Scheme of WorkFood technology Teacher: Mrs Ivana AL-SAKKAF

Year: 8 Girls Term 3 2016/2017

Week / Topic / Learning objectives / Learning outcomes / Activities / Resources / Assessment for learning
1 / Starchy food / In this lesson you will:
  • Find out about starchy
and staple foods.
  • Learn benefits of
starchy foods.
  • Understand how food
manufacturers make
starchy food more
interesting. / All:
To name 5 examples of
starchy foods.
Most:
To understand why we
should eat starchy food
Some:
To describe the sensory properties of some
starchy foods. / Starter: “What is a Balanced Plate?”
Main:
  • Starchy food (slide 3)
  • Types of carbs (slide 3)
  • Facts about starchy food (slide 4)
  • Activity 1: Spider diagram pic A p. 52
Q1: How many more examples could you add?
  • Benefits – read and discuss (slide 6)
  • The government`s recommendation – discuss (slide 7)
  • Advantages/disadvantages – discuss, compare (slide 8)
Key word: bland
Key word: sauce
  • Gelatinisation – explain (slide 9)
Keyword: gelatinisation
Video: the process of gelatinisation
  • Staple food (slide 10)
Key word: staple foods
Basic information
  • Activity 2: Discuss with another person in your class other examples of staple foods of particular countries, and record your findings.
Plenary:
Summarize this lesson in one sentence. /
  • Student book p. 52-53
  • Starchy food (PPT presentation)
  • Copy of pic A p. 52
  • Video: gelatinisation

  • Scissors
  • Glue sticks
  • Pencils
/
  • Peer discussion
  • Class
discussion
  • Comparison
  • Q&A

Week / Topic / Learning objectives / Learning outcomes / Activities / Resources / Assessment for learning
2 / Assessment / In this lesson you will: / All:
Most:
Some: / Starter:
"Dua for exams"
Main:
  • Set of papers handed out at the beginning of
the lesson
  • Teacher displays stopwatch on the board
  • Students supervised by teacher at all times.
  • Set of papers collected at the end of the lesson
Plenary: /
  • Question papers
  • Colours
  • Stopwatch
  • Material for designing
(individually) /
  • Written
assessment
  • Designing

Week / Topic / Learning objectives / Learning outcomes / Activities / Resources / Assessment for learning
3 / Pizza project / In this lesson you will:
  • Carry out research
about pizzas
  • Design a suitable pizza according to given
design specification / All:
To collect appropriate
Information needed for
Section 1 of the project
Most:
To use the information
from the research to
prepare an informative document.
Some:
To be able to complete
all sections in as much
detail as possible with
well drawn, coloured in
and labelled pictures.. / Starter: "What is starchy food?"
Main:
  • Remind about health & safety rules in ICT room
  • Hand out study packs and explain what to do
  • Students complete section 1 – Research task
  • Students complete section 2 – Design task
Plenary:
Do you think a pizza is healthy food? Why? /
  • Computers in ICT room
  • Study packs ‘Pizza’
  • Colours
/
  • Q&A
  • Observation

Week / Topic / Learning objectives / Learning outcomes / Activities / Resources / Assessment for learning
4 / Pizza
(practical lesson) / In this lesson you will:
  • Select and combine
ingredients to achieve
different textures,
sizes, and finishes.
  • Demonstrate
creativity and some
cooking techniques
  • Make a pizza
/ All:
To be able to make a
pizza from scratch.
.
Most:
To show precision and
accuracy in the use of
skills and processes.
Some:
To suggest modification
to improve the pizza. / Starter: "Name at least three starchy foods."
Main:
  • Remind about health and safety rules in Food
tech area. (slide 3)
Explain what they are going to watch:
  • Video 1: kneading techniques
  • Video 2: using the oven
  • Video 3: how to stretch your pizza dough
  • Putting on aprons, washing hands
  • Cleaning equipment
  • Preparing ingredients (teacher supports lower
attainers and others if needed)
  • Making pizzasin 4 groups (teacher monitors
lower attainers within groups, she helps if needed)
  • Cleaning all worktops and equipment at the end
of the lesson
  • Evaluation – PIN methods - reminder
Plenary:
  • Do you think it`s easy to make a pizza? Why?
  • Lesson evaluation (students fill in the form)
  • Give homework
/
  • Pizza (PPT presentation)
  • Video 1:
WJOds
  • Video 2: Activity.aspx?siteId=19&sectionId=108&contentId= 502&titleId=557
  • Video 3:
  • Lesson evaluation form
  • Aprons
  • Ingredients as per recipe
  • Equipment as per recipe
/
  • Q&A
  • Observation
  • Lesson
evaluation by
students
  • Self-evaluation
/homework
Week / Topic / Learning objectives / Learning outcomes / Activities / Resources / Assessment for learning
5 / Smart starches / In this lesson you will:
  • Learn about smart
starches.
  • Understand the use
of modified starch in
food production.
  • Find out what
‘genetically modified’
means.
  • Identify other smart
foods. / All:
To be aware of smart
foods that can be
bought.
.
Most:
To name some products containing modified
starches.
Some:
Toargue about the
necessity of using
modified starches in
food production.
. / Starter: "Find synonyms to the word ‘smart’"
Main:
  • Discussion: What is a smart food?
  • Keyword: waxy maize starch
  • Keyword: blancmange
  • Modified starch – explain, give some examples
  • GM food – explain, students list some examples
of GM food
  • Meat analogues p. 58 – read, explain, give some
examples, show pictures
Keyword: organoleptic properties
Compare with meat
Q: Do you think it`s healthier than meat? Discuss
  • TVP & Quorn TM – explain, show pics
Keyword: extruded
Discussion: Their own experience…
  • Functional foods
-Benecol products
-Omega-3 eggs
-Yakult
-Encapsulated technology
  • Worksheet: Nanotechnology
Plenary:
Name three new things you`ve learnt today. /
  • Student book p. 56-57-58
  • Pictures of food (google)
  • Worksheet: Nanotechnology
/
  • Q&A
  • Discussion
  • Comparison

Week / Topic / Learning objectives / Learning outcomes / Activities / Resources / Assessment for learning
6 / Cheese straws
(practical lesson) / In this lesson you will:
  • Select and combine
ingredients to achieve
different textures,
shapes, sizes, and
finishes.
  • Demonstrate
creativity and some
cooking techniques
  • Make cheese straws
/ All:
To make a pastry dough
from scratch.
Most:
To use finishing
techniques appropriate
to pastry product.
Some:
To experiment with
different fillings. / Starter: "Describe any cheese."
Main:
  • Remind about health and safety rules in Food
tech area. (slide 3)
Explain what they are going to watch:
  • Putting on aprons, washing hands
  • Cleaning equipment
  • Preparing ingredients (teacher supports lower
attainers and others if needed)
  • Making pizzas in 4 groups (teacher monitors
lower attainers within groups, helps if needed)
  • Cleaning all worktops and equipment at the end
of the lesson
  • Evaluation – PIN methods - reminder
Plenary:
Which project did you enjoy the most? /
  • Cheese straws (PPT presentation)
  • Ingredients as per recipe
  • Equipment as per recipe
  • Aprons
  • Video: how to make them
/
  • Q&A
  • Observation
  • Self-evaluation
/homework