Department Curriculum Map

Transcription

1 Department Curriculum Map Department Design Technology - and Nutrition Subject specific required in Year 11 Be able to demonstrate knife skills relating to the preparation of fruit, vegetables, meat, fish and meat alternatives. Be able to sensory qualities. Be able to select and adjust cooking temperatures and test for readiness. Be able to prepare, shape and finish a dough Be able to select and adjust a cooking process Be able to demonstrate water based and dry heat based methods of cooking Be able to use specialist equipment i.e. Pasta extractor, Food Processor, Electric Whisk, Blender Be able to demonstrate making a variety of sauces i.e. Roux, All in one Veloute` Wider key skills Reflective Learner Team Worker Creative Thinker Self-Manager Effective Participant Independent Enquirer Emotional awareness Cultural understanding Year AUT1 AUT2 SPR1 SPR2 SUM1 SUM2 Secured weeks 7 weeks 6 weeks 5 weeks 7 weeks Year 11 Precision weighing Advance knife skills. Data collection Data Analysis Preparation of ingredients and Testing for readiness. Water based and heat based methods of cookery. Demonstrate sauce making. Demonstrate use of Extended writing Explanation Linking of issues and concepts Discussion Extended Writing Explanation Linking of issues and concepts Discussion Food Investigation NEA 1 : understanding of a scientific principal underlying the NEA 2 : Assesses students relation to the planning, preparation, and cooking of food. NEA2 : Plan, prepare and cook three dishes that meets the needs of the brief combining appropriate techniques. Evaluate Exam Practice and revision : Demonstrate knowledge and understanding of nutrition, food, preparation. Exam Practice and revision : Analyse and evaluate different aspects of nutrition, food and preparation, including food made by other students. Please note, our Exam Board for Food is WJEC Eduqas

2 preparation and cooking of food.

3 weeks 7 weeks 6 weeks 5 weeks 7 weeks 7 weeks Year 10 Accurate weighing Knife skills. Tenderise and Marinate. Select and adjust cooking processes. Preparation of ingredients and Judge and manipulate sensory properties Water based and dry heat cooking methods. Making Sauces. Setting a mixture. Using a raising agent. Finishing techniques Making a dough. Test for readiness. Precision weighing Data collection Data Analysis Advance Knife Filleting skills Boning skills Use of specialist Pasta machine, blender, food processor. Food Investigation: Exam Practice Food Investigation: NEA 1 Practice NEA 2 Practice : principals underlying the preparation of food. : Baseline : Assesses students relation to the planning, preparation, and cooking of food. : : Plan, prepare and cook three dishes that meets the needs of the brief. Evaluate : : Demonstrate knowledge and understanding of nutrition, food, preparation. : : Plan a scientific principals underlying the preparation of food. : : Apply knowledge and understanding of nutrition, food preparation. Evaluate : Summative

4 weeks 7 weeks 6 weeks 5 weeks 7 weeks 7 weeks Year 9 Weighing, Measuring Knife skills. Preparing fruit and Vegetables. Prepare Combine and Shape. Tenderise and Marinate. Select and adjust cooking processes. Preparation of ingredients and Water based and dry heat cooking methods. Making Sauces. Setting a mixture. Using a raising agent. Finishing techniques Making a dough. Test for readiness. Advance Knife Filleting skills Boning skills Use of specialist Pasta machine, blender, food processor. The Principals of Nutrition Diet and Good Health The Science of Cooking Food Food Spoilage Food Provenance Cultures and Cuisines : Macro and Micro nutrients. How Nutrients work together. The necessity of Water : Baseline : Healthy Eating Guidelines. Special dietary needs. Individual nutritional needs. Religious beliefs : : The science behind prepared and cooked foods protein, fats and carbohydrates effects of oxygen, Ph, enzymes. : : What causes food spoilage? How to store food safely. Cooking foods safely. HACCP. Food Poisoning. : : Food miles. The meaning of food provenance. How to prevent food waste. Food Packaging and the environment. : : Factors influencing different cuisines. Climate. Migration. Religion. : Summative SMCS SO1 SO2 MO3 SP4 S03 CU1 CU2 CU5 SO1 SO2 MO3 CU1CU2 SO1 SO2 MO2 CU1 CU2 SO1 SO2 MO2 CU1 CU2

5 Keywords: Numeracy ICT Science A,G&T Citizenship Research, Evaluate, Analyse, Design Food order. Time plan, taste, texture appearance, portion control, selling price, profit, overheads. Measurement of ingredients, ratios, timing, costing a menu, calculating profit. Opportunities for students to present their work using ICT including use of tables, charts and graphs. Use of Food in Focus nutritional software principal by analysing existing data. Detail within writing of work. Differentiation tasks set. Explanation of grade boundaries within assessment sheets. Through the activities in this unit, students will be able to share information and discuss ideas in groups, and solve problems. Consideration of client issues is also applicable as well as environmental and social issues.