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KS3 Design & Technolgy - Year 9

Core Curriculum Map – Year 9 Design and Technology – Cooking & Nutrition

 

Rotation 1- International Food Project

Rotation 2- Special Diets Mini Project

Rotation 3- Morton Masterchef

Curriculum Coverage:

The main project of the year – based on a GCSE project format.  Research & cook a range of international foods including the use of pulses as a source of protein.  Focus on healthy, varied diets for families. Also cover safety, hygiene, fair trade, food miles, functions of ingredients, high fat, salt, sugar and effective seasoning of foods.

Curriculum Coverage:

Cooking foods suitable for a range of special diets. Research into special diets and the reasons why some people need to follow them.

Curriculum Coverage:

A group project based on ‘The Great British Bake off’ and ‘Master chef’. Students are set weekly challenges for which they must plan for with their group.

Assessment

 

Coursework

Exam

Practical outcomes

 

Dates of Assessment for different Groups

13th-17th OCT 2014

5TH-9TH JAN 2015

16TH-20TH MARCH 2015

1ST-5TH JUNE 2015

 

Assessment

 

Coursework

Exam

Practical outcomes

 

Dates of Assessment for different Groups

13th-17th OCT 2014

5TH-9TH JAN 2015

16TH-20TH MARCH 2015

1ST-5TH JUNE 2015

 

Assessment

 

Coursework

Exam

Practical outcomes

 

Dates of Assessment for different Groups

13th-17th OCT 2014

5TH-9TH JAN 2015

16TH-20TH MARCH 2015

1ST-5TH JUNE 2015

 

Links to National Curriculum:

3a

understand and apply the principles of nutrition and health

3b

cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet

3c

become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]

3d

understand the source, seasonality and characteristics of a broad range of ingredients.

 

Links to National Curriculum:

3a

understand and apply the principles of nutrition and health

3b

cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet

3c

become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]

 

Links to National Curriculum:

3b cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet

3c become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]

 

Links to Core Values:

Respect – respect for other cultures

Confidence – Building of more practical skills develops confidence

Creativity – Students develop recipes to create new versions/ their own recipes

 

Links to Core Values:

Respect – develop respect by appreciating that many people have different dietary needs for a range of reasons.

 

Links to Core Values:

Confidence – Students showcase all of the skills they have developed during the year.

Creativity – Students encouraged to be as creative as possible during this project in terms of ideas and practical work

Ambition – The competitive element of this project encourages students to be the best they can.

Determination – As students are completing very challenging tasks, they have to have the determination to continue even if something goes wrong.