Wk by alice1311


									     Year 10                           SOW                                                                   Becky Kefford
Wk    Less Objective                 Task                                                                                                 Homework
1      1    Course                   Seating plans
            content/expectations     Room expectations
                                     Health and safety
                                     Where all resources are and what is available to them
                                     Hand out exercise books
                                     Pupils write required information on front
                                     Explain course content and pupils record information on inside front cover
                                     In back of book title Glossary explain purpose.
                                     Hand out recipe books
                                     Pupils write recipe for first practical
                                     Explain purpose of books.
                                     Fill in glossary key words used in recipe
       2    Nutrition                Class brainstorm nutrients add more detail vitamins minerals etc
            Identify nutrients,      Briefly discuss reasons for them in the diet
            their purpose and        Title-main nutrients
            where they are           Cut and paste activity showing nutrients and the job they do in the body
            obtained.                Discussion where we find these nutrients in food
                                     Cut and paste this detail onto page
                                     Give 3 recipes pupils must explain what nutrients are in each and why their important.
2      3    Demo                     Demonstrate first practical explaining requirements and expectations of cooking at KS4
            Understand               Including the importance of being hygienic, safe, organised and working to time.
            expectations of KS4
      4/5   Ist practical            Carry out practical showing good hygiene, safety, organisation and working to time                   Taste test and
            Prepare and cook         Be introduced to the practical assessment and carry out verbal evaluation of the practical           evaluation of
            hygienic, safe,          Investigate the different methods of testing food products and generate a taste test chart           practical
            efficient and on time.   and criteria for testing the product.
            Understand the           Generate a list of criteria/questions which you can use for evaluating all the practical you carry
            importance of testing    out in recipe books
            and evaluating           Add to glossary.
    Year 10                        SOW                                                                Becky Kefford
3     6   Meat-facts             Introduction to meat- brainstorm what are the different meats available to us                    Meat sheet
          Understand groups,     Introduce design task-Develop a meat product for the elderly-Title
          cuts and uses          Hand out task sheets pupils carry out investigation in pairs raising awareness of facts about
          Identify resources     meat (true or false answers must be explained using evidence found)
          available for use at   This will develop knowledge of resources, independent research and justifying answers.
          school.                Go through answers requesting reasons from individuals
      7   Meat                   Investigate the nutritional requirements of the elderly
          Dietary requirements   What nutrients should the products they eat be high in and why?
          of the elderly         What are the other factors we should take into consideration – easy to eat, prepare, cheap etc
          Choice of meats        and why?
                                 Choice of meats-using cuts cards
                                 Lamb, Beef, Pork, chicken, turkey
                                 Draw table to show which meats are tough and which are tender

                                                   Tough                        Tender

                                 Draw table to show the methods of cooking for different meat cuts
                                    Cut    Grill   Stew     Roast     Fry       Casserole

                                 What makes tough meat tough and tender meat tender?
                                 Methods of making meat tender? Effect of enzymes
    Year 10                            SOW                                                                Becky Kefford
4     8     Meat handling and        What does bacteria need to grow?                                                              Methods of
            temperature control      Cut and paste or large version on board thermometer. Add key temperatures and legal           preservation
                                     requirements. (ensure everyone has in book) use diagrams.
            Planning meat dish for   Why is meat a high risk food?
            elderly                  What are temp and time meat should be cooked for?
                                     How do we test meat when cooking?
                                     Generate/develop recipe using meat meeting the requirements of the elderly.
                                     Exam question meat or the elderly

     9/10   Meat-practical meat      Prepare and cook meat dish developed for the elderly and handling meat safely.                Taste test and
            dish for the elderly                                                                                                   evaluation of
            Nutritional value of     Why don’t people eat fish? Why should we? How much?                                           practical
            Fish                     Investigate the nutritional value of fish
            Nutritional              Investigate the nutritional requirements of young children
            requirements of young    Why is fish so important in their diet?
            children                 What are the three different types of fish? Give examples.

5     11    Fish                     What are the concerns over fishing?                                                           Recipe in recipe
            Environmental impact     Environmental impact.                                                                         books
            of fishing               How can we cook fish? (highlight worksheet)
            Preparing and handling   Why does fish cook quickly?
            fish                     Examples of food products containing fish
            Develop fish dish for    What would appeal to young children?
            young children           Coating. What are the options and how is it done?
                                     Exam question fish or young children
      12    Eggs                     Brainstorm the nutritional value of eggs                                                      Egg information
            Nutritional value        Carry out cut and paste activity showing the functions of eggs and examples of the products   sheet
            Properties and           each function is used for and answer questions.
            functions                Use task sheet to investigate eggs

6     13    Eggs continue            Reminder about functions of eggs.
    Year 10                              SOW                                                             Becky Kefford
             functions                 Continue to work through task sheet about eggs
             Commercial forms of
     14/15   Fish                      Carry out practical fish dish                                                     Taste test and
             Practical fish dish for                                                                                     evaluation of
             young children                                                                                              practical
             Conclude theory work      Continue to work from task sheet
             on eggs                   Exam question based on eggs

7     16     Dairy products            What are they?
             Types, nutritional        What is there nutritional value?
             value, uses, production   Analyse design task.
             of.                       Dairy products task sheet work on milk.
      17     Demo                      Demonstrate range of sweet products using the functions of eggs
             Properties of eggs        Show whisking and piping cream for decoration.
             Cream                     Complete chart on cream.
8     18     Investigate ready to      Investigate design need for ready to eat desserts                                 Recipe for
             eat dessert market.       Why is the demand increasing?                                                     practical in
             Generating design         Generate design specification                                                     recipe books
             specifications cold       What is it?
             family dessert.           Why do we need it?
                                       Show examples so pupils are aware of what makes a good one
                                       Design spec for family dessert using eggs and cream
     19/20   Practical using           Carry out eggs/cream practical                                                    Taste test and
             properties of eggs and    Work from task sheet looking at yogurt and cheese                                 evaluation of
             dairy products                                                                                              practical
             Cream yogurt and
9     21     Conclude work on          Cheese tasting
             dairy products.           Conclude/ evaluate work on dairy- Generate descriptive words for testing
             Dietry requirements       Dietary requirements of pregnant women what should shouldn’t they eat and why?
     Year 10                            SOW                                                                 Becky Kefford
              of pregnant women
       22     Cereals                 Show samples of different cereals
              Sources, main           Use cereals task sheet to investigate nutritional value and the use of starch
              nutritional value
              Use of starch in food
10     23     Saucemaking             Use task sheets split class into pairs and give them a sauce between 2 to make.                  Recipe using
              experiment              Carry out class evaluation                                                                       sauce
                                      Pupils evaluate sauces using chart and draw conclusions eg suggestions for products that sauce
                                      may be suitable for.

      24/25   Practical using sauce   Carry out practical for a dish using a sauce                                                     Taste test and
              Conclude work on        Use task sheet to investigate the nutritional requirements of teenagers.                         evaluation of
              cereals                                                                                                                  practical
              requirements of
11     26     Cereals                 Demo pastries and explain control points and tolerance levels                                    SC pastry
              Demo SC pastry and      Pupils complete control points on SC pastry recipe sheet                                         recipe must
              handling other                                                                                                           include meat
       27     Cereals                 What is a product specification?                                                                 Type up write
              Product specification   What should it contain?                                                                          up product spec.
              for SC pastry dish      How should it be presented?
                                      Examples of good ones
                                      Pupils generate their own product spec for pastry product.
12     28     Cereals                 What is HACCP? Its purpose
              HACCP for SC pastry     Generate HACCP for pastry dish.
      29/30   Cereals                 Carry out pastry practical                                                                       Taste test and
              Practical using SC      From task sheet complete work on NSP                                                             evaluation of
     Year 10                            SOW                                                                Becky Kefford
              pastry                  Exam Q NSP                                                                           practical
              NSP related to                                                                                               Evaluation of
              cereals                                                                                                      existing bread
              Requirements in the                                                                                          products

13     31     Bread                   Assessed project                                                                     Answers to
              Analyse task            Analyse design task                                                                  survey
              Begin research          Using task sheet begin research                                                      Graphs etc
                                      Generate survey
                                      Work must be presented on A4 encourage the use of word processing
       32     Bread                   Demonstrate bread making and the flexibility of use                                  Design ideas
              Demo                    Equipment that can be used.
                                      List of identified needs
                                      Design specification
14     33     Bread                   Recipe Using flow chart
              Research                Product specification

      34/35   Bread                   Bread practical presentation and photographing                                       Taste test and
              Practical bread         Investigate commercial production of bread.                                          evaluation of
              product                                                                                                      practical -
              Commercial production                                                                                        detailed
              of bread
15     36     Fruit and vegetables    Taste test a range of fruit and vegetables discus correct preparation and handling
       37     Fruit and vegetables    Demonstrate how to make pasta
              Demo pasta              Using task sheet
              Nutritional value       Nutritional value of F&V why 5 a day etc
16     38     Fruit and vegetables    From task sheet last of fruit and veg                                                Recipe F&V with
              Conclude theory         Nutritional requirements of adults                                                   pasta
              Requirements of         Discuss benefits and limitations of readymeals
     Year 10                            SOW                                                                Becky Kefford
              Benefits and
              limitations of
      39/40   Fruit and vegetables    Carry out practical                                                                  Taste test and
              Pasta product           Investigate packaging choices and their benefits and imitations                      evaluation of
              Fruit and vegetables    Any environmental considerations                                                     practical
              Packaging food          Suggest packaging materials for their veg product and give reasons for choice.
17     41     Fruit and vegetables    Use computer program to demonstrate how nutritional analysis can be carried out
              Nutritional analysis    Pupils generate a nutritional analysis of their veg pasta product.
       42     Beans nuts pulses and   Use task sheet to investigate beans nuts pulses and seeds
              seeds theory
18     43     Demo beans nuts         Talk about safety of cooking beans                                                   Write recipe
              pulses and seeds                                                                                             into books
      44/45   Beans nuts pulses and   Practical                                                                            Taste test and
              seeds recipe            What types of vegetarian are there?                                                  evaluation of
              Theory vegetarians      Why do they choose to be vegetarian                                                  practical
19     46     Alternative Protein     Plant based meat replacements
              What is it?             What are they?
                                      How are they made?
       47     Alternative protein     Carry out experiment using sheets for alternative protein sources.                   Bring pizza to
              Demo or experiment      Record results and evaluate as a class.                                              next lesson
              with Tofu TVP beans
20     48     Pizza disassembly       Discuss the purpose of disassembly                                                   Recipe for Pizza
                                      Carry out disassembly of pizza
      49/50   Practical pizza         Carry out practical                                                                  Taste test and
              Production methods      Research different production methods and identify their benefits and limitations    evaluation of
                                      Which would you use for your pizza and why?                                          practical
21     51     Fats and oils           Fats and oils Why do we need them?
     Year 10                              SOW                                                                Becky Kefford
              Tasting                   Taste different types of fats
                                        Identify and record differences

       52     Fats and oils and sugar   Facts about fats and oils
              theory                    Facts about sugar
                                        Use task sheet
22     53     Healthy eating            Healthy eating guidelines                                                            Develop Healthy
                                        Low, reduced, healthy eating What’s the difference?                                  product
                                        Taste test comparison of products.                                                   Low fat or low
                                                                                                                             High NSP

      54/55   Healthy eating            Carry out practical                                                                  Taste test and
              practical                 Using task sheet carry out work on properties and functions of food ingredients      evaluation of
              Function of food                                                                                               practical
23     56     Nutritional analysis of   Use computer program to see how ‘healthy’ your product is
              ‘healthy’ product.        Draw conclusions from your results.
       57     Function of food          Use task sheet to continue with work functions of food ingredients                   Recipe for
              ingredients                                                                                                    muffins
24     58     Additives                 Complete task sheet work on additives
      59/60   Muffins                   Carry out practical muffins                                                          Taste test and
              Additives                 Conclude work on additives                                                           evaluation of
25     61     Biotechnology/GM          What is it
                                        What are the implications
       62     Smart food                What is smart?
                                        Is food smart?

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