Key Stage 4 - Food Technology

Year 10 and 11 Food Preparation and Nutrition OCR Examination Board

The GCSE single award in Food Preparation and Nutrition, offers an opportunity for students to make connections between theory and practice so they are able to apply their understanding of food and nutrition, food science and healthy eating to practical cooking, the content of the course is divided into four sections:

A- Nutrition: this will allow students to develop their knowledge and understanding of the nutritional content, functional properties and chemical processes of food and drinks. They also learn about the relationship between diet, nutrition and health, as well as the effects of poor diet and health.

B- Food: (food provenance and food choice) this helps students understand the economic, environmental, ethical and  socio- cultural influences of food availability, production process and diet and heath choices.

C- Cooking and food preparation: students will demonstrate their knowledge and understanding of functional and nutritional properties, sensory qualities and food safety considerations when preparing, processing storing, cooking and serving food.

D- Skill requirements: (preparation and cooking techniques) students will demonstrate effective and safe cooking skills when planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. They will explore a range of ingredients and processes from different culinary traditions, including traditional British cuisine and other international cuisines.

Students are expected to participate in practical lessons on a weekly basis. The cost of ingredients for the two year course is estimated at £100. Ingredients are provided by students unless there are unusual circumstances in which case arrangements can be made within the department to source any ingredients required.

The assessment takes the form of one Food Preparation Task, worth 35%; internally assessed using OCR set criteria and externally moderated. A Food Investigation Task  worth 15%  whilst the final Food Preparation and Nutrition written examination paper accounts for 50% of the final GSCE awarded.

Students are often surprised by the depth and amount of written work needed during the two year course, and some motivation to work independently is essential. A basic proficiency in literacy and numeracy, plus an aptitude for working with ICT is essential in the production of coursework. Homework is set each week to help students prepare for their final examination and coursework.

Title

Exam board

Exam code

Content

Food Preparation and Nutrition

OCR

J309/01

Year 10

Term 1

Skills development

Term 2

Skills development

Term 3

Examination theory

Year 11

Term 1

Food investigation and Food Preparation Tasks

Term 2

Examination theory & practice

Link to specification: