SGSE

Year 09 Food Technology

Curriculum:

Click to Expand Autumn Content:

Topics Studied:

Knowledge Gained:

Practical Work Produced:

Key Vocabulary:

Principles of Food Safety – Types Of Bacteria, Temperatures, Using a Temperature Probe

Food Spoilage and Contamination

Sensory Analysis – Setting and Carrying Out Using a Variety of Different Tests

Principles of Healthy Eating

Factors That Affect Peoples’ Food Choice

Calculate The Needs of An Individual’s Diet

To Demonstrate Essential Knife Skills for Preparing and Cooking both Meat and Vegetables Safely and Hygienically.

To Describe the Principles of Healthy Eating and relate this to the Diet.

To Explain the Process of Roux Sauce and Pastry Making.

To Identify the Main Factors that Affect Dietary Needs Throughout Different Life Stages and People’s Food Choice.

Soup

Wraps

Protein Ragu Sauce

Fruit Tray Bake

Scones

Apple Pie

Broccoli and Cauliflower Cheese

Christmas Cooking

2 Assessment Dishes

macro nutrient, micro nutrient, cross contamination, salmonella, sensory analysis, nutrition, gelatinisation, whisking, shortening, diet

Click to Expand Spring Content:

Topics Studied:

Knowledge Gained:

Practical Work Produced:

Key Vocabulary:

Scientific Principles of Fat and Yeast by Completing Science Experiments

Principles of Science Investigations – Gluten Experiment for Bread and the Effect of Fats on Pastry.

Carbohydrates in the Diet

Primary and Secondary Processing

Cooking for a Specific Diet

Focus on Different Pastry for Practical Work

To Understand How to Analyse and Evaluate a Scientific Experiment.

To Know and Understand where Key Ingredients Come From and How They Are Grown.

To Understand and Explain the Function of Carbohydrates in the Diet.

To Produce Work mainly Using a Variety of Pastry Products.

To Present a Dish with Good Level of Technical Skill and is Presented with a Suitable Level of Finish and Decoration.

Bread making : Rolls, Chelsea Buns and Pizza

Quiche

Fruit Tartlets

Spring Rolls

2 Assessment Dishes

hypothesis, processing, gluten, shortening, fat, garnish, carbohydrates, analysis, yeast, dietary need, adaptation starch, dextrinization, plasticity

Click to Expand Summer Content:

Topics Studied:

Knowledge Gained:

Practical Work Produced:

Key Vocabulary:

Food Waste and Food Security.

Environmental Issues.

Life Stages and Nutritional Requirements.

Exam Preparation Techniques.

To Understand About Food Waste and The Impact of Food Security on Local and Global Markets and Communities.

To Understand Environmental Issues Associated with Food.

Embed Knowledge for the Year before Moving Into Year 10.

To Understand About Different Setting Agents in Food Products.

Vegetable Curry

Salmon Tray Bake

Fruit Streusel

Cheesecake

Gateaux

Personal Dishes For Presentation Work

food security, food waste, global market, preservation, environmental issues, seasonal foods, fair trade, carbon footprint, organic, free range, gelatin, setting agents

Subject Overview:

Students in Year 9 have 3 Food Technology lessons each week.

Students have 2 practical lessons and 1 theory lesson each week.

Students will receive one piece of Food homework weekly which should last up to an hour. Homework can consist of research and presentation preparation, sensory analysis and evaluation writing or exam questions.

Assessments:

Students are assessed at the end of each unit. There are also End of Term assessments and an End of Year assessment.

Practical work is assessed through teacher observations throughout every lesson in relation to a set of GCSE objectives. Verbal feedback during lessons forms a significant portion of student assessment.