Food Late KS3 Y9 Mainly Designing - Standards for Food

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.

Key Learning:

• Be aware of and understand the need for quality assurance schemes to ensure food standards
• Understand how to select and use ethically sourced ingredients

Skills:

• Recipe research
• Application of a variety of practical skills
• Knowledge and understanding of food safety

These 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. 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 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. 

Content

Each resource pack comprises:

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

Allergy safety: Before using this activity, check your school’s allergy safety policy and the needs of the pupils taking part. Food ingredients and previously used food packaging may contain allergens or food residue. Check and clean materials as appropriate and use new or non-food packaging where a suitable alternative is needed. Adapt the activity for any pupil with an allergy and follow their individual healthcare plan.