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Food Technology

Food Technology

Subject Leader: Ms Carmen Maynard-McLeod

Students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics which are vital for them to live in modern day Britain.

By the end of Key Stage 3

Enable students to develop basic culinary skills as well as a basic understanding of nutrition and healthy eating principles so that they can build confidence when working in the kitchen to design, prepare and make a range of well-balanced food products using basic catering equipment in a safe and hygienic way.

By the end of Key Stage 4

To develop students’ knowledge and understanding of a range of hospitality and catering providers; how they operate and what they have to take into account to be successful. Students will also develop and be provided with the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations. Students will also develop food preparation and cooking skills as well as transferable skills of problem-solving, organisation and time management, planning and communication.

Content

Pupils will be introduced to the concept of healthy eating by focusing on the preparation of various food products. They learn about healthy eating guidelines, nutrition and the Eatwell Guide. Health and safety are key issues and pupils will focus on preparing food in a safe and hygienic environment. They will also be required to learn how to use both gas and electric ovens and hobs. Pupils are encouraged to consider the environmental and global impact of their food choices, by looking at food mileage and thinking carefully about seasonal produce. They will work with a range of tools, materials, ingredients, equipment, components and processes and learn to evaluate how effectively they have used these resources. Pupils are encouraged to develop fine motor and organisational skills by making a selection of products. Product, self and peer evaluation is an integral part of each lesson.

Assessment

Throughout the module the pupil uses their skills and knowledge to design and make good quality product.

Homework

Food homework is aimed to extend the pupils’ understanding of the project and issues involved with the work they are doing. It is given a grade that reflects the pupils’ effort and quality of work produced.

How Parents and Carers Can Support

  • Ensure your child brings in a suitable named container for all their practical products
  • Ensure that homework tasks are completed on time
  • Encourage your child to make use of both college and public libraries and computer resources if they are available at home
  • Allow your child to cook at home and encourage them to shop with you

Year 9, 10 and 11

Exam Board and syllabus code

WJEC Eduqas GCSE in FOOD PREPARATION AND NUTRITION

Content

The GCSE in Food Preparation and Nutrition equips pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition, and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge to be able to feed themselves and others affordably and nutritiously, now, and later in life.

By studying food preparation and nutrition pupils will:

  • be able to demonstrate effective and safe cooking skills by planning, preparing, and cooking a variety of food commodities whilst using different cooking techniques and equipment
  • develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
  • understand the relationship between diet, nutrition, and health, including the physiological and psychological effects of poor diet and health
  • understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, diet, and health choices
  • demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking, and serving food
  • understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes

During the GCSE, pupils will complete 2 components;

Component 1: Principles of Food Preparation and Nutrition (External examination)

Pupils are given the opportunity to develop their knowledge and understanding of the following six areas of content;

  1. Food commodities
  2. Principles of nutrition
  3. Diet and good health
  4. The science of food
  5. Where food comes from
  6. Cooking and food preparation

Pupils are also provided with the opportunity to develop technical skills, through practical and experimental work. This opportunity will allow pupils to develop sound technical skills whilst exploring and consolidating knowledge and understanding relating to food preparation and nutrition.

Component 2: Food Preparation and Nutrition in Action (Non – examination)

The non-examination assessment is composed of two assessments that are set by WJEC. Both assessments are to be completed in the academic year in which the pupils are entered for the qualification. Pupils will be able to select from a choice of two tasks for each assessment. Recommended assessment hours have been allocated to each assessment; these hours have been identified as the optimal (recommended) for completion of the assessment. These recommended assessment hours need to be completed within the centre in compliance with the required regulatory conditions.

Assessment

Component 1: Principles of Food Preparation and Nutrition Written examination: 1 hour 45 minutes 50% of qualification. This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content. Section A: questions based on stimulus material. Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.

Component 2: Food Preparation and Nutrition in Action Non-examination assessment: internally assessed, externally moderated. 50% of qualification.

The non-examination assessment is composed of two assessments that are set by WJEC.

  • Assessment 1: 8 hours
  • The Food Investigation Assessment A scientific food investigation which will assess the pupils knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.
  • Assessment 2: 12 hours
  • The Food Preparation Assessment Prepare, cook and present a menu which assesses the pupils knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.

Food Preparation Skills

Twelve skill groups have been integrated throughout the specification so that pupils can be taught the content can through practical activities. Students will also learn when these food preparation skills can be applied and combined to achieve specific outcomes.

How Parents and Carers Can Support

  • Ensure your child brings in ingredients to all practical lessons along with a suitable sized named container to take their product home
  • Ensure that homework tasks are completed on time
  • Encourage your child to make use of both college and public libraries and computer resources if they are available at home
  • Allow your child to cook at home and encourage them to shop with you