Quick Links

Quick Links

Back to top

Garth Hill College

Food Technology - Curriculum Page

GCSE Food Preparation and Nutrition is a challenging and creative course which aims to ensure pupils develop a thorough understanding of nutrition, food safety, food provenance, food choice, food science and the working characteristics of food materials.

The qualification focuses on developing and extending pupils' practical cookery skills to give them a strong understanding of how ingredients work and why, as well as gaining confidence in food development and design.

The specification aims to equip pupils with an array of culinary techniques and skills, as well as knowledge and understanding of practical food production safety and skills. It inspires and motivates pupils to learn about food, opening their eyes to a world of career opportunities and giving them the confidence to cook with a broad range of ingredients.

Subject Leader

  • Miss J Seymour

YEAR 7 and 8

Content

Pupils will be introduced to the concept of healthy eating by focusing on the preparation of various food products. They learn about healthy eating guidelines, nutrition and the Eatwell Guide. Health and safety are key issues and pupils will focus on preparing food in a safe and hygienic environment. They will also be required to learn how to use both gas and electric ovens and hobs. Pupils are encouraged to consider the environmental and global impact of their food choices, by looking at food mileage and thinking carefully about seasonal produce. They will work with a range of tools, materials, ingredients, equipment, components and processes and learn to evaluate how effectively they have used these resources. Pupils are encouraged to develop fine motor and organisational skills by making a selection of products. Product, self and peer evaluation is an integral part of each lesson.

Assessment

Throughout the module the pupil use their skills and knowledge to design and make good quality product. Products are assessed by both their peers and the member of staff according to the National Curriculum levels.

Home Learning

Food home learning is aimed to extend the pupils’ understanding of the project and issues involved with the work they are doing. It is given a grade that reflects the pupils’ effort and quality of work produced.

How Parents and Carers Can Support

  • Ensure your child brings in a suitable named container for all their practical products
  • Ensure that home learning tasks are completed on time
  • Encourage your child to make use of both college and public libraries and computer resources if they are available at home
  • Allow your child to cook at home and encourage them to shop with you

Additional Support Available/Useful Links

Assessment Framework - Key Stage 3

YEAR 9, 10 & 11

Exam Board and syllabus code

AQA - Specification Code 8585

Content

GCSE Food Preparation and Nutrition is an exciting and creative course which includes teaching practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

Food preparation skills are integrated into five core topics:

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

Food Preparation Skills

Twelve skill groups have been integrated throughout the specification so that pupils can be taught the content can through practical activities. Students will also learn when these food preparation skills can be applied and combined to achieve specific outcomes.

Assessment

The new syllabus is divided into two sections as below:

Paper 1: Food preparation and nutrition

What's assessed

Theoretical knowledge of food preparation and nutrition from Sections 1 to 5 above.

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.

Home Learning

Pupils will be required to complete regular tasks and will also have to find recipes to fit into the required task.

How Parents and Carers Can Support

  • Ensure your child brings in ingredients to all practical lessons along with a suitable sized named container to take their product home
  • Ensure that home learning tasks are completed on time
  • Encourage your child to make use of both college and public libraries and computer resources if they are available at home
  • Allow your child to cook at home and encourage them to shop with you

Assessment Schedule - Key Stage 4