FOOD TECHNOLOGY - Miss J Denton Teacher in Charge
The Design and Technology Department teaches in mixed ability groups. We aim to produce work that will challenge all students whilst supporting the less able.Exam boards are WJEC and Edexcel - Letters are sent to parents on how to obtain revision guides
Key Stage 3 4 lessons are taught each fortnight
the topics included are:
- Basic skills in all materials
- Use and care of basic materials
- Food Safety
The students do a combination of all the Design and Technology subjects during three years at Key stage 3
Key Stage 4 (GCSE)
Course Outline – including curriculum time and homework time
6 lessons per fortnight. Usually 1 practical lesson per week. The course is designed to give students the opportunity to extend and apply their skills, knowledge and understanding of food and nutrition within a variety of concepts.
Assessments Paper 1: Food preparation and nutrition.
What's assessed: Theoretical knowledge of food preparation and nutrition.
How it's assessed • Written exam: 1 hour 45 minutes • 100 marks • 50% of GCSE
Questions • Multiple choice questions (20 marks) • Five questions each with a number of sub questions (80 marks).
Non-exam assessment (NEA) What's assessed Task 1: Food investigation Students' understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this 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 it's 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.