Food Technology

Key Stage 3

Year 7	Year 8	Year 9
Fruit and vegetable preparation Roux sauce making Dough making - yeast as a raising agent Adapting diets to meet current dietary guidelines Handling high risk foods – food safety and how to reduce the risk of food poisoning Dishes include Apple Crumble, Pizza, Macaroni Cheese, Bolognese BBQ chicken/tofu and choice of Greek Salad or coleslaw	Vegetable preparation, Handling high risk foods Shaping and enrobing Assembling dishes Consider strata of foods –value to luxury cost and quality Ethical production methods – Fairtrade, organic, sustainability MSC, free range Diet related diseases - Obesity Dishes include Hotpot, Pasta bake, Chicken andSpinach curry, Fishcakes, Mexican Lasagne, Cheesecake	Roux sauce making Vegetable preparation Short crust pastry – making, rolling out and blind baking Shaping pastry – SC pastry and filo pastry Adapt dishes to meet individual needs Dishes include Thai Curry, Roasted Vegetable Lasagne, Quiche, Treacle tart, Samosas

Students spend approximately one term in each area of Technology and during their time in Food will be assessed either weekly or fortnightly
All students are given written and verbal feedback on each of their practical tasks
Photographic evidence of all dishes is made
Research tasks into topic areas
Both short and longer answer questions around topics areas linked to working properties of the ingredients used

OCR Food Preparation and Nutrition J309

Year 10	Year 11
Healthy Eating – current dietary advice Diet related diseases – obesity, CHD, anaemia, tooth decay, strokes, - risk factors, necessary changes to diet and lifestyle to reduce the risk Energy Nutrition – protein, fat, carbohydrates, vitamins, minerals, water and fibre – function in diet, rich sources, effects of deficiency and excess Food safety Sensory evaluation and analysis Commodities – nutrition and provenance Food production Needs of individuals through life stages – babies to elderly	Student have two NEA tasks to complete, set by OCR each year Investigation worth 15% of the final grade starts in September and is completed by November Practical task 35% final GCSE grade – students have to plan and then make three dishes of their choice to meet a given task, completed December to February with a three-hour practical exam after February half term Food security Development of culinary traditions Factors effecting food choice Revision and exam preparation before mocks in November and for final GCSE exam

Year 10

Year 11

Healthy Eating – current dietary advice
Diet related diseases – obesity, CHD, anaemia, tooth decay, strokes, - risk factors, necessary changes to diet and lifestyle to reduce the risk
Energy
Nutrition – protein, fat, carbohydrates, vitamins, minerals, water and fibre – function in diet, rich sources, effects of deficiency and excess
Food safety
Sensory evaluation and analysis
Commodities – nutrition and provenance
Food production
Needs of individuals through life stages – babies to elderly

Student have two NEA tasks to complete,
set by OCR each year
Investigation worth 15% of the final grade
starts in September and is completed by November
Practical task 35% final GCSE grade – students have to plan and then make three
dishes of their choice to meet a given task, completed December to February with a three-hour practical exam after February half term
Food security
Development of culinary traditions
Factors effecting food choice
Revision and exam preparation before mocks in November and for final GCSE exam