I can select, micro secure, supply of nutritional construct and nutrients. safe, nutritious content, cost, deftly utilise I know which and affordable sensory specialist kitchen factors that high-quality food. properties equipment such as affect BMR, I am aware and food mixers and such as age, climate commercial machines gender and change/global viability. Use garnishes and PAL, and warming/land I can decorative their issues in accurately techniques to importance in discussing food calculate improve the achieving security in the I use subject aesthetic qualities, balance. local and global specific terms demonstrate I can apply (culinary portioning BMR and PAL terms) in my presenting and in my menu writing. finishing. planning when needed. I am aware of the percentage of energy sources from nutrients Grade I can use a range I can adapt a I am of I know the science When selecting I can factor a of refined recipe to drought and behind how you recipes students recipe up or 8 preparation make it flooding affecting stabilise an explain and down to techniques such as suitable for the availability of emulsion. justify adjust the paring vegetables, specific food in some I am aware of food reasons for number of crimping, shaping, nutritional communities products from choice. portions. forming and bread requirements, I am aware of the British and I can evaluate I can take a crumbing. including disparity international how recipe in I can accurately allergies. between first and cuisines and their preferences and cups, lbs or portion finished I can identify third world presentation styles modify my food oz and food products a wide of countries and and the variations accordingly. convert it to such as tray bakes, ways to their access to between traditional I can test sensory g/ml cakes and lasagne. reduce the safe food and our and modern qualities of a accurately. Plan, make and fat, saturated waste of food. I recipes. wide range of I adjust my modify dishes fat, sugar and can suggest ways foods and writing style calculating energy salt in a to minimise combinations. to reflect the recipe. task.
I can select, construct and deftly utilise specialist kitchen equipment such as food mixers and machines Use garnishes and decorative techniques to improve the aesthetic qualities, demonstrate portioning presenting and finishing. micro nutrients. I know which factors that affect BMR, such as age, gender and PAL, and their importance in achieving balance. I can apply BMR and PAL in my menu planning when needed. I am aware of the percentage of energy sources from nutrients secure, supply of safe, nutritious and affordable high-quality food. I am aware climate change/global warming/land issues in discussing food security in the local and global nutritional content, cost, sensory properties and commercial viability. I can accurately calculate I use subject specific terms (culinary terms) in my writing. Grade 8 I can use a range of refined preparation techniques such as paring vegetables, crimping, shaping, forming and bread crumbing. I can accurately portion finished food products such as tray bakes, cakes and lasagne. Plan, make and modify dishes calculating energy I can adapt a recipe to make it suitable for specific nutritional requirements, including allergies. I can identify a wide of ways to reduce the fat, saturated fat, sugar and salt in a recipe. I am of drought and flooding affecting the availability of food in some communities I am aware of the disparity between first and third world countries and their access to safe food and our waste of food. I can suggest ways to minimise I know the science behind how you stabilise an emulsion. I am aware of food products from British and international cuisines and their presentation styles and the variations between traditional and modern recipes. When selecting recipes students explain and justify reasons for choice. I can evaluate how preferences and modify my food accordingly. I can test sensory qualities of a wide range of foods and combinations. I can factor a recipe up or down to adjust the number of portions. I can take a recipe in cups, lbs or oz and convert it to g/ml accurately. I adjust my writing style to reflect the task.
Year-9-Curriculum-Guide-MASTER1.docx