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GCSE Food Years 10 & 11

Specification

Edexcel - The specification and assessment structure can be found at the link: https://qualifications.pearson.com/en/qualifications/edexcel-gcses/design-and-technology-2017.html

During Key Stage 4 candidates will be encouraged to acquire and apply knowledge, skills and understanding through:

  • Demonstrating effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
  • Developing knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.
  • Understanding the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
  • Understanding the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices.
  • Demonstrating knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
  • Understanding and exploring a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.

Course content

The course covers elements of food science, use of ingredients and nutrition and actively encourages you to explore the wide diversity of foods available and their application in creating a wide variety of dishes.  There are five main areas of study:

  1. Food, nutrition and health.
  2. Food science.
  3. Food safety.
  4. Food choice.
  5. Food provenance.

Assessment is by:

EXAM 50% of qualification Written exam: 1 hour 45 minutes
50% of GCSE
NEA 50% of qualification

Task 1: Food investigation
Students' understanding of the working characteristics, functional and chemical properties of ingredients.
Food Investigation Assessment. Scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

Task 2: Food preparation assessment
Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.
Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

How it is assessed
Task 1: Written or electronic report of around 2,000 words including photographic evidence of the practical investigation.

How it is assessed
Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the final dishes must be included. Students must produce a concise portfolio of around 20 A4 sides.

The exam and non-exam assessment (NEA) will measure how students have achieved the following assessment objectives:

  • Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.
  • Apply knowledge and understanding of nutrition, food, cooking and preparation.
  • Plan, prepare, cook and present dishes, combining appropriate techniques.
  • Analyse and evaluate different aspects of nutrition, food, cooking and preparation including food made by themselves and others.

Skills and qualities required

A keen interest in nutrition and the ability to link it to daily life including sporting activities, to examine a balance for a desired outcome of fitness. A willingness to explore new ideas and modify recipes and have an interest in the functional properties and chemical processes of food and drinks.

Where could it lead?

A Food qualification can lead to a range of career opportunities within the food industry - such as food technologist, dietetics and sports nutrition, hotel and catering management, retailing, as well as the many careers related to food production. It will also train you in a variety of skills from decision making, to problem solving and team work - all of which are important life skills.

Additional Requirements/Information

Pupils will need to buy a USB memory stick to save their work.

Year 10

  Topic Further details about the topic Skills
Autumn Term
1

Health,Safety,Hygiene and Safe Knife Handling.

Cooking Methods

Nutrients

The function of Ingredients

Scientific experiments on ingredients 
Theory based work with focused practical tasks Practical and analysis skills
2

Cake making methods

Carbohydrates

Fats

Sugars

Scientific experiments on ingredients 

NEA 1 preparation/practise
Theory based work with focused practical tasks Practical and analysis skills
Spring Term
1

Fruit & Vegetables

Pastry – Science and methods

Protein -Meat,Fish, Poultry & Eggs

Vitamins,Minerals & Fibre

Scientific experiments on ingredients 
Theory based work with focused practical tasks Practical and analysis skills
2

Dairy- Milk,Yogurts, Cheese and all dairy processing

Sauces

Gelatine

Pasta making

NEA 1 Preparation/Practise
Theory based work with focused practical tasks Practical and analysis skills
Summer Term
1

Protein -Fish filleting and chicken deboning

Protein alternatives

Food choice -Religion/ dietary/medical

Food Provenance & Food Waste
Theory based work with focused practical tasks Practical and analysis skills
2

Labelling

Food Poisoning

Setting

Fats & oils

Sugars

NEA 2 Practise
Theory based work with focused practical tasks Practical and analysis skills

Year 11

  Topic Further details about the topic Skills
Autumn Term
1 Contextual challenge NEA    
2      
Spring Term
1  

 

   
2      
Summer Term
1 Exam preparation for exam theme Prepare for exam  

Assessments

Resources Topic Type of assessment
CAT 1 All work covered in term 1 and 2 Terminology test and exam practice questions
CAT 2 Topics from term 3 and 4 Terminology test and exam practice questions
CAT 3 End of Year exam End of year exam based on all areas of study
CAT 4    
CAT 5    
CAT 6 GCSE Exam paper

Main Resources

Resource Details Term
Text books

Eduqas GCSE

Food Preparation & Nutrition illuminate interactive text book resource
All
Recommended websites

 

 

BBC bitesize

Bit.ly.com

Youtube -recommended clips /programmes

BBC good food website and video clips

 

 

All
Equipment

Pens, pencils, ruler, calculator and USB memory stick.

Recipe Books

All kitchen equipment
All

Enrichment opportunities

Activity Day and time or term
Project ‘Catch up’ time Lunchtimes at the discretion of the teacher

Where Next