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Meet the team
This email address is being protected from spambots. You need JavaScript enabled to view it.   This email address is being protected from spambots. You need JavaScript enabled to view it.   LANGRIDGE Paul   LODGE Lisa

Mrs. Middlehurst-Jones

Team Leader

  Miss. Finaughty  

Mr. P Langridge

Technician

 

Miss. Lodge

Technician

 

 

Key Stage 3

Learning Aims (Detailed assessment framework)

  • Healthy eating - meal planning
  • Making links between diet and health
  • Food labelling, allergies and additives
  • Food safety, kitchen safety and food hygiene
  • Weights, measures and costings
  • Where our food comes from
  • Manufacturing
    
  • Market research
  • Recipes
  • Practical skills
  • Planning skills
  • Evaluative skills
  • Working in the industry

 

Key Stage 4

Examination Board :  AQA Logo

 

Assessment Requirements:

Examination 50%
Coursework 50%

 

Examination

1 hour 45 minutes, 100 marks

 

Coursework

Task 1: Food investigation (20%)
Understanding of the working characteristics, functional and chemical properties of ingredients. Written as a report of an investigation.
Task 2: Food preparation assessment (30%)
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, planning in advance how this will be achieved.
Written as a portfolio of research and planning with proof of practical skills.

 

Course Outline:

A new AQA GCSE specification that focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. You will gain a strong understanding of nutrition and cooking skills.
What will pupils study?
Over the three years we will cover five core topics, these are:

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

Pupils will also conduct practical skills trials and experiments over the three years to help prepare for the assessments and examination in the final year, Year 11.
 

Expectations:

Home learning will be set each week in the form of a booklet. Bringing ingredients or paying into the payment scheme, planning work and the ability to work independently are essential to be successful.

Career Opportunities:
Through a variety of routes in further education, modern apprenticeships, NVQ, BTEC, Diplomas, or employment within the industry which could include Hotel management, Chef, Restaurant Manager, Waiting staff and Front of house.

Extra-curricular activities relevant to this subject:
The opportunity to regularly practice cooking is available through enrichment and coursework support competitions, cook clubs and extension days are an integral part of the study.