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 | AOS group A pasta salad / Reading and comprehension food theory task |
| Lesson 6 | AOS Group B pasta salad / Reading and comprehension food theory task |
| Lesson 7 | AOS Group C pasta salad / Reading and comprehension food theory task |
| Lesson 8 | Demo Quesadilla theory |
| Lesson 9 | AOS all Quesadilla |
| Assessment | Assessment |
Assessment
100% Written assessment covering this term's topics.
Curriculum Period 2:
Curriculum content
| Lesson 1 | Yeast micro organisms |
| Lesson 2 | Gluten/natural yeasts and dough handling |
| Lesson 3 | AOS plaited bread ALL/PURPLE PEN STORYBOARD |
| Lesson 4 | Demo SCONES / retarding gluten |
| Lesson 5 | AOS:Scones ALL |
| Lesson 6 | SENSORY Analysis |
| Lesson 7 | The Eat Well Guide/Nutrition/Vitamin C |
Assessment
100% Written assessment covering this term's topics.Curriculum Period 3:
Curriculum content
| Lesson 1 | Demo scones gluten control |
| Lesson 2 | AOS Scones controlling properties of ingredients- judging readiness/shaping |
| Lesson 3 | Evaluating sensory attributes |
| Lesson 4 | Macro nutritients |
| Lesson 5 | Assessment |
| Lesson 6 | Micro nutrients - vitamins |
| Lesson 7 | Micro nutrients - minerals |
Assessment
100% Written assessment covering this term's topics.
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