Food Technology

Our aim is to develop a range of practical skills to enable you to prepare and cook food safely and with confidence. You will learn the value and contribution food makes to your health and wellbeing and that food can be a fun social acitivity. You will learn how to evaluate food to help ensure your food choices are ‘balanced’ for your needs.


GCSE Food Preparation & Nutrition

Course Leader:              Mrs Lindsay

Contact Email:                hlindsay@tgschool.net

Examination Board:      AQA

Assessment:                   50% Exam (2 sections), 50% Non – Exam Assessed which consists of 1 investigation 1,500 – 2,000 word report. 1 Food Preparation Assessment, where you are required to plan, prepare and present a 3 course meal. (NEA: 15% Study, 35% Practical Task)

What does the course involve?

  • Fey Focus developing cooking skills
  • Understanding and application of key nutritional principles
  • Understand of food provenance
  • Knowledge and application of the working characteristics and properties of food materials
  • Students will be expected to provide most ingredients but products should be suitable for home use.

Differences from Year 9

GCSE food technology develops knowledge and understanding about ingredients and how products are made. It looks at functional properties, nutritional choices as well as creative indulgent options.  KS3 has set the foundation knowledge on nutrition and already began the development of key skills. If you want to learn to cook for life, this is your option. Also suitable for students interested in the many career opportunities the food and dietetic industry offers.

Skills developed

These include a full range of practical skills to prepare and cook food alongside many ‘transferable skills’ including literacy, numeracy, communication, decision making and analysis. You will develop your knowledge and understanding of food, provenance and how to ‘fuel your body’ for optimum health. By the end of the course you will be able to use food as a social vehicle for spending time with family and friends.

You need to eat to live, and you live better if you eat well – by taking this subject you’ll be able to!


Food Science and Nutrition

Level 3 Diploma in Food Science and Nutrition

Examination Board:           WJEC

Specification:                      QAN 601/4553/5)

Course Leader:                   Mrs H Lindsay

Contact Email:                   hlindsay@tgschool.net

What Will I Study?

Unit Unit Title Structure Assessment UMS (D) UMS (M) UMS (P)
1 Meeting nutritional needs of specific groups Mandatory Internal & External 160 120 80
2 Ensuring food is safe to eat Mandatory External 80 60 40
3 Experimenting to solve food production problems Optional Internal 80 60 40
4 Current issues in food science and nutrition Optional Internal 80 60 40

Units 1 & 2 are mandatory; the school will decide on the most appropriate optional unit.

Total UMS Points available for a distinction is 320.

Unit 1

The purpose of this unit is for learners to develop an understanding of the nutritional needs of specific target groups and to plan and cook complex dishes to meet their nutritional needs.

Unit 2

Ensuring food is safe to eat. (Externally assessed; this is an 8 hour timed assessment.)

Unit 3 (Optional)

The aim of this unit is for learners to use their understanding of the properties of food in order to plan and carry out experiments. The results of the experiments would be used to solve food production problems.

Unit 4 (Optional)

This unit develops skills in planning, carrying out and presenting a research project on current issues related to food science and nutrition. This could be from the perspective of a consumer, food manufacturer, caterer or policy-maker.

General

Learners will have gained an in-depth understanding of food science and nutrition, on the lives of individuals and on society today. They will be able to identify hazards, reduce risks and produce food to meet the nutritional requirements of individuals. This will involve practical work and analysis of the results. Learners will draw on a range of skills, research, planning, analysis, evaluation and drawing conclusions from findings. Learners will be able to identify and transfer accurately in-depth knowledge and understanding from one task to another.

Entry Requirements

Students require a GCSE Food Technology Grade B or above, students should also have achieved Grade B or above in Science and Grade 5 in English.

Where Next?

Careers such as: Dietician, Nutritionist, Food Scientist, Product Manager, Environmental Health Officer, Department of Health, Schools & Local Community Advisor, Home Economist for TV programmes, Scientist for the Food Standards Agency, Supermarket Food Buyer, Food and Nutrition Teacher or Private Catering. Further studies could include, BSc Food & Nutrition, BSc Human Nutrition, BSc (Hons) Public Health Nutrition, BSc (Hons) Food Science & Technology.

Comments are closed