Licence to Cook – The Right Combination - Developing a FoodProductRange

PROJECT NAME: / Healthier Lunch Box (FOOD) / YEAR: / 8

Beginning September 2008

KEY ELEMENTS:
Practical
Production/Selecting
Materials
Understanding and exploring materials. Applying understanding of the physical and chemical properties of food and judging if they are appropriate for design brief.
and simple flow charts. Develop nutritional awareness.
Healthy Eating Guidelines for Packed Lunch. / WORKSHEETS:
Active Kids Get Cooking
Food Hygiene
Flowchart
Nutrition
Lunch Box Ideas
Organising your workplace HygieneRules
Recipe Sheets
Take away Salads
Packaging
Fair Trade
Video BAD FOOD LIVE / H/W:
Lunch Box Booklet
Healthy Eating Poster
Flowchart
Practical Evaluation
Hygiene and Food Safety
Quiz
Quiz Sheet
Focus Task Preparation
Labelling for Pasta Salad Box

WEEKLY BREAKDOWN:

1. Active Kids Get Cooking
Introduction – revision hygiene and safety.
Food hygiene video – workbooklet – food hygiene and safety theory. Nutrition revision. What is a healthy packed lunch? Award (Silver) Healthier Lunch Box Pack. Mind mapping of design brief and specification, initial ideas using Active Kids Get Cooking pack – flapjack flowchart.
Homework: Quiz Sheet – Hygiene/Focused Practical Task next week. Production of flapjack.
Healthy Choices – for sweet products. / 2. Production of flapjack.
Health eating work booklet and health eating poster. 5-a-day.
Homework: Evaluation Sheet. Focus Practical Task/Pizza using bread dough base next week, or cookie or shortbread.
3. Pizza production-Calzone or use of yeast base (homemade).
Toppings.
Flow Chart.
Homework: Evaluation Sheet next week. / 4. Sandwich Production/hot and cold.
Video of Industrial Sandwich – question sheet on video.
Production of sandwich. Worksheet – sampling existing sandwiches on sale.
Homework: Focus Practical Task – preparation biscuit/cookie recipe/ shortbread for next week.
Evaluation Sheet.
5. Pastie/shortcrust pastry activity. Cookie/biscuit/shortbread production modifications/shortbread/cookie worksheet ‘Ready, steady, cook’.
Batch baking. Packaging food products.
Video: Make a Packet
Discuss why aesthetics are important when choosing and eating food products e.g. decoration for cookies.
Fair Trade products.
Homework: Focus Practical Task – Muffin Production. Evaluation Sheet. / 6. Muffins Production including modifications. Look at how specific ingredients can be used to raise a mixture. Sensory testing star diagram. Remind pupils of the correct names of a range of properties and their spelling. Healthy sweetening of muffins.
Homework: Focus Practical Task. Evaluation sheet.
Blueberry muffins
7. Theory session for layered take-away salad production using standard packaging. Design a layered salad worksheet.
Focus Practical Task – Preparation salad and pasta boxes. Layered salad take-away, salad worksheets.
Salad-rice, bean, carrot, tomato, range of cold pasta salads/rice salads. (Protein, vegetables and fruit, sauce, flavouring.) / 8. Practical Assessment (1)
Salad/Pasta Production.
Pupils to apply knowledge, skills and understanding to produce proposals from last session. (Brief: Design and make products, identifying ingredients that are appropriate for the task. Taking into account nutritional value, appearance, taste, function and safety.
Homework: Evaluation Sheet.
9. Practical Assessment (2)
Individual Production for Silver Award – Digital images of outcomes. Peer assessment and teachers assessment.
Complete folio for entry. / 10. End of Units Theory Test.
Complete any outstanding work.
Project evaluation.
Seasonal practical session.

NB. Not all projects are ten weeks duration.

Lesson rotation may change.

Revised: April 2008