Year 9 Design & Technology
|Food & Nutrition|
|Topic||Cooking and Nutrition|
|No of lessons||12|
|When is it happening||Year 9|
|What students will learn||
This topic will introduce students to the skills required at GCSE for the Food Preparation and Nutrition specification. By the end students will acquire key skills and understand how to:
Investigate functional and chemical properties of ingredients. Analyse and evaluate results. Understand special diets and food choice. Select equipment for practical sessions and use it safely and correctly. Plan a dish and produce it using a detailed time plan. Test food and identify areas for improvement.
|Key Knowledge that students should know at the end of 'Topic'||This is the knowledge that students will meet for the first time in this topic||
Students will learn how to investigate the functions of ingredients by conducting research, performing experiments and analysing and evaluating the results of experiments. Students will learn how to respond to a design task and will plan, prepare and cook two dishes in two hours that are suitable for vegetarians. Students will build on practical skills learnt in years 7 and 8, as well as developing new skills, by making a range of dishes.
|This is knowledge that students may have met before but will need to deepen their understanding||
Students will have knowledge and understanding of practical skills and equipment related to cooking and nutrition, food choice and food provenance. Students will also have basic skills that will cover a range of dishes.
|Key Skills that students should be able to demonstrate at the end of 'Topic'||This is the skills that students will meet for the first time in this topic||
Students will develop new skills, by making a range of dishes that will cover health and safety points linked to each dish. Plan and prepare dishes that will cover nutritional needs of certain groups, E.g., children, the elderly and pregnant women. They will learn presentation skills and portion control for different dishes following a set brief.
|This is skills that students may have met before but will need to develop||
The recipes are designed so that students acquire more advanced knife skills, pureeing, creaming, reduction, roux sauces, pasta and rice dishes. Students will learn how to design and make composite meals. There is a greater emphasis placed on finishing techniques for food presentation and learning about the properties of ingredients such as raising agents and the functional properties of starch.
|Key vocabulary that students should know and understand||Micro-organisms, Food Poisoning, Dietary, Nutrition, Contamination|
|The Big Question||Name the 4 C's|
Key questions that students should be able to answer at the end of the 'Topic'
|Micro-organisms need conditions to survive and reproduce what are the conditions?|
|What causes food poisoning?|
|How do you stop food poisoning?|
|What is HACCP and COSHH?|
|What are the three types of contamination?|
|Can you list Health and Safety rules used in a production kitchen ?|
|What is a practical investigation?|
|Name four different methods of making sauce?|
|How can you tell if a sauce has reduced?|
|How do special diets effect food choices?|
|How do you cook meat safely?|
|What is temperature control?
|What are the Eight Dietary Guidelines?
|What does a balanced main meal look like?
|Why do we need water in our diet?