This unit od work includes;
PowerPoint presentation - lesson by lesson (153 slides)
Includes -
*Macro Nutrients
*Micro Nutrients
*Water
*Eat well guide
*Life Stages
*Exam Questions to assess learning
Homework booklet and recipes
Lesson plan
Key Term glossary, meanings and nutrient sources
Lessons include;
NEA2 - Practise food preparation task - British Cuisine - 8 lessons
Nutritional Needs and Health - Healthy Eating Guidelines
Vitamins
Minerals
Food Science - Understand the functional and chemical properties of;
Eggs
Fats
Sugar
Research project - Functional and Chemical properties of food - Protein/Fat/Carbohydrate
Colloidal Structures, revision Questions
Flour
Raising agents
The Reasons why food is cooked and heat transfer
Cooking Methods
Identify and explain each transfer method used in the cooking of a fry-up!
This unit of work builds on skills practiced in Year 7 aswell as introdiucing food science at a foundation level. Resources include;
SOW overview - 13 lessons
Project risk assessment
PowerPoint presentation for lesson by lesson delivery
Student work booklet
Homework booklet and recipes
Knowledge organiser
Independent practical tasks to challenge precision and accuracy
Indepent study tasks
Non cook activity booklet
This project is a good introduction to food safety and food choice GCSE content at a foundation level.
The resources include;
SOW overview
Food project risk assessment
Use of practical skills 1-11 grid for the term
Practical assessment booklet and assessment criteria used by students to assess practical outcomes
Food Safety and Hygiene PowwerPoint presentation for lesson 1-4.
Food Choice PowerPoint presentation for lesson 5-17
Homework booklet and recipes
Independent study tasks
Knowledge organiser
Work booklet for students
This project is used in Year 7 to introduce students to Cooking and Nutrition. It includes;
SOW overview
Project risk assessment
Use of practical skills grid
PowerPoint presentation - lesson by lesson
Homework booklet
Student work booklet
Knowledge organiser
Independent study skills
This unit of work is used in the Spring term in Year 9 to focus on practical skills 10 and 11.
Resources include;
SOW overview
Project risk assessment
PowerPoint presentation lesson by lesson
Work booklet for students
Homework booklet and recipes
Assessment criteria used by students to assess practical outcomes
The speed trial lesson 1 to 2 PowerPoint presentation introduces the task and expectations. It is a lovely unit of work focusing primarily on understanding the the making criteria used to assess making skills. It’s main purpose is for students to condsider practical assessment criteria, practise and assess practical abiltiy.
Students start by planning a well balanced two course family meal. They work in pairs wher one student will prepare, cook and present their two course meal and their peer assesses their abilty using the making criteria. They swop roles the next lesson. The process is then repeated to include a variety of special dietary requirements/themes - multicultural/Special diets/life stages. This gives students the opportunity to develop practical ability in areas they wish to improve i.e. timing/skill level/organisation, in preparation for NEA2.
Resources include;
PowerPoint to introduce the task
Homework booklet - Special diets
Time Plan PowerPoint presentation and example
Assessment sheets for self/peer assessment
Includes 18 activities that reflect Key Stage 3 syllabus requirements. Independent learning activities that can be set when students forget ingredients or for cover lessons. Topics include health and safety, nutrients, eat well guide, sustainability issues, practical evaluation