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Food Technology
BackYear 7
Contact: Mrs D Bailey (Principal Teacher Applied Learning)
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Term One: Autumn Term |
Term Two: Christmas Term |
Term Three: Winter Term |
Term Four: Easter Term |
Term Five: Spring Term |
Term Six: Summer Term |
|---|---|---|---|---|---|
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Students learn how to prepare healthy food safely in the kitchen |
Students learn how to prepare healthy food safely in the kitchen |
Students learn how to prepare healthy food safely in the kitchen |
Students learn how to prepare healthy food safely in the kitchen |
Students learn how to prepare healthy food safely in the kitchen |
Students learn how to prepare healthy food safely in the kitchen |
Year 8
Contact: Mrs D Bailey (Principal Teacher Applied Learning)
This subject is only studied for one term
|
Term One: Autumn Term |
Term Two: Christmas Term |
Term Three: Winter Term |
Term Four: Easter Term |
Term Five: Spring Term |
Term Six: Summer Term |
|---|---|---|---|---|---|
|
Bacteria, food poisoning, accidents in the kitchen, sustainability, macronutrients and special diets |
Bacteria, food poisoning, accidents in the kitchen, sustainability, macronutrients and special diets |
Bacteria, food poisoning, accidents in the kitchen, sustainability, macronutrients and special diets |
Bacteria, food poisoning, accidents in the kitchen, sustainability, macronutrients and special diets |
Bacteria, food poisoning, accidents in the kitchen, sustainability, macronutrients and special diets |
Bacteria, food poisoning, accidents in the kitchen, sustainability, macronutrients and special diets |
Food Science and Nutrition (Key Stage 5)
Contact: Mrs D Bailey (Principal Teacher Applied Learning)
| Term | Year 12 | Year 13 |
|---|---|---|
Autumn Term |
Food hygiene, the role of the EHO and legislation, HACCP, types of bacteria that cause food poisoning, food allergies practical skills |
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Christmas Term |
The structure of nutrients, Nutrient density, biological value and glycaemic index Nutrient values in food / food labelling Impact of the preparation and cooking methods on nutrients |
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Winter Term |
The characteristics of unsatisfactory nutritional intake, the nutritional needs of specific groups, how different situations affect nutritional needs Calculating nutritional requirements |
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Easter Term |
Time plans and evaluation methods NEA 15 hour assessment |
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Spring Term |
Case studies and exam questions theory |
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Summer Term |
Exam Functional properties of ingredients in baking fats carbohydrates and proteins |