Food Technology

General Information

Food Technology is taught here at Christ the King Catholic Voluntary Academy to develop a range of basic skills and to develop an understanding of the importance of hygiene, health and safety. The students begin to learn to use a variety of equipment to produce healthy food and start to understand the importance of food in the diet and how it affects their health.

Theory work is taught across the whole course and is made up of the following parts:

  • Nutrition and Health
  • Food Commodities
  • Meal Planning
  • Food preparation and cooking
  • Food safety and preservation
  • Consumer education

The students learn about all these aspects of the course though investigating and researching food. Group and individual work allows them to become critical thinkers, analysing and problem solving. They develop their practical work across the course by initially developing a range of skills through set practical work and then developing their creativity as they choose products to fit set tasks.

Key Stage 3

Food Technology

KS3 – The students learn all about Hygiene and Safety in the Kitchen as well as finding out about food and what makes contributes to good health. They learn about the Eat well Plate and through practical work develop practical skills that enable them to make simple food that looks and tastes good.

Key Stage 4

KS4 – OCR Home Economics (Food and Nutrition) J431

The course aims to teach students about food and the effects of on the body. The course is broken down into 3 units:-

B001 – Food and Nutrition –Controlled Assessment — Short Tasks – the students submit three tasks. These are based on set tasks provided by the exam board. Each task is a combination of written planning, 2 practical’s and a final written evaluation and takes approx.10 hours. Each task is worth 20 marks and in total is worth 30% of the final GCSE.

B002 –Food and Nutrition –Controlled Assessment – Food Study Task – the students produce a folder of work to show research, planning, and evaluation based on a set theme provide by OCR. They cook a variety of dishes (4) to show their own skill. In total the task is worth 60 marks and contributes another 30% of the final GCSE and takes approx. 22 hours of lesson time.

B003 – Principles of Food and Nutrition – Written Exam – Taken in the May of Yr 11. This is worth 80 marks, contributes the final 40% of the GCSE and is 1hr 30mins long.

Useful Links

Further information can be found on the following websites:-

http://www.ocr.org.uk/qualifications/type/gcse_2012/hosp_cat/food/

http://www.nutrition.org.uk/

http://www.nutrition.org.uk/