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Debenham High School

Debenham High School

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Food Technology

Exam Board: OCR

Course: Food Preparation and Nutrition (J309)

Teacher of Food Technology: Mrs. J. Turner

 

Introduction

Food and Nutrition at Debenham high school is taught in a new, recently refurbished well equipped food room.

At key stage 3 students have two double lessons a week, taught in a 6 week block. Students will have one designated practical session a week.
The second double session is used for covering related theory in nutrition, hygiene and safety, function of ingredients and other topics. Practical tasks are also planned and evaluated in this time with demonstrations.

Topics covered are all geared to develop healthy eating as well as develop a range of practical skills.  In year 10 students who opt for the GCSE course follow a scheme of work designed to equip students with the practical skills and knowledge they will need, both for the written exam and when completing the two NEA tasks in year 11.

KEY STAGE 3

Year 7 
Project-Getting to Grips. This project covers the introduction to the kitchen environment, food safety and safe working, establishing routines and building basic culinary skills. It considers food safety through personal hygiene and the 4 Cs, as well as healthy eating principles. Practical lessons include making a fruit salad, Croque Monsieur, Flapjack and healthy rock cakes.

Year 8
Project- All wrapped up. Students prepare a wide range of starchy food products. They learn the constraints associated with the production of school meals. They use a variety of higher level skills and continue to apply good food safety practices, researching and trialling suitable dishes while handling high risk foods. Students also cost and calculate the nutritional value of the food products made. Students investigate Molecular Gastronomy, key terms and techniques used by chefs in industry to create new tastes and textures to understand new technological advances.

Year 9
Project- Festival foods-Students investigate the breadth and variety of foods served at festivals and events. Practical sessions include the use of a selection of Protein foods, while preparing suitable dishes that develop a higher level of skills and use a variety of equipment. Nutrition is taught in more depth using The Eatwell guide to emphasise the importance of a healthy diet and the recommended daily amounts of the macro and micro nutrients recommended in our daily diet. Environmental issues are considered and students learn how food is produced using hydroponic techniques.

KEY STAGE 4

COURSE CONTENT:

Food Preparation and Nutrition is a new Specification that was launched in 2017, taught in a double and a single lesson each week.

The heart of the qualification is the development of strong practical cookery skills and techniques as well as a good understanding of nutrition. The students will learn a range of skills to cook and as a result will be more likely to make better food choices and understand healthy eating. Students will also discover the essentials of food science and nutrition. In addition to all this, they will develop an understanding of the huge challenges that we face globally to supply the world with nutritious and safe food.

Assessment -Food Preparation and Nutrition is a linear qualification with 50% external assessment by examination and 50% through non-examined assessment (NEA) assessed by the centre and externally moderated by OCR.

There are four sections covering the content

Content overview

Assessment overview

Section A

Nutrition

Section B

Food: food provenance and food choice

Section C

Cooking and food preparation

Section D

Skills requirements: preparation and cooking techniques

 

Food Preparation & Nutrition (01)*

100 marks**                                      

1 hour 30 minutes written examination paper                                  50% of total GCSE

 

Food Investigation Task (02 or 03)*

45 marks

Non-examined assessment (NEA)

                                           15% of total GCSE

 

 

Food Preparation and Nutrition (50%)

The examination will be one hour and thirty minutes and is worth 50% of the overall qualification.

Students will complete two NEA tasks. (Non -examined assessment)

Food Investigation Task (15%)

Students are required through practical experimentation to investigate and evaluate an understanding of the working characteristics, functional and chemical properties of ingredients and use the findings of that investigation to achieve a particular result with respect to the preparation and cooking of food.

The evidence that will be admissible for the assessment is:

A report produced by the student that explains the findings of the investigation and how these have been applied to achieve the relevant result. OCR expect the total length of such reports to be between 1500 and 2000 words.

Food Preparation Task (35%)

Students are required to prepare, cook and present three dishes within a single period of no more than three hours under exam conditions and plan, in advance, how this will be achieved.

Students will be required to provide ingredients throughout the two year course including the mock exam in year 10 and the final practical exam in year 11.