Curriculum for Excellence ‘Benchmark’

Applies food safety principles from purchase
to consumption and when preparing or cooking food.
Lists the conditions for bacterial growth.

Selects from and uses a wider range of ingredients and a more complex range of
skills and equipment, for example, rubbing-in, shaping, simmering, creaming, decorating, garnishing.

We will use literacy toolkit to assess their HE in News topic

Numeracy skills will be developed through weighing and measuring

Demonstrates an understanding of current dietary advice through preparing foods to meet specific health needs, for example, obesity, high blood pressure.

Evaluates information on food packaging and uses it to make informed choices when selecting food for given situations.

Activity

1 Intro safety and equipment
2 Kitchen Routines
3 Food Hygiene
4 Food Hygiene and storage
5 Veg’ Cous Cous – weigh/measure
6 Noodles – Knife skills/Hob
7 French Bread Pizza – Oven
8 Rock Buns – Oven weigh/measure
9 Assessment – Wedges and Dip
10 Healthy Eating – HE News H/Work
11 8 Tips for Healthy Eating – revision
12 Written Assessment
13 Apple Crumble
14 Savoury Rice
15 Truffles/Polar Bear Creams
16 Nutrients
17 Lentil soup – choose flavourings
18 White Choc & Apricot Rockies
19 Assessment – Mini Carrot Cakes
20 Intro to Dairy Farming
21 Ice Cream Flavours & Sensory Tests
22 Labels and Packaging – Ice Cream
23 Easter Nests
24 Bread & Butter Pudding
25 Welsh Rarebit Muffins
26 Lemon & Ginger Cheesecake
27 Making Ice Cream
29 Evaluations

Curriculum for Excellence ‘Benchmark’

Lists the conditions for bacterial growth.
Explains the correct storage of food items,
for example, raw meat, dry goods.
Designs and makes a new product.
Evaluates the product against own specifications and identifies how it could be improved.

Evaluates the different sensory qualities
of a range of food and drinks.

We will use literacy toolkit to assess their recipe writing

Activity

Pasta Napolitana
HE in News presentation
Food Processing – Homework task
Vegetable Couscous
Sensory Evaluation of foods
Noodles
Design and make choices and recipe writing
Savoury Rice
Complete recipe writing = make a label if finished
Make and evaluate snack pot – at home if not in class

Curriculum for Excellence ‘Benchmark’

Explains factors that could influence choice
of food, for example, media, poverty, peer pressure, seasonality, sustainability, environmental / ethical issues and potential impact on health.

Evaluates information on food packaging and uses it to make informed choices when selecting food for given situations

This unit of work will involve a talk from RHET and a Farm Visit to Stewart Towers Dairy. Final ice creams sold at school event

Activity

Investigating dairy farming
Bread and Butter pudding
Choose flavours
Use explore food to do nutritional analysis
Welsh Rarebit muffins
Design a label for your ice cream
Use nutritional information from Explore food as part of this.
Finish for homework
Lemon and ginger cheesecake
Design packaging using given information. Finish for homework
Easter nests
Show pupils how to use ice cream makers for next week
Make and taste ice cream

Curriculum for Excellence ‘Benchmark’

Demonstrates competence when pinning, tacking and using a sewing machine, for example, can measure accurately, place pins
at correct measurement, tack neatly and sew
a straight line and curve on a sewing machine, following marked lines.
Uses a variety of textile skills to create
a personalised item
Numeracy skills will be developed through measuring seam allowances.

Activity

Pupils will make two textile items over the year.
A Cord tidy using basic hand sewing stitches.
A cushion using more complex applique and embellishing techniques.