Skip to content ↓

Hungerhill School Hungerhill
School

Design Technology: Food

Food preparation and nutrition is a practical subject which requires the application of knowledge and understanding when researching, analysing, adapting recipes, manufacturing food products, and evaluating them. Students will learn about nutrition, food hygiene and safety, food provenance, food styling and food science.The course allows students to work in a variety of learning styles, it encourages independent and interdependent learning, and the development of creativity and independent thought. It challenges existing perceptions about food and investigates and encourages the use of new ideas and ingredients. The course allows students to take control of their own learning and prepares them for the world of work.


Mrs C Wake
Joint Curriculum Leader

Design Technology: Food Preparation and Nutrition KS3

Main skills developed in Year 7: Main skills developed in Year 8:

Design Skills:

  • ​Analytical
  • Research
  • Communication skills; to learn to use a variety of ways to present information
  • Investigative skills​​​​
  • Planning
  • Evaluating

 

Making Skills:

  • Using a range of equipment
  • Investigating how and why ingredients work
  • Experimental work
  • Cutting, shaping, and combining ingredients
  • Manufacturing a wide range of practical food products
  • Presentation and 'finishing' techniques​

Design Skills:

  • Analytical
  • Research skills
  • Communication skills; using a range of different techniques
  • Investigative skills
  • Problem solving
  • Planning
  • Evaluating

Making Skills:​

  • Using a range of equipment
  • Investigating how and why ingredients work
  • Experimental work
  • Cutting, shaping, and combining ingredients
  • Manufacturing a wide range of practical food products
  • Presentation and 'finishing' techniques​
​How parents can help to support their son's/daughter's learning in Year 7: ​​​How parents can help to support their son's/daughter's learning in Year 8:
  • Encourage students to bring basic equipment to each lesson
  • Provide students with an A4 display folder to store their work in
  • Help students to organise and present their work to the best of their ability
  • Support the department by providing ingredients for practical lessons
  • Provide feedback to encourage them to improve their practical products. 
  • Encourage students to bring basic equipment to each lesson
  • Provide students with an A4 display folder to store their work in
  • Help students to organise and present their work to the best of their ability
  • Support the department by providing ingredients for practical lessons
  • Provide feedback to encourage them to improve their practical products. 

KS4 Food preparation and nutrition

Exam board: AQA

Qualification: GCSE

Assessment:

5O% NEA (two controlled assessment tasks) which are set by the examination board

Science investigation – 15% final mark

Food preparation task – 35% final mark

50% final written examination; this is taken at the end of the course

Outline of the course:

The aim of this course is to teach students about food in the widest sense and to help them to develop a range of food preparation skills.

The course will help you to understand:

  • What food is composed of
  • How food is prepared safely and skillfully
  • What happens to the ingredients when you cook them (food science)
  • Where food comes from and how it is produced and sold (food provenance)
  • Which foods different cultures eat throughout the world
  • How food choice affects health and well-being of themselves and their families
  • The impact of food production on the environment

Outline of the course structure:

Students cover a wide range of activities in year 9 and 10. This develops their knowledge, skill and understanding of food and nutrition. The course in these years develops confidence and competence and prepares students for the challenge of year 11.

Subject content Year 9

Introduces students to the five component areas of food preparation and nutrition:

Food nutrition and health

Food science

Food safety

Food choice and food provenance

The skills and knowledge are taught through a range of practical projects which include: Cakes. Pastry. Soup and bread.

Students are introduced to scientific investigation tasks and ‘mock’ food preparation tasks.

Subject content Year 10

Skill and knowledge in the five component areas continues to be developed in year ten through the following projects:

Rice, pasta and flat bread. Chicken and fish. Preservation, jam, chutney and curd.

Students continue with scientific investigations and ‘mock’ NEA 1 and 2.

Course content Year 11

Students undertake their NEA 1 controlled assessment in September and October of year 11. The tasks are set by the examination board. Students work independently and interdependently to produce an individual folder of work which records their joint practical scientific investigations and outcomes. This comprises 15% of their final mark.

In November of year 11 students begin work on their NEA 2 controlled assessment. This challenge is set by the examination board. They undertake a food preparation and nutrition challenge. Students work independently on this task and it allows them to research, plan, trial and develop three final products which are produced in a three-hour final practical examination. Folder work records and reflects on the development of this project. This comprises 35% of their final mark.

Following the completion of the second controlled assessment students prepare for the final written examination. The examination lasts for one hour and forty five minutes and is in two sections. Section A is comprised of 20 multiple choice questions and section B six longer response questions. The examination paper covers all aspects of the course specification.

Careers using food:

Careers are many and varied and include:

  • The hospitality industry (the fastest growing industry in the country)
  • Teaching/lecturing
  • Food product development
  • Food writer
  • Food photographer
  • Quality assurance inspector in the food industry
  • Food critic
  • Chef/TV celebrity chef
  • Advertising
  • Marketing

Progression form GCSE:

Catering course – two or three years, this can be a pre university two year course

University degree – three years