Departmental Curriculum Planning 2014 – 2015 Department: D&T Subject: AQA Food Technology Key Stage: 4 Year Group: 10

Module 1 Module 2 Module 3 Programme of Study

• Topic (s) studies • Key skills taught / developed /

assessed

Development of Skills + Knowledge (GCSE Food Design and Technology Unit 1 examination – 40% of total qualification)

• The functions and properties of food • The nutritional properties of food • Combining ingredients • Standard components • Process and manufacture –

equipment, cooking methods, use of additives

• Practical skills for quality outcomes • Social, moral and environmental

considerations in food production • Hygiene and food safety

Above is achieved via theory and practical investigations, experiments and material analysis - sugars, eggs, white sauce, dressings Product analysis- bread, carbohydrates, pastry and focussed practical tasks- Scones, cupcakes, bread, cheese pasties, bread and butter pudding, swiss roll

Investigating the design opportunity, development of design proposals

• GCSE Food Design and Technology Unit 2 Coursework controlled assessment – 60% of total)

(1 lesson out of 3 to continue development of skills and knowledge for Unit 1 exam - Food safety and hygiene – ON line certificate)

• Design and market influences – target market, customer profiling

• Investigating design opportunities- idea generation

• Research techniques and application • Design and product specifications • Some modelling of design ideas

Modelling of design proposals, making, testing and evaluating design proposals

• GCSE Food Design and Technology Unit 2 Coursework controlled assessment practical elements – 50% coursework total)

(1 lesson out of 3 to continue development of skills and knowledge for Unit 1 exam - -Food safety and hygiene – ON line certificate -Labelling and packaging -Manufacturing and large scale production)

• Making, testing and evaluating

design proposals via focussed practical tasks

Assessment Opportunities • Minimum of 2 assessment tasks

per 10 week module

• Extended written evaluation – bread • Practical assessment – • End of module test

• Coursework - AO1 • Coursework - AO2, AO3, AO4, AO4 • Food hygiene on line assessment

Departmental Curriculum Planning 2014 – 2015 Department: D&T Subject: Food Technology Key Stage: 4 Year Group: 11

Module 1 Module 2 Module 3 Programme of Study

• Topic (s) studies • Key skills taught / developed /

assessed

Completion of year 10 module 3 if necessary • GCSE Food Design and Technology

Unit 2 Coursework controlled assessment practical elements – 50% coursework total)

(1 lesson out of 3 to continue development of skills and knowledge for Unit 1 exam - -Labelling and packaging -Manufacturing and large scale production) Final design testing and evaluation, planning and justification of design proposal

• GCSE Food Design and Technology Unit 2 Coursework controlled assessment practical elements – 60% total qualification)

• Making, testing and evaluating final design proposal via focussed practical task

• Produce a production plan for the prototype

Completion of Final design testing and evaluation, planning and justification of design proposal

• GCSE Food Design and Technology Unit 2 Coursework controlled assessment practical elements – 60% total qualification)

• Making, testing and evaluating final design proposal via focussed practical task

• Justification of design proposal against design specification

• Produce a production plan for the prototype with consideration to commercial production

Preparation for exam unit 1 – Section B

Preparation for exam unit 1 section A - based on pre-release materials

• Examined unit 40% total qualification

• This is a design and research based task linked to a specified context

Unit 1 covers: • The functions and properties of food • The nutritional properties of food • Combining ingredients, ratio, food

structures, effects of acids and alkalis

• Standard components • Process and manufacture –

equipment, cooking methods, use of additives

• Practical skills for quality outcomes • Social, moral and environmental

considerations in food production • Hygiene, food safety + storage • Labelling and packaging • Manufacturing and large scale

production • Technological developments

Assessment Opportunities

• Minimum of 2 assessment tasks per 10 week module

• AO3, AO4, AO5 • Mock exam – Jan • Final assessment AO1-5

• Final exam Jun