CONTENT YEAR 7 YEAR 8 YEAR 9 (PROJECT 1) YEAR 9 (PROJECT 2) HEALTHY EATING / NUTRITION

Transcription

1 KS3 CATERING PROGRESSION CHART CONTENT YEAR 7 YEAR 8 YEAR 9 (PROJECT 1) YEAR 9 (PROJECT 2) HEALTHY EATING / NUTRITION SAFETY FUNCTION OF INGREDIENTS ADVERTISING AND LABELLING FOOD PRACTICAL SKILLS DESIGNING HEALTHY EATING BALANCED DIET EAT WELL PLATE SAFE PRACTICES RULES / DANGERS IN THE KITCHEN FOOD HYGIENE PERSONAL HYGIENE BASIC EQUIPMENT FRUIT AND VEGETABLES RUBBING IN INGREDIENTS SOUP PACKAGING AND LABELS RUBBING IN METHOD PORTION CONTROL BREAD FRUIT / VEGETABLE PREP SOUP FRUIT CRUMBLE PIZZA / CALZONE 3D DRAWING NUTRITION 1 PROTEIN CARBOHYDRATE FATS DANGER ZONE STORAGE IN FRIDGE CAKE MAKING INGREDIENTS EGGS RICE FAIRTRADE SPICES BRAND NAMES/ LOGOS LABELLING SCOTCH EGG CREAMING METHOD RISOTTO ROUX SAUCE MELTING METHOD EVALUATING 4 PRONG SENSORY TESTS DEVELOP OF 4 PRONG SENSORY TESTS VITAMINS MINERALS IMPORTANT TEMPERATURES BACTERIA AND HIGH RISK FOODS PASTRY INGREDIENTS CAKE MAKING INGREDIENTS EGGS SAUCES FOOD LABELLING SHORTCRUST /QUICHE ROUGH PUFF PASTRY CUP CAKES PIPING BAKEWELL TART WHISKING METHOD BLENDING SAUCE MERINGUE CUP CAKES ANNOTATED DIAGRAMS END OF UNIT DESIGNING AND MAKING TIME PLANS SPECIAL DIETARY NEEDS FOOD POISONING KITCHEN EQUIPMENT STORAGE OF MEAT SAUCES GELATINISATION MEAT ENVIRONMENTAL ISSUES CHEESE (ROUX) KORMA / BLENDING SPICES STIR FRYING LASAGNE PIZZA PIZZA STIR FRY 6 PRONG SENSORY TESTS RANKING TESTS INTERNATIONAL FOODS PIZZA / CALZONE MATCHING GAME RISOTTO WORLD FOOD PROJECT

2 Scheme of Work - Year 7 Catering Week Activity Resources Assessment 1 Introduction/ rules and regulations/ post it Booklets Dangers in the kitchen game Post its for rules game Kitchen equipment Safety in the kitchen Rules poster Kitchen equipment / explore the room 2 Fruit salad demonstration Fruit salad sheet 5 a day Crossword Safe use of knives/ peelers 3 Fruit Salad safety and cleaning discussion 4 Healthy Eating Fruit and vegetables Eat well plate sheets 5 A DAY Fruit and vegetable tasting 5 Fruit Crumble demonstration Design sheet Design a crumble Rubbing in method sheet 6 Fruit Crumble Sensory Evaluation 7 Scones Demonstration Word-search 8 scones Middle size cutters Portion control 9 Soup demonstration Soup sheets Blender Design a label Marketing and packaging 10 soup Blenders 11 Pizza demonstration Design sheets Pizza design Annotated diagram 12 -pizza 13 International dishes Complete booklet End of unit test and assessment DIT

3 Scheme of Work - Year 8 Catering Week Activity Resources Assessment 1 Recap Safety and Hygiene rules Sheets 2-5 (Storage, eggs Dem Scotch Eggs and scotch eggs) Refrigeration and Food Storage 2 Scotch Eggs 3 Dem Tuna Pasta Bake Sheets 7-9 Pasta Facts Roux Sauce / Functions of Ingredients Protein Carbohydrates 4 Pasta Bake 5 Dem Granola Bars Sheets New Product Design Food Labelling 6 Granola Bars Portion Control What is Fat sheets 7 Dem Risotto Sheets Rice Facts 8 Risotto 9 Dem Pineapple Upside Down Cake Sheets Fairtrade products selection Fairtrade 10 Pineapple Upside Down Cake Sponge Tins 11 Dem Curry Sheets Spices 12 Curry 13 Assessment and Test Complete Booklets Crossword

4 Scheme of Work Year 9 Catering: The Great Treviglas Bake Off Week 1 ACTIVITY RESOURCES ASSESSMENT 1 Reminder of Rules etc Quiche Dem Shortcrust Pastry / Quiche Booklets Rules in Pastry Making Use of Knives 2 Quiche Emphasis on safe/ hygienic working practices 3 Dem Rough puff pastry / Eccles Cakes/ Vitamins Work sheet Turnovers Vitamins 4 RP Pastry Flour Dredgers! 5 Dem Cup Cakes / Creaming Method / Design Sheet Piping/ Melting Chocolate Piping Bags / Greaseproof Design Cup Cakes 6 Cup Cakes Skills 7 Dem Bakewell Tart Minerals Minerals 8 Bakewell Tart Tins 9 Dem Whisking Method / Swiss Roll Whisking Method Cake Making Methods 10 Swiss Roll Greaseproof 11 Chocolate Log Greaseproof

5 12 Food Labelling IT Room?? Labelling for Chocolate Design a label Log 13 Dem Lemon Meringue Pie Time Plan Introducing full Time plans 14 Lemon Meringue Pie 15 Assessment Preparation Planning Assessment End of Unit Test Test 16 End of Unit Practical Assessment Assessment Sheets