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Teaching & Learning

Food

Key Stage 4 

GCSE Design and Technology: Food

Students who commenced their GCSE course in Year 10 in September 2016 follow the AQA GCSE Design and Technology: Food Specification.

Course Content:

Food Technology gives students an opportunity to explore food as a material.  Through the participation in practical and theory lessons, students develop their knowledge and understanding of a wide range of foods and food products.  As part of the course students are given an opportunity to be creative and develop their skills, through the development of new products, not currently available in shops today.  During the course students will have an opportunity to participate in food competitions and go on visits. 

Assessment:

60% of the final marks are awarded to the design and making of a quality product and 40% from a terminal examination.

GCSE Food Preparation and Nutrition

Students who commenced their GCSE course in Year 9 in September 2016 will follow the AQA GCSE Food Preparation and Nutrition specification.

Aims of the course:

Students studying Food Preparation and Nutrition will have the opportunity to develop strong practical skills and techniques as well as a good understanding of nutrition.  They will be able to make food choices based on the understanding of healthy eating.  They will discover the essentials of food science and nutrition and will be taught the huge challenges that are faced globally to supply the world with nutritious and safe food.

Course content:

Areas of study include:

  • Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
  • Develop knowledge and understanding of the functional properties and chemical processes as well as 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 and 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.
  • Understanding and exploring a range of ingredients and processes from different culinary traditions, to inspire new ideas or modify existing recipes.

 

Assessment:

Written exam: 1hour 45 mins.

100 marks

50% of total Grade

Non-examination assessment:  50% of total Grade

Task 1 Food Investigation to include practical investigations

Task 2 Food preparation assessment.

Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours.