Year 9

Primary CPD Training

Details and resources from the primary training events.

Secondary CPD Training

Details and resources from the secondary training events.

BNF Schemes of Work

Use the new BNF Scheme of Work to support D&T: Cooking and nutrition in your school.

Year 1

Year 1 Scheme of Work and resources

Year 2

Year 2 Scheme of Work and resources

Year 3

Year 3 Scheme of Work and resources

Year 4

Year 4 Scheme of Work and resources

Year 5

Year 5 Scheme of Work and resources

Year 6

Year 6 Scheme of Work and resources

Year 7

Year 7 Scheme of Work

Year 8

Year 8 Scheme of Work

Year 9

Year 9 Scheme of Work

 Key Stage 3 Year 9 Making choices 

 

Time: 18 hours

 

Introduction

This scheme of work has been developed to enable pupils to learn how to cook a range of dishes safely and hygienically and apply their knowledge of nutrition. In addition, they will consider consumer issues, food and its functions and new technologies/trends in food. 

 

Pupils will have the opportunity to work through the following contexts:

  • Domestic and local (home, health and culture);
  • Industrial (food and manufacturing).

Aims 

  • Pupils will extend their knowledge and understanding of food, diet and health;
  • Pupils will extend food preparation and cooking techniques; 
  • Pupils will extend their knowledge of consumer food and drink choice;
  • Pupils will be able to apply their knowledge to make informed choices;
  • Pupils will develop the creative, technical and practical expertise needed to perform everyday tasks confidently;
  • Pupils will build an apply a repertoire of knowledge, understanding and skills in order to design and make high quality products for a wide range of users;
  • Pupils will evaluate and test their ideas and products and the work of others.

Learning outcomes overview

Through this Scheme of Work, pupils will:

  • Apply the principles of The eatwell plate and relate this to diet through life;
  • List and explain the dietary needs throughout life stages;
  • Investigate information and guidance available to the consumer regarding food labelling, availability, traceability, food assurance schemes and animal welfare;
  • Explain the characteristics of ingredients and how they are used in cooking;
  • Adapt and follow recipes to prepare and cook a range of predominately savoury dishes;
  • Demonstrate a range of food preparation and cooking techniques and independently apply the principles of food safety and hygiene; 
  • Investigate and discuss new trends and technologies used in food production, processing and cooking; 
  • Demonstrate the knowledge, understanding and skills needed to engage in an iterative process of designing and making;
  • Be given regular opportunities to demonstrate and apply their knowledge and understanding of food science;
  • Be given regular opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn.
  • Track their progress using the My learning journey booklet.

Note

You will need to modify this example to best suit the needs of your school and the pupil you teach. This resource has been provided as exemplar materials to support SoW writing.