TO INSPIRE EXCEPTIONAL PROGRESS THROUGH CRITICAL, CARING, COLLABORATIVE AND CREATIVE THINKING
Menu

Food Preparation & Nutrition

Teacher: Mrs Sarah Thompson Email

Department: ART, DESIGN & TECHNOLOGY

Art, Design & Technology Subject Leader: Mrs Melanie Pearson - Jury Email

Homework tasks can be viewed on the showmyhomework website

Design Technology in years 7 and 8 comprises of three term rotations in the areas of Food, Graphics and Resistant Materials (including Electronics). These modules focus on teaching the students skills and encouraging design technology capability.

Assessment

9-1 Assessment Grades

GCSE Exam Specification:

AQA GCSE Food Preparation and Nutrition

Explanation of course: http://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585/introduction

Download the specification: 

http://filestore.aqa.org.uk/resources/food/specifications/AQA-8585-SP-2016.PDF

NCFE VCERT Food and Cookery

Explanation of course: https://www.ncfe.org.uk/qualification-search/ncfe-level-2-certificate-in-food-and-cookery-4434.aspx

Download the specification

https://www.ncfe.org.uk/media/833097/601-4533-x-l2-food-and-cookery-qualification-specification-issue-7-sept-17.pdf

 

Key Stage 3

YEAR 7 FOOD: 

During this module students are introduced to the principles of hygiene and safety in the kitchen.  They gain an awareness of a range of basic practical techniques.  They also gain knowledge and understanding about properties of materials, the ways ingredients can be combined to create required sensory characteristics and an awareness of nutrition.

Please note students are expected to provide their own ingredients for practical work which is normally once a week. 

The following list shows the areas which the student will visit over the term:

  • Hygiene and safety in the kitchen
  • Equipment 
  • The Eatwell Guide 2016 
  • Meat
  • Social & moral issues in food e.g. seasonality, locally sourced food.
  • Sensory analysis

Practical dishes made include: stir fry, pizza, fruit muffins, scones, curry, spaghetti Bolognese or chilli and fruit crumble (increasing NSP).
A mini project is included which is to design and make a healthy fast food and drink suitable for teenagers.

YEAR 8 FOOD/TEXTILES: 

During this module the technical practical skills are developed further to ensure continuing progress. Students are encouraged to consider the flavour and overall presentation of their practical outcomes.  Another area which is focused on is developing critical comments on products and their applications.  Students are also introduced to basic sewing techniques including the use of the sewing machine.

Please note students are expected to provide their own ingredients for practical work which is normally once a week.

The following list shows the areas which the student will visit over the term:

  • Pastry making
  • Cake making
  • Eggs
  • Sauce making
  • Fish
  • Vegetarians

Practical dishes made include: quiche/mini fruit pies, swiss roll, macaroni cheese/spaghetti carbonara and fishcakes.

Students also create a dish suitable for a vegetarian.

In the textiles unit students produce a small decorative cushion using applique and embroidery.  They are also taught how to use the sewing machine.

 

Key Stage 4

YEAR 9, 10 & 11 GCSE FOOD PREPARATION AND NUTRITION (AQA)

The 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 food science, nutrition, food provenance and the working characteristics of food material.  At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.  Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.  The main topics covered are:

 

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

The range of food and ingredients studied will reflect the recommended guidelines for a healthy diet based on the main food commodity groups.  Food groups include:

  • Bread, cereals, flour, oats, rice, potatoes and pasta
  • Fruit and vegetables
  • Milk, cheese and yoghurt
  • Meat, fish, eggs, soya, tofu, beans, nuts and seeds
  • Butter, oil, margarine, sugar and syrup

ASSESSMENT

The final grade is made up by:    

Non-exam Assessment 50%

Exam paper 50%

Non-exam assessment:

Task 1: Food investigation

This assesses students’ understanding of the working characteristics, functional and chemical properties of ingredients.  It is presented as a written report (1,500 – 2,000 words) including photographic evidence of the practical investigation.

Task 2: Food preparation assessment

This assesses 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.  It is presented as a written portfolio including photographic evidence.

Exam:

There is one final examination paper (1 hour 45 minutes) which is based on the theoretical knowledge of food preparation and nutrition.  The exam is made up of multiple choice questions (20 marks) and 5 questions each with a number of sub questions (80 marks)

 

YEAR 11 NCFE LEVEL 2 CERTIFICATE IN FOOD AND COOKERY (this course will not run after July 2019)

This qualification is designed for students with an interest in food and cookery. It will provide students with experience of using different cooking techniques and methods to enable them to use these within further education or apprenticeships. It will give them a basic understanding of the skills required for a career in food.

This qualification aims to:

  • focus on an applied study of the food and cookery occupational area
  • offer breadth and depth of study, incorporating a significant core of knowledge and theoretical content with broad-ranging applicability
  • provide opportunities to acquire a number of practical and technical skills.

The objectives of this qualification are to help students to:

  • prepare and cook using basic skills
  • understand food and its functions in the body and in recipes
  • understand balanced diets and modification of recipes for health
  • plan and produce dishes for a purpose.

Unit summaries and assessment

Unit 01 Preparing to cook 

This unit aims to introduce students to the safe and hygienic preparation of the cooking environment and ingredients. They will understand the importance of how to prepare and store equipment and utensils. They will learn to understand and follow recipes to demonstrate their cooking skills to produce a variety of dishes.  

This unit is internally assessed

Unit 02 Understanding food

This unit aims to provide students with an understanding of food sources and the factors that can affect food choices. They will be able to apply these factors when selecting and cooking dishes.  

This unit is internally assessed

Unit 03 Exploring balanced diets

Students will understand the individual requirements of a balanced diet. They will learn about reference index (RI)/guideline daily amounts (GDAs) and how food labels can inform healthy eating. They will understand how to change recipes to make them healthier.

This unit is externally assessed

Unit 04 Plan and produce dishes in response to a brief

This unit will give students the opportunity to bring together their learning and skills developed throughout the course to produce a menu in response to a brief. They will plan, make and review their completed dishes.

This unit is internally assessed.

YEAR 9, 10 AND 11 EDUQAS LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING

Food tech course changes award in hospitality and catering

British Values

Democracy

  • Legislation regarding the manufacture of products.

The rule of law

  • Legislation regarding the manufacture of products.
  • Consumer rights.
  • Copyright and TM laws.
  • Trading Standards.
  • Food hygiene and H&S laws and regulations.

Individual liberty

  • Sustainability in design, Eco-design, green design, 6 R’s.
  • Making food choices that take seasonality, economics, local sourcing and sustainability into account.
  • Developing products for different customers/users with regard to their ethnicity, wants and needs.

Mutual respect

  • Students research different cultural values and traditions for their projects. They are required to use these findings to design and make their products.

Tolerance of those of different faiths and beliefs 

  • Students research different cultural values and traditions for their projects. They are required to use these findings to design and make their products.
  • Social and moral issues considered when designing and making products. Referred to in specifications, design brief, testing and evaluations.

KS4 Revision Resources

Food Preparation & Nutrition

Textbooks/revision guides:

AQA GCSE Food Preparation & Nutrition textbook (students have access to a digital copy).

CGP GCSE Food Preparation & Nutrition for AQA (students have had the opportunity to purchase through the school)

Collins AQA GCSE Food Preparation & Nutrition Revision Guide

Websites:

www.foodafactoflife.org.uk

http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/

http://www.s-cool.co.uk/gcse/food-technology

http://www.revisiontime.com/gCSEFood.htm

http://padlet.com/ijmorecr/dttoolkit_revision  

 

Subject Documents Date  
Eatwell guide 2016.pdf 28th Sep 2016 Download

Page Gallery