Food Technology – Key Stage 3

Year 7

Course Information & Assessment Points

 Curriculum contentAssessed work
AutumnIntroduction to Health & Safety – to include safe use of knives and ovens and personal hygiene.

Cooking - to produce a range of basic, predominantly savoury dishes.

An introduction to the eatwell plate
- Hygiene and safety assessments
- Practical assessment
- Homework - Revision
Healthy eating
- Test
SpringBiscuit project - design and make

Cooking - to produce a more varied range of dishes - making modifications

Product research and taste testing
- Practical assessment
- Extended writing - healthy lifestyle
- Test

- Homework - healthy eating
SummerTextiles
- Use of sewing machine
- Health & Safety
- Basic design and sewing techniques
Homework finished project
Summative exam
- End of the year to include all topic areas

Assessment Statements

 EMERGING (1-2)DEVELOPING (3-4)PROGRESSING (5-6)MASTERY (7-9)
DesignI am able to use information to identify what people need.nI understand some of the design task and can think of an idea to complete the task. nI can follow a simple specificationnI can describe/sketch my design idea and write a simple plan of how to make it.n
MakeI can use basic equipment safely with guidance. With some assistance I can use ingredients to prepare simple dishes.nI can use basic equipment safely with minimum guidance. With minimal assistance I can use ingredients to prepare simple dishes.nI can use basic equipment safely and independently. I can use ingredients to prepare simple dishes independently.nI can use basic equipment independently and some specialist equipment with guidance. I can use ingredients to prepare more complex dishes.n
EvaluateI can complete a simple evaluation with some guidance.nI can complete a simple evaluation with minimum guidance.nI can complete a simple evaluation with minimum guidance and suggest some improvements.nI can complete a more detailed evaluation independently and suggest some improvements.n
Technical knowledgeI can identify common ingredients used in cookery.nI can identify a range of ingredients used in specified dishes, including some multi-cultural dishes.nI can identify a range of ingredients and know some function of the ingredients in specified dishes, including some multi-cultural dishes,nI can identify a range of ingredients and explain their function in specified dishes, including some multicultural dishes.n
Cooking and NutritionnI can make basic food with guidance with limited success. I have some difficulty with handling basic equipment.nI can make basic food with increased competence. I have good control of equipment. I understand some basic nutrition.nI can carry out a range of practical skills and processes independently. I have a good knowledge of the Eat-well plate and nutrient groups.nI always work safely and hygienically. I can carry out a range of practical skills and processes independently. I have a good knowledge of the Eat-well plate and nutrient groups.n

Year 8

Course Information & Assessment Points

 Curriculum contentAssessed work
Autumn- General nutrition - protein, carbohydrates, fats, vitamins, minerals

- Cooking - to produce a basic range of nutritious dishes

- The junk food debate
- Practical assessment
- Test - Healthy diet

- Homework - Revision for test

- Extended writing - junk food
Spring- Multicultural foods
- Food design
- Investigating ingredients
- Research task - British cooking
- Homework
- Food practical
- Victoria sponge cakes
- Extended writing - British foods
SummerTextiles – correct use of a sewing machine
Decorative techniques to achieve a home furnishing – to include the use of tie dye or applique
- Practical assessment – cushion
- Summative exam - end of year

Assessment Statements

 EMERGING (1-2)DEVELOPING (3-4)PROGRESSING (5-6)MASTERY (7-9)
DesignI am able to use information to identify and explain what people need.nI understand some of the design task and can think of different ideas to complete the task. nI can modify a simple specification that I have been given.nI can describe/sketch my design idea and write a more detailed plan of how to make it.n
MakeI can use basic equipment safely with minimum guidance. With minimal assistance I can use ingredients to prepare simple dishes.nI can use basic equipment safely and independently. I can use ingredients to prepare simple dishes independently.nI can use basic equipment independently and some specialist equipment with guidance. I can use ingredients to prepare more complex dishes.nI can use basic and specialist equipment independently. I can use ingredients to prepare some complex dishes.n
EvaluateI can complete a simple evaluation with minimum guidance.nI can complete a simple evaluation with minimum guidance and suggest some improvements.nI can complete a more detailed evaluation independently and suggest some improvements.nI can evaluate, test and refine a product with some accuracy. I can use some specialist catering terms.n
Technical knowledgeI can identify a range of ingredients used in specified dishes, including some multi-cultural dishes.nI can identify a range of ingredients and know some function of the ingredients in specified dishes, including some multi-cultural dishes,nI can identify a range of ingredients and explain their function in specified dishes, including some multicultural dishes.nI can explain the function of ingredients used in a variety of dishes and know some of the quantities needed.n
Cooking and NutritionnI can make basic food with increased competence. I have good control of equipment. I understand some basic nutrition.nI can carry out a range of practical skills and processes independently. I have a good knowledge of the Eat-well plate and nutrient groups.nI always work safely and hygienically. I can carry out a range of practical skills and processes independently. I have a good knowledge of the Eat-well plate and nutrient groups.nI understand and apply nutritional knowledge to my practical work. I demonstrate good use of basic equipment and good practical skills. I always work safely and hygienically.n

Year 9

Course Information & Assessment Points

 Curriculum contentAssessed work
Autumn- Personal hygiene & cross contamination
- Food poisoning & food hygiene.
- Critical temperatures
- High/low risk foods
- Practical assessment
- Homework - risk assessment
- Case study
Spring- Design & make chocolate project
- Fairtrade, environmental and sustainability
- Seasonality & food miles
- Test
- Practical assessment - chocolate
- Information leaflet
- Homework - food miles
Summer- Understanding a recipe
- Story boards
- Guided practical
- Practical - assessed
- Homework revision
- Exam

Assessment Statements

 EMERGING (1-2)DEVELOPING (3-4)PROGRESSING (5-6)MASTERY (7-9)
DesignI can find relevant research to identify and explain what people need.nI understand some of the design task and can think of different ideas to complete the task. I can give reasons for my ideas. nI can write my own specification.nI can describe/sketch my design idea and write a complete and sequential plan.n
MakeI can use basic equipment safely and independently. I can use ingredients to prepare simple dishes independently.nI can use basic equipment independently and some specialist equipment with guidance. I can use ingredients to prepare more complex dishes.nI can use basic and specialist equipment independently. I can use ingredients to prepare some complex dishes.nI can use basic and specialist equipment competently. I can find and use authentic/specialist ingredients and prepare complex dishes.n
EvaluateIn my evaluation I can explain how I have met the design brief.nI can evaluate the success of a product against the specification.nI can evaluate, test and refine a product with some accuracy. I can use some specialist catering terms.nI can evaluate, test and refine a product against the specification, using catering terms. I will consider the cost and nutritional value in my evaluation.n
Technical knowledgeI can identify a range of ingredients and know some function of the ingredients in specified dishes, including some multi-cultural dishes,nI can identify a range of ingredients and explain their function in specified dishes, including some multicultural dishes.nI can explain the function of ingredients used in a variety of dishes and know some of the quantities needed.nI understand properties and uses of ingredients and their function in a range of dishes.n
Cooking and NutritionnI understand basic nutrition and apply this to practical work through my choice of ingredients and cooking methods.nI always work safely and hygienically. I can carry out a range of practical skills and processes independently. I have a good knowledge of the Eat-well plate and nutrient groups.nI understand and apply nutritional knowledge to my practical work. I demonstrate good use of basic equipment and good practical skills. I always work safely and hygienically.nI am competent in a range of cooking techniques. I understand source, seasonality and characteristics of a range of ingredients. I have a good understanding of nutrient groups and healthy eating.n
Course Information
Department
Food Technology

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