KS4 - Food

Design Technology - Food

If chosen – students will follow the EDEXCEL Food Technology (1970) course in Years 10 and 11, which will lead to a full GCSE. Design and make assignments will be undertaken, to ensure understanding of nutrition, properties and functions of foods, meal planning and CAD/CAM/CIM production systems.

In Year 10, students can enter the Active Kids Get Cooking - Platinum Award and also the Level 1 Award in Food Safety Awareness in Catering or Level 2 Award in Food Safety in Catering, (Chartered Institute of environmental Health; CIEU).

Students will be expected to produce a coursework assignment, which will provide 60% of their total marks; the remaining 40% being provided by an end of course written examination.

Term 1/2 - Year 10

Looking at Nutrition – Knowledge and understanding of Primary and Secondary Foods
Functions of ingredients
HACCP
Food analysis
Meal planning
Recipe adaptation

Working through a DMA – Platinum Award (practice assignment) Note taking and Practical work linked to topics covered

Working through the design process

Term 3/4 - Year 10

Level 1 Award in Food Hygiene - CIEH
Level 2 – Award in Food Safety in Catering - CIEH Students investigate the importance of working safely and hygienically – leading to entry for external cert.

Term 4/5 - Year 10

Year 10 Preparing, processing and finishing materials

Practical associated with topics covered. Notes and diagrams
To understand the properties and working characteristics of food materials and relate this to how different functional properties of foods affect finished products

To understand how materials are prepared for manufacture and how pre-manufactured standard components are used

Term 6 - Year 10

Coursework Assignment – individual work on selected topic

Students working on 60% coursework task - planning and presenting on A3 paper

Term 1/2 - Year 11

Coursework Assignment – 60% planning presenting work including practical work

Term 3/4 - Year 11

Design and market influence – new technologies

Exam preparation specimen questions Students investigating the advantages and disadvantages of how technology influences society

Students answering questions and use of specimen answers

Term 5/6 - Year 11

Exam techniques, preparation
Revision Answering exam questions
Both in class and for homework

Key Skills

Development manipulative skills
Technical vocabulary learned and used
Focal practical tasks
Presentation of work – A3 in readiness for actual coursework assignment
Note taking and use of videos
Focal practical tasks
Food Safety/on hygiene issues
Note taking, Focal practical tasks, practical work and videos
Students displaying high quality presentation skills
and good standard practical work
Completion coursework assignment
Meeting Christmas deadline
Completion of syllabus topics through answering tasks set, specific questions and Focal practical tasks
Revision / exam techniques
Revision skills and planning programme of revision

Books used

Textbook used – Food Technology – Inglis Plews Chapman – Publisher Collins 1997
Food Technology - Edexcel – Belinda Campbell, Barbara Clapton & Catherine Tipton. Publisher Heineman 2002
Ingredients for practical work

Homework tasks

e.g. answering questions, investigation, practical planning and practical write - ups
Students practice assignment for 60% coursework assignment

Assessments

Tests and questions relating to topics covered throughout course
Practice coursework assignment
Year 10 Summer exam
Coursework deadline Christmas Year 11
Two mock examinations
Examination preparation / guidance through questions

Ways in which parents can help

Providing ingredients for practical work
Support throughout course relating to topics covered and practical / coursework work carried out

Lunchtime / after School coursework support sessions

In Year 11 students have the opportunity to do extra work after School to complete coursework assignment

Logging into the Ratton School Website