Food Technology

Food Technology (1)

French Exchange in Food Technology

Key Stage 3

The aim of Food Studies at Helsby High School is to give pupils the opportunity to use their creative and technical skills to make a wide range of good quality dishes.  Learning to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.  We encourage students to apply the principles of nutrition and healthy eating when choosing the food dishes they want to make.  The main aims are:

  • Understand and apply the principles of nutrition and health
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • Become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
  • Understand the source, seasonality and characteristics of a broad range of ingredients.

Homework tasks:

  • Planning and preparing for practical lessons
  • Research tasks – producing leaflets, reports, food diaries
  • Evaluating practical work and suggesting improvements/developments
  • Revision tasks

The Eatwell Guide –

AChart

Skills and Knowledge Checklist

Key Stage 4 – AQA Food Preparation and Nutrition

GCSE Food Preparation and Nutrition AQA is a two year course. It is an exciting and creative course which focuses on practical cooking skills to ensure students develop an in-depth understanding of nutrition, food provenance and the working characteristics of food materials. It is very much centred on developing excellent cooking skills and giving students a strong understanding of nutrition and healthy eating. There are five main topics:

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

Students will be qualified to go on to further study, or embark on an apprenticeship or a full time career in catering or in the food industry.

How is it assessed?

50% of GCSE is a written examination on the theoretical knowledge of food preparation and nutrition.

Written exam of 1 hour and 45 minutes

100 marks (20 marks multiple choice, 80 marks from five questions with a number of sub-sections)

50% of the GCSE is a non-exam assessment (NEA) made up of two tasks:

  • A food investigation based on understanding the working characteristics, functions and chemical properties of ingredients. A written or electronic report of 1500-2000 words.
  • Food preparation assessment. A written or electronic portfolio including photographic evidence of a range of food dishes made by the pupil.

This course will appeal to students who enjoy practical food lessons. It enables students to follow a broad and balanced curriculum whilst opening up opportunities in the largest manufacturing sector in the UK.

Exam Board

Specification: KS4 GCSE Food Preparation and Nutrition – AQA 8585.  GCSE exams from June 2018 onwards.

Extra-curricular opportunities which have been offered:

Key Stage 3 – Rotary Young Chef Competition, Healthy Living activities, fund-raising through cooking.

Key Stage 4 – Rotary Young Chef competition, visit to Cheshire Show, Senior Citizen’s Christmas Party catering, visit to Reaseheath College, lunchtime and after-school revision/work sessions.

Department staff

Subject Leader – Mrs K M Wroblewski

Teacher – Mrs C Cross

Useful links:

Food Technology (2)

Induction Day