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What will my child learn in year 8?

Term 1

  • Healthy Eating, focusing on Fat, Sugar, Salt and Fibre.
  • Understanding of ingredients and modifying a recipe (creativity).
  • Food preparation and following a recipe.
  • Application of rubbing-in, creaming techniques and the method of cooking baking.
  • Evaluation of outcomes.
  • Recipes; Fairy Cakes, Muffins, Pasties.

Term 2

  • Understanding of staples used by LEDCs.
  • Nutrition; Carbohydrates, Protein and Fat.
  • Understanding and application of adapting a recipe.
  • Basic food preparation of commodities meat, vegetables, pasta.
  • Application of rubbing-in and creaming technique, different methods of cooking, controlling the hob temperature.
  • Recipes; Crumble, Ratatouille, Bolognese, Dhansak, Cheese & Potato Bake, Cottage Pie.

Term 3

  • Basic knowledge of ingredients, product analysis and development.
  • Understanding of ingredients and modifying a recipe.
  • Food preparation of basic commodities.
  • Application of understanding of ingredients and recipe development, pastry making, shaping, lining and baking.
  • Recipes; Cheesecake, Fruit pie, Bakewell Tarts, Wholemeal pastry product.

Term 4

  • Healthy Eating, focusing on Fat, Sugar, Salt and Fibre.
  • Understanding of ingredients and modifying a recipe (creativity).
  • Food preparation and following a recipe.
  • Application of rubbing-in, creaming techniques and the method of cooking baking.
  • Evaluation of outcomes.
  • Recipes; Fairy Cakes, Muffins, Pasties.

Term 5

  • Understanding of staples used by LEDCs.
  • Nutrition; Carbohydrates, Protein and Fat.
  • Understanding and application of adapting a recipe.
  • Basic food preparation of commodities meat, vegetables, pasta.
  • Application of rubbing-in and creaming technique, different methods of cooking, controlling the hob temperature.
  • Recipes; Crumble, Ratatouille, Bolognese, Dhansak, Cheese & Potato Bake, Cottage Pie.

Term 6

  • Basic knowledge of ingredients, product analysis and development.
  • Understanding of ingredients and modifying a recipe.
  • Food preparation of basic commodities.
  • Application of understanding of ingredients and recipe development, pastry making, shaping, lining and baking.
  • Recipes; Cheesecake, Fruit pie, Bakewell Tarts, Wholemeal pastry product.