Pupil: Food Technology P4. Learning target: Oaktree School Assessment. P4b up to 5. P4f up to 1. P4d up to 3. P4e up to 2. P4c up to 4.

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1 Food Technology P4. Participates in handling food Observes adults preparing foods Stirs food with full support Gets ready for cooking with full support Demonstrates a preference with support Participates in trying foods that have been made P4f up to 1 P4e up to 2 P4d up to 3 P4c up to 4 P4b P4a up to 6

2 Food Technology P5 Assist in preparing a snack Assist in preparing a drink Show an understanding of hot/cold foods and drinks Show an awareness of some different textures through experience Show an awareness of where basic kitchen appliances are e.g. oven, sink, washing machine Show an understanding of hot/cold foods and drinks Choose a preferred snack/drink when given an option P5f up to 2 P5e up to 3 P5d up to 4 P5c P5b up to 6 P5a up to 7

3 Food Technology P6 Helps wash and put away equipment Shows an interest in using kitchen utensils and equipment Observe adults using simple equipment (spoon, knife, fork), and use such equipment to copy action: with support Follow instructions to get ready for cooking, knowing why they need to wear an apron Respond when asked if they like or dislike something Answer simple questions relating to work undertaken P6f up to 1 P6e up to2 P6d up to 3 P6c up to 4 P6b P6a up to 6

4 Food Technology P7 Chooses the correct cutlery to use when eating Uses a variety of simple equipment: spoons, bowls, grater etc. With support, exploring how they work Follow comparative words in instructions e.g. up/down, wet/dry, on/off Make choices when given options Washes hands independently and collect an apron to wear Demonstrates an awareness of danger involved in the cooking room Recognise that food changes due to their actions Experience different foods and become aware of the terms sweet and not sweet To know that foods come from different places and creatures P7f up to 2 P7e up to 3 P7d up to 4 P7c P7b up to 7 P7a up to 9

5 Food Technology P8 Safely use a kettle and a toaster fully supported Collect equipment by looking at pictures Answer questions about what they are doing Match the picture of equipment to its purpose and use Begin to use relevant vocabulary describing what they did (e.g. spread, mix, grate, washed up, cut) Demonstrate an understanding of safety whilst working in the kitchen State what foods they like/don t like Classify foods based on basic taste and texture words: sweet, sour, hard, soft, runny when given a choice of 2 words To know foods foods can come from a plant or an animal To name different types of shops we can buy foods from P8f up to 2 P8e up to 4 P8d P8c up to 6 P8b up to 8 P8a up to 10

6 Food Technology Grade 1 Use key words to describe what they did Find the equipment required by recognising the equipment and its name Operate a kettle and a toaster independently Follow simple verbal instructions Recognise and describe why something proves a hazard in the kitchen Know basic hygiene rules, and get themselves ready for cooking independently Know fruit and vegetables are good for you Taste test food and compare Use a suitable adjective to describe the taste and texture of the food To sort foods into whether they come from an animal or plant To know that some foods can be grown at home/school 1cc Up to 2 1cb Up to 3 1ca Up to 4 1bc 1bb Up to 6 1ba Up to 7 1ac Up to 8 1ab Up to 9 1aa Up to 11

7 Food Technology Grade 2 Select appropriate equipment based on the task Follow simple verbal instructions to prepare food Demonstrate use of knowledge from previous work Consider the effect of certain food ingredients Identify what has worked well and what has not worked well in their cooking process Suggest how they could improve their work Measure food using scales and a measuring jug (supported in reading numbers) Independently turn on the oven and hob (supported in finding the correct temperature) Use a variety of tools independently (including electrical), demonstrating safety and ability to follow instructions Suggest how a kitchen hazard could be prevented To know foods need to be stored in different places Identify some main food groups To state the type of food it is e.g. chicken is meat, an apple is a fruit Understand different foods we have for different meals 2cc Up to 2 2cb Up to 4 2ca Up to 5 2bc up to 6 2bb Up to 7 2ba Up to 8 2ac Up to 10 2ab Up to 12 2aa Up to 14

8 Food Technology Grade 3 To independently prepare a meal, asking suitable question as source of support To independently follow a recipe (either picture or worded) To consider an idea for a meal and suggest how they could achieve this Consider and produce more than 1 idea for the same product Identify an improvement that could be made, and recognise problems in construction Discuss and describe the order of tasks To know that there are date marks on foods, understanding the implications To demonstrate good food safety, and understand cross contamination Identify how the different dietary needs can be met Be able to place most foods in their correct food groups Demonstrate a strong awareness of healthy eating and assess whether a meal is balanced or not 3cc Up to 2 3cb Up to 3 3ca Up to 4 3bc 3bb Up to 6 3ba Up to 7 3ac Up to 8 3ab Up to 9 3aa Up to 11

9 Food Technology Grade 4 Choose food to cook and write step by step plans on how to prepare Evaluate their plans and suggest how they could be modified Evaluate others cooking, offering suitable advice on how to modify Design several ideas for a dish e.g. pasta dish Reflect and evaluate their cooking, suggesting how well it met the criteria and how it could be improved Be able to describe how they seasoned food and offer sensible explanations as to why particular flavours were used Peel, cut and grate food. Drain foods and use an oven. All independently. Suggest ways to prevent cross contamination Describe food labels and what they mean Consider dietary needs and describe how to realistically prepare alternative dishes Design a daily menu that is balanced. Describe why a varied diet is important Understand some of the benefits of different vitamins and minerals 4cc Up to 2 4cb Up to 3 4ca Up to 4 4bc 4bb Up to 6 4ba Up to 7 4ac Up to 8 4ab Up to 10 4aa Up to 12

10 Food Technology Grade 5 Describe how to ensure hygiene within the kitchen. Explain how to store foods, state temperature food must be stored at Suggest alternative design and alternative materials Devise a range of design ideas for a single project. Explain realistic ways to achieve Design menus based on dietary needs for specific health reasons, recognising which foods can be consumed and why Present food aesthetically Clarify their production ideas through discussion, justifying steps they will take and foods used 5cc Up to 11% 5cb Up to 22% 5ca Up to 33% 5bc up to 44% 5bb Up to 55% 5ba Up to 66% 5ac Up to 77% 5ab Up to 88% 5aa Up to 100%