Food and Textiles
The Key Stage 3 Curriculum is designed to provide a comprehensive and balanced learning experience across multiple technology disciplines/subjects. In Years 7, 8 and 9 all students follow a rotational model, which allows them to focus intensively on a particular subject for a specific period before rotating to another. Students will spend approximately half of the year doing Food Preparation and Nutrition and Textiles, and half of the year doing Product Design.
Students experience two 50-minute lessons per week in each subject. This approach ensures that students received focused, intensive instruction in each subject, fostering a deeper understanding and helping them build a solid foundation in various subject
Overview
| Year | Subject | Topics | ||
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Year 7 |
Food Technology |
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Textiles |
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Year 8 |
Food Technology |
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Textiles |
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Year 9 |
Food Technology |
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Overview
Year 7 |
Food Technology |
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Textiles |
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Year 8 |
Food Technology |
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Textiles |
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Year 9 |
Food Technology |
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Exam Board: AQA
Course Title: GCSE Food Preparation and Nutrition (8585)
The GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. It also focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.
In Year 10 pupils work through a series of topics that encourage independent learning and planning. Each of the topics will contain an element of research, designing, making and sensory evaluation. This is to prepare for the two assessed projects in Year 11 which is set by the exam board. Pupils will develop a Working knowledge of the following section areas:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
There will be twelve areas of food practical skills including general practical skills (e.g. weigh, measure, preparation, selection/adjustment of cooking times modification and sensory analysis), knife skills, fruit and vegetable preparation, use of cooker, use of equipment, cooking methods, prepare; combine and shape, sauce making, tenderisation and marinating, dough making, raising agents and setting mixtures.
At the end of Year 11 pupils will sit a written exam which will account for 50% of the final GCSE assessment. Both practical and written work are important aspects of this course.
Paper 1: Food preparation and nutrition
What’s assessed: Theoretical knowledge of food preparation and nutrition from Sections 1 to 5.
How it’s assessed:
Written exam: 1 hour 45 minutes
- 100 marks (50% of GCSE)
- Multiple choice questions (20 marks)
- Five questions each with a number of sub questions (80 marks)
Non-exam assessments:
- Task 1: Food investigation
- Pupils' understanding of the working characteristics, functional and chemical properties of ingredients.
- This involves a written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation
- Practical investigations are a compulsory element of this NEA task
- Task 2: Food preparation assessment
- Pupils' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.
- They will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.
- This involves a written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.
Resources