Food Technology: Year 8              Number of lessons per fortnight: 2

 Curriculum

In Year 8, pupils primarily focus on the importance of a healthy balanced diet and the Eat well plate.  Pupils learn to adapt traditional recipes to be healthier by changing cooking methods or choosing different ingredients. Towards the end of the year pupils study vegetarian and vegan diets and are introduced to protein alternatives.

Practical lessons: Fatless sponge, low sugar rock cakes, low salt pasta bake, high fibre fruit crumble, bean burgers, spinach and chickpea curry.

Please note: Our school kindly provides basic store cupboard ingredients.  Pupils will be expected to bring in some more specialist ingredients and large containers for each practical lesson.

Assessment:

Students are assessed on both their written and practical work. 

Written work (class work and homework) is marked for effort, presentation and attainment. 

Practical work is marked through observation for effort, ability to work independently, their skill with using equipment and the quality of the food made.

It is vital pupils bring in the required ingredients for practical so they can be assessed.

 Homework:

Students are set homework once a fortnight. Pupils are expected to complete homework on time or they will not be allowed to participate in practical lessons. 

Pupils will be given homework booklets at the start of term, which will gradually be completed through out the year.

 Contact:

Ms Lindsay Wotton