INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made the dish. (Resources are in filing cabinet). Aims of the course = To familiarise students with the Food rooms. To continue developing safe and hygienic routines. To follow standards for health and safety. To focus on healthy eating and revisit the Eatwell Plate, always encouraging students to look at their own diets and make appropriate decisions. To enable students to demonstrate and apply nutritional knowledge when planning and preparing a range of meals/ dishes. To develop practical, organisational skills and team work.(encouraging creativity) To conduct a timeplan and follow it with time restrictions. Year = 8 Ability = Mixed Length of Module = Yearly (one hour per week) Maximum of 40 hours depending on arrangement and timings of lessons in the timetable and accommodating school activities. National Curriculum = 1a, b, c, d, e, f, g 2a, b, c, d 3a, b, c 4a, b, c, d 5a, 7a, b, c Differentiation Use of Literacy & Numeracy Health & Safety Examples of work for the least able Cooking temperatures and timing. Food Hygiene & safety in a practical and extension work for the most able. Recipe calculations/ measurements situation. Open ended tasks which enable each & costing. General classroom behaviour. student to progress at their own level. Star diagrams, booklet completion. Cutting Individual guidance and support within the class for least able students. Spelling lists and key words in booklets and on display. Use of the oven/ grill/ hob, hot dishes, washing up sharp TA s available in special circumstances. Portion control. Electrical safety. Wide range of textbooks and leaflets Tasting word bank & evaluations. available for more able students. Data handling DIFFERENTIATION by outcome. Weighing/ measuring.
Lesson Number 1 2 Lesson Content Teaching & Learning Resources required Homework Non Cook tasks 10 minute recap on year 7 Food. Familiarisation with the room, expectations and procedures. Questions & answers session. Address folders etc. Distribute Aim Higher sheets/ Ingredients letter/ recipe books record dates. Food hygiene & safety focus. General discussion and complete notes and questions from Ridgewell The Food Book pp 84-85. Give everyday examples in a Food room/ home kitchen. Watch YouTube footage if time allows. Starter Feedback homework What was enjoyed in yr 7? Complete Healthy Eating quiz (20 mins) discuss findings suggest future improvements/ changes for an improved lifestyle. Dem Basic Fruit muffins stating healthier alternative ingredients. Front sheets/ plastic wallets Rules sheet, YouTube bad kitchen practice clip. Aim Higher sheets. Ingredients letter. Ridgewell - The Recipe books Healthy eating quiz. Muffin (10 minutes) Write down what you enjoyed doing in Food lessons during year 7. List things you could improve on e.g. work in a team, wash up thoroughly. Bring in Fruit Muffin ingredients, cases and container for next lesson.
3 4 5 6 7 Fruit Muffin practical familiarisation with room, equipment and following a recipe accurately. Implementing healthy eating by choosing healthier ingredients. Using The Food Book Ridgewell Focus on Fruit 5 A DAY pp 62-63. Make notes and draw 5 A DAY logos. Introduction to the Eatwell plate Discuss the food groups, recommended portions etc. Where does a Fruit muffin go? Demonstrate Savoury rice/ rice salad. (vegetable section) Fill in 24 hour food intake into the plate. (Use words and sketches of food). Savoury Rice/ rice salad practical. Using The Food Book Ridgewell pp46-47 Rice Read and answer questions on page 47 thoroughly. Focus on the Eatwell Plate. Meat 1 Demonstrate Toad in the Hole (no fat) (Use vegetarian sausages if necessary). Using food Book pp 8-9, Read Fat and copy notes thoroughly. Toad in the Hole practical Complete Knife Safety Worksheet. Ridgewell Food book. Fruit muffin ingredients, cases and Eatwell plate worksheet. Rice demonstration Rice Toad in the Hole dish. Toad in the Hole dish. Knife Safety sheets. Complete 24 hour diary if necessary. Bring in Rice ingredients and container for next lesson. Bring in Toad in the Hole ingredients & ovenproof dish for next lesson. Complete Knife Safety sheet if necessary. Ridgewell Food Book Fruit pp62-63. Read and make notes and answer questions thoroughly. Food Book. Read pp 46-47 Rice. Make thorough notes and answer questions on page 47. Ridgewell - Food book pp 56-57 Meat. Read and answer questions thoroughly on p57.
8 9 10 11 12 Dairy Dem Tuna pasta bake or Macaroni Cheese (White sauce). Using Food Book pp50-51 Milk and Cream. Read and answer questions thoroughly on page 51. Dairy Practical = Tuna pasta bake or Macaroni Cheese practical. Bread-Dem traditional bread rolls. Complete Bread worksheet and function of ingredients chart. Early finishers design 4 flavoured breads. School provides basic bread ingredients. Traditional bread rolls practical. Early finishers Use Food Book pp 40-41 Bread. Read and answer questions on p41. Meat 2 Develop meat knowledge/ usage further. Demonstrate chicken bites or Spaghetti Bolognese. Discuss lowering fat. Using Food Book pp 56 57 read and answer questions thoroughly on page 57. Tuna pasta bake/ Macaroni Cheese ingredients and recipes. Dairy dish. Bread Bread worksheet. Bread Meat dem Bring in Tuna Pasta Bake/ Macaroni Cheese ovenproof dish for next lesson. Bring in filling ingredients if necessary & Bring in Meat container for next lesson. Ridgewell Food book pp 52-53 Yogurt & Ice cream. Read and answer questions thoroughly on page 53. Food Book pp 40-41 Bread. Read and make detailed notes and answer questions thoroughly on page 41.
13 14 15 16 17 18 19 Meat Practical Chicken bites/ Spaghetti Bolognese. Early finishers Read Food Book pp 58-59 Chicken and answer questions on page 59. Fat/ sugar ways to reduce them in the diet. Demonstrate Pear/ apple bake cake. Focus on sugar use Food Book pp 76-77 Sugar. Read and answer questions thoroughly on page 77. Pear/ apple bake cake practical. Early finishers Using Food Book pp36-37 Flour. Read & answer questions on page 37. Test www.bmesonline.org.uk Use the Balance Plate in Food Lab. Introduction to Energy Design & Make Task. Complete First thoughts page 1. Planning Using mood board and own thoughts list Suitable Energy dishes. Choose 2 dishes to make, justifying why! Complete Energy exercises pp4-5. Write up two chosen energy dishes page 6 & 7. Meat Cake tin. Ingredients & tin. Test paper & answers. ICT facilities. Energy Booklet. Food samples. Energy booklet Mood board. Recipes. Energy booklets. Recipe books. Complete a poster stating how you should buy, store, prepare & cook meat due in next week. Bring in cake tin for next lesson. Revise for test next lesson. Complete Mood board of suitable energy foods and complete comments section on page 2. Bring in ingredients for first energy practical and container for next lesson. Food Book pp 58-59 Chicken make detailed notes and answer the questions thoroughly on page 59. Food Book pp36-37 Flour, make detailed notes and answer the questions thoroughly on page 37.
20 21 Energy Practical One Early finishers ensure 2 nd energy practical timeplan is precise. Energy booklets Ingredients, equipment, Energy practical Two Energy booklets Ingredients, equipment, Bring in ingredients for second energy practical and container for next lesson. Using Food Book pp 6-7 The Energy Balance. Read and answer questions on page 7. As above 22 23 Carry out a nutritional Analysis for both energy dishes and stick labels on page 8. Comment on Energy, salt, sugar, fat and fibre. Evaluate Project page 9 and submit. Project Reflection teacher led. Energy booklets. ICT Nutrients programme. Energy booklets. 24 25 Intro to 2 Star Chef Award Pasta Mania. Complete Task Analysis (first thoughts). Discuss purpose and legislation of labelling. Recap on nutrition from Year 7. Complete Lasagne nutrition analysis labelling questions. Award booklets. Examples of packaging. Date Marks worksheet in booklet. Complete Date- marks worksheet, Independent research is required.
26 27 28 29 30 Dem: Spaghetti Carbonara or Bacon & Tomato Penne (Link to task title). Discuss hygiene throughout. Complete hygiene questions. Spaghetti Carbonara or Bacon & Tomato Penne Practical. Understand dietary needs and how they can be met. List different stages of life (pregnancy, baby, toddler, children, adolescent, adult, elderly etc) and write what they think their dietary needs might be, e,g rapid growth for children. Understand people eat or avoid foods due to religion, culture, ethical belief, health or personal choice. Read pages pp 20-23 and answer the green questions. Tasting session: - Two pasta based ready meals. Pupils to examine and record packaging details and complete tasting chart thoroughly. Refer back to tasting session - Choose recipe for final Pasta Mania dish. Draw up concise recipe including nutrient chart and costing. List equipment and method. Dem ingredients. Ridgewell: The Food book. Ingredients/ equipment/ Ridgewell, The Two ready meals (pasta based). Pasta recipes. Prepare ingredients for practical next lesson and Continue research on why people choose certain foods for health/ personal choice e.g, to lower cholesterol reduce heart attacks, choose non meat as believe its animal cruelty etc. Complete Conclusions if necessary. Prepare ingredients and presentation pieces for final practical next lesson. Produce a Mood board of traditional pasta dishes.
31 32 33 34 35 36 37 38 Pasta Mania practical. Photograph and assess. Early finishers - start evaluating. Complete Pasta Mania evaluation. Extension task (restaurant design) for early finishers. Introduction to Hand-held snack. Mind map types of hand- held snacks. Demonstrate Cheese & onion triangles, discuss functions of ingredients. Cheese & onion triangles practical. Early finishers design other suitable fillings. Disassembly lesson & looking at existing products. What is disassembly? Demonstrate pasties/ quiche/ sausage rolls. Design 2 sweet / 2 savoury pastry snacks. Choose a snack design and write precise timeplan. Pasta dish ingredients and presentation pieces. ICT facilities if possible. Pastry ingredients. Food samples. Recipes. Ingredients, methods & Disassembly sheets and food products. Ingredients & Design sheets. Timeplan sheets. Pastry snack practical. Ingredients & time plans. In preparation for evaluation record comments from any tasters. Bullet point taste, texture, appearance etc. Bring in ingredients for next lesson & Complete designs if necessary. Bring in ingredients for next lesson & Using Food Book pp 74-75 Quorn Mycoprotein. Read, make notes and answer questions on page 75. Using Food Book pp 54-55 Cheese. Read and answer questions on page 55 thoroughly. Poster to display the range of existing party snacks, using ICT.
39 40 41 End of year test. Peer marking and feedback. Student voice review year, changes & improvements. Food Labelling Using Ridgewell- The Food Book pp 14-15 make notes and complete case Study on page 15. Food Labelling Guideline daily amounts Using Food Book pp16-17. Read and complete questions on page 17. Test & answer paper.