Food Preparation and Nutrition News – Autumn Term 2023
Baking Club
Baking Club has been extremely popular this year. To allow all students wishing to attend, students have been given one term each throughout the year. You will have received a parent mail letter stating when your child will attend and this is then sent out again nearer the time to remind students.
In the baking club, we have made and decorated cupcakes, pancakes (and practised flipping them) flapjacks, brownies and gingerbread ready for Christmas celebrations.
Here is a snapshot of some of the projects that KS3 complete in Food and Nutrition:
Year 7
Students throughout year 7 are introduced to health and safety in the kitchen. They learn the importance of cleaning both equipment and surfaces, and storing and cooking food safely. Year 7 learn The Eatwell Guide (nutritional needs through life stages) and then apply these principles when planning and making meals. Year 7 cook a repertoire of predominantly savoury dishes such as pizza toast and pasta salad so that they are able to feed themselves and others a healthy and varied diet.
Students become competent in a range of cooking techniques, such as selecting and preparing ingredients, measuring and weighing, how to use various utensils (knives, spoons, spatulas) and electrical equipment (whisks). They also learn to apply heat in different ways (oven, grill, hob) and develop an awareness of taste, texture and smell to decide how to season dishes and combine ingredients.
Year 8
Students in year 8 are introduced to health and safety in the kitchen, bacterial contamination and the importance of controlling cross contamination in the kitchen. They conduct a food science investigation on raising agents and learn the functional and chemical properties of ingredients in bread making. Linking to the festival theme throughout the technology subjects, Year 8 plan and make festival-style hand held food, such as pizzas and burgers.
Year 9
Year 9 students are introduced to health and safety in the kitchen, along with an in-depth knowledge into microorganisms and avoiding food spoilage. Throughout the technology, the Year 9 theme is ‘eco warriors’ and in Food and Nutrition, students learn about consumer choices and how this can have an impact on farming, looking in particular at intensive egg farming. Students also learn about buying locally produced seasonal ingredients and the benefits of this. Then, using seasonal vegetables, students plan and make a seasonal soup and vegetable curry.
Miss Scott
Food Preparation and Nutrition
