Food Technology - Central Foundation Boys' School

About the Course

As part of the students’ work with Food at Central Foundation, they will be taught how to cook and apply the principles of nutrition and healthy eating—instilling practical skills and a love of cooking that will open the door to one of the great expressions of human creativity.

Students will develop their skills by making a wide range of dishes from different cultures and cuisines using various cooking methods and techniques. Learning to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life.

Our curriculum encourages all pupils to develop their skills and abilities through the following areas:

Personal Development: To develop healthy individuals

Understand and apply the principles of nutrition and health.
Understand how nutritional needs vary with age and health conditions.
Understand the source, seasonality and characteristics of a broad range of ingredients.
Demonstrate a repertoire of predominantly savoury dishes as part of a healthy and varied affordable diet.
Instilling a love of cooking that leads to self-sufficiency and independence

Academic Achievement – to make at least the expected academic progress

Ensuring that students achieve their expectations creatively and innovatively.
Demonstrate knowledge of functional chemical and nutritional properties, sensory qualities and the microbiological considerations leading to the food preparation.
Critique, evaluate and test Food and the Food of others.
Apply the principles of nutrition and healthy eating in learning between subjects and beyond the classroom as an understanding of nutrition and food ultimately fuels better academic success across the curriculum.

Caring Attitude – to make a positive contribution to the community

Understand the economic, environmental, ethical, religious and socio-cultural influences on food availability, production processes, and diet and health choices.
Understand how Food contributes to various religious and spiritual events and celebrations.
Explore a range of ingredients and processes from different culinary traditions.
Instilling a love of cooking that enables students to feed themselves and others

KS3

What they will learn

Students will:

learn how to apply the principles of nutrition and healthy eating.
be introduced to the Eat Well guide, food and its nutritional value and health and safety preparing and making food.
learn the importance of hygiene and the potential hazards when working in the technical area.
prepare and cook various dishes incorporating theoretical understanding and knowledge:
- Year 7: Hot chocolate and scones, Coleslaw, Fruity Whole Oat Biscuits, Appleberry Pies, Vegetable Soup, Cous Salad, Pizzas Whirls, Falafels, Lamb Kofta and Scone Bread Twists.
- Year 8: Breakfast Frittatas, Vegetable Curry, Bread Snacks, Pizza Breads, Pasta Bakes.
- Year 9: Pastry Pasties, Bread, Tarts, Savoury Choux Pastry Gougères, Pasta, Lasagne, and Chicken Curry.

How it will be assessed

Students will be assessed through practical activities in lessons, written tasks and research homework tasks set via Show My Homework to support learning development for GCSE.

KS4

About the Course

GCSE Food Preparation and Nutrition equips students with an array of culinary techniques, as well as knowledge of nutrition, food traditions and kitchen safety. You will have the opportunity to develop your own dishes and complete food science experiments and learn how to use a range of practical cooking skills through in-depth coverage of the subject content.

What they will learn

Through theory and practical lessons, pupils will learn:

How to plan, prepare and cook a variety of food commodities whilst using different cooking techniques and equipment.
Demonstrate effective and safe high-level cooking skills.
Develop knowledge and understanding of the functional and chemical processes and nutritional content of food and drink.
Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of different diets and health.
Understand the economic, environmental, ethical and socio-cultural influences on food.
Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and food safety when preparing, processing, storing, cooking and serving food.
To inspire new ideas and modify recipes

How it will be assessed

There are two Non-Exam Assessments and one exam paper. Throughout the course, students will be taught the skills necessary for the non-exam assessments and exam and they will be given plenty of opportunities to prepare for the assessments.

Examination – 50% of GCSE

Written examination of theoretical knowledge of food preparation and nutrition from Sections 1 to 5 of the specification – Written examination: 1 hour and 45 minutes, 50% of the GCSE qualification, 100 marks.

The exam comprises multiple choice questions (20 marks) and five questions each with a number of sub-questions covering the five areas of study (80 marks).

Non-examination assessment (NEA) – 50% of GCSE

NEA 1: Food investigation (30 marks)

A food investigation demonstrating knowledge of the working characteristics, functional and chemical properties of ingredients.

Written or electronic report (1500-2000 words) including photographic evidence of the practical investigation.

10-hour assessment conducted in lesson time (15% of total GCSE)

NEA2: Food preparation assessment: (70 marks)

A portfolio demonstrating knowledge, skills and understanding in relation to planning, preparation, cooking, presentation of food and application of nutrition relating to a chosen context.

20-hour assessment conducted in lesson time which includes a 3-hour practical assessment used to produce 3 dishes – (35% of total GCSE)
Written portfolio including photographic evidence of technical skills and final three dishes

To prepare, cook and present a final menu of three dishes within a single period of three hours, including planning.

Exam Board

AQA

Head of Department:

Ms Linton-Hemmings

Email:

lintonhemmingsl@cfbs.islington.sch.uk