Food and Nutrition KS3 2022-2023

KS3 Food & Nutrition The KS3 curriculum is designed with the focus of preparing pupils for the GCSE Food Preparation & Nutrition course and meets the requirements of the National Curriculum. With that in mind, the same topics, which are taught at KS4, are taught at KS3 but at an intermediate level. Throughout years 7, 8 & 9 pupils learn about Food Nutrition, Food Science, Food Safety, Food Choice and Food Provenance. The pupils, through the planned practical sessions, are also given the opportunity to develop the 12 practical skills assessed at GCSE. The focus of theory and practical work in each KS3 module looks at a different food group to develop breadth and understanding in preparation of the knowledge required for KS4. In year 7 the focus of the module is fruit and vegetables, in year 8 the focus of the module is staple foods, and in year 9, the focus of modules 1 & 2 is protein foods. (meat, fish, eggs and alternatives.)

As pupils work through each module, the content systematically scaffolds the previous year enabling pupils to make connections, but the challenge in the theory and practical work increases. This is indicated to pupils through the name and the colour code used for each module – Year 7 Induction (Red), Year 8 Progression (Orange) and Year 9 Specialism (Green). There are clear links throughout modules so concepts are not taught only once but are sequenced to enable embedding in long-term memory.

Pupils complete mini Non-Exam Assessment tasks in each module. Therefore, at the end of KS3 pupils will have the experience of carrying out three food Science investigations looking at enzymic browning, ingredients in a small cake and gluten formation. Pupils in these tasks are given the opportunity to work in small groups to develop teamwork and supportive skills. Pupils complete three Food practical investigations in which they are given the opportunity to develop the skills of cooking cuisine from a different culture, a specific dietary need and also looking at the region and history of food in Lancashire. They then produce a regional dish that celebrates and specializes in the ingredients available in the local area. The pupils research, plan and carry out these tasks independently, creating self-reliance and confidence in the practical environment.

By the time pupils reach year 10 they will be very familiar with the specialist terminology, format of lessons, the ability to implement the practical skills through different food groups. Thus, having an excellent grounding for the GCSE course. They will also have developed important life skills enabling them to plan, prepare and cook a range of healthy, sweet and savoury dishes.

Year 7: Pupils really enjoy the practical aspects of this module and the theory work is illustrated through the practical environment. Ingredients are brought in from home, but for investigative and product analysis purposes everything will be provided by the department.

We focus on hygiene and safety, equipment, dietary initiatives like the ‘Eat well Guide’, ‘Dietary guidelines’ and ‘5 a day’, the functions of ingredients, seasonality, provenance and meal planning. Practical work includes a fruit salad, pizza snack, fruit crumble, vegetable soup and fruity flapjack.

How parents can help their child Having one- hour lessons, time is very precious and pupils can end up losing about 15 minutes if they need to weigh out their ingredients. Please encourage your child do this independently the evening before along with reading through the recipe procedure as part of the learning experience. However, if this is a problem, there is the option for pupils to come and weigh out at break or lunchtime, depending upon their lesson time. Finally, for every practical lesson pupil’s will need to have a clean apron and a suitable named container to safely take their food products home.

Equipment Needed Theory – Work book Blue/ black pen Purple pen Pencil, sharpener & Eraser Pencil Crayons Practical – Recipe book Correct ingredients or adaptation as stated in the recipe book Clean apron Suitable container or ovenproof dish/ cake tin / pizza tray