Food

Key Stage 3

Students in Year 7 and Year 8 follow a mixture of food and resistant materials in module. These modules introduce students to the basic food and resistant materials techniques through a wide variety of practical tasks. The main focus is on developing a wide range of skills and knowledge required for GCSE and vocational awards, mostly through hands on making activities. Classes are taught using a variety of different approaches including individual and team work, discussions, individual projects, scientific experiments

The Year 7 curriculum currently includes topics focusing on…

  1. The Eatwell Guide and practical’s associated with the different sections,
  2. Basic Health and safety
  3. Designing and Making using a given design brief

The Year 8 curriculum currently includes topics focusing on…

  1. Afternoon tea – with a look at the history and including key skills in cake and pastry making,
  2. Food Around the World – including sustainability and Fair trade.
  3. Knowledge and Understanding of a wide range of materials in society leading onto the designing and making of a product

Assessment of work in Year 7 and Year 8 is based upon self, peer and teacher assessment of practical work and homework often in the style of flip learning and investigation. Assessment criteria is linked to the Assessment Objectives as set out in KS4 specifications

GCSE Food Preparation and Nutrition

The WJEC GCSE in Food and Nutrition equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages students to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

Aims of the Course

By studying Food and Nutrition, students will be able to develop an understanding of:

  1. Cooking Skills - demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
  2. Scientific Knowledge - develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.
  3. Healthy Eating - understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
  4. Economical Process - understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
  5. Sensory and Safety - demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
  6. The World of Food - understand and explore a range of ingredients and processes from different culinary traditions (traditional Welsh, British and international) to inspire new ideas or modify existing recipes.

Assessment

The final GCSE grade will be made up of the following:

1 - 50% Written exam – Summer Year 11

2 - 15% - Food Investigation task– October Year 11

3 - 35% - Food Preparation task – January Year 11

         Grades 9-1 awarded.

Component 1: Principles of Food Preparation and Nutrition Written examination:

1 hour 45 minutes 50% of qualification

This component will consist of two sections both containing compulsory questions and will assess the six areas of content:

  1. Food commodities
  2. Principles of nutrition
  3. Diet and good health
  4. The science of food
  5. Where food comes from
  6. Cooking and food preparation

Section A: questions based on stimulus material.

Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.

Component 2: Food Preparation and Nutrition in Action Non-examination assessment

(50% of qualification) internally assessed, externally moderated.

Assessment 1: The Food Investigation Assessment 8 hours

A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

Assessment 2: 12 hours

The Food Preparation Assessment: Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.

These assessments will be based on a choice of tasks released by WJEC annually.

Useful external Links

British Nutrition Foundation www.nutrition.org.uk/

This website contains a huge amount of information about nutrition which is ideal for GCSE

EDUQAS Exam Board www.eduqas.co.uk/qualifications/food-preparation-and-nutrition/

Follow this link to the EDUQAS website where the exam specification can be found. Also previous exam papers can be found on this site, and a series of useful videos, podcasts and on line activities

Food Fact of Life www.foodafactoflife.org.uk/

This is a free resource which offers modules and information on nutrition, ingredients & food science and many more. This website includes: PowerPoint activity sheets and are aimed at GCSE and A-Level students.

BBC Bitesize www.bbc.co.uk/schools/gcsebitesize/design/foodtech/

This is a useful link for revision of key concepts learned through this course such as nutrition, functions of ingredients, food packaging and labelling and more. BBC Bite-size offers revision notes, activities and tests on these topics. Please note the Bite-Size website is not specifically for the EDUQAS exam specification.

Commodities websites meatandeducation.redmeatinfo.com www.seafish.org/

You tube channel https://www.youtube.com/playlist?list=PL5JSZtMyV6ThLZiVgSoCoaRdBsDBORhxS

SOUTH AXHOLME CURRICULUM COURSES