Year 9 Scheme of Work

A SoW to enable pupils to learn about where food comes from, cooking and healthy eating.

Focusing on The Eatwell Guide, dietary needs through life and diet related health issues.

Pupils secure and demonstrate food skills when making a bacon or mushroom risotto.

Focusing on the dietary needs and energy balance. Pupils will also compare pasta sauces.

Pupils secure and demonstrate food skills when making a pasta fiorentina.

Focusing on dietary needs, information provided on food packaging and modifying recipes.

Pupils secure and demonstrate food skills when making a cottage pie.

Focusing on consumer information and food certification and assurance schemes.

Pupils secure and demonstrate food skills when making samosas.

Focusing on the functions of ingredients.

Pupils secure and demonstrate food skills when making a savoury tart.

Pupils secure and demonstrate food skills when making a Dutch apple cake.

Pupils secure and demonstrate food skills when making a lasagne.

A lesson around planning a menu suitable to be served and eaten at a festival.

Pupils secure and demonstrate food skills when making a dish for a festival.

Focusing on food choice, meal options and food trends. Pupils also plan their own recipe-kit.

Pupils secure, consolidate and demonstrate food skills when making Thai green curry.

Pupils secure, consolidate and demonstrate food skills when making a recipe-kit dish of their choice

Pupils appraise and evaluate their learning journey in food and consider future options.

A booklet to help pupils and teachers track progress during lessons.

An activity comparing a range of pasta and sauces.

A sensory evaluation based on de Bono's Thinking Hats.

10 true or false questions around the diet and health of children and young people.

A worksheet to assess what pupils have learned following a practical lesson.

A worksheet to assess the planning, making and sensory properties of a dish.

A worksheet for pupils to pledge to improve and consolidate skills and knowledge.