The Year 7 food curriculum introduces students to basic concepts around food, nutrition, and cooking techniques. These concepts aim to equip students with foundational knowledge and practical skills to make informed choices about food and develop an interest in cooking. The curriculum can also encourage creativity and problem-solving as students create their own dishes or modify recipes. The main concepts covered include:

Basic Food Preparation Skills:

• Understanding how to use kitchen tools and equipment safely (e.g., knives, ovens, etc.).
• Learning basic cooking methods (e.g., grilling, frying, baking).
• Food hygiene and safety (e.g., washing hands, avoiding cross-contamination, proper storage of food).

Nutrition and Healthy Eating:

• Introduction to the Eatwell Guide to understand the different food groups.
• Understanding the importance of a balanced diet for growth, development, and energy.
• Learning about key nutrients and their role in the body.

Practical Cooking Skills:

• Preparing a range of different skill-based dishes
• Understanding and using ingredients correctly
• Basic recipe reading and following instructions.

Food and Health:

• Exploring the impact of food on health.
• Teaching students how to make healthier food choices.

Sustainability:

• Reducing food waste.
• Using local and seasonal ingredients.

Assessment:

Application check

Homework:

Preparation for practical lesson

 

The Year 8 food curriculum builds on the foundations of Year 7 and introduces more advanced concepts related to food, nutrition, and cooking. Key concepts  include:

Advanced Food Preparation Skills:

• Using a wider range of kitchen tools and equipment.
• Developing more complex cooking techniques
• Understanding timing, presentation, and garnishing.

Nutrition and Diet for Specific Needs:

• Deepening knowledge of balanced diets and portion control.
• Understanding nutrient-rich foods and their role in health.

Cultural and Global Foods:

• Investigating food practices from different cultures and regions.
• Understanding how food reflects cultural identity and traditions.

Sustainability and Environmental Impact:

• Sustainable food practices
• Understanding the environmental impact of food choices, such as carbon footprint and ethical sourcing.
• Food provenance.

Healthy Eating and Lifestyle:

• Exploring the relationship between food, lifestyle, and long-term health.

Assessment:

Application check

Homework:

 

The Year 9 food curriculum develops refines cooking skills, deepens nutritional knowledge, and encourages critical thinking about food, culture, and sustainability. Key concepts include:

Refining Cooking Techniques:

• Mastering methods like baking, grilling, and sauteing.
• Emphasising presentation and precise timing.

Nutritional Analysis:

• Analysing macronutrients and micronutrients.
• Understanding specific dietary needs (e.g., for athletes, elderly, or medical conditions).

Food Trends and Innovations:

• Exploring current food trends (e.g., plant-based diets, alternative proteins).

Cultural Influences and Global Cuisine:

• Exploring international cuisines and their cultural significance
• Preparing dishes from various cultures.

Sustainability and Ethical Food Choices:

• Focusing on sustainable practices (e.g., reducing waste, seasonal eating).

Health, Wellbeing, and Food Choices:

• Understanding the link between food and health

Assessment:

Application check

Homework: