Food Technology

 Year 9 Design and Technology 16 week module: Cooking and Nutrition

In Y9 Design and Technology students are taught together in mixed ability groups. The year 9 course develops a range of skills across all key areas of the DT curriculum and will prepare the students for options in any of the current or soon to be published Design & Technology courses

Technical Award in Engineering

Technical Award in Food & Catering

Technical Award in Materials Technology

Technical Award in Visual Communication

Technical Award in Fashion & Textiles

Half term Key content
1 (7 weeks) 16 October data collection (CWA,PEG and ATL)
2 (8 weeks) 31 October Tutor Evening
3 (5 weeks) 15 January data collection (CWA, PEG and ATL)

29 January Option Evening

1 February Parents’ Evening

8  February Parents’ Evening

4 (6 weeks) 19 March data collection (CWA, PEG and ATL)
5 (6 weeks)  
6 (7 weeks) Week commencing 18 June: Year 9 exam week

12 July Data collection (CWA, PEG and ATL)

 

 

 

Lesson 1

Lesson 2

Lesson 3

Lesson 4

Lesson 5

Lesson 6

Lesson 7

Lesson 8

 

Students have one lesson per fortnight over a 16 week period

Students will learn to use a range of equipment, a range of food preparation & cooking skills together with food safety & hygiene.

Food hygiene & safety / Vegetable bake demonstration/ sensory analysis

Practical lesson – Vegetable Bake

Evaluation of Vegetable Bake / Nutrition Worksheets. Hwk: Research task

Practical Lesson – Lasagne

Practical lesson – Pizza

Practical lesson – Fajitas with salsa & sour cream Hwk: Nutrients worksheets

Completion of skills evaluation / demonstration of fruit cakes

Practical lesson – Fruit cakes

 

 Year 10 GCSE Food Preparation and Nutrition

 

Course title: GCSE Food Preparation and Nutrition Exam board: AQA Specification code: 8585
How will students be assessed?
Non-Exam Assessment (NEA) = 50% of total GCSE qualification

Examination = 50% of total GCSE qualification  

NEA consists of Task 1: Food Investigation and Task 2: Food Preparation assessment.  Students will sit a formal 1 hour 45 minute examination at the end of the course in Year 11.

 

Half term Key content
1 (7 weeks) Food Safety – students will take their Basic Food Hygiene Certificate (externally assessed)

Food, Nutrition & Health.

Practical work every week

2 (7 weeks) Food, Nutrition & Health.

Food Science – Functional & Chemical Properties of foods

Practical work every week

3 (7 weeks) Food Science – Functional & Chemical Properties of foods with a mini Food Investigation Project for practical work.
4 (6 weeks) Food Choice – factors affecting food choice.

Practical work every week

5 (5 weeks) Food Preparation Assessment (mini project)
6 (7 weeks) Food Provenance

Practical work every week

 2017-18

Half term Key content
1 Food Investigation (Task 1)
2 Food Preparation Assessment (Task 2)
3 Food Preparation Assessment (Task 2)
4 Exam preparation
5 Exam preparation

 

Year 11 GCSE Food Preparation and Nutrition 2017-18 

Course title: GCSE Food Preparation & Nutrition Exam board: AQA Specification code: 8585
How will students be assessed?
Non-Exam Assessment (NEA) = 50% of total GCSE qualification

Examination = 50% of total GCSE qualification  

NEA consists of Task 1: Food Investigation and Task 2: Food Preparation assessment.  Students will sit a formal 1 hour 45 minute examination at the end of the course in Year 11.

 2016-17

Half term Key content
1 (7 weeks) NEA Task: Food Investigation

AQA issue task titles on 1.9.17

Students produce a report of 1,500-2,000 words. The report will include research into ‘how ingredients work and why’, document their practical investigation and draw conclusions. The report could include a variety of communication methods including charts, graphs and diagrams etc. The report must include photographic evidence which supports the investigation.

 25 September Reports Open

16 October data collection (CWA,PEG and ATL)

2 (7 weeks) NEA Task : Food Preparation

AQA issue task titles on 1.11.17

Students will produce a concise portfolio including:

Evidence of research and analysis of task.
Evidence of making 3-4 dishes to demonstrate technical skills
Evidence of planning, preparing, cooking, presenting a menu of three dishes within a single period of 3 hours.
Analysis and evaluation of nutritional, cost and sensory properties of the three dishes.

3 (7 weeks) Students will produce a concise portfolio including:

Evidence of research and analysis of task.
Evidence of making 3-4 dishes to demonstrate technical skills
Evidence of planning, preparing, cooking, presenting a menu of three dishes within a single period of 3 hours.
Analysis and evaluation of nutritional, cost and sensory properties of the three dishes.

4 (6 weeks) Exam preparation

22 Feb Parents’ Evening

1 March Parents’ Evening

5 (5 weeks) Exam preparation

23 April data collection (CWA, PEG and ATL)