|Friday, 10 February 2012 12:49|
Key Stage 3
Overview: Food Science is primarily a practically based course with the emphasis on the acquisition of practical skills. It is designed to create an overall interest in food in its broadest context.
During their first year of Food Science students look at different aspects of hygiene and safety in the kitchen. They learn basic skills and how to recognise and use the kitchen equipment correctly. Throughout the year pupils start to experiment with cooking and food presentation commencing with simple recipes and ingredients and gradually building up to prepare more complex dishes. Click here for our gallery.
Year 8 pupils will build on previous work in relation to hygiene and are taught the importance and danger of food contamination and poisoning and how to avoid it. Their cooking skills and techniques are enhanced as the year develops and they learn to plan and prepare their meals in order to finish in a set period of time. At the end of the year they are required to research a country of their choice and then plan and cook dishes associated with the particular country. They are marked on their initial research, the presentation of the food and table setting and their ability to complete within the time frame. Click here for our gallery
In Year 9, students will develop an understanding of nutrition and health problems associated with diet. They carry out a simple survey using information from a variety of sources in relation to either; diet, illnesses arising from poor diet, the effects of different types of food on teeth and other similar topics. Pupils are introduced to household budgeting and are required to plan dishes, which are suitable for school dinners, within a set budget. During Food Science lessons Year 9 students will prepare and cook meals to a high standard using a variety of recipes, ingredients and experimenting with different cooking techniques. Click here for our gallery.
|Last Updated on Sunday, 19 February 2012 14:17|