D&T Key Resources Food KS3 resource pack

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D&T Key Resources
Food KS3 Resource pack
First published 2015; updated 2016

This pack contains twelve sets of resources covering food teaching and learning at Early, Mid and Late KS3 (Years 7, 8 and 9). The resources are also available as individual units, sets for each year and as a full set covering the whole of KS3. They form part of a whole KS3 scheme covering Textiles, Food, Systems and Control and Product Design.

Includes Learning Planner and Assessing Without Levels - Teachers' Guide.

Early KS3 – Mainly Designing: Catering for needs – 2 hours
Generating food products to meet the needs of the consumer. This considers consumer needs and choices and how to plan diets for children, teenagers, the elderly, vegetarians, and medical and religious needs. It considers adapting recipes using alternative ingredients. In the practical session students are asked to adapt a lasagne to meet the needs of a vegetarian consumer.

Early KS3 – Mainly Making: Practical skills building – 8 hours
This covers the introduction to the kitchen environment, food safety and safe working, establishing routines and building basic culinary skills. It considers at food safety through personal hygiene and the 4 Cs, as well as healthy eating principles. Practical lessons have students making baked beans on toast, a fruit salad, ratatouille and bolognaise.

Early KS3 – Design and Make: Design for health – 5 hours
Producing a healthier meal aimed at teenagers. Students investigate factors affecting food choices before designing and making a meal suitable for a teenager. They consider factors such as the importance of a balanced diet, cost, availability, cultural and religious practices and health concerns. Practical lessons include making a stir fry, a curry and kofta before working independently on their final choice of meal.

Early KS3 – Technology in Society: Future food – 1-2 hours
This unit considers how we might feed the world population in the future using lab-grown meat or insects as an alternative food source by investigating new and emerging technologies and investigating alternative food production methods.

Mid KS3 Mainly Designing: Multicultural meals for mates – 2 hours
In this unit students will investigate designing multicultural meals that are suitable for teenagers. They will develop and understanding of different needs and wants and demonstrate an understanding of the need for a healthier ethnic dish using different research methods, then generate possible design solutions including costs.

Mid KS3 Mainly Making: Protein foods – 4 hours
In this students will be developing a range of preparation and cookery methods whilst making protein rich dishes. They will list the sources and function of protein in the diet, describe the consequences of a diet lacking in protein and explain the different needs for protein at different life stages. They will then prepare a selection of ingredients for a range of dishes, following recipes and demonstrating safe use of equipment.

Mid KS3 Design and Make: Design and make your school lunch – 8 hours
Working within national constraints of the School Food Standards students will design an appropriate main meal for school lunches. They will know how to plan, prepare, adapt and cook a suitable meal for a given need, understanding the requirements for it to be nutritious and healthy. Practical sessions include adapting, preparing and evaluating their dishes against set criteria. They will also understand the benefits of a balanced school lunch and suggest further recipe ideas compared to the Eatwell Guide group of foods.

Mid KS3 Technology in Society: The appliance of science – 1 hour
Students will investigate new and emerging technologies used in the production of food including an understanding of the key terms associated with molecular biology. They will understand that food can be altered to look and taste differently and how it might be presented. The work of a number of inventive chefs is featured.

Late KS3 Mainly Designing: Standards for food – 2 hours
This unit looks at national quality assurance standards for assuring quality food in the UK and asks students to consider factors that ensure food is of the necessary quality through the use of ingredients that are sustainable and meet ethical and moral standards. It includes a practical session cooking their chosen dish.

Late KS3 Mainly Making: Chilled ready meals – 4 hours
This unit looks at national quality assurance standards for assuring quality food in the UK and asks students to consider factors that ensure food is of the necessary quality through the use of ingredients that are sustainable and meet ethical and moral standards. It includes a practical session cooking their chosen dish.

Late KS3 Design and Make: Event food – 6 hours
Investigating the breadth and variety of food served at festivals and events. Students determine what needs to be considered when considering food provision, including preparing suitable dishes and considering environmental issues.

Late KS3 Technology in Society: Hydroponics – working water – 1 hour
Investigating alternative food production methods to ensure food production. Students investigate and discuss the benefits and drawbacks of using hydroponics systems to grow plant-based foods.

Each resource pack comprises:

  • Unit of work
  • PowerPoint presentations
  • Self assessment worksheets
  • Homework sheets

 

D&T Key Resources

These Design and Technology Key Resources form part of a KS3 plan for D&T learning and a project bank from which you can choose to populate your school’s learning plan. Other resources in the plan cover curriculum areas of Textiles, Systems and Control and Product Design.

These resources have been developed to help teachers who are looking to move their schemes of work from craft-based focused projects, where the craft outcome is the critical factor, towards planning D&T learning units that focus on students’ learning in design and technology.

The resources are designed to enable you to either use the full KS3 learning programme or to plan your own using these available units from the bank. You can use these units with others from the ever growing bank available on the D&T Association website or you can design your own to fit your school’s requirements.

Each learning unit has been designed by starting with selected learning objectives from the 2014 National Curriculum. From here the units have been developed with tasks, activities and experiences which provide opportunities for students to learn and demonstrate what they have learned. Furthermore assessment opportunities have been 'designed in' where teachers can assess whether students have learned what the unit has set out to teach them. To make them easier to reference in medium and short term plans they have been coded DB1, MA2, MB7 etc. A full reference table of coded learning objectives is included in this pack

Across all material components of D&T resources have been developed for Early, Mid, and Late Key Stage 3 and are of varying lengths, each with a different theme and approaching the activities from a different learning focus:

  • Mainly Designing            two to five hours
  • Mainly Making                three to four hours
  • Design and Make            six to eight hours
  • Technology in Society    two hours

 This item is not available to purchase using Curriculum Credits.

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