Curriculum Allocation
Is taught for one 100 minute lesson per fortnight.
Curriculum Period 1:
Curriculum content
| Lesson 1 | Identifying/controlling hazards |
| Lesson 2 | Knife skills/Hand washing |
| Lesson 3 | Demo Pasta salad, hob, scalding hazard control, judging readiness, knife skills, refrigeration |
| Lesson 4 | AOS pasta salad / Reading and comprehension food theory task |
| Lesson 5 | demo quesadilla /WHY WEAR APRON POSTER/ WASHING UP |
Assessment
100% Written assessment covering this term's topics.
Curriculum Period 2:
Curriculum content
| Lesson 1 | AOS Quesadilla practical & Evaluation |
| Lesson 2 | Yeast micro oganisms |
| Lesson 3 | Gluten and dough handling |
| Lesson 4 | AOS Plaited bread practical |
| Lesson 5 | Reatrding Gluten/Scones Demo |
Assessment
100% Written assessment covering this term's topics.Curriculum Period 3:
Curriculum content
| Lesson 1 | AOS SCONES and evaluation |
| Lesson 2 | AOS FLAT pizza- dough development |
| Lesson 3 | Evaluating sensory attributes |
| Lesson 4 | AOS practical -BISCUITS |
| Lesson 5 | AOS practical -Cheese Scones |
Assessment
100% Written assessment covering this term's topics.
Curriculum Period 4:
Curriculum content
ONE lesson: EAT WELL GUIDE and Vitamin C
Revision resources
https://www.bbc.co.uk/bitesize/topics/zf339j6
Subject advice and guidance
If you need any further guidance then please contact your child’s teacher via email:
k.greenwood@endon.shaw-education.org.uk