MICHAELMAS 1
1. Introduction the course and food room and the food journey. (room layout, equipment, safety and hygiene)
2. Bacteria. Where do bacteria come from?
3. Nutrients. Why do we eat food? The Eatwell Guide. Key nutrients and hydration.
4. Nutritional needs for different groups of people.
5 and 6. Food Investigation - enzymic browning.
7. Nutritional Analysis.
8 and 9. Practical fruit salad (baseline assessment).
10. Fruit.
11 and 12. Practical pizza subs.
13. Potatoes and vegetables.
14 and 15. Practical mini Dutch apple cakes.
16.Using seasonal food to include food miles and grown food.
17 and 18. Practical pasta or rice salad.
19. What’s on a label? Traffic light labelling and allergens.
20 and 21. Practical cheese scones.
22. Food life journey and assessment.
23 and 24. Practical BBQ chicken or meat substitute tray bake.
MICHAELMAS 2
Pupils rotate between the following areas. Art, FPN, Textiles and DT over the course of Year 7.
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 7.
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 7.
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 7.
Groups have one double and a single lesson each week.