I know the DRVs for fats, proteins, carbs and the major vitamins and minerals. I can plan a balanced meal for specific dietary needs: vegetarian, vegan, coeliac, lactose intolerant and high fibre diets. I know and can apply protein to my meals Grade I can apply heat in I know that I understand the Take into Consider health I can select, I can identify a variety of food and source, consideration the and use and specific areas 5 different ways. drink seasonality and working properties cultural, religious clean a wide for (conduction, contains characteristics of of equipment and and range of improvement convection and specific a broad range of materials. economic kitchen and radiation) nutrients, ingredients and I know the working contexts of your utensils development I can adapt water and could use this to characteristics, intended user. safely in my work. methods of fibre. independently functional and Use my research Include I can produce cooking to I can use plan meal ideas in chemical properties to inform HACCP in a star diagram improve health nutrition the future. of carbohydrates. innovative, my plan. to (grill v fry; bake v information I am aware of the Investigate new and functional and Understand communicate roast) on food labels benefits of emerging appealing the a sensory I know how the to make purchasing Technologies and product design procedures analysis. preparation and informed Fairtrade foods. explain how my ideas that for health I can discuss cooking of food choices. I know the ideas/product respond to the and safety my work affect the Understand benefits of such could be influenced needs of using full appearance, the principles programs as Red by this. identified users. sentences and
I know the DRVs for fats, proteins, carbs and the major vitamins and minerals. I can plan a balanced meal for specific dietary needs: vegetarian, vegan, coeliac, lactose intolerant and high fibre diets. I know and can apply protein to my meals Grade 5 I can apply heat in a variety of different ways. (conduction, convection and radiation) I can adapt methods of cooking to improve health (grill v fry; bake v roast) I know how the preparation and cooking of food affect the appearance, I know that food and drink contains specific nutrients, water and fibre. I can use nutrition information on food labels to make informed choices. Understand the principles I understand the source, seasonality and characteristics of a broad range of ingredients and could use this to independently plan meal ideas in the future. I am aware of the benefits of purchasing Fairtrade foods. I know the benefits of such programs as Red Take into consideration the working properties of equipment and materials. I know the working characteristics, functional and chemical properties of carbohydrates. Investigate new and emerging Technologies and explain how my ideas/product could be influenced by this. Consider health and cultural, religious and contexts of your intended user. Use my research to inform innovative, functional and appealing product design ideas that respond to the needs of identified users. I can select, use and clean a wide range of kitchen utensils safely Include HACCP in my plan. Understand the procedures for health and safety I can identify specific areas for improvement and development in my work. I can produce a star diagram to communicate a sensory analysis. I can discuss my work using full sentences and economic
Year-9-Curriculum-Guide-MASTER1.docx