differentiatedworksheets andhome learningresources tocarry outresearch intovegetarians andalternative
risotto primavera
asparagus risottoTo carry outsensory analysisof the risottoand recordfindings on astar profile.
roastedMediterraneanvegetable risotto.
vegetarianproducts. Resources for sensory
analysis:Plenary: group sensory testing ofgarden vegetable risotto. Attributeanalysis of risotto using star profile.
To composeallergen adviceabout risotto forthe consumer.
Food a fact of life – Sensory evaluationHome learning or possible
extension activity:
1. Bring in all ingredients, servingdish and container for chosenvegetable risotto.
Food Science :Year 9 SoW
2. Research task on vegetariansand alternative protein productsincluding Quorn, soya and tofu.
3. To compose allergen andnutritional information aboutrisotto for the consumer.
Food Science :Year 9 SoW
Session 8
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To prepare andcook a risottowhich containsvegetables oruses a meatsubstitute andwill appeal tolacto-
Practical session 4 – Respect therisotto. Prepare, cook and serve arisotto which contains vegetables ormeat substitute and will appeal tolacto-ovo-vegetarians.
LessonPowerPoint.
Lesson PowerPoint forpractical work.
Individual recipe Group work guidelinescards foradaption tovegetarianoptions.
and instructions forsetting up a practicallesson.Starter activity
Recap main points from previouspractical highlighting importance of:
Online Stopwatch -monitoring cookingand clearing up time
vegetarians. Photographicdisplay ofexemplars ofdishes made.
To demonstratethe skills ofpreparing arange ofvegetables, usingthe hob,controlling
following instructions carefully
measuring accurately Individual recipeslaminated on
AFL for practical workstations forlesson identifiedand used.
using the hob safely to cook therice and vegetables student use and/or
PowerPoint ofinstructions oninteractive.
safety when using knife skills toprepare a range of ingredients Live Word wall
to extend use oftechnicallanguage,literacy andnumeracy.
temperature,cooking with rice. being hygienic and safe when
preparing food.Possible practicaloutcomes:To demonstrate
and apply theprinciples of foodsafety andhygiene whencooking.
Student preparation of workstationand ingredients.
butternut squashand sage risotto
Differentiatedresearch task ondifferent grains.
Main practical activity. Studentswill:
easy pea and pestorisotto
1. Demonstrate safe and hygienicpreparation of all vegetablesand meat substitutes usingknife skills.
To investigatewhat happenswhen rice andother grains arecooked.
risotto primavera
asparagus risotto
roastedMediterraneanvegetable risotto
2. Stir fry the onions and garlic,adding rice, stock andseasonings as required. spinach and ricotta
risotto.3. Apply good control of time andtemperature to cook risotto andrice effectively on the hob.
BBC Good Food |Health benefits of…quinoa4. Add any additional vegetables or
other ingredients, eg peas,pesto, Quorn, halloumi,parmesan cheese etc.
5. Present and serve up dishes forassessment.
6. Work effectively as a team
Food Science :Year 9 SoW
assigning different roles to washup, and clean the surfaces andequipment under timedconditions.
Plenary: celebration display ofpractical outcomes.
Discussion: how has the basicrecipe been adapted and modifiedto meet needs of different types ofvegetarians?
Home learning or extensionactivity: investigate some other lessfamiliar grains, eg quinoa,couscous, spelt.
Food Science :Year 9 SoW
Session 9
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To know andunderstandwhere keyingredients comefrom and howthey are grown,reared or
Best of British: traditionally Britishhot meal that will appeal to schoolchildren.
Signpost BNFand otherwebsites.
Food and FarmingBNF worksheets
Meat and Education |Food provenance onyour doorstep PDF
Starter activity: Differentiatedrecipes.Differentiationthrough effectivequestioningtechniquesthrough use ofBloom’staxonomy.
Why is it important that we learnabout the main environmentalissues linked with foods today?Discussion to include:
Food a fact of life – Food and farmingcaught.
To identify andexplain some oftheenvironmentalissues associatedwith foods.
Greenpeaceuse of seasonal ingredients
Soil Association – What is organic foodand why chooseorganic?
sustainable fishing and farming
reducing food miles andtransportation
Differentiatedresources ondifferentenvironmentalissues.
Sustainable FoodTrust – Let them eat waste!
To investigatethe informationand guidanceavailable to theconsumerregarding foodlabelling,availability,traceability, foodassuranceschemes andanimal welfare.
organic foods
importance of buying locallysourced foods Red Tractor – Farm &
Food AssuranceExtension activityresources.the issues linked to food waste
farm assured schemes Research packs ondifferentenvironmental issuesincluding:
Differentiatedworksheets andhome learningresources tocarry outresearch intochosenenvironmentalissue.
the environmental issues linkedto packaging of foods.
Main activity use of seasonalingredientsTeacher demonstration of meat
To recognise and base, layering and topping of aexplain foodstandard
sustainable fishingand farmingtraditional shepherd's or
Cumberland pie with meat andpotatoes precooked, ready tothicken, mash, layer and top.
reducing air miles
organic foodsschemes.
To describemethods ofpreparingcooking andlayering a
Questioning for learning topicsWhat are the locally sourcedingredients in a shepherd’s,Cumberland or cottage pie? Whatare the advantages of using locallysourced seasonal ingredients?What seasonal ingredients could beused in a shepherd's pie? What arethe advantages and disadvantagesof using organic meats and
importance ofbuying locallysourced foods
shepherd’s orcottage pie.
the issues linked tofood waste
farm assuredschemes
the environmentalissues linked tovegetables in a traditional
shepherd's or Cumberland pie? packaging of foods.
Food Science :Year 9 SoW
Plenary: research based activity.Environmental issues in food today.Students to select a current issuein food today from the list above tocomplete a differentiated researchtask on chosen environmentalissues.
Home learning activity or extensiontask:
1. Bring in all ingredients, servingdish and oven proof dish forshepherd’s or cottage pie.
2. Complete environmental issuesresearch task.
Food Science :Year 9 SoW
Session 10
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To prepare andcook a recipesuch as cottagepie, Cumberland which uses locally sourced,pie or vegetarian seasonal ingredients and willpie.
Practical session 5 – Best ofBritish: prepare, cook and serve atraditionally British main meal
LessonPowerPoint.
Lesson PowerPoint forpractical work.
Individual recipe. Group work guidelinesand instructions for
Photographic setting up practicaldisplay ofappeal to schoolchildren on a cold
day. lesson.exemplars ofdishes made.
To adapt originalrecipe to include Starter activityingredientswhich have beenlocally sourcedor are seasonal.
Online Stopwatch -monitoring cookingand clearing up timeAFL for practical
lesson identifiedand used.
Recap main points from previouspractical highlighting importance of:
following instructions carefully
measuring accurately
Individual recipeslaminated onworkstations forstudent use and/orPowerPoint ofinstructions oninteractive.
Live Word wallto extend use oftechnicallanguage,literacy andnumeracy.
To demonstratethe skills ofvegetablepreparation andcooking, makinga meat/alternative base,combining,layering andfinishing ofingredients usingthe oven.
using the hob safely to cook therice and vegetables
safety when using knife skills toprepare a range of ingredients Possible practical
outcomes:Differentiatedtask on recipecard for chosenpie.
being hygienic and safe whenpreparing food. shepherd's pie
cottage pieStudent preparation of workstationand ingredients. Cumberland pie
vegetarian pie.Main practical activity. Studentswill:To demonstrate
and apply theprinciples of foodsafety andhygiene whencooking.
1. Work safely and hygienically toprepare all vegetables and meatsubstitutes using effective knifeskills.
2. Peel, chop and boil potatoes inwater until cooked.
To create arecipe card for alocal farm shopof chosen recipe.
3. Stir fry the onions and garlic,meat, vegetables, stock,seasonings and thickenings asrequired.
4. Demonstrate effective control oftime and temperature to cookbase and toppings effectively onthe hob.
5. Layer, top and finish the pieready for grilling or cooking in
Food Science :Year 9 SoW
oven.
6. Present and serve up dishes forassessment.
7. Work effectively as a team withassigned different roles to washup, and clean the surfaces andequipment under timedconditions.
Plenary: celebration display ofpractical outcomes.
Discussion: how have the pieingredients been adapted to includemore locally sourced and seasonalingredients?
Home learning or extensionactivity: produce a recipe card ofrecipe for a local farm shop.
Food Science :Year 9 SoW
Session 11
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To select andplan to cook amain meal dishthat celebratesthe cuisine of an What countries make up Asia? WhatAsian country.
Multicultural cuisine: a flavour ofAsia.
LessonPowerPoint.
Recipes for a selectionof different Thai andIndian curries anddifferent Chinesedishes, eg chow mein,sweet and sourchicken, Japanesedishes such as sushietc.
Starter activity Differentiatedrecipes.
are the main cuisines of Asia? Differentiationthrougheffectivequestioningtechniquesthrough use ofBloom’s
To identify andexplain thedistinctivefeatures of Asiancuisine.
Main activity
Teacher demonstration of thecuisine from a chosen Asian country,eg: Indian, Chinese, Thai, Malaysianetc.
Fact files on differentcountries in Asia,cultural and religiousinfluences and thedifferent types ofAsian cuisine.
To identify theequipment andcooking methodsused in Asiancuisine.
taxonomy.Questioning for learning topicsduring demonstration of Thai curry: Use of
questioningusing Bloom’staxonomythroughoutdiscussion anddemonstration.
What are the main ingredients ina Thai curry? Asian Recipes | Jamie
OIiver RecipesTo explain howfood choices canbe related todifferentreligious andcultural beliefs.
What are the main herbs andspices used in Thai cuisine? Wikipedia | Asian
cuisineWhat methods of cooking are
used in Thailand? Differentiatedresources ondifferentcultural andreligiousinfluences onfood choicestoday.
BBC Good food – Chinese recipes
What are health benefits of Thaidiet versus British diet? Wagamama food
menu | asian +japanese cuisine
To identify anyhigh risk foods inchosen recipeand suggestways to cooksafely and
Demonstration and discussion of:
1. Marinating meat and fish. Research worksheethomework on thecultural and religiousinfluences on foodchoice today.
2. Vegetable and meat preparation.Extensionactivityresources.
minimize risk offood poisoning.
3. Using the wok to stir fry the meatand vegetables safely and withan awareness of effective timeand temperature control.To demonstrate
the use ofdifferentingredientsincluding herbsand spices toenhance theflavours of adish.
Differentiatedworksheets andhome learningresources tocarry outresearch intochosenenvironmentalissue.
4. High risk ingredients identifiedand ways to cook safely andreduce risk of food poisoningexplained.
5. Addition of seasonings andflavourings to enhance flavours,colours and textures.
6. Preparing and cooking thecarbohydrate accompaniment, egnoodles or rice.
Food Science :Year 9 SoW
7. Serving curry and addition ofsuitable garnish to enhancefinish.
Plenary: cultural and religiousinfluences in food today task.Cultural celebrations around theworld, different festivals andtraditions and their influences onfood choice today.
Home learning and extension task:
1. Bring in all ingredients, servingdish and container for Thai curryor alternative Asian dish asinstructed.
2. Research based activity into howfood choices are influenced bydifferent cultural and religiousinfluences.
Food Science :Year 9 SoW
Session 12
Lesson objectives Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
A taste of Asia Multicultural cuisine - a taste ofAsia.
LessonPowerPoint.
Lesson PowerPoint forpractical work.
To prepare andcook a mainmeal dish todemonstrate thecuisine from achosen Asiancountry, eg India,Thailand, Chinaor Japan.
Starter activity Individualrecipes.
Group work guidelinesand instructions forsetting up a practicallesson.
Recap main points from previouspractical highlighting importance of: Photographic
display ofexemplars ofpossible dishesto make.
following instructions carefully
measuring accuratelyOnline Stopwatch -monitoring cookingand clearing up time
using the hob safely to cook therice and vegetables AFL for
practical lesson laminated onidentified andused.
Individual recipesTo demonstratethe use of herbsand spices toenhance theflavours of adish.
safety when using knife skills toprepare a range of ingredients
workstations forstudent use and/orPowerPoint ofinstructions oninteractive.
being hygienic and safe whenpreparing food.
Live Word wallto extend use oftechnicallanguage,literacy andnumeracy.
Student preparation of workstationand ingredients.
To demonstrateand apply theprinciples of foodsafety andhygiene whencooking and stirfrying.
Possible practicaloutcomes:
Main practical activity. Students will:
1. Marinade meat and fish.Indian, Thai and
Malaysian curries(meat, fish or
Differentiatedrecipe cards forIndian, Thai,Japanese,Chinese andMalaysian
2. Prepare and slice vegetable andmeat. vegetable based)
To present andserve a qualitymulticulturalmain dish with ahigh level offinish.
vegetable biryani3. Use a wok to stir fry the meatand vegetables safely and withan awareness of effective timeand temperature control.
sushi and othernoodle baseddishes
recipes.
4. Identify any high risk ingredients,suggest ways to cook safely andreduce risk of food poisoning.
Chinese sweet andsour chicken, lemonchicken, chow
To workindependentlyfollowing owninstructions andas a team whenwashing up andtidying away.
mein.5. Enhance flavours, colours andtextures with the addition ofseasonings and flavourings.
6. Prepare and cook thecarbohydrate accompaniment, egnoodles or rice.
7. Serve up the curry with a suitablegarnish to enhance finish anddecoration.
8. Work effectively in teams with
Food Science :Year 9 SoW
different roles to wash up, andclean the surfaces andequipment under timedconditions.
Plenary: celebration display ofpractical outcomes. Peer andteacher assessment of outcomes.
Home learning or extension activityFood issues debate: Are takeawaysand ready meals damaging to ourhealth and environment?
Differentiatedhomework.
Food Science :Year 9 SoW
Session 13
Lesson objectives Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To name themicronutrientsand state whythey are neededin the diet.
Sauces made simple: savoury pastabake.
Signpost to BNF Lesson PowerPoint.and the Food a
What I need to knowfact of lifeStarter activity about vitamins andresources. minerals grid Word
Issue worksheet: What I alreadyknow? What I want to know? What Ihave learned about vitamins andminerals?
DifferentiatedFood a fact of life |recipes.To explain the
sources, typesand functions ofvitamins A, D, Bgroup and C.
NutrientsDifferentiation
Public Health EnglandthroughMain activity | National Diet andeffective Nutrition Survey PDFquestioningPowerPoint presentation to
introduce micronutrients and focuson vitamins. Explain the terms fat
To explain thesources, types
techniquesthrough use ofBloom’s
Teacher informationon nutrients.
and functions of and water soluble. Look at someFood diary |mywellbeing
calcium, iron and examples of foods providing vitamins taxonomy.sodium. A, D and B group, C. Consider the
consequences of too high/ low intakeof these vitamins.
Use of questionfor learningduringdiscussion anddemonstration.
Recipes for:To explain theprocess ofgelatinisation insauce makingand theprinciples ofwhat makes asauce thicken.
macaroni cheese
cauliflower cheese
pasta bake
Demonstration and questioning forlearning.
Explain to the pupils that they willbe making a savoury dish that
Extensionactivityresources.
lasagne.provides sources of vitamins andminerals, such as macaroni cheese,tuna pasta bake or vegetarian pastabake or lasagne. Introduce studentsto ingredients and talk through thefunctions of the ingredients. Discussalternatives such as using skimmedmilk and lower fat cheese.Demonstrate the process for makingan all-in-one sauce. Explain theprocess of gelatinisation and theeffect of changing the proportions ofthe ingredients. Talk to the pupilsabout the recipes that they will bedoing, discuss options and choices.
British NutritionFoundation | ExploreFood
To calculate thenutritionalprofile andcompare theeffect of usingalternative
Food a fact of life |Recipe work
ingredients.
Plenary:
1. Identify the correctmicronutrients in your pastabake and why your body needsthem.
Food Science :Year 9 SoW
2. What micro nutrients are missingfrom the dish?
3. What ingredients could you addto make your pasta bake richerin vitamins and minerals?
Home learning and extension work:
1. Bring in all ingredients forpractical work including servingdish and container.
2. Nutritional analysis of finalrecipe.
Food Science :Year 9 SoW
Session 14
Lesson objectives Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To prepare andcook a main
Practical session 7 - savoury pastabakes.
LessonPowerPoint.
Lesson PowerPoint forpractical work.
meal dish whichdemonstratesthe role ofcalcium andvitamin D in thediet, such as:macaroni cheese,tuna pasta bake,vegetarian pastabake or lasagne.
To prepare and cook a main mealdish which demonstrates the role ofcalcium in the diet.
Individualrecipe.
Group work guidelinesand instructions forsetting up for practicallesson.Photographic
display ofexemplars ofdifferent pastabakes.
Starter activityOnline Stopwatch -monitoring cookingand clearing up time
Recap main points from previouspractical highlighting importance of:
following instructions carefully
measuring accuratelyAFL forpractical lesson laminated onidentified andused.
Individual recipes
To demonstratethe preparationof an all-in-onesauce;demonstratesafe use of thehob/ grill,accurateweighing andmeasuring,
workstations forstudent use and/orPowerPoint ofinstructions oninteractive.
using the hob safely to cook therice and vegetables
Live Word wallto extend use oftechnicallanguage,literacy andnumeracy.
safety when using knife skills toprepare a range of ingredients
Possible practicaloutcomes:
being hygienic and safe whenpreparing food.
macaroni cheese
tuna pasta bakeStudent preparation of workstationand ingredients. Differentiated
recipe cards formacaronicheese, pastabake and
boiling, draining,mixing. Main practical activity. Students will:
1. Measure their ingredients.
2. Cook and drain the pasta.
chicken andbroccoli pastabake.
To demonstrateand apply theprinciples of foodsafety andhygiene whencooking.
lasagne.Extension outcome:
3. Make an all-in-one savourysauce. lasagne.
Food a fact of life |Recipe work
4. Combine the pasta, sauce,vegetables, meat and fishtogether.
To produce anutritionalprofile of thepasta dish andcreate a foodpackaging label.
5. Grate and sprinkle cheese overthe bake. Complete cooking ofthe bake under the grill or in theoven if time permits.
6. Decorate and garnish to enhancefinish and decoration of the pastabake.
7. Group work with different roles towash up, and clean the surfacesand equipment under timedconditions.
Food Science :Year 9 SoW
Plenary: celebration display ofpractical outcomes. Discussion andanalysis of what micro nutrients arepresent in dishes made and why thebody needs them.
Home learning or extension activity:Differentiatedhomework.Using BNF Nutritional analysis
software, create food label for yourproduct which includes nutritionalprofile of the dish and focuses onthe calcium and vitamin D content ofthe dish.
Food Science :Year 9 SoW
Session 15
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To identify thefunctions and
Trendy fruit tray bakes. Thetechnical challenge.
LessonPowerPoint.
BBC Good Food |Traybake recipes
uses of the mainingredients usedin cake making.
Starter activity Individualrecipe.
Card sort on cakeingredients and theirfunctions.Card sort to match the ingredient
with its correct function and use in a Photographiccake recipe.
To explain thescience ofaeration andwhat makescakes rise?
display ofexemplars ofdishes.
Possible practicaloutcomes:
Main activitybramley apple cake
Demonstration of tray bake of choicefrom list.
AFL forrhubarb crumble
slicepractical lessonidentified andused.
To demonstratethe skills ofcreaming/all-in-one cake making,preparing bakingtins, baking.
Questioning for learning throughdiscussion of: blackcurrant
bakewell1. Ingredients and their functions
including flour, sugar, fats, eggs,raising agents, fruit and
Live Word wallto extend use oftechnicallanguage,literacy andnumeracy.
lightly spiced carrotcake
flavourings of choice.To demonstrateand apply theprinciples of foodsafety andhygiene whencooking.
summer fruitsquares2. How to line a baking tin or cake
cases in a muffin tray.swirly lemon drizzle
fingersPlanningsheets.3. Preheating oven to correct
temperature.baked blueberry
bites.Differentiatedrecipe cards for:4. Weighing ingredients accurately.To write a
planning sheetfor making traybake of choicelistingingredients,correct stages ofproduction andimportant
5. Using the creaming or all-in-onemethod to make the cakemixture.
Two stars and a wishworksheet.
bramleyapple cake
Recipe adaptationworksheet.
rhubarbcrumbleslice
6. Coring, slicing and preparing thefruit and flavourings for cakemixture.
blackcurrantbakewell7. Using the oven safely.
hygiene andsafety check. 8. Being hygienic and safe when
preparing cake mixtures. Riskassessment: high with raw eggmix.
lightly spicedcarrot cakeTo plan and
select a suitabledecoration andfinish of traybake.
summerfruit squares
9. Time and temperature controlwhen cooking cake mixtures. swirly lemon
drizzlefingersStudent activity
During cooking of cake complete adetailed planning sheet listing keytimes, instructions for making and
bakedblueberry
Food Science :Year 9 SoW
safety and hygiene checks. bites.
Plenary: How to test if cakes arecooked? Simple decorative topping ifcake is cool and time permits. Groupsensory testing and tasting of traybake. Two stars and a wish activity.
Home learning activity or extensiontask:
Differentiatedhomeworkactivity.
1. Bring in all ingredients and acontainer for tray bake of choice.
2. Design a theme board of differentdecorative toppings for traybakes on Google Images orPinterest.
3. Select optional topping of choiceand prepare at home.
Food Science :Year 9 SoW
Session 16
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To plan andprepare a fruitbased tray bakethat
Practical session 8: Trendy fruittray bakes. The technical challenge.
LessonPowerPoint.
Lesson PowerPoint forpractical work.
Starter activity Individualrecipes.
Group work guidelinesand instructions forsetting up a practicallesson.
demonstrates Recap main points from tray bakeaeration and the demonstration, highlightingscience of howcakes rise.
Photographicdisplay ofexemplars ofdifferent types of monitoring cookingtray bakes. and clearing up time
importance of:Online Stopwatch -
following instructions carefullyTo demonstrateaccuracy andprecision whenweighing outingredients toensure a highquality outcome.
weighing and measuringaccurately AFL for practical Individual recipes
lesson identified laminated onand used.
using cake making skillsworkstations forstudent use and/orPowerPoint ofinstructions oninteractive.
being hygienic and safe whenpreparing food. Live Word wall
to extend use oftechnicallanguage,literacy andnumeracy.
Main activity. Student will:To use the all inone or creamingmethod of cakemaking to makefruit based traybake.
1. Follow plans for making toprepare and cook tray bake ofchoice from list.
Recipes for:
bramley apple cakeDifferentiatedplanning sheetsto list timings,equipment,stages of makingand importanthygiene and
2. Set up of ingredients andequipment for practical work.
rhubarb crumblesliceTo demonstrate
and apply theprinciples of foodsafety andhygiene whencooking.
3. Grease and line a baking tin orcake cases in a muffin tray.
blackcurrantbakewell
4. Preheat oven to correcttemperature.
lightly spiced carrotcakesafety checks.
5. Weigh ingredients accurately. summer fruitsquares
To work Differentiatedhomeworkactivity sheets.
independentlyfollowing owninstructions andas a team whenwashing up andtidying away.
6. Use the creaming or all-in-onemethod to make the cakemixture.
swirly lemon drizzlefingersRecipe
7. Core, slice and prepare the fruitand flavourings for cakemixture.
adaptation toinclude healthyalternatives.
baked blueberrybites.
To identify waysof adapting cakerecipes to reducethe fat and sugarand increase
8. Use the electric mixer safely andwork hygienically whenpreparing cake mixtures. Riskassessment high with raw eggmix.
their fibrecontent. 9. Apply time and temperature
control when cooking cake
Food Science :Year 9 SoW
mixtures.
10. Decorate and garnish withtopping to enhance finish anddecoration of the tray bake.
11. Work effectively as a teamassigning different roles to washup, and clean the surfaces andequipment under timedconditions.
Plenary: celebration display ofpractical outcomes. Decorate toenhance finish. Cut into slices andpresent for assessment.
Home learning and extension task:
1. Adapt the recipe to reduce sugarand fat content of cake andincrease the fibre.
2. Issue Festival food challenge.Come in with some recipes ofideas to meet brief.
Food Science :Year 9 SoW
Session 17
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
Planning lesson: Food Preparation and Cooking Lesson PowerPoint toassessment. Foods for festivals or PowerPoint. introduce the task.
To carry out asporting events.
detailed analysisof the task.
Individualrecipes.
Design brief and task.Issue design brief and task.Students will need to: Recipe ideas from
different cuisines.To identify andselect a cuisineof choice.
Photographicdisplay ofexemplars of
1. Plan and make a dish or rangeof savoury dishes suitable for Planning sheets.
selling at a large sporting event suitable ideas for Nutritional analysisTo research or festival. The dishes made
should celebrate the cuisine andculinary traditions of a chosenculture.
brief. programme BNF:British NutritionFoundation | ExploreFood
possible recipesand select one totwo ideas thatwill be suitableto meet the
AFL for practicallesson identifiedand used.
2. Consider the type of cuisine,range of suitable recipe ideas,sourcing of ingredients topromote environmental andethical awareness, nutritionalprofiles of recipes, costs,cooking and serving times. It isalso important to considersuitable adaptations for
Costing analysisworksheet.
Live Word wallto extend use oftechnicallanguage,literacy andnumeracy.
design brief.
To write detailedplanning sheetfor makingchosen disheslistingingredients,correct stages ofproduction andimportanthygiene andsafety check.
Food provenance andingredients sourcingworksheet.
Possible cuisines:
Mediterranean
European
British
Differentiatedplanning sheetsto list timings,customers of different age
groups and those who may have equipment,special dietary needs. stages of making
and importanthygiene and
African3. Select and make a variety ofdishes which will showcasetechnical skills, nutritionalknowledge and the ability towork safely and hygienically tomake quality outcomes.
AsianTo plan recipeand informationguide for theconsumer toinclude a
safety checks.
North and SouthAmerican
Middle Eastern
Australian.nutritional 4. Plan, prepare and cook one ortwo suitable dishes over thenext two lessons. Produce arecipe card of each of the dishesmade listing the ingredients,method of making, nutritionalprofile, allergy advice, costingand special dietary, health orenvironmental claims.
profile, allergeninformation,environmentalinformation.
5. Work individually or in smallteams to analyse the task,research different culinary
Food Science :Year 9 SoW
traditions and select a range ofdishes from chosen cuisine.Complete plans for makingchosen dish.
6. Use nutritional analysis softwareto analyse the nutritional profileof each product made.
Homework: completion of plans forpractical work and completingnutritional analysis of menu. Bringin ingredients.
Food Science :Year 9 SoW
Session 18
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
Practical 9 Practical session 9 - FoodPreparation and Cookingassessment. Foods for festivals orsporting events.
LessonPowerPoint.
Lesson PowerPoint forpractical work.
To prepare andcook a savourymain course dishof choice,
Individual recipe Group work guidelinesideas. and instructions for
setting up a practicallesson.
Practical briefing prior to learning.Photographicdisplay ofexemplars ofproducts tomake.
suitable forStarter: registration, learningobjectives and learning outcomesfor the lesson.
selling at a largesporting event orfestival thatcelebrates thecuisine andculinarytraditions of
Online Stopwatch -monitoring cookingand clearing up time
Questioning for learning: recapWhat makes a successful practicallesson? Risk assessment andhygiene and safety briefing.Assessment criteria identified andexplained.
AFL for practical Individual recipes forlesson identifiedand used.
student use and/ orPowerPoint ofinstructions oninteractive.
another culture.Live Word wallto extend use oftechnicallanguage,literacy andnumeracy.
To apply avariety of Main activity: Dish one. Students
will:Digital camera.
technical skillsand make somecreative andquality productswith skill andprecision.
Costings worksheet.1. Work under timed supervision to
prepare and cook a main coursedish of choice, suitable forselling at a large sporting event planning sheetsor festival that celebrates the to list timings,cuisine and culinary traditions of equipment,
Food ProvenanceWorksheetDifferentiatedBritish NutritionFoundation | ExploreFoodTo demonstrate
and apply theprinciples of foodsafety andhygiene whencooking.
another culture. stages of makingand importanthygiene and
Internet for recipesfrom a range ofcuisines, eg:
2. Demonstrate confidence andcreativity when following theirown pre-prepared plans formaking and work safely andhygienically at all times takingresponsibility for their ownlearning and outcomes. Thisincludes an awareness ofmanaging time effectively andproducing a good quality festivalfood with a high level of finishand decoration.
safety checks.Mediterranean
European
British
Resources tosupportnutritionalanalysis, costingsand provenance.
To present adish with a goodlevel of technicalskill and ispresented with asuitable level offinish anddecoration forserving at thefestival.
African
Asian
North and SouthAmerican
3. Work effectively as a team toclear away work stations andequipment following theinstructions on cards for theend of lessons.
Middle Eastern
Australian.
Plenary: celebration display,
Food Science :Year 9 SoW
photography of products andteacher assessment of final foodproducts. 2 stars and a wish.
Home learning and extensionactivity:
1. Complete nutritional profile,ingredients source and costingsof dish.
2. Identify the provenance ofingredients used.
3. Identify ways of adapting therecipe for different dietaryneeds.
4. Bring in ingredients for nextpractical session.
Food Science :Year 9 SoW
Session 19
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
Practical 10 Practical session 10 – FoodPreparation and Cookingassessment. Foods for festivals orsporting events.
LessonPowerPoint.
Lesson PowerPoint forpractical work.
To prepare andcook a savourymain course dishof choice,suitable forselling at a large for the lesson.
Individual recipe Group work guidelinesideas. and instructions for
setting up a practicallesson.
Starter: registration, learningobjectives and learning outcomes Photographic
display ofexemplars ofdifferent dishesto make.
Online Stopwatch -monitoring cookingand clearing up time
sporting event orQuestioning for learning: recapfestival that
celebrates thecuisine andculinarytraditions ofanother culture.
What makes a successful practicallesson? Risk assessment andhygiene and safety briefing.Assessment criteria identified andexplained.
AFL for practical Individual recipes forlesson identifiedand used.
student use and/ orPowerPoint ofinstructions oninteractive.Live Word wall
to extend use oftechnical
Main activity: Practical festival foodtwo. Students will:
To apply avariety of Costings worksheet.technical skillsand make somecreative andquality disheswith skill andprecision.
language,literacy andnumeracy.
1. Work under timed supervisionto prepare and cook a maincourse dish of choice, suitablefor selling at a large sportingevent or festival thatcelebrates the cuisine andculinary traditions of anotherculture.
Food ProvenanceWorksheet.
Digital camera.Differentiatedplanning sheetsto list timings,equipment,stages of makingand importanthygiene and
British NutritionFoundation | ExploreFoodTo demonstrate
and apply theprinciples of foodsafety andhygiene whencooking.
Internet for recipesfrom a range ofcuisines, eg:
2. Demonstrate confidence andcreativity when following theirown pre-prepared plans formaking and work safely andhygienically at all times takingresponsibility for their ownlearning and outcomes. Thisincludes an awareness ofmanaging time effectively andproducing a good qualityfestival food with a high levelof finish and decoration.
safety checks.Mediterranean
European
British
Resources tosupportnutritionalanalysis, costingsand provenance.
To presentdishes with ahigh level offinish anddecoration andsuitable forserving at asporting event orfestival.
African
Asian
North and SouthAmerican
3. Work effectively as a team toclear away work stations andequipment following theinstructions on cards for theend of lessons.
Middle Eastern
Australian.
Plenary: celebration display,photography of products and
Food Science :Year 9 SoW
teacher assessment of final foodproducts. 2 stars and a wish.
Home learning and extensionactivity:
1. Complete nutritional profile,ingredients source and costingsof dish two.
2. Complete costing of dish andidentify the provenance ofingredients used.
3. Identify ways of adapting therecipe for different dietaryneeds.
Session 20
Learningobjectives
Teaching and learning activity Differentiationand extension
Websites, resourcesand recipe ideas
To produce aninformationguide and recipe sporting events.card for theconsumer, whichincludes:
Food Preparation and Cookingassessment. Foods for festivals or
LessonPowerPoint.
British NutritionFoundation | ExploreFood
ICT facilities.Starter activity: project review todate.
My learning journeybooklet WordDigital camera.
Discussion: What information needsto go on the recipe card? Showexemplar recipe cards.
nutritionalprofile
allergenMain activity: student production ofrecipe card and customerinformation guide. Each recipe cardshould include the followinginformation:
special dietaryadvice
environmentalbenefits.
Company name and chosencuisine.To evaluate their
own practicalcooking Photograph of dish.experiences.
Ingredients list and quantities.
Method of making.To appraise andevaluate theirlearning journey. Nutritional profile and health
benefits.To review theopportunities for Allergy advice and specialfuture GCSEcourses andcareer options.
dietary advice.
Costings and portion size.
Information on ingredientssourcing and any ethical orenvironmental claims.
Storage and reheatinginstructions (if appropriate).
Serving suggestions.
Printing off recipe cards andevaluation of project andcourse.
Plenary: completion of learning log.
Discussion: GCSE options, possiblepathways and future careers in thefood industry.