Food Science & Nutrition Y7

Overall Curriculum Goals

1.    To gain an understanding of nutritional needs, the function of nutrients and the effects of excess and deficiency.

2.    To gain an understanding of working safely and independently in the kitchen.

3.    To gain an understanding of where food comes from and the impacts of the environment.

4.    To develop practical skills and knowledge of food science by experimenting and cooking a range of dishes.

5.    To gain an understanding of how personal choice affects food preparation. 

Half Term 1

Half Term 2

Half Term 3

Half Term 4

Half Term 5

Half Term 6

Topic Title: 

Nutrition

Topic Title: 

Nutrition

Topic Title: 

Food safety

Topic Title: 

Food provenance

Topic Title: 

Food Science

Topic Title: 

Food Choice

Topic Intent:

Through the curriculum content, year 7 will be able to cook and research a broad range of classic and modern recipes where they can demonstrate a wide range of skills Students will learn about other cultures, how food is cooked and how to be economic when buying and preparing food. We believe in making the curriculum relevant to our students by linking live briefs into lesson content.  Students will also understand where food comes from and how their choices will impact future generations.

Key Content / Skills:  

  • The 5 main nutrients
  • Macro & micronutrients
  • Functions of nutrients
  • Excess and deficiency
  • Basic knife skills
  • Food safety

Key Content / Skills:  

  • The Eatwell guide
  • Nutritional needs
  • Healthy diet
  • Dietary related health problems
  • Energy balance
  • Practical skills

Key Content / Skills:  

  • Micro-organisms
  • Enzymes
  • Food safety
  • Food poisoning
  • Use of micro-organisms
  • Practical skills

Key Content / Skills:  

  • Food provenance
  • GM crops
  • Grown, caught & reared
  • Fishing methods
  • Food miles
  • Primary and secondary food processing
  • Practical skills

Key Content / Skills:  

  • Cooking methods
  • Water/ fat/ dry based cooking
  • Raising agents
  • Practical skills

Key Content / Skills:  

  • Availability and seasonality
  • PAL and healthy eating
  • Lifestyles
  • Religion and culture.
  • Food allergies and intolerance

Assessment:

practical/ written (20 marks) and written (20 marks) completed in October

Assessment:

practical/ written (20 marks) and written (20 marks) completed in December

Assessment:

practical/ written (20 marks) and written (20 marks) completed in February

Assessment:

practical/ written (20 marks) and written (20 marks) completed in April

Assessment:

practical/ written (20 marks) and written (20 marks) completed in May

Assessment: 

practical/ written (20 marks) and written (20 marks) completed in July

Home Learning:

Homework is set every fortnight in the form of worksheets, knowledge consolidation, revision or completion tasks.

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely
  • Analysing information

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely
  • How to stay healthy
  • Health- doctors/nurses

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely
  • Food sustainability
  • Moral and ethical issues in farming

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely

Useful Links

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Kingsway Park High School

Turf Hill Road
Rochdale
OL16 4XA

T 01706 716 761

E info@kingswaypark.org


Lettings

For Lettings please contact them direct on:

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