Curriculum

Food technology is taught as part of the art and technology rotation of subjects.

All students study food technology in Key Stage 3 on a rotational basis and as an optional subject at Key Stage 4.

Year 7

  • Design brief
  • Investigating healthy eating
  • Tasting and testing
  • Safe working practice
  • Hygiene and safety rules
  • Food storage
  • Designing a creative prototype
  • Using equipment safely
  • Evaluation

Module one - Let’s get cooking

  • Focused practical task - Coleslaw students learn how to chop, slice, grate, dice and shred
  • Focused practical task - Kebabs
  • Focused practical task  - Creative pasties


Module two - Take 5

  • Take 5 - Fruits and vegetables a day
  • Focused practical task -  Fruit salad
  • Focused practical task  - Fruit crumble
  • Focused practical task  - Carrot cake

 

Year 8

  • Analysis of design brief
  • Research
  • Questionnaires
  • Product evaluation of existing products
  • Specification
  • Development of creative design ideas
  • Functions of ingredients
  • Sensory testing
  • Developing a prototype
  • Costing
  • Sensory evaluation
  • Evaluation, modification and adaptation

Module one - Fancy Fingers

  • Biscuit making - rubbing in, creaming and melting methods
  • Concept screening
  • Develop prototype biscuits
  • Packaging

Module two - Just Desserts

  • Disassembly of commercial desserts
  • Investigating smart foods
  • Developing a prototype dessert
  • Finishing techniques

 

Year 9

Eating Italian

  • To be able to research using a variety of sources in order to help design new product
  • To find and select information that informs and clarifies the task.
  • To learn about ingredients used in bread making, how yeast makes bread rise.
  • To increase creativity
  • Design to meet a set of criteria in a specification
  • Using equipment safely
  • Using a variety of techniques to prepare and process food
  • To use tools, equipment and techniques with precision
  • To develop prototypes
  • Practical work includes - bread rolls, foccacia, pizza, homemade pasta, pasta sauce, macaroni cheese, lasagne, cannelloni, pasta parcels and ravioli


Key Stage 4

Specification: AQA GCSE Food Technology

The programmes of study at Key stage 4 require students to develop their design and technology capability by applying knowledge and understanding of food technology when developing ideas, planning, making products and evaluating them.

The specification provides opportunities for students to acquire knowledge, skills and understanding through:

  • Analysing and evaluating existing products and industrial processes
  • Undertaking focused practical tasks to develop & demonstrate techniques
  • Working out how to develop ideas, and plan & produce products
  • Considering  how past & present design and technology affects society
  • Recognising the moral, cultural & environmental issues in design and technology situations
  • Using ICT

Assessment

Food technology GCSE is assessed in two ways. 

  • Coursework portfolio worth 60% of final GCSE mark (maximum 20 A3 Pages)
  • Two hour written examination worth 40% of final GCSE mark

In both the coursework and the written examination, students are assessed on how they demonstrate their knowledge, skills and understanding in three ways:

  • Of materials, components, process, techniques and industrial practice (20%)
  • When designing and making quality products in quantity (60%)
  • When evaluating process and products and examining the wider effects on design and technology on society (20%)

The GCSE food technology specification is delivered by completing the following units of work:

  • Research
  • The function of ingredients
  • Designing and making food products commercially
  • The structure of foods and food choices and needs
  • Coursework