KS3

The aim of FT at KS3:

Key Stage 3:

Food Technology is divided into three strands: nutrition, practical cookery skills and hygiene & safety. These three components are implemented across both, Year 7 and Year 8 lessons where pupils learn to make a particular dish and throughout the practical experience, links are made to relevant nutritional knowledge as well as hygiene and safety. We expand on existing skills and knowledge in order to develop students’ abilities and awareness. Therefore each lesson is more challenging than the previous practical lesson.

In Year 7 the focus is for students to gain an understanding of basic kitchen equipment, appliances and utensils which they should be able to use safely and confidently. To achieve this, pupils take part in 4 projects throughout the year.

Year 8 – Our focus to help the students build their knowledge in the following areas.

Understanding Healthy Eating, Function of Nutrients; Staple Foods and A Balanced Diet.

Yr7 Curriculum Overview

Over the year the students gain an understanding of basic kitchen equipment, appliances and utensils and the basic techniques for cooking.

Yr8 Curriculum Overview

Year 8 – Our focus to help the students build their knowledge and cooking skills by with simple but delicious dishes.

Yr 7 Curriculum Map.docx

Y8 DT Curriculum Map.docx

Year 7

Baking Project

Over this project the students gets to learn how to make shortbread biscuits, apple crumble and sponge cake. This project aims to start building the skills for baking.

Pastry Project

During this project the student work with different types of pastry and will gain the skills to make homemade sausages rolls and mediterranean tarts.

Dough Project

Over this project the students get to work with different types of dough the students will get to make bread based pizzas and scones.

Healthy Breakfast Project

This project is aimed to help the students build their knowlede on what to choose for a healthy breakfast and their practicals include eggs on toast, banana bread and breakfast muffins.

Year 8

Proteins Project

Over this project the students learn how to make eggs, cheesecake and houmous.

The students develop the knowledge further from what they have learnt in the year before and start to expand their basic techniques

Carbohydrates Project

During the carboydrates project the student will develop their basic techniques in full dinners.

These basic dishes can be something that can be made for years to come.

Carbonara
Linguine with Crab
Quorn Bolognese
Fajitas

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