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GCSE Food Technology

Head of Department: Mr S Sarsfield 

Examining Board: AQA

Subject Code: 8585

The Food course looks at the many processes involved in producing the foods we eat and gives pupils opportunities to combine their creativity and designing skills with a knowledge and understanding of food and the practical application of scientific principles. It allows pupils to develop the important transferable skills of time management and organisation required for successful A-level and degree level study, helping them to make more effective and efficient use of their time.

Some of the topics covered during the course include the nutritional and functional properties of food, healthy eating, practical food preparation skills, food provenance, the effects of food processing and cooking, and food science. Pupils will continue to build on the knowledge, skills and understanding developed during their KS3 course.

Throughout the course there is a strong emphasis on practical work which takes a variety of forms and includes practical food preparation, food science experiments and investigations. Weekly practical lessons allow pupils to develop their time management and organisational skills alongside their practical food preparation skills.

These essential skills are further demonstrated and honed as pupils manage their controlled assessment time providing excellent preparation for confidently managing their studies at both GCE and degree level. Two practical assessment tasks, set by the examination board, allow pupils to demonstrate their knowledge, understanding, creativity and practical skills. They account for 50% of the final GCSE grade.

Task 1: Food investigation

This allows pupils to show their knowledge and understanding of the working characteristics, functional and chemical properties of ingredients through a practical investigation and brief written report.

Task 2: Food preparation

This practical based task assesses pupils’ knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food, and application of nutrition in response to a chosen task. Pupils have to showcase their practical food preparation skills and produce a written account to support their practical work.

Pupils’ knowledge and understanding of food preparation and nutrition is further assessed via one written examination paper, which contributes 50% to the final GCSE grade.

 

 

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