SGSE

Year 08 Food Technology

Curriculum:

Click to Expand Course Content:

Topics Studied:

Knowledge Gained:

Practical Work Produced:

Key Vocabulary:

Hygiene and Safety Aspects of Using High Risk Foods

Sensory Anaylsis and Evaluation Writing

Science Investigations – Yeast Experiment

Healthy Eating and Nutrition

Dietary Needs – Coeliac, Vegetarian, Diabetic, Allergies and Intolerances.

8 Healthy Eating Guidelines

Complex Practical Skills and Techniques

Different Nutrients Needed For a Healthy Diet.

To Recognise The Different Dietary Needs of Certain People.

To Work Safely and Hygienically In A Kitchen Using The 4C’s

To Produce Work Using a Variety Of Knife Skills and Cooking Techniques.

To Identify Dishes from Different Countries.

The Functions of Ingredients in a Food Product

Stir Fry

Swiss Roll

Bread Rolls

Pizza

Goujons

Macaroni Cheese

Own Dish To Represent A Country

hygiene, safety, nutrient, cross contamination, food poisoning, chilling, temperature, bacteria, evaluation, healthy, ingredients, method, knead, prove

Subject Overview:

Students in Year 8 have one double Food Technology lesson each week for 12 weeks.

Students will receive one piece of Food homework alternate weeks. Homework can consist of research and presentation preparation, sensory analysis and evaluation writing or preparation for practical work.

Students in Year 8 study one of Photography, Design Technology and Food Technology at a time for a term before rotating to another.

Assessments:

Students’ progress and work is assessed mainly through teacher observations throughout every lesson.

Feedback is given to students in a positive and constructive manner which empowers the students to build on their strengths, address the areas for improvement, and support them to make the progress they are capable of.

Verbal feedback during lessons forms a significant portion of student assessment.

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