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Year 8 Food

Autumn Term

week 1

Lesson 1

When designing a chilled ready meal, what client needs should you be aware of?

When designing a chilled ready meal, what client needs should you be aware of?Some meals are made with a specific target market in mind. In this lesson, we will take a look at the different needs of various people and consider how their meals should be different.

week 2

Lesson 1

How can we ensure that a meal has the correct balance of nutritional value for the body?

How can we ensure that a meal has the correct balance of nutritional value for the body?In this lesson, we will look at the nutritional value of certain food groups and use that information to plan meals that different people might require.

week 3

Lesson 1

How can we prepare ingredients for a ready meal?

How can we prepare ingredients for a ready meal?In this lesson, we will focus on how certain foods and ingredients are prepared before making a ready meal. This lesson includes some physical activity and equipment beyond pen, paper or pencil. We recommend checking with a trusted adult before starting or doing the lesson with the trusted adult nearby.

week 4

Lesson 1

How to analyse and develop a dish for a ready meal

How to analyse and develop a dish for a ready mealIn this lesson we'll look at how to evaluate the prototype dish and plan any development needed. This lesson includes some physical activity and equipment beyond pen, paper or pencil. We recommend checking with a trusted adult before starting or doing the lesson with the trusted adult nearby.

Spring Term

week 1

Lesson 1

Food processing and organic farming

Food processing and organic farmingIn this lesson, we will look at the different ways that food is processed and how new technologies are used in manufacture.

week 2

Lesson 1

Cooking techniques and preparing food safely

Cooking techniques and preparing food safelyIn this lesson, we will be looking at keeping food safe and being hygienic in the kitchen. We will be using utensils and equipment to prepare food. This lesson includes some physical activity and equipment beyond pen, paper or pencil. Please make sure your child is adequately supervised.

week 3

Lesson 1

Food processing and organic farming

Food processing and organic farmingIn this lesson, we will look at the different ways that food is processed and how new technologies are used in manufacture.

week 4

Lesson 1

Cooking techniques and preparing food safely

Cooking techniques and preparing food safelyIn this lesson, we will be looking at keeping food safe and being hygienic in the kitchen. We will be using utensils and equipment to prepare food. This lesson includes some physical activity and equipment beyond pen, paper or pencil. Please make sure your child is adequately supervised.

week 5

Lesson 1

Food processing and organic farming

Food processing and organic farmingIn this lesson, we will look at the different ways that food is processed and how new technologies are used in manufacture.

week 6

Lesson 1

Cooking techniques and preparing food safely

Cooking techniques and preparing food safelyIn this lesson, we will be looking at keeping food safe and being hygienic in the kitchen. We will be using utensils and equipment to prepare food. This lesson includes some physical activity and equipment beyond pen, paper or pencil. Please make sure your child is adequately supervised.

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