Teachers’ guideKey Stage 3

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WelcomeThe updated food4life website is brought to you by Livestock and Meat Commission for Northern Ireland (LMC). LMC has a long heritage of supporting Home Economics teaching in secondary schools throughout Northern Ireland. The Key Stage 3 materials have been completely revised and updated, reflecting curriculum requirements.

ContentThe Key Stage 3 area of the website provides a range of support materials to support your teaching. The materials have been developed to support Key Stage 3 Home Economics*.

The materials support the three key concepts: Healthy eating – developing understanding required in

the choice, planning, storage, preparation, cooking and serving of food;

Home and family life – exploring the needs of family members at different life stages;

Independent living – building knowledge and skills to become discerning consumers and effective managers of resources.

Using the resources in your teaching The presentations and worksheets have been developed so you can select those most appropriate for your needs. You can ‘cherry pick’ those resources required to support the learning needs for the pupils you teach. In addition, the resources are editable allowing you the flexibility to adapt to different learning needs or plan for differentiation.

There are five modules within Key Stage 3, plus the Recipe section for additional support. LMC also provide visits to schools to engage with young people and discuss farming, food skills, cooking, recipes and healthy eating. For more information, go to: www.food4life.org.uk

Key Stage 3 content has been mapped against the Home Economics curriculum for Northern Ireland. Details can be found at:*http://ccea.org.uk/curriculum/key_stage_3/areas_learning/learning_life_and_work/home_economics http://ccea.org.uk/sites/default/files/docs/curriculum/area_of_learning/learning_life_work/home_ec/ks3_home_eco.pdf

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Modules Within the Key Stage 3 section there are five modules. Each module comprises a number a resources to support your teaching in school.

Module Content Resources1. Food skills

and cooking

This module is about ensuring pupils have the necessary food skills and techniques to cook a range of dishes safely and hygienically.

The module also explores aspects of recipe writing, being creative, using equipment, time management and cooking with beef and lamb.

Being creative – aspects to consider when being a creative cook.

The PowerPoint presentation contains three interactive slides challenging pupils to develop a meal from a range of ingredients that appear from a paper bag. Good luck!

1 x Being creative PowerPoint presentation1 x How would you cook it? Activity PowerPoint presentation4 x worksheets - Being creative withy ingredients / Being creative with ingredients fusion food / Get creative with fruit and vegetables / Herbs and spices research task

Food skills and cooking techniques – an overview of the basic skills needed to prepare and cooking a range of dishes.

The PowerPoint presentation also looks at the different types and cuts of meat, focusing on the most appropriate cooking method.

1 x Food skills and cooking techniques PowerPoint presentation1 x worksheet - Cooking techniques

Know your meat – reviewing different meat types and cuts.

The PowerPoint presentation also looks at the Northern Ireland Quality Assured mark for beef and lamb. In addition, extension information is provided on muscle fibres.

1 x Know your meat PowerPoint presentation2 x worksheet - Know your meat/ Know your meat wordsearch1 x class activity - How would you cook it PPT

Managing time – introduces pupils to the concept of time management (before, during and after cooking).

1 x PowerPoint presentation2 x worksheets - Managing time flow chart / Production plan

Recipes – emphasises the importance of writing a recipe in a structured format.

1 x PowerPoint presentation2 x worksheets -Name each part of the recipe / Sort out the ingredients list

Use of equipment – introduces pupils to a range of kitchen equipment, including small electrical pieces.

The PowerPoint presentation also focuses on the importance of washing-up.

1 x PowerPoint presentation6 x worksheets - Can you name the equipment / Safety poster task/ Greater risk assessment / Kettle risk assessment / Peeler risk assessment / Vegetable knife assessment

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Module Content Resources2. Food safety

and hygiene

This module focuses on food safety and hygiene – from personal hygiene when preparing and cooking, through to the consequences of bad hygiene, i.e. food poisoning.

Allergens – reviews different types of allergies and food intolerances, and looks at how food labels provide important information.

1 x Allergens PowerPoint presentation2 x worksheets - Allergen labelling /Food intolerance and allergy

Food poisoning – explores the conditions necessary for food poisoning, along with steps that should be taken to reduce risk.

1 x Food poisoning PowerPoint presentation3 x worksheets - Hazards in the classroom / Spot the hazards / Food hygiene promotional material1 x bingo game - Food poisoning bingo (PPT & worksheet)

Personal hygiene and safety – explains the importance of good personal hygiene.

1 x Personal hygiene and safety PowerPoint presentation4 x worksheets - Getting ready to cook / Activity cards / Food hygiene code breaking activity / Personal hygiene code breaking

Purchasing and storing food – reviews how food labels provide important information to keep our food safe, as well as good practice tips when shopping.

1 x Purchasing and storing food PowerPoint presentation3 x worksheets - How do food labels keep us safe / Lazy lasagne – time and temp control / Safe storage

The 4 C’s – covers the four main ways to prevent food poisoning, explaining effective and preventative measures that should be taken.

1 x The 4Cs PowerPoint presentation1 x worksheet - Cross contamination activity

10 Simple steps to meat safety and hygiene – goes through ten simple steps to prevent food poisoning when purchasing, storing, handling and cooking meat.

1 x 10 Simple steps PowerPoint presentation

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Module Content Resources3. Healthy

eating

This module focuses on the principles of a healthy balanced diet, as well as looking at the needs of different people throughout life.

The eatwell plate – introduces The eatwell plate, the five food groups and examples of foods that belong in each group.

1 x The eatwell plate PowerPoint presentation2 x worksheets – Healthy eating 1 (eatwell and food groups) / Healthy eating 2 (apply eatwell learning)

8 Tips for eating well – reviews each of the 8 tips and focuses on its application to the diet.

1 x 8 Tips for eating well PowerPoint presentation2 x worksheets – 8 tips 1 (apply the tips) / 8 tips 2 (explain the tips)

Energy and nutrients – explains the main nutrients require for a healthy diet and the sources of these nutrients.

1 x Energy and nutrients PowerPoint presentation2 x worksheets – Energy and nutrients 1 (questions based on PPT) / Energy and nutrients 2 (complete a table of main sources)

Needs through life – explores ways in which a healthy diet can be achieved at key life stages.

1 x Needs through life PowerPoint presentation2 x worksheet – Diet through life 1 (questions based on the PPT) / Diet through life (main needs)

Module Content Resources4. Making the

right choice

This module looks at the different factors that affect food choice. Food labelling is explored, and the NI Quality mark explained.

Food labelling – reviews what is required on a food label, as well as information that is provided voluntarily.

1 x Food labelling PowerPoint presentation2 x worksheets - Food packaging / Food labelling

Factors affecting food choice – explores the different factors that affect food choice.

1 x Factors affecting food choice PowerPoint presentation2 x worksheets -Food choice and religion / Factors affecting food choice

Northern Ireland Beef and Lamb Farm Quality Assurance Scheme (FQAS) – explains the principles of the quality assurance scheme, providing case studies of farmers from NI.

1 x Northern Ireland Beef and Lamb Farm Quality Assurance Scheme (FQAS) PowerPoint presentation

Module Content Resources5. Teachers’

guideTeachers’ guide – this guide 1 x KS3 Teachers’ guide

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