KS3 Subject: DT: Food Preparation and Nutrition

What topics will you study in KS3 DT: Food Preparation and Nutrition?

KS3 students will cover the following key objectives (KOs) in both theory and practical lessons. Learning is interweaved through knowledge and practical application to help build retention and a greater understanding of Food. These key objectives cumulatively contribute to secure knowledge and understanding for KS4 and the Eduqas GCSE Food Preparation and Nutrition.

  • KO1: Food Health & Safety including Food Spoilage: Students will be able identify possible risks, points and of contamination and how food becomes spoiled and explain and demonstrate how it can be prevented.
  • KO2: Diet & Nutrition: Students will be able to identify the main food groups of a healthy balanced diet and explain the nutritional value, whilst being able to adapt meals for specific dietary requirements.
  • KO3: Food Science: Students will explore how ingredients work together, they will carry out a science investigation into particular ingredients and then apply this theory and practice to a future practical lesson.
  • KO4: Food Provenance: Students will explore the impact food has on the environment and how this can be reduced through eating alternative proteins, eating seasonal foods and reducing food waste.
  • KO5: Cooking and Preparation. Students will learn key preparation and cooking skills and techniques through a wide range of healthy and savoury dishes.
  • KO6: Evaluation. Students will learn to evaluate their work using the 5 senses and suggest improvements to their work.

Additionally they will prepare and cook a wide range of healthy and predominantly savoury dishes showcasing a range of skills. Following which students will build their ability to evaluate their sensory experience and suggest improvements.

Do you have a reading list for this subject?

In addition to the knowledge organisers:

How will you be assessed during the course?

At KS3, students are assessed formatively in the lesson with live marking. Students are expected to respond immediately and in the moment. The DPR will then be updated in the lesson so students can see their progress. 

Students are summatively assessed three times per year and at the end of the food rotation. They will sit a 40 minute written paper which assesses 4 of the key objectives. The practical key objectives 5 and 6 will be assessed holistically throughout the term and with one main practical assessment. Additionally students will be required to write a detailed evaluation.

How can you help your child excel in this subject?

  • Encourage students to cook at home for themselves, the family or another family member/ cook dishes they are not used to or from a different culture. We regularly set a Cook-at-Home challenge to enable students to do this.
  • Give them the opportunity to eat different types of food, from different cultures, different places e.g. restaurant/food trucks/ markets and/or use different ways of cooking or eating.
  • Get them involved in your weekly shop and meal plan so they see the process from start to beginning.
  • Watch TV programs like the 'Great British. Bake Off', 'MasterChef', 'Food Unwrapped', 'Inside the Factory', 'Saturday Kitchen', 'Great British Menu', the Food Network
  • Take them to local farmers markets or farms to build their understanding of where food comes from and the impact it has on the environment.
  • Read articles linked to cooking, food science, food provenance.
  • Support them in their school learning by ensuring they are actively engaging with the DPR to check and support with homework.