Design Technology: Food Technology / Food Preparation & Nutrition

Key Stage 4 (GCSE)

GCSE Food Preparation and Nutrition     Exam Board – Eduqas WJEC

NEA 1 (Non exam assessment)    15% of GCSE   8 hours 1500-2000 words

NEA 2 (Incl 3 hour practical)         35% of GCSE   20 hours 30 A4 pages

Summer written exam                   50% of GCSE   1 hour 45 mins

GCSE Food Preparation and Nutrition students will extend the knowledge and skills gained in KS3 Food Technology. Students should, therefore, be competent in basic hygiene, cooking and food knowledge to further develop their understanding and be able to apply the principles of food science, nutrition, and healthy eating.

Students in Year 10 will need to ensure they complete all tasks thoroughly in class and for homework; this includes all practical sessions.  In Year 11, students are required to undertake two extensive pieces of coursework including a 3-hour practical (Non Exam Assessment); these assessments must be completed within strict guidelines and time frames.

Students are not required to provide their own cooking equipment or Personal Protective Equipment, however, for the NEA 2 Practical exam they may wish to bring their own serving plates/dishes.

All students will require a suitable container in which to transport cooked items home.

Dry ingredients will be provided by school at a cost of £6 per year, this does not include any unusual dry items required for practical exams.

Students will be provided with sufficient notice of cooking dates and MUST bring required ingredients to ensure they are able to take part in practical sessions and develop skills in preparation for the exam. Please speak to Mrs Mulvihill at the earliest opportunity if support is required with this.

Key Stage 3

Students will be taught in mixed ability groups and will develop knowledge, skills and understanding through a variety of creative and practical activities.

Students will gain an understanding of healthy eating and apply the principles of nutrition whilst learning how to design make and cook a range of products.

They will also develop a critical understanding of impact of food on daily life and the wider world, how to make informed choices about food diversity and eat a balanced, healthy diet.

An important part of the learning process will be working within strict health and safety guidance and applying food safety principles at all times.

A range of clubs and enrichment opportunities are run by the department throughout the year to develop and extend the learning process.

We pride ourselves on our links with local colleges and businesses. At Key Stage 4 we have held successful ‘Bake Sales’ and taken part in external charity events raising money for Alzheimer’s and Dementia care.

We have regular visits from Industry Experts and have strong links with local and national Hospitality businesses including ‘The Worshipful Company of Cooks’, Salon Culinaire, Royal Navy Chefs and Suffolk New College.

All students have enjoyed our ‘Star Baker’ competitions where they are awarded a certificate and small prize for the best dish in class. We actively encourage students to take photos of dishes produced at home and celebrate these achievements within school.

 


xn--p22b07mp8dbtn.com