Y9 Food Technology

KS3 Curriculum Programme




Food Preparation and Nutrition

Rotation 1,2 &3. Healthy eating and the balanced plate.

Gelatinisation of starch in sauce making. Focused Practical tasks and high skilled making methods to include roux based cheese sauce pasta dish, flaky pastry/sausage plait or rolls, sweet pastry, (pate sucre), melting method & muffins, demonstrate the use of wholegrains in chosen dishes and multicultural dishes.

The importance of vitamins and minerals and their functions in the human diet.

Wholegrains and Milling, from wheat to flour and the effects of cooking on flours.

Multicultural dishes suited to teenagers.



Term 4 Creating composite meals.

Diet through life.

DRV of main nutrients and the healthy pyramid.

Menu planning.

Focused practical tasks, own designs for composite meals, age-related dishes, medical diets,

Investigating flours and starch thickening agents, fruit flan or pie.

Term 5 Vitamins and Minerals, sources, functions & deficiencies.

Fruit and vegetable high skilled knife cuts.

Enzymic browning.

H.A.C.C.P. , hazard analysis and critical control points.

Raising agents in baked products.

The main methods in cake making.

Composite meals suited to a teenager.

Focused practical tasks, Florida cocktail, veg cuts and quick soup, stir-fry or chicken curry and making cakes using one of the main methods.

Term 6 Seasonal produce for fruit and vegetable dishes.

Experiment, The effects of cooking on vegetables. Analysis and evaluation.

Focused practical tasks, raising skills for fruit dishes and complex side dishes, e.g. Dauphinoise potatoes, ratatouille, etc.

Focused exam questions on the main nutrients, macro and micro, sources, functions and values in the human diet.

Meat experiment/tenderising, marinading.

Jointing a chicken, meat cuts and cooking methods associated with family meals.

Choosing the right cut.

Experiment, The functions of sugar in cake making.

Origins, types of, functions.