Upper Shirley High School
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Key Stage 3
Key stage 3
In Key Stage 3, we closely follow the National Curriculum programme of study for Design and Technology Food. We aim to cover a broad range of practical skills through using and adapting standard recipes. Safety and hygiene feature heavily in this programme of study and students are shown how to use specialist catering equipment correctly, whilst learning how to prevent the spread of bacteria. Inline with government initiatives on healthy eating, students are introduced to healthy eating models that relate to balanced diets and the nutritional needs of different groups in society. Students are encouraged to taste and experience unfamiliar flavours and ingredients, in order to broaden their knowledge when designing products of their own.
Year 7
Introduction to food
Introduction to food
In year 7 we aim to cover the following;
• Safety and Hygiene; knife skills, using the hob, oven and other equipment safely, bacteria, food storage, temperature control
• Practical; weighing and measuring, following and planning recipes, organisation, timing,
• Healthy eating; creating a balanced plate, fruits and salads, healthier alternatives
• Designing, designing for themselves, multiple and single products, nutritional awareness, presentation
• Evaluating products
• Practical; weighing and measuring, following and planning recipes, organisation, timing,
• Healthy eating; creating a balanced plate, fruits and salads, healthier alternatives
• Designing, designing for themselves, multiple and single products, nutritional awareness, presentation
• Evaluating products
Year 8
Food on the go
Food on the go
• Safety and hygiene is reinforced, working with high risk produce
• Practical; more advanced skills, modelling, exploring ingredients, pastry making, pizza dough, constructing more complex dishes, soup making, béchamel sauce
• Planning; writing flow diagrams
• Knowledge; pastry, dough, sauce making, seasonable vegetables
• Designing; single and multiple products for others, adapting recipes
• Practical; more advanced skills, modelling, exploring ingredients, pastry making, pizza dough, constructing more complex dishes, soup making, béchamel sauce
• Planning; writing flow diagrams
• Knowledge; pastry, dough, sauce making, seasonable vegetables
• Designing; single and multiple products for others, adapting recipes
Year 9
International staple food
International staple food
• Safety and hygiene and working with high risk produce is reinforced, reheating, restaurant service
• Practical, complex products, main meals, presentation, timing, getting things to the table
• Knowledge; staple and starchy foods, bread making and yeast, pasta composition and construction, building flavours (curry), table laying, serving and presenting, tasting new flavours
• Planning; special points, mise-en-place
• Practical, complex products, main meals, presentation, timing, getting things to the table
• Knowledge; staple and starchy foods, bread making and yeast, pasta composition and construction, building flavours (curry), table laying, serving and presenting, tasting new flavours
• Planning; special points, mise-en-place
