Food

In Year 11 learners complete the AQA GCSE D&T: Food Technology course.

Term 1
Key Learning Objectives Complete Controlled Assessment (60% of final GCSE) – Testing & producing design Ideas for a new bakery product.

Prepare for written exam paper (40% of final GCSE)

Key Activities / Homeworks Key Activities: 40hr Controlled Assessment Task set by AQA.   Focus on Criterion 2 & 3 – Developing Ideas and Making.

Exam Revision and Homework topics: (Term 1)

The nutrients, Eatwell Plate, 5-a-day Concept

Protein

Starch Carbohydrate

Sugar Carbohydrate

Artificial Sweeteners

Diabetes, Types, Food Choices, Prevention (Type 2)

Starch As A Thickener

Types, Sources and Functions of Fat

Health problems related to saturated fat

Water soluble Vitamins, function, food sources

Retaining water soluble vitamins when preparing food

Fat soluble Vitamins, function, food sources

Minerals (Iron, Calcium) – Function, sources, deficiency diseases

Fair Trade Products

Assessments Verbal and written feedback in accordance to whole school policy, as well as peer assessment as appropriate. Practical and written parts of the Controlled assessment judged using Exam Board guidelines and grading criteria.

 

Final GCSE qualification:

40% Unit 1 – Written Paper – June 2016

60% Unit 2 – Controlled Assessment Task – Deadline January 2016

Suggest reading & support materials Nelson Thornes: Food Technology Design & Make IT

Collins: Revision GCSE Food Technology

CGP: GCSE D&T Food Technology The Revision Guide

BBC GCSE Bite Size

 

Term 2
Key Learning Objectives Complete Controlled Assessment (60% of final GCSE) –   Testing & producing design Ideas for a new bakery product.

Prepare for written exam paper (40% of final GCSE)

Mock exam paper will be completed in Jan 2016

Key Activities / Homeworks Key Activities: 40hr Controlled Assessment Task set by AQA. Focus on Criterion 4 – Evaluation.

Exam Revision and Homework topics: (Terms 2 & 3)

Organic Foods

Types of Vegetarian

Religion and diet

Low Fat diets and weight loss

Lactose Intolerance, Gluten Free and other food allergens

Preservation

HACCP & Colour Coded Equipment

High Risk and Low Risk Foods

Legal Requirements of a food label

Understanding nutritional information on a food label

Packaging materials and their properties

Reasons why food is packaged and environmental impact

The design question

Writing specifications

Types of production

CAD / CAM

Colloidal Systems: Sols, gels, suspensions, emulsions

E-Numbers and food additives

Standard Components

Key Words / Exam Terminology

Mock Exam – Based on AQA Preparation sheet (Released March 2016)

Assessments Verbal and written feedback in accordance to whole school policy, as well as peer assessment as appropriate. Practical and written parts of the Controlled assessment judged using Exam Board guidelines and grading criteria.

 

Final GCSE qualification:

40% Unit 1 – Written Paper – June 2016

60% Unit 2 – Controlled Assessment Task – Deadline January 2016

Suggest reading & support materials Nelson Thornes: Food Technology Design & Make IT

Collins: Revision GCSE Food Technology

CGP: GCSE D&T Food Technology The Revision Guide

BBC GCSE Bite Size

 

Term 3
Key Learning Objectives Final preparations for written exam paper (40% of final GCSE)

A further mock exam paper will be completed in April/May 2016 for Section A based on the pre-release material.

Key Activities / Homework  
Assessments  
Suggest reading & support materials