Food Scheme of Work Key Stage Three Year 7 Introduction to Food subject. Health &safety Rules in the, during Introduction to Food subject. Health &safety rules in the, during Preparing simple meals / tasting different foods. Preparing simple meals / tasting different foods boiling Making snacks and simple meals. Using basic skills in the boiling Making snacks and simple meals. Using basic skills in the boiling Baseline assessment towards end of KS2 Working towards end of KS expectations: 1. Wash the dishes, 2. Clear plate after meals, tidy the 3. Use a dull knife for spreading a butter onto the bread Working towards end of KS2 expectations: 1. To be able to use basic 2. Be able to prepare simple dishes safely and hygienically without using a heat source. Working towards end of KS2 expectations: 1. How to name and sort foods into the five groups into the eating well plate. 2. To know how to use techniques such as cutting, peeling, grating; 3. To be able to Working towards end of KS2 expectations: 1. How to name and sort foods into the five groups into the eating well plate. 2. To know how to use techniques such as cutting, peeling, grating; 3. To be able to end of KS2 end of KS2
Year 8 Health &safety Rules in the, during Carbohydrates Preparing simple meals / tasting different foods using microwave, boiling, frying. Preparing simple meals / tasting different foods using microwave, boiling, Preparing simple meals from 5 food groups; Using more independently; Preparing simple meals from 5 food groups; Using more independently; 1. Clear plate after meals, tidy the 2. To have knowledge that food has to be farmed, grown elsewhere (e.g. home) or caught. 1. Plan and prepare a simple meal. 2. Put the groceries away 3. Read simple labels 4. Wash the dishes, 5. To be able to use basic 1. Plan and prepare a simple meal. 2. Put the groceries away 3. Read simple labels 4. Wash the dishes, 5. To be able to use basic 1. Plan and prepare a simple meal. 2. Put the groceries away 3. Read simple labels 4. Wash the dishes, 5. To be able to use basic Carbohydrates 6. To know how to use techniques such as cutting, peeling, grating; 7. To be able to 6. To know how to use techniques such as cutting, peeling, grating; 7. To be able to 6. To know how to use techniques such as cutting, peeling, grating; 7. To be able to
Year 9 Health &safety Rules in the, during Dairy foods Dairy foods Protein: meat Preparing simple meals / tasting different foods boiling, frying, Protein: meat Preparing simple meals / tasting different foods boiling, frying, Foods from different cultures; Learning how to store food properly; Planning a balanced meal; Foods from different cultures; Learning how to store food properly; Planning a balanced meal; Plan and prepare a simple meal. Put the groceries away Read simple labels Wash the dishes, simple dishes safely and hygienically To know how to use techniques such as cutting, peeling, grating; To be able to use sharp knife for simple cutting. simple dishes safely and hygienically Clear plate after meals, tidy the To be able to use basic simple dishes safely and hygienically To know how to use techniques such as cutting, peeling, grating; To be able to use sharp knife for simple dishes safely and hygienically
6A, 6B, 6C FOOD LONG TERM PLAN OCN Skills for living and work / cooking skills /Entry1-Level 2 Teacher:.. 6a, 6b, 6c FOOD Cooking skills assessment
12A FOOD LONG TERM PLAN LESSON K.ANTAS 12A FOOD Cooking 3 cr Entry1- level 2 Cooking 3 cr Entry1- level 2
13A FOOD LONG TERM PLAN LESSON K.ANTAS 13A FOOD Cooking skills assessment Follow instructions (2