Key Stage 3 Food and Nutrition
Key Topics Covered

5-a-day

In Year 7 students make the following recipes:

• Fruit fusion
• Soup
• Pizza toast
• Mini fruit cakes
• Breakfast muffins
• Flapjacks
• Savoury rice
• Pasta salad

By the end of Year 7 students will have made progress if they can do the following;

• become familiar with, and more confident, in the cooking area
• learn (re-cap) the safe use of a knife
• use basic kitchen equipment
• use the oven, grill and hob safely
• prepare a range of fresh ingredients, eg: peeling and grating
• weigh and measure ingredients
• carry out sensory tests to evaluate food products

Healthy Eating

In Year 8, students make the following recipes:

• Fresh mini bread rolls
• Vegetable supreme pizza
• Burgers
• Savoury scones
• Tomato ragú
• A composite meal with ragu sauce as a base
• Curry
• Macaroni cheese/pasta bake
• Victoria sponge
• Fajitas

By the end of Year 8 students will have made progress if they can do the following;

• use the grill, hob and oven – often simultaneously
• weigh and measure ingredients accurately
• combine and mix ingredients carefully
• make a savoury tomato and white sauce
• divide mixtures, cut and shape dough
• prepare a range of fresh ingredients
• prepare equipment for cooking
• handle raw meat safely (high risk foods)
• develop a greater awareness of time planning

food and nutrition lessons
How is This Subject Assessed?

There is one formal practical test and one formal written exam at the end of each year’s rotation. Plus, all practical work is verbally assessed.; and the boys self-assess by completing their ‘Progress Skills Record’ every lesson.

key stage 3 food