Food Science & Nutrition Y8

Overall Curriculum Goals

1.    To develop and deepen understanding of food, nutrition, and health.

2.     To begin to use knowledge to plan meals based on requirements.

3.     To show independence and use of skill in practical elements of the curriculum.

4.     To recognise and understand where food comes from and how we can reduce the impact on the environment.

5.     To gain a deeper understanding of food science, how and why ingredients work and how to work safely in the kitchen.

Half Term 1

Half Term 2

Half Term 3

Half Term 4

Half Term 5

Half Term 6

Topic Title: 

Food nutrition and health

Topic Title: 

Food Science

Topic Title: 

Food choice

Topic Title: 

Food provenance

Topic Title: 

Food safety

Topic Title: 

Practical Skills

Topic Intent:

Through the curriculum content, year 8 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:  

  • Macronutrients
  • Micronutrients
  • Fibre and water
  • Energy balance

Key Content / Skills:  

  • Why is food cooked
  • Heat transfer
  • Cooking methods
  • Changing properties

Key Content / Skills:  

  • Lactose
  • Coeliac
  • Religion
  • Intensive farming
  • Organic farming

Key Content / Skills:  

  • Food miles
  • Seasonality
  • Traditional business cuisine
  • European cuisine

Key Content / Skills:  

  • Contamination
  • Food poisoning
  • Temperature control
  • Pathogenic and non-pathogenic bacteria

Key Content / Skills:  

  • General practical skills
  • Utensils and equipment
  • Using the hob, grill and oven
  • Working safely

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: 

2 x practical (20 marks each) 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

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely
  • Presenting arguments

Employability, Professionalism and Enterprise  (EPE) Links

  • Working as a team
  • Working safely
  • Presenting information
  • Creating debates

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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Downloads

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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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