Stratford School Academy Schemes of Work

Transcription

1 Number of weeks 22 Content of the unit Assumed prior learning (tested at the beginning of the unit) 1 lesson a fortnight. This scheme of work has been developed to enable pupils to learn where food comes from, how to cook a range of dishes safely. As part of their work with food, pupils would be taught how to apply the principles of nutrition and healthy eating to their making. Based on Year 7 Cooking lessons pupils would have some understanding of food and nutrition. Assessment points and tasks Written feedback points Learning Outcomes (tested at the end and related to subject competences) Design Projects and Evaluations. Evaluated by Working towards Jamie Oliver Home Cooking skills BTEC level 1 in year 9. Lesson Clear learning intentions Clear success criteria Hook Presentation of content Guided practice Independent practice (homework) Closure Recap health and safety explain the principles of Risk assessment. Seating plan Demonstrate Rock Cakes. Students to understand all health and safety issues in the food room. All should complete a risk assessment. Spot the hazards worksheet. Introduction of risk assessment, items with a score of 10 or higher must have a rule. Applying sensible outcomes of rules. How to organise work area, suitable rules of equipment and behaviour for a safe working environment. Ingredients for Rock Cakes. Page 1 of 8

2 Practical Rock Cakes Weighing, mixing, rubbing in method. Rock Cake baking activity, prevention of crosscontamination of eggs. successful outcome using the rubbing in method. Safety measures to prevent crosscontamination. Bacteria and critical temperatures in handling/cooking food. Demonstrate Ragu. identify the function of bacteria. identify the function of bacteria with little identify the function of bacteria accurately. Creating a mind map of which elements bacteria needs to multiply. Introduction of micro organisms and their properties within cooking. Are all bacteria harmful? Pathogens and crosscontamination. Students to create a workable plan of how to prevent the growth of bacteria in the food room, when cooking and storing food. Ingredients for Ragu. Practical Ragu Knife skills, simmering, seasoning. Ragu making activity focusing on knife skills, simmering and seasoning their Ragu. Explaining how versatile this dish in and its many uses. successful outcome using safe knife skills (claw grip & bridge hold, simmering). Page 2 of 8

3 1 Bacteria and critical temperatures. identify critical impacts of bacteria and temperatures. identify critical impacts of bacteria and temperatures with little identify critical impacts of bacteria and temperatures accurately. Creating a mind map of suggested reasons for the use of fridge/freezer. Introduction of thermometer. Students to identify critical temperature zones and the impact if not controlled. Hot holding food, re-heating and serving temperatures. Identification of temperatures critical for safe cooking practises. Students to assess how to handle cook and store food safely minimising any risks of harmful bacteria contamination. Ingredients for Macaroni Cheese. 2 Practical Macaroni Cheese Skills, making a roux sauce, seasoning, grating. Macaroni Cheese activity with focus on making a Roux sauce, quantities of fat to flour. Grating cheese and seasoning. successful outcome making a Roux Sauce. Consistency of cheese sauce and the use of grater. N/A 3 Biscuit Design Project Initial ideas, process and function. All Explain biscuit design with simple annotations. Most Include process or function of ingredients. Some Include both function and process. Identifying the function of the basic ingredients of biscuits. Design work, students to create 4 different biscuit designs using different flavourings. Emphasis on how to achieve higher levels. Explanation of achieving appropriate levels for year group in their designs. Stretching the more able. N/A Page 3 of 8

4 4 Biscuit Design Project. All Explain biscuit design with simple annotations. Most Include process or function of ingredients. Some Include both function and process. Final design introduction. Students to complete final designs including order of work, ingredients and equipment lists. All information (function, process) included. Students should identify equipment needed by having completed their order of work. They should include their flavourings in the method as this section has been taken out. Ingredients for biscuits. 5 Biscuit Design Project Making. Biscuit making activity with a focus on rubbing in method, rolling out and designing biscuits. Following their own planned order of work for successful outcome making biscuits including health and safety measures identified from their planning. N/A 6 Biscuit Design Project. Evaluation. Demonstrate Courgette and Cheese Muffins. All Evaluate using simple key words. Most Include key words and more complex vocabulary. Some Full paragraphs of each key word evaluated. Food evaluation key words. Introduction of star diagram for evaluation. How to evaluate food using the key words as a guidance for in depth evaluations. Students to evaluate their outcomes by using the star diagram for qualities of their biscuits. Written evaluation of positive and negative experience during their making of biscuits. Ingredients for Courgette & Cheese Muffins. Exit pass 7 Practical Courgette and Cheese Muffins. Grating, baking, rubbing in method. Courgette and Cheese Muffins activity. Students to focus on getting the measurements right, cheese/courgette ratio for best flavour. successful outcome making using the grater, knife skills, using oven, dividing. Page 4 of 8

5 8 Special Diets. special diets. special diets separating medical and personal choice. special diets and plan for a suitable menu for both medical and personal choice. Special diets gap fill. Introduction of special diets; 1. What is a special diet? 2. Who is affected? 3. Religion? 4. Medical/Personal choice? 5. Allergies/Intolerances? 6. Preventions and solutions. Students to be able to establish the importance of special diets. Class identification to see how many different diets within the group. Ingredients for Marble Pear Tray Bake. 9 Practical Marble Pear Tray Bake. Creaming method, baking with two flavours. Marble Pear Tray Bake activity. Student emphasis on dividing one batter in two equal amounts and flavouring one with cocoa. Baking with fruit. successful outcome making a cake with a marble effect. Baking with fruit. Some design work required. 10 Special Diets. special diets. special diets separating medical and personal choice. special diets and plan for a suitable menu for both medical and personal choice. Special diets who s who? Work sheet. Introduction of special diets; 7. What is a special diet? 8. Who is affected? 9. Religion? 10. Medical/Personal choice? 11. Allergies/Intolerances? 12. Preventions and solutions Students to be able to establish the difference of medical and personal choice. How to address these diets when in a restaurant/home/dinner parties. Ingredients for Fajitas. Page 5 of 8

6 11 Practical Fajitas. Stir frying, knife skills, seasoning, handling raw meat. Fajitas activity. Student emphasis on handling raw meat; cross-contamination, frying time, seasoning and folding. successful outcome making a Fajita, knife skills, seasoning, assembling. N/A 12 HACCP. Demonstrate Cookies. HACCP. identify the stages of HACCP. identify the stages of HACCP and create an order of steps implementing it. Hazards of food handling worksheet. Introduction of HACCP; 1. What is HACCP? 2. Who is affected by HACCP? 3. The food room 4. Canteen 5. Restaurants 6. Preventions and solutions. Students to be able to identify the structure of HACCP and why it is used in the food industry. Identifying hazards which are potentially harmful for handling food. Ingredients for Chocolate Chip Cookies. 13 Practical Chocolate Chip Cookies. Melting method, combining, flavourings. safely and accurately Chocolate Chip Cookies activity. Making a cookie batter and design what flavouring is used. Artificial flavourings discussion. successful outcome making Chocolate Chip Cookies, baking skills, batch production. Page 6 of 8

7 14 Calculating a recipe and batch production. Demonstrate Stir Fried Rice. calculate cost of a recipe. calculate the cost and increase/decrease amount of recipe. calculate the cost of a recipe used for batch production. Maths challenge worksheet. Introduction of Costing, explaining formulas used to accurately calculating the cost of a recipe. Evaluate how important this is for the food industry; discuss overheads, VAT and cost. Students to be able to use basic maths to calculate recipes used for everyday use. Some should use a more thorough calculation used in business. Ingredients for Stir Fried Rice. 15 Practical Stir Fried Rice. Frying, seasoning, handling cold rice, knife skills. Stir Fried Rice activity. Students gain information regarding the possibilities of bacteria growth in cold rice. Explaining how spores can survive even after cooking. successful outcome making Stir Fried Rice, knife skills, handling cold rice, seasoning. 16 Calculating a recipe and batch production. Demonstrate Bread & Butter Pudding. calculate cost of a recipe. calculate the cost and increase/decrease amount of recipe. calculate the cost of over-heads and VAT. Recap of formulas, VAT and overheads. Costing and the importance of using the right formulas for an accurate calculation of a recipe. See how a miscalculation may cause selling at a loss. Students to be further their knowledge on how to calculate a recipe and using formula to include cost of overhead and VAT. Ingredients for Bread and Butter Pudding. Page 7 of 8

8 17 Practical Bread & Butter Pudding. The use of stale bread, custard mixture. Bread & Butter Pudding activity. Students to gain experience of working with off ingredients. Basic ingredients for custard. successful outcome making Bread & Butter Pudding, baking skills, raw egg handling. 18 Organic produce and Fair Trade. differentiate ordinary/organic produce. differentiate ordinary/organic produce and explain processes involved. differentiate ordinary/organic produce and explain processes involved, cost and chemicals used. Organic VS pest control. Introduction to organic produce. Benefits and obstacles, environmental impacts, price for goods and fair trade of goods. Who is benefitting from a more expensive chocolate? Students will be identifying the resources and practices of organic farming. Evaluating the differences questioning the influence on the environment by the use of pesticides and chemicals in farming. Page 8 of 8