Food Technology (KS4)
KS4
This is an exciting and creative course focusing on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical food skills to give them a strong understanding of nutrition.
Food preparation skills are integrated into 5 topics;
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
Exam
Paper 1
1 hour 45min written exam in May / June 2018
- 100 marks available
- Accounts for 50% of the total grade
- Broken down into 2 sections
- Section A (worth 20 marks)
- Multiple choice questions structured to reflect the specification
- Section B (worth 80 marks overall, 4-5 detailed questions)
- Can be on anything else within the syllabus, 5 questions varying in styles of approach.
NEA
Task 1
- 10 hour Food Investigation report
- Assesses understanding of the scientific principles that underpin preparation & cooking of food
- Accounts for 15% of the final grade
Task 2
- 20 hour Food Preparation assessment
- Accounts for 35% of the final grade
- Plan, prepare, cook & present a 3 course menu within 3 hours
- Produce a concise portfolio (approx. 15 A4 pages) that demonstrates technical skills and practical outcomes
- Explanation of planning, preparation, cooking and presentation of the final 3 dishes
- Evaluates the costs of the dishes
- Evaluation of the sensory and nutritional properties of each dish
Results
2019
9 – 7 0.0%
9 – 4 36.4%
Department Members
Miss H Wainwright – H&SC/DT/Year 7 Leader
Mrs S Morris – Creative Arts Technician