TRINITY 2
1. Introduction the course and the food journey.
2. Bacteria. Temperature control.
3. 8 tips for healthy eating. Modifying recipes.
4. Protein (function, sources, DRV, excess, deficiency).
5 and 6. Food investigation – scones chemical raising agents.
7. Reared food. Meat, poultry and eggs.
8 and 9. Food investigation - sensory analysis scones and evaluation.
10. Caught food. Fish.
11 and 12. Practical Mediterranean tart or vegetable lattice tarts.
13. Soya, tofu, beans, nuts and seeds. (alternative protein foods and protein complementation)
14 and 15. Practical pasta sauce or savoury noodles.
16. Milk and cheese.
17 and 18. Practical paella or risotto.
19. Costing a recipe and making recipes cheaper.
20 and 21. Practical chilli sauce or bolognese sauce.
22. Food waste – food labelling and food waste.
23 and 24. Practical key lime pie or cheesecake.
25. Food life journey and assessment.
26 and 27. Acapulco chicken or sweet and sour chicken.
MICHAELMAS 1
Pupils rotate between the following areas. Art, FPN, Textiles and DT over the course of Year 8.
Groups have one double and a single lesson each week.
MICHAELMAS 2
Pupils rotate between the following areas. Art, FPN, Textiles and DT over the course of Year 8.
Groups have one double and a single lesson each week.
LENT 1
Pupils rotate between the following areas. Art, FPN, Textiles and DT over the course of Year 8.
Groups have one double and a single lesson each week.
LENT 2
Pupils rotate between the following areas. Art, FPN, Textiles and DT over the course of Year 8.
Groups have one double and a single lesson each week.
TRINITY 1
Pupils rotate between the following areas. Art, FPN, Textiles and DT over the course of Year 8.
Groups have one double and a single lesson each week.