Teachers’ guide
Key Stage 3
© Livestock & Meat Commission for Northern Ireland 2015
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Welcome
The 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.
Content
The 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
© Livestock & Meat Commission for Northern Ireland 2015
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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
1. Food skills
and cooking
Content
Being creative – aspects to consider when
being a creative cook.
This module is
about ensuring
pupils have the
necessary food
skills and
techniques to
cook a range of
dishes safely and
hygienically.
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!
The module also
explores aspects
of recipe writing,
being creative,
using equipment,
time
management and
cooking with beef
and lamb.
Food skills and cooking techniques – an
overview of the basic skills needed to
prepare and cooking a range of dishes.
Resources
1 x Being creative PowerPoint
presentation
1 x How would you cook it? Activity
PowerPoint presentation
4 x worksheets - Being creative withy
ingredients / Being creative with
ingredients fusion food / Get creative
with fruit and vegetables / Herbs and
spices research task
1 x Food skills and cooking techniques
PowerPoint presentation
1 x worksheet - Cooking techniques
The PowerPoint presentation also looks at
the different types and cuts of meat,
focusing on the most appropriate cooking
method.
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
presentation
2 x worksheet - Know your meat/ Know
your meat wordsearch
1 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 presentation
2 x worksheets - Managing time flow
chart / Production plan
Recipes – emphasises the importance of
writing a recipe in a structured format.
1 x PowerPoint presentation
2 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.
1 x PowerPoint presentation
6 x worksheets - Can you name the
equipment / Safety poster task/ Greater
risk assessment / Kettle risk assessment
/ Peeler risk assessment / Vegetable
knife assessment
The PowerPoint presentation also focuses
on the importance of washing-up.
© Livestock & Meat Commission for Northern Ireland 2015
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Module
2. 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.
Content
Allergens – reviews different types of
allergies and food intolerances, and looks
at how food labels provide important
information.
Resources
1 x Allergens PowerPoint
presentation
2 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
presentation
3 x worksheets - Hazards in the
classroom / Spot the hazards / Food
hygiene promotional material
1 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 presentation
4 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 presentation
3 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 presentation
1 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
© Livestock & Meat Commission for Northern Ireland 2015
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Module
3. 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.
Module
4. 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.
Module
5. Teachers’
guide
Content
The eatwell plate – introduces The
eatwell plate, the five food groups and
examples of foods that belong in each
group.
Resources
1 x The eatwell plate PowerPoint
presentation
2 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
presentation
2 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
presentation
2 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
presentation
2 x worksheet – Diet through life 1
(questions based on the PPT) / Diet
through life (main needs)
Content
Food labelling – reviews what is
required on a food label, as well as
information that is provided voluntarily.
Resources
1 x Food labelling PowerPoint
presentation
2 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 presentation
2 x worksheets -Food choice and
religion / Factors affecting food
choice
1 x Northern Ireland Beef and Lamb
Farm Quality Assurance Scheme
(FQAS) PowerPoint presentation
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.
Content
Teachers’ guide – this guide
Resources
1 x KS3 Teachers’ guide
© Livestock & Meat Commission for Northern Ireland 2015
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