Food

  Teacher: Mrs Woodman

Content:

• Understand the 'eatwell plate' and nutrition
• The importance of a healthy, balanced diet
• Gather and use information
• Evaluate products by using sensory analysis and production of various dishes
• sustainability: seasonal foods, food miles

 Skills:

• Personal cleanliness and working in a clean, hygienic and safe working environment
• Weigh and measure accurately
• Food preparation and processing skills: wash; chop; peel, shred, rub-in, mix and combine

 Homework activities:

• Research
• Work sheets
• Poster designing
• Evaluation of practicals

 Assessment:

• Marking to school policy
• NC levels, (and effort grades for practicals)
• Peer marking
• Key task assessment sheet

 Parental contribution:

• Provision of food for practicals
• Encouraging an interest in food and healthy eating

 Useful resources and equipment:

• Recipe books
• Colouring pencils
• Computer is useful for presentation, but not essential