Year 7 Ltc Scheme Of Work

Case studies and exemplar materials are produced by individual teachers working as Lead Practitioners for the Licence to Cook Programme. N.B this work is based on the Licence to Cook programme; the resources may have been changed/adapted to suit local needs.

LP author: Fiona Balding School: Challney High School for Girls, Luton Product: Teacher Support Word doc entitled Medium Term plan L2C Year group: Year 7 Topics: SOW Key focus: Weekly Scheme of work Description: 3 pages outline plan for themed scheme of work as Garden Café

Challney High School for Girls

Design and Technology Week + N/C POS 1

2

2e 3d 3f 3g 3i 4d 4f

3 1.1a 1.3c 2a 2c 2e

L2C

L2C Unit 1

L2C Unit 1 ..\..\Licen ce to Cook\Units 1-16 Basic Cooking Skills\Recip e PowerPoints \Year 7 1 Fruit Salad.ppt L2C Unit 2..\Units 1-16 Basic Cooking Skills\Recip e PowerPoints

FAB Food Technology 2008

Theme: Garden Cafe Food Technology & L2C Year 7 Main Activity Assessment Homework Inc. Starters and Opportunity Plenaries

Room Orientation Health & Safety Demonstration Getting to Grips – Fruit Salad Starter Identification of unusual fruits Practical Getting to Grips – Fruit Salad Sensory Analysis Plenary

Starter Mind map of ingredients that could go on the top of a pizza Practical Pizza Toasts Design & Make Activity Brainstorm ingredients on

Medium Term Plan Resources Differeniation

Literacy/Numeracy ICT Citizenship

AfL Questioning

Prepare ingredients for next lesson

Recipe sheets

By outcome & intervention. Levelled questioning

Numeracy – reinforce halves & quarters when preparing fruits

Practical Assessment of key making skills. Level assessment sheet

Survey into savoury snack foods.

Survey sheets for homework Compost Bin

By outcome & intervention Levelled questioning

Literacy – use of descriptive words to complete sensory analysis of fruits

Practical Assessment of key making skills. Level assessment sheet

Evaluation Prepare ingredients for next lesson + 25p for additional ingredients

Present survey using ICT Citizenship – compost waste peelings

Ingredients provided by school to prepare snack – 50p ..\Work in Progress\Unit 2

By outcome & intervention Levelled questioning

Literacy – sequencing in planning the making of pizza toasts

Risk Assessment

Refer to risk assessment sheet ..\Risk assessments\ Risk Assessment Year 7.doc

Refer to risk assessment sheet ..\Risk assessments\ Risk Assessment

2

Challney High School for Girls 3f 3g 3i 4c

\PowerPoint 2b.ppt

pizzas Plan & make Product Plenary Evaluate& peer assessment

4

L2C Unit 3..\Units 1-16 Basic Cooking Skills\Recip e PowerPoints \Granola Bars PowerPoint 3b.ppt L2C Unit 4..\Units 1-16 Basic Cooking Skills\Recip e PowerPoints \PowerPoint 4a.ppt L2C Unit 6 ..\Units 116 Basic Cooking Skills\Recip e

Granola Bars Demonstration of recipe Questioning on ingredients & functions of each ingredient. Discussion around alternative ideas Plan idea with drawing of product. Pupils make altered recipe Vegetable Chowder – group work . Knife experiment

5

6

FAB Food Technology 2008

Creative Crumbles

from school

Prepare ingredients for next lesson

Pizza Toasts(1).doc ..\Work in Progress\Unit 2 Pizza Toasts(2).doc Additional ingredients school – provided school

Year 7.doc

Ingredients provided by school

Refer to risk assessment sheet ..\Risk assessments\ Risk Assessment Year 7.doc

Refer to risk assessment sheet ..\Risk assessments\ Risk Assessment Year 7.doc

Refer to risk assessment sheet ..\Risk assessments\ Risk

3

Challney High School for Girls

7

8

PowerPoints \PowerPoint 6a.ppt ..\Units 116 Basic Cooking Skills\Recip e PowerPoints \PowerPoint 7a.ppt ..\Resourc es\Licence to Cook Eatwell.ppt

9 10 11 12

FAB Food Technology 2008

Assessment Year 7.doc Rock Cakes/Scones

Eatwell plate

Lunch box Design & make Activity Savoury item Sweet item Evaluate

4