Food

Head of Subject: Mrs Lintern

Outline of course:

Content: Work to a brief and create a product that is suitable for the brief. To be aware of effective time management. To develop the ability to interpret nutritional data from food labels and understand the contribution that fat makes to a healthy diet.

Activities:

• Gather and use information by use of questionnaires
• Preparation and production of various dishes
• Disassembly and evaluation of commercially produced products

Skills:

• Yeast cookery
• Creaming method
• Whisking method
• Melting method

Homework activities:

• Research and evaluation activities relating to design and make tasks
• Work sheets
• Poster designing
• Evaluation of practicals

Assessment:

• Marking to school policy
• NC levels

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