Home Economics KS3 – Year 8

Year 8 – Home Economics – Learning Intentions

 

Unit 1 – Ready Steady Cook! (6 weeks)

Introduction to HE

Pupil expectations and setting the standards

The importance of listening to instructions

 

Getting to know the kitchen

Where utensils are kept in the kitchen and their units

The importance of co-operation

How to organise washing up

The importance of cleaning up

How to make fruit smoothies

 

Weighing and Measuring

Units of measurement used in Home Economics

Different ways /equipment used to measure/ weigh

How to measure/ weigh accurately

The importance of safety and hygiene in the kitchen (Marked assessment task 1)

 

Kitchen equipment – cookers

Gas, electric, solid fuel

Different fuels used in cooking- advantages and disadvantages

Identify the main parts of the cooker

Different types of cookers

How to operate the cooker safely

 

How food changes when heated

Observing what happens when food is heated (cheese on toast)

Reasons why we cook food

Importance of observation in cooking

Different methods used to cook food

Use of the grill

Identifying small pieces of kitchen equipment (Marked Assess Task 2)

 

Coursework Activity

Kitchen Equipment Investigation

(An independent research activity- Marked assessment task 3- 25% Christmas report mark )

 

 

Unit 2 – ( 8 weeks)

Healthy Food Habits

Why do we need food?

The 8 Tips for Eating Well

Nutrients /functions / sources

 

Tuna/ Ham Pasta Salad

How to cook pasta

Use of the hob

 

Protein / Vegetarianism

Investigating protein – functions, sources etc

Those with extra requirements for protein

Investigating vegetarianism – Reasons for, types, possible nutritional deficiencies

Alternative sources of protein – quorn, soya etc

 

Winter Assessment

Test on work so far (75% of Christmas report)

 

Sausage and Bean Pie

Use of the hob and oven

Revision of safety

 

Teenage Eating Habits

Nutritional requirements for teenagers

Sources and functions of nutrients required

Role of fast foods and grazing

Possible health disorders specifically relating to teens

 

Snack Pizzas ( Eat in class)

How ‘fast food’ can be healthy

Using the grill safely

 

Christmas Cookery – Santa’s Chocolate Muffins

Food for special occasion

Using the oven safely

 

Unit 3 – Consumers ‘R’ Us   (9 weeks)

Retail outlets

Buying goods and services

Different types of shops – Advants / Disadvants

 

Food labelling

Comparison of labels on cereal boxes

Identification of statutory and non-statutory information

 

Apple Crumble

Using the oven safely

Design Apple crumble label containing all statutory information (MAT 4)

 

Sources of Information

Where consumers can find information

Advantages and disadvantages of each source

Ways information may be presented

 

Potato wedges and dips

Use of oven

 

 

Kettles

Investigating different types of kettle

Features of a good kettle

Safety when using

Treatment of Burns and Scalds

 

Yoghurt Whip

Importance of accurate measurements

Safety when using kettles /hot water

Co-ordinating fruit flavours

How to prepare a healthy pudding

Correct storage of pudding

 

 

Recycling

The potential for recycling

Why recycle?

Local facilities

How can we get involved?

Environmental symbols found on packaging

MAT 5 – producing a tri-fold leaflet to promote recycling in local area

(25% of Summer report mark)

 

Unit 4

Family Life (4 weeks)

 

What is a family?

Different types of family unit

Advantages and Disadvantages of different types

Construct a basic family tree

 

Chicken Noodle Soup

(An example of the influence of other countries on our choice of food – China)

 

Functions of families

Provision of needs (Physical, Intellectual, Social, Emotional)

Changes to family life over the last century

Roles and responsibilities of members

Strategies to manage family conflict

 

Kebabs

Use of Grill/oven/barbecue.

 

Unit 5 – Summer assessment (MAT 6)

(3 week)

Preparation for practical assessment

Chicken and Rice Salad

Explanation of marking criteria

Demonstration of recipe and techniques required

(Video clip and photographs of end products displayed)

Assessed practical – 20% of summer report mark

½ the class this week and ½ next

While ½ the class is doing their practical exam, the remainder will use computers to research and produce a 6 slide powerpoint on  microwaves to find out

 

Unit 6

Microwave cooking (2-3 weeks)

Lightning Triple Death by Chocolate

(using the microwave)

 

Unit 7

Factors affecting Choice of Food

(2 weeks)

The many influences on our food choice

 

Practical

Working in pairs, students will select recipes to illustrate the influence of different factors on food choice

Eg limited time, money, ingredients, equipment, skills, state of health or dietary goals.

 

Unit 8

Food Storage and its effects

(4 weeks)

Why food storage is important?

The different storage areas – Rules for each

Different foods requiring different storage conditions eg perishable, semi and non perishable

Best before /Use by dates

Frozen food symbols

 

Chinese Vegetable Stir-fry.

(another influence from China)

Using the wok

 

Fruit and Vegetables

Through the use of a webquest students will research importance of fruit and veg in diet

Vit C – functions

Sources

How to preserve.

Exotic fruits available in our supermarkets

 

Fresh Fruit Salad

Correct preparation of fruit    -Segmenting oranges etc