Design and Technology: Food Technology and Catering Curriculum

Food Technology/Catering runs for the following year groups. Click on the links below to jump to a particular course:

 

Year 9 Food Technology (Cooking and Nutrition)

Autumn Term
Students will become familiar with their new work environment by completing a health and safety project to identify possible hazards, consequences and prevention strategies. They will then study the main principles of nutrition via a ‘Nutrition for health’ project. Students will learn about macro and micronutrients and their relationship with maintaining a healthy lifestyle throughout the life stages. Students will also be able to explain some scientific principles that underpin the processes involved in practical sessions whilst simultaneously developing their skills and understanding.

Assessment w/c 19 October 2015

Spring Term
Students will complete a design and make activity by working their way through a ‘Savoury Muffin’ project. Students will carry out some primary research and use the findings to inform their designing. This will develop analytical skills and help students to expand upon their knowledge of working characteristics of ingredients.

Assessment w/c 11 January 2016

Summer Term
Students complete a ‘MasterChef Challenge’ project whereby students will be set a fortnightly challenge and they respond to the criteria given to them to design and make a wide range of products of their choice. This project will encompass seasonality and other environmental factors.

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Year 10 GCSE Food Technology (AQA)

Autumn Term
Students will develop their knowledge and understanding of basic nutrition principles by exploring specific dietary needs (special diets) such as Coeliac, lactose intolerance, pregnancy and diabetes etc. They will design and make products that meet the needs of specific target groups.

Assessment w/c 28 September 2015

Spring Term
Students will learn about food manufacturing in industry where they will create their own production line and dress in line with factory standards. Students will also investigate legislation that applies in industry and look at packaging and labelling (traffic light system etc). Links will also be made with environmental factors such as energy conservation and sustainability.

Assessment w/c 19 October 2015

Summer Term
Students will start their controlled assessment worth 60% of their final GCSE grade. They will choose a design task and will carry out initial research.

Assessment w/c 18 April 2016

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Year 10 GCSE Catering (WJEC)

Autumn Term
Students will learn about the catering industry and what it entails. They will gain in depth knowledge and understanding of commercial and residential establishments and the job roles found in each sector.

Assessment w/c 28 September 2015

Spring Term
Students will be introduced to Task 1 worth 20% of their final GCSE grade. They will analyse their task, carry out research, justify reasons for product selection, make and evaluate.

Assessment w/c 19 October 2015

Summer Term
In the Summer term students will investigate food commodities and specialist equipment through practical sessions. In addition to this, they will learn about record keeping and communication skills.

Assessment w/c 18 April 2016

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Year 11 GCSE Food Technology (AQA)

Autumn Term
Students will continue to work on their controlled assessment. They will cover most of criterion points 2 and 3 by creating design ideas that are appropriate to their brief and trial a selection of their ideas. They will then develop one of their chosen ideas by carrying out a range of experiments to adapt their product to meet their product specification.

Assessment w/c 7 December 2015

Spring Term
Students will conclude their controlled assessment by producing detailed evaluations and producing their final product. They will then evaluate the final product suggesting ways the product could me manufactured on a larger scale in industry making reference to machinery and legislation.

Assessment w/c 22 February 2016

Summer Term
Finally, students will revise rigorously for unit 1 (the written paper) worth 40% of their final grade. Students will practice exam questions and develop their exam techniques and skills.

Examination period w/c 9 May 2016

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Year 11 GCSE Catering (WJEC)

Autumn Term
Students will start Task 2 of Unit 1 worth 40% of their final GCSE grade. They will carry out extensive research including trialling and testing recipes and plan for, then carry out, their practical session.

Assessment w/c 7 December 2015

Spring Term
Students will calculate selling costs for their final products and evaluate their practical assessment taking into account the opinions of customers and value for money. Students must discuss the quality of their products, nutritional value and sensory appeal.

Assessment w/c 22 February 2016

Summer Term
Students will revise course content for Unit 2 by completing exam practice questions (focusing on long answer questions to include relevant detail) and general exam techniques.

Examination period w/c 9 May 2016

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Year 13 Food Technology (AQA)

Autumn Term
Students will work on their controlled assessment this term worth 25% of their final A2 grade. Students are required to decide on their own brief that takes into account current trends and needs of the consumer to fulfil a gap in the market. Students will be given the opportunity to conduct extensive research and support their choice with statistics and a comprehensive rationale. Students will then follow the design process to design products that meet their specification, test various aspects of the products and then develop one of their choice.

Assessment w/c 5 October 2015

Spring Term
Students will learn the application of food science and nutritional principles including the physical and chemical structures of macro nutrients. They will also learn about the beneficial and detrimental effect of micro-organisms and enzymes as well as the effect of food processing upon the nutritive value of foods.

Assessment w/c 7 March 2016

Summer Term
Students will discover the effects of temperature and processing methods upon the aesthetic, sensory, physical and nutritional quality of food. They will also revise rigorously for Unit 1 which is worth 25% of their final A2 grade.

Examination period May 2016

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