Design & Technology: Food Preparation at KS4

Course ID
8585
Faculty
Design & Technology
Department
Food & Textiles
Level
Key Stage 4 (GCSE)
Head of Faculty
C. Chandler, C. Roncarati
Head of Department
J. Budden

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Curriculum Termly Breakdown by Year

Year 10

Term Unit of Work Assessment
Autumn 1 Chapter 1: Nutrients.
Chapter 2: Nutritional needs and health.
Chapter 4: Functional and chemical properties of food.
Focused practical tasks linking to the theory of each macronutrient and micronutrient.
Homework tasks – practice exam questions. Online textbook quizzes.
Self-assessment / green pen tasks. End of term theory tests. Ongoing teacher / peer / self-assessment.
Autumn 2 Chapter 1: Nutrients.
Chapter 2: Nutritional needs and health.
Chapter 4: Functional and chemical properties of food.
Focused practical tasks linking to the theory of each macronutrient and micronutrient.
Homework tasks – practice exam questions. Online textbook quizzes. Self-assessment / green pen tasks. End of term theory tests. Ongoing teacher / peer / self assessment.
Spring 1 Mock NEA1 – Investigate the use of raising agents in baked products. NEA teacher assessed.
Spring 2 Chapter 2: Nutritional needs and health.
Chapter 3: Cooking of food and heat transfer.
Focused practical skills.
Ongoing teacher / peer / self-assessment. Homework tasks.
Summer 1 Mock NEA2 – Food Preparation Task. NEA teacher assessed.
Summer 2 Mock NEA2 – Food Preparation Task. Year 10 mock Exam.

 

Year 11

Term Unit of Work Assessment
Autumn 1 NEA1 – Food Investigation Task (15% of final grade). The food investigation will assess students’ understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task. The student must submit a written report (1,500–2,000 words) including photographic evidence of the practical investigations will be submitted for 15% of their GCSE. NEA.
Autumn 2 NEA2 – Food Preparation Task (35% of final grade). The food investigation task will assess 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. (3hr practical exam). The student must submit a written portfolio including photographic evidence. Photographic evidence of the three final dishes must be included in this for 35% of their GCSE grade. NEA.
GCSE mock exam.
Spring 1 NEA2 – Food Preparation Task. NEA.
Spring 2 NEA2 – Food Preparation Task. NEA.
3 hour practical exam.
Summer 1 Revise topics:
Chapter 5: Food Spoilage and Contamination.
Chapter 6: Principles of Food Safety.
Chapter 7: Factors affecting Food Choice.
Chapter 10: Environmental Impact and Sustainability.
Chapter 11: Processing and Production.
Exam preparation including review of theory books and sample questions carried out.
Exam questions.
Summer 2 GCSE Examination. GCSE Examination.

 

Extended Learning

Year 10

Websites Read Visit or Watch Extra
YouTube for tutorials. Textbook: AQA GCSE Food Preparation and Nutrition (Anita Tull and Garry Littlewood), Illuminate Publishing, 2016; Recipe books. Great British Bake Off; Master Chef; any cookery shows; senecalearning.com Lunchtime clubs that support classwork. Practice recipes at home. Practice
accuracy weighing ingredients.

 

Year 11

Websites Read Visit or Watch Extra
YouTube for tutorials. Textbook: AQA GCSE Food Preparation and Nutrition (Anita Tull and Garry Littlewood), Illuminate Publishing, 2016; Recipe books. Great British Bake Off; Master Chef; any cookery shows; senecalearning.com Lunchtime clubs that support classwork. Practice recipes at home. Practice accuracy weighing ingredients.

 

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