734 results found for your search "All About Vegetables"
Food Early KS3Y7Technology in Society - Future Food, D&T Key ResourcesEarly KS3 – Technology in Society Future food – 1-2 hours First published 2015; updated 2016 This unit considers how we might feed the world population in the future using lab-grown meat or insects as an alternative food source by investigating new and emerging technologies and investigating alternative food production methods. Key Learning Alternative food production; making synthetic protein in the laboratory Exploring the feasibility of eating insects as an alternative protein source NC 2014 Learning objectives...
Food Safety, Teaching Food Safety in the Classroom– Are you prepared? Accredited teaching food safety training is highly recommended for anyone involved in teaching food technology in school. Course provide delegates with Level 2 Food Safety Accreditation, full training on safe food handling, hygiene & storage as well as guidance and documentation to enable you to carry out risk assessments. Who is this course for? The course is aimed at everyone who teaches and supports secondary D&T GCSE Food Preparation and Nutrition, who lead cookery clubs or food activities in schools. This includes: teachers,...
The use of specific machinery and equipment by students in school workshops, Schools and colleges should follow the guidance provided in ‘BS4163:2021 Health and safety for design and technology in educational and similar establishments – Code of practice’. The school or similar establishment should decide which machinery is suitable for use by each group of learners. The decision should be based on student maturity and competence, the level of supervision, and local authority/employer and national guidelines. In general: learners should be trained and instructed in safe operating methods by a competent person, who has...
Food Late KS3 Y9 Mainly Making - Chilled Ready Meals, D&T Key ResourcesFood Late KS3 – Mainly Making Chilled ready meals – 4 hoursFirst published 2015; updated 2016 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: Nutritional analysis and profiling of dishes Costing of recipes...
Food Late KS3 Y9 Mainly Designing - Standards for Food, D&T Key ResourcesFood Late KS3 – Mainly DesigningStandards for food – 2 hours First published 2015; updated 2016 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...
Food Late KS3 Y9 Design and Make Event Food, D&T Key ResourcesFood Late KS3 – Design and MakeEvent Food – 6 hoursFirst published 2015; updated 2016 Investigating the breadth and variety of food served at festivals and events. Students determine what needs to be considered when considering food provision, including preparing suitable dishes and considering environmental issues. Key learning: Determining what the consumer wants and needs from food at a festival/ event Working out costs and profitability Environmental considerations of serving food and minimising waste at a festival ...
Food Mid KS3 Y8 Mainly Making - Protein Foods, D&T Key ResourcesFood Mid KS3 – Y8 Mainly Making Protein foods – 4 hoursFirst published 2015; updated 2016 In this students will be developing a range of preparation and cookery methods whilst making protein rich dishes. They will list the sources and function of protein in the diet, describe the consequences of a diet lacking in protein and explain the different needs for protein at different life stages. They will then prepare a selection of ingredients for a range of dishes, following recipes and demonstrating safe use of equipment....
Food Mid KS3 Y8 Mainly Designing - Multicultural meals for mates, D&T Key ResourcesFood Mid KS3 – Y8 Mainly DesigningMulticultural meals for mates – 2 hours First published 2015; updated 2016 In this unit students will investigate designing multicultural meals that are suitable for teenagers. They will develop and understanding of different needs and wants and demonstrate an understanding of the need for a healthier ethnic dish using different research methods, then generate possible design solutions including costs. Key learning: Considering individual likes and dislikes to develop a suitable savoury food product...
Food Mid KS3 Y8 Design and Make - Design and make your school lunch, D&T Key ResourcesFood Mid KS3 – Design and MakeDesign and make your school lunch – 8 hoursFirst published 2015; updated 2016 Working within national constraints of the School Food Standards students will design an appropriate main meal for school lunches. They will know how to plan, prepare, adapt and cook a suitable meal for a given need, understanding the requirements for it to be nutritious and healthy. Practical sessions include adapting, preparing and evaluating their dishes against set criteria. They will also understand the...
Food Early KS3Y7 Mainly Making - Practical Skills Building, D&T Key ResourcesEarly KS3 – Mainly MakingPractical skills building – 8 hours First published 2015; updated 2016 This covers the introduction to the kitchen environment, food safety and safe working, establishing routines and building basic culinary skills. It considers at food safety through personal hygiene and the 4 Cs, as well as healthy eating principles. Practical lessons have students making baked beans on toast, a fruit salad, ratatouille and bolognaise. Key Learning: Principles of food safety: the 4Cs and basic bacteriology Principles...
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