My Food Learning Journey: Developing Culinary Skills and Nutrition Knowledge
Explore the culinary journey of learners in Year 7 and 8 as they develop confidence in cooking a variety of dishes, understand food safety, and learn about nutrition. From gelatinizing sauces to understanding macronutrients, this comprehensive program covers a range of topics essential for a well-rounded culinary education.
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End of unit test My Food Learning Journey YEAR YEAR Level 1 / 2 3.49 4Cs of food safety Hospitality and Catering KS3 Food and Nutrition Food Healthy Eating Recap eat well guide and nutrition In Year 8 learners will develop confidence of cooking a range of dishes and make informed decisions about food choice. STIRFRY Gelatinise sauces Coagulation of proteins Vegan Icon Images, Stock Photos Vectors | Shutterstock Miles FLAPJACK Seasonal foods/food miles (recap) TOMATO AND BASIL TART/OMELLETTE Culinary Culinary skills skills Eatwell guide SPAGHETTI BOLOGNESE Learning journey- what do you know? Key terms and key words Diet and lifestyle Vegetarians Time plan Time/Method/hazards Pre- knowledge test Food and Temperature Accident Prevention Protein SMARTIE COOKIES Micronutrients Fairtrade : ethics YEAR YEAR We are what we eat 3.48 Frying/boiling/sim mering/heat control/pastry making/setting/thic kening/shaping Food Provenance and Food Food Provenance and Food Choice Choice Designing and Evaluating Designing and Evaluating Nutrition Nutrition Raising agents Macronutrients Food Provenance Food Provenance Practical routine (recap) Food Bacteria Food poisoning Food Food Choice Choice Food safety in the kitchen (recap) Rubbing in method SCONES Fats and Sugars Food Labelling Year 7 - 8 a range of savoury and sweet dish will be produced along side theory and planning and planning KS3 Food and Nutrition Personal appearance Dress the chef Food Food Equipment Equipment Gluten Health and Safety within the kitchen and food. Organic Farming Sensory Analysis Cooking terms In Year 7 learners will develop basic understanding of nutrition and culinary Convection YEAR YEAR 3.47 Designing Designing and Evaluating and Evaluating Food Safety Food Safety Commodities Commodities Culinary Skills Culinary Skills skills. Weighing and measuring Conduction Know the food room Hygiene and safety rules Hazards in the kitchen Bacteria and Hygiene Oven Safety PASTA SALAD FRUIT SALAD Time plan Time/Method/hazards All in one and baking MUFFINS Using the hob and grill PIZZA TOAST Learning journey- what do you know? Bridge and Claw cutting methods BASELINE ASSESSMENT
My Food Learning Journey YEAR YEAR 3.49 KS3 Food and Nutrition Year 7 you cook a range of savoury and sweet dish will be produced along side theory In Year 7 learners will develop confidence of cooking a range of dishes and understand hygiene and safety in the food room Fruit crumble YEAR YEAR 3.48 Apple Dutch cake Rubbing in method SCONES In Year 7 learners will develop basic understanding of nutrition and culinary skills. Macronutrients Practical routine (recap) Food Bacteria Food poisoning Food Food Choice Choice Food safety in the kitchen (recap) Fats and Sugars Food Labelling and planning and planning KS3 Food and Nutrition Personal appearance Dress the chef Food Food Equipment Equipment Gluten Health and Safety within the kitchen and food. Organic Farming Sensory Analysis Cooking terms Convection YEAR YEAR 3.47 Designing Designing and Evaluating and Evaluating Food Safety Food Safety Commodities Commodities Culinary Skills Culinary Skills Weighing and measuring Conduction Know the food room Hygiene and safety rules Hazards in the kitchen Bacteria and Hygiene Oven Safety PASTA SALAD FRUIT SALAD Time plan Time/Method/hazards All in one and baking MUFFINS Using the hob and grill PIZZA TOAST Learning journey- what do you know? Bridge and Claw cutting methods BASELINE ASSESSMENT
My Food Learning Journey YEAR YEAR 3.49 Gelatinise sauces Coagulation of proteins KS3 Food and Nutrition Food Healthy Eating Recap eat well guide and nutrition SAUSAGE ROLLS Vegan Icon Images, Stock Photos Vectors | Shutterstock Miles FLAPJACK Seasonal foods/food miles (recap) TOMATO AND BASIL TART/OMELLETTE Eatwell guide SPAGHETTI BOLOGNESE Learning journey- what do you know? Culinary Culinary skills skills Key terms and key words Diet and lifestyle Vegetarians Time plan Time/Method/hazards Pre- knowledge test Food and Temperature Accident Prevention SMARTIE COOKIES Micronutrients Fairtrade : ethics YEAR YEAR We are what we eat 3.48 Food Provenance and Food Food Provenance and Food Choice Choice Designing and Evaluating Designing and Evaluating Food Provenance Food Provenance Frying/boiling/sim mering/heat control/pastry making/setting/thic kening/shaping Nutrition Nutrition Raising agents Macronutrients Practical routine (recap) Food Bacteria Food poisoning Food safety in the kitchen (recap) Learning journey- what do you know? Fats and Sugars Food Labelling Hygiene and safety rules Hazards in the kitchen Bacteria and Hygiene Weighing and measuring YEAR YEAR 3.47 Designing Designing and Evaluating and Evaluating Oven Safety Food Safety Food Safety Commodities Commodities Culinary Skills Culinary Skills Year 8 cook a range of savoury and sweet dish will be produced along side theory In Year 8 learners will develop confidence of cooking a range of dishes and make informed decisions about food choice.
Time plan Time/Method/hazards Micronutrients My Food Learning Journey YEAR YEAR Year 3.49 11 Practical routine (recap) UNIT 2 KS3 Food and Nutrition In Year 9 learners will develop a greater understanding of nutrition and culinary skills. A01 A01 A02 A02 In Year 9 learners will develop confidence of cooking a range of dishes and make informed decisions about food choice. YEAR YEAR Year A03 A03 A04 A04 Level 1 / 2 Hospitality and Catering 3.48 10 Frying/boiling/sim mering/heat control/pastry making/setting/thic kening/shaping Year 9 a range of savoury and sweet dish will be produced along side theory and developing GCSE skills Nutrition at Nutrition at different ages different ages KS3 Food and Nutrition CHEESECAKE Health and Safety within the kitchen and food. Food and Temperature Cooking terms LEMON TRAY BAKE Nutrition at Nutrition at different ages different ages YEAR YEAR Year 9 3.47 Culinary Skills Culinary Skills Extended skills Extended skills Food Safety Food Safety And food poisoning And food poisoning Designing Designing and Evaluating and Evaluating Time plan Time/Method/hazards Key terms and key words Hygiene and safety rules Hazards in the kitchen Bacteria and Hygiene Re-cap CHEESESTRAWS SWISS ROLL AND TIMEPLAN Food Bacteria PIZZA Food safety in the kitchen (recap) JAM/;EOM TARTS- SHORTCRUST PASTRY CURRY BREAD AND BREAD DESIGNS 4Cs of food safety Learning journey- what do you know? Food poisoning
