Learning Outcomes

• Know that there are healthy food groups.
• Know that food comes from plants and animals that are reared or caught.
• Know that some foods are produced locally in the UK.

 

Autumn

What have students learned before that make them ready to learn this now?

In year 7 Science students learned that plants need water, light and nutrients to grow. That there are different seasons and that there are different animal groups. They are ready to learn about food, the different food groups and where food comes from.

How will what they are learning now prepare them for what they need to learn next?

Students learn it is important to eat foods from all the healthy food groups – vegetables, fruit, grain foods, dairy and protein. They will know that healthy foods have nutrients that are important for growth and development and that fatty and sugary foods should be limited. Students create healthy snacks using fruit, vegetables, dairy and grains.

 

Spring

What have students learned before that make them ready to learn this now?

Students know that there are different food groups. They know which food groups are better for their health. Students are ready to learn where different foods come from. They will learn about foods which derive from plants and food which is from animals or fish.

How will what they are learning now prepare them for what they need to learn next?

Students will sort a selection of food according to its plant or animal source. They will learn that food can be grown in the ground, on the ground, on trees. They will know that not all plants are edible.

They will learn about the animals that are reared on farms to give us food and what meat comes from cows, pigs, sheep and that humans eat fish. Students will visit the farm to see how animals are reared. This learning cross curricular with the PSD Health & Wellbeing focus: Healthy Eating this term.

 

Summer

What have students learned before that make them ready to learn this now?

Students know that food comes from plants and animals. They know where food is grown and which animals are reared for us to eat meat. Students will now look at the journey of some of our British foods: Lamb, apples, milk, eggs and potatoes. They will visit the local farm shop to identify which foods are from Yorkshire and the UK.

How will what they are learning now prepare them for what they need to learn next?

Through preparing food students will learn that we cannot eat food straight from its source, e.g. farm, sea, it has to be changed in some way such as being washed or peeled. Sometimes it has to be cooked or treated.

 

Learning Outcomes

• Know that a variety of ingredients can be used to prepare food.
• Know that some foods come from different countries.
• Know that individual food choices are different for a variety of reasons: lifestyle, health, religion

 

Autumn

What have students learned before that make them ready to learn this now?

Students have knowledge about the journey of familiar foods. They know that food comes from plants and animals and that some foods are produced in the UK.

How will what they are learning now prepare them for what they need to learn next?

Students will now learn about ingredients and where they can get these from: markets, different shops - butchers, bakery or home grown.

They will look at the ingredients needed to follow a recipe and what ingredients are needed to prepare different meals. Students will be introduced to a variety of ingredients, flavours, and textures which for some, will expand their food preferences, develop tolerance for new tastes and textures.

 

Spring

What have students learned before that make them ready to learn this now?

Students have the knowledge that different ingredients are needed to prepare a meal. They know a recipe can tell you what ingredients are needed and students know where these can be found. Students know that some foods are produced in the UK. They are now ready to learn about foods which come from other countries.

How will what they are learning now prepare them for what they need to learn next?

Students will explore foods: banana,avocado, melon, lemon, chickpeas, coffee beans and learn that these foods are grown in other countries. They will learn about climate and why these foods grow better abroad. Students will also gain knowledge of traditional dishes from around the world which use food produced in their country. Students will taste unfamiliar foods and form opinions on which new foods they enjoy.

 

Summer

What have students learned before that make them ready to learn this now?

Students have been introduced to different ingredients, they are able to follow recipes and have an opinion on what they like. They are ready to learn further about why people make certain choices about what they eat.

How will what they are learning now prepare them for what they need to learn next?

Students will recognise that not everyone likes the same foods and that people have a choice in what they eat. They will learn that people eat different meals at different times of the day. They will learn that when planning to make a meal they need to think about the time of day, the person and the occasion. Students will consider age - babies have a different diet, preference, diet - allergies, religion - some foods are restricted, lifestyle - vegetarian. This work will prepare students to recognise what a healthy varied diet is for them as individuals and what their own food intake is.

 

Learning Outcomes

• Students will know that a healthy diet is made from a variety of different food and drinks.
• Students will know that good kitchen safety is vital when preparing and cooking food to avoid accidents.
• Students will know that food has to be stored and cooked appropriately to avoid germs, bacteria and illness.

 

Autumn

What have students learned before that make them ready to learn this now?

In KS3 students have explored different food groups including seasonal foods, local produce and the origins of foods. Students are now ready to learn more about their own food intake.

They will consider how we choose and combine different foods to make meals and snacks. They will  understand that the total amount and range of food and drinks consumed is called the diet.

How will what they are learning now prepare them for what they need to learn next?

Students will use the knowledge of foods in their own diet and use these to create simple meals safely.

 

Spring

What have students learned before that make them ready to learn this now?

Last term students gained an understanding of the Eatwell guide and what a healthy diet is. With this knowledge students can start to make simple meals safely. They will learn how to create basic meals for breakfast, lunch and tea using the oven. They will recognise hazards in the kitchen, learn what to do when they encounter a hazard and minimise the risks of hazards by using appropriate equipment.

How will what they are learning now prepare them for what they need to learn next?

Students will build upon their knowledge of safety in the kitchen by looking at food storage and information on packaging to understand how to store food safely.

 

Summer

What have students learned before that make them ready to learn this now?

In KS3 students developed good hygiene when clearing away. Last term students explored healthy diets and how to create meals safely. It is important that students develop healthy habits in the kitchen to avoid illness.They will now understand how to use the information on packaging recognising dates and storage recommendations.They will develop an understanding of the link between poor hygiene, bacteria and personal health.

How will what they are learning now prepare them for what they need to learn next?

In year 11 students will build upon their knowledge of healthy habits to make changes in the way they prepare and cook foods.

 

Learning Outcomes

• Students will know that their health depends on their food choices.
• Students will know how to apply strategies to avoid wasting food.
• Students will know how to apply knowledge of food and hygiene in the kitchen to prepare dishes from around the world.

 

Autumn

What have students learned before that make them ready to learn this now?

Students will revisit the Eatwell guide and use this knowledge to learn that food can be prepared and cooked in a number of ways to promote health.

• Baking or grilling instead of frying.
• Not adding salt to food, but using different ingredients for flavour
• Removing, adding or changing an ingredient.
• Changing the portion size.

Students will build up their knowledge of food packaging information as they read the basic nutrition information to help them to make a healthier choice.

How will what they are learning now prepare them for what they need to learn next?

This learning will be developed further as students look at ways to minimise food wastage.

Cooking for health.

 

Spring

What have students learned before that make them ready to learn this now?

Students have developed an understanding of ways they can promote good health in their diet and cooking. Now they will gain an understanding of food waste and how to minimise this. They will learn the main reasons why edible food is thrown away- due to over-buying, inappropriate storage and preparing meals that are too large. Students will build upon storage skills and portion skills to ensure they don t waste food.

How will what they are learning now prepare them for what they need to learn next?

By understanding the practicalities of making healthy meals safely and how to minimise food waste for themselves students start to think about preparing meals for others.

 

Summer

What have students learned before that make them ready to learn this now?

In KS4 students have learned about making healthy meals safely for themselves. They will now start to learn about preparing meals for others. This will be done by exploring how people around the world eat special food during celebrations.

How will what they are learning now prepare them for what they need to learn next?

Students begin to prepare food to share with others. This will prepare students for a post 16 where they will apply their skills in a new environment with a vocational focus of catering.