Food Technology

KEY STAGE 3

COOKING AND NUTRITION

In Food Technology healthy eating and meeting current dietary guidelines is actively encouraged and students develop food preparation skills whilst working with a variety of different good ingredients.

In Year 7 students learn how to use equipment and utensils, including the cooker, correctly and safely and the importance of accurate measurement is emphasised throughout. The design and make process is introduced and students produce a 'layered salad.' Students are expected to work in a safe and hygienic manner and good working practices are encouraged in all practical lessons.

In Year 8 a design and make project with an international theme take up approximately half of the curriculum time. New food preparation skills are introduced and students are actively encouraged to develop their designing and evaluation skills. The remainder of the curriculum time is given over to simple meal planning and the preparation of food that reflect the importance of healthy eating. Safe, hygienic and organised working continues to be reinforced in all practical sessions.

Students are expected to be well-prepared for all practical lessons, parents can help with this by checking their child's student planner to ensure they bring in all the required ingredients for practical lessons.

KEY STAGE 4

GCSE FOOD PREPARATION AND NUTRITION

GCSE Food Preparation and Nutrition equips students with an array of culinary techniques, as well as knowledge of nutrition, food traditions and kitchen safety. It will inspire and motivate students, opening their eyes to a world of career opportunities and giving them the confidence to cook with ingredients from across the globe. GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

Although you will be involved in some type of practical work most weeks, you must remember that this is not just a cookery course. In order to succeed in Food Preparation and Nutrition, you must be interested in and fully committed to the practical as well as the written element of the course.

What will I learn?

Food preparation skills are integrated into five core topics:
• Food, nutrition and health
• Food science
• Food safety
• Food choice
• Food provenance

What sort of homework will I be set?

Homework tasks support and extend coursework/class work. Homework is set weekly. You may be asked to complete tasks involving research and investigation or to continue with the design work that you have begun in class. Students are expected to organise ingredients/materials for all practical lessons and are actively encouraged to practise practical skills at home.

What coursework will I need to do?

Task 1: Food investigation
Students' understanding of the working characteristics, functional and chemical properties of ingredients
Practical investigations are a compulsory element of this non-exam assessment (NEA) task.

Task 2: Food preparation assessment
Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.
Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

How will my coursework be assessed?

Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

Task 2: Written or electronic portfolio including photographic evidence Photographic evidence of the three final dishes must be included.

How will my exam be assessed?

Exam Paper 1: Food preparation and nutrition

What's assessed?

Theoretical knowledge of food preparation and nutrition from Sections 1 to 5 above

How it's assessed?

Questions

What textbook do I need?

AQA GCSE Food Preparation and Nutrition. Authors: Anita Tull, Garry Littlewood
Publisher: Illuminate - ISBN-13: 978-1-908682-78-9

What qualification will I gain?

AQA GCSE Food Preparation and Nutrition

Exam Board: AQA (8585)

FOR FURTHER INFORMATION – ASK MS ORMSBY

 

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