Home Economics KS3 – Year 9

Year 9 – Home Economics – Learning Intentions

Unit 1

Child Development (7 weeks)

Introduce the 4 types – PIES

Focus on Physical Development

 

Puff Pizza

How to roll and handle pastry (puff)

Hygienic and safe practices when cooking

Suitable meals for children

 

Ages and Stages of Development

Identify gross motor and fine manipulative skills in pictures

Milestones of all types of development

The importance of play

 

Nutrition and Young Children

Nutritional requirements for young children

Sources of each nutrient

Deficiency diseases in young children

Meal planning for a 4 year old (Marked Assessment Task 1)

 

Puddings for Young Children

Chocolate Trifle

How to make custard

 

Safety and Young Children

Why are children more likely to have accidents?

Identifying dangers inside and outside the home

Safe toys

 

Introducing Coursework (Marked Assessment Task 2 – 35% of Christmas report mark

Topic – Child Safety in the Home (2-3 weeks)

 

 

Unit 2

Consumer Studies (4 weeks)

 

Label Literacy

Why are labels necessary?

Classification of labels – safety / energy conservation etc

 

Creamy Pasta Bake

Cooking pasta

Sauce making

 

Buying Goods and Services

Consumer rights

The Consumer Rights Act 2015

Making a complaint

How to make a complaint in person, by telephone and by post

Letter of complaint – Marked Assessment Task 3

 

Winter Assessment

Test on work done so far (65% of Christmas Report mark)

 

 

Unit 3

Food Related Illnesses (3 weeks)

How foods can affect our health

 

Unit 4

Healthy Eating (6 weeks)

The Eatwell Guide

Identifying the 5 main food groups

Examples of foods found in each group

Nutrients supplied by each group

Result of unbalanced nutrition

 

Recipe Adaption

Making burgers to illustrate the Eatwell guide

Pupils must bring a selection of toppings/accompaniments to produce a balance dish representing all food groups

 

Dietary Fibre – NSP

Function of NSP

Types – Soluble and Insoluble

Sources of NSP in the diet

Problems with deficiencies of NSP in the diet.

 

Chilli Con Carne

(Inclusion of fibre rich sources – insoluble and soluble)

Recipe adaption to increase fibre content  – MAT 4

 

Iron

Functions of iron

Sources of iron

Iron deficiency anaemia

RNIs

Factors affection absorption of iron

Meal planning to include more iron rich foods

Meatballs in Tomato Sauce

(A delicious way to up your iron intake!)

 

Unit 5

Food Preservation and Safety (5 weeks)

 

Crumble Fruit Flan (Week 1)

Making and freezing pastry

 

Freezing food

How food deteriorates

Principles of freezing / Quick vs Slow

Choice of foods for freezing

Preparation and packaging for the freezer.

 

Crumble Fruit Flan (Week 2)

Defrosting pastry and preparing flan.

 

Bacteria

What are they?

How they cause food poisoning

Binary Fission

Factors affecting growth (temperature etc)

Cross-contamination

 

Chicken in a Creamy Sauce

(Working with high risk foods)

 

Unit 6 –

Summer Assessments (4 weeks)

 

Packaging Food (over 2 weeks)

Reasons for packaging

Different types and characteristics of packaging materials

Domestic and commercial packaging

Introduce packaging and fast food coursework ((MAT 5 – 25% Summer Report Mark)

 

Assessed Practical Exam (over 2 weeks)

MAT 6

(15% Summer report mark)

Minestrone Soup with Crispy Bacon

 

Unit 7

Food Issues (6 weeks)

 

Food Additives

Main types and functions

Do we need additives?

Additives and safety

E numbers

 

 

Fruit Layer Crunch

A summer dessert – preparation of fruit.

 

Convenience foods.

Reasons for their increased use

Types of convenience foods

Advantages and disadvantages of using them

Food diary to show extent of usage

 

Practical using a convenience product

Jar sauces

 

Equipment and Material used in the kitchen

Features of well designed equipment

Material used now a days and in the past

Characteristics / properties of materials

 

Rock Buns.