Curriculum Leader: Mrs N Powell / Mrs J Jones
Subject Teachers: Mrs E Greaves, Mrs J Jones & Mrs E Rolls
Good food is a global thing and I find that there is always something new and amazing to learn - I love it! Jamie Oliver
Overall Purpose of the Subject - Summary:
Food Preparation and Nutrition allows pupils to explore their creativity using a range of materials and techniques. Pupils have the opportunity to design and make products that respond to a wide variety of problems within a range of contexts.
In Food Technology pupils are taught how to become competent in a range of cooking processes such as selecting and preparing ingredients, using utensils and electrical equipment and how to adapt their own recipes.
Course Outline and Structure – Key Stage 3
Each year in Key Stage 3 pupils experience a rotational timetable of the different Design and Technology subjects. Each rotation lasts approximately 8 weeks allowing for pupils to develop their skills in 5 different areas.
During the Food Technology rotation pupils are taught the importance of healthy eating and the principles of nutrition. Making a range of predominately savoury dishes, pupils are encouraged to explore flavours and textures whilst learning a variety of cooking techniques.
Assessment Method - Key Stage 3
Pupils have their work assessed weekly with both practical and theory work being marked thus allowing a lot of opportunity for feedback. Progress is measured by the use of a test at the start and end of rotation to see how much pupils have learnt.
Year 11 Food Technology
Course Outline and Structure – Key Stage 4 Exam Board: AQA
The subject content for GCSE Food Technology is broad allowing pupils to develop their knowledge and skills in areas such as Development of Designing and Making Skills, Materials and Components, Design and Market Influences and Processes and Manufacture. Whilst studying the course pupils will become more creative within the making of their food products and learn how to evaluate them so they can improve even further. Pupils will also have the opportunity to learn how to plan and organise meals thus developing their skills for later life.
Assessment Method - Key Stage 4
Unit 1 – Written Paper – 2 hours – Externally Marked – 40% of overall grade
Unit 2 – Design and Making Practice – 45 hours (approx.) – Externally Moderated – 60% of overall grade
Consists of a single design and make activity.
Year 10 Food Preparation & Nutrition
The grade awarded will be on the new structure of 1 to 9, with 9 being the highest.
This qualification is linear, meaning students sit all their exams at the end of the course.
- 50% examination. One question paper split into two sections: Theoretical knowledge of specification subject content. Section A: Multiple choice questions structured to reflect the sections of the specification (20 marks). Section B: contains five questions varying in styles of approach and content (B 80 marks). 1 hr 45 minutes exam.
- 50% non-examination assessment (NEA). NEA consists of one food investigation (a 1,500 to 2,000 word report) and one food preparation assessment (plan, prepare, cook and present a three course menu).
Non-Exam Assessment (NEA)
- Food investigation (15%). Students write a report on their understanding of the scientific principles that underpin the preparation and cooking of food. Recommended time: 10 hours.
- Food preparation assessment (35%) Students will plan, prepare, cook and present a three course menu within 3 hours. Recommended time: 20 hours. They will produce a concise portfolio that: a) demonstrates their application of technical skills and their practical outcomes. b) explains how they planned and carried out the preparation, cooking and presentation of their three final dishes which includes an evaluation of cost, and the sensory properties and nutritional characteristics of each dish.
Extra-Curricular Activities / Clubs:
We currently offer regular after school workshops in the format of a period 7 for GCSE pupils who are completing their controlled assessments. These workshops will focus on ensuring the pupils have all the elements required to submit a thorough project meeting all of the Assessment Objectives.
Key Websites to support learning / useful resources:
- BBC Bitesize Food Tech
- AQA and OCR Food Technology Textbooks
- Lonsdale Revision Guidebook for Food Technology