Specialism:Year 11 Food Technology

What will my child be studying?

During the course you will be given the opportunity to practise a wide range of skills and have a greater understanding of nutrition, hygiene and safety, healthy eating, packaging, industrial techniques, smart foods and social, moral and environmental factors affecting foods. The course is taught in a “hands on” practical way.

How is the course assessed?

60% of total marks is Controlled Assessment which takes approximately 45 hours and is worth 90 marks . This consists of a single design and make activity from a range of board set tasks.
40% of total marks is the Final Exam worth 120 marks. Candidates answer all questions in two sections, the first is based on the Pre-release material issued in March.

Are there Controlled Assessments?

This consists of a 45 hour controlled assessment project. The scope of the task is set by the examination board. Students have more autonomy and are expected to design and manufacture with minimum intervention by the teacher. Controlled Assessment is the major part of the overall GCSE course and accounts for 60% of the total marks.

How long are the examinations?

There is a 2 hour written examination, which accounts for the remaining 40% of the marks, will test theoretical knowledge of designing products as well as materials/ingredients and manufacturing techniques. It will be at the end of year 11.

What equipment should my child have?

Students will be expected to provide ingredients for practical cookery sessions on a regular
basis. A wide range of skills, processes, ingredients and components will be used during the
course. Ingredients for group work such as practical investigations will be provided by school. Students are encouraged to purchase a revision guide.

What texts would you recommend?

AQA GCSE Design and Technology: Food Technology by Jenny Hotson and Jane Girt
Food Technology: Revision Guide (Collins GCSE Essentials)

How can I support my child’s learning?

Ensure homework is complete, including preparation of ingredients prior to practical lessons
Allow them to cook and prepare food and home
Watching food related programmes on television

For further information, please contact:

Mrs B Tubbritt at btubbritt@tringschool.org