Food Technology

      Overview of Food at OLA

      At OLA we aim to develop the knowledge, skills and practical capability to meet needs and requirements which food presents in everyday situations.  We strive to encourage healthy eating through research, discussion, practical application and evaluation.  All pupils in Years 7 and 8 study Food and in Year 9 it’s optional.  Students are actively involved in developing basic practical techniques, along with critical, evaluative and analytical skills relevant to Food.

      The optional examination course at GCSE enables pupils to understand the physical, chemical, nutritional, biological and sensory properties of foods and how to exploit these properties whilst making food products.  The curriculum empowers the pupils to make educated choices and develop as informed citizens.  The subject is taught in a spacious and well-equipped room where pupils are given individual ownership over a work area.

      Years 7 to 9 Food Curriculum

      The focus in Year 7 is to design and make a range of products suitable for a healthy packed lunch.  Pupils work for one double lesson per week for half the year as Food is taught in a circus with other related subjects.

      The main aim of this unit is to introduce pupils to Food and establish an interest and enthusiasm for the subject.  Pupils will carry out a variety of practical activities and use ingredients appropriately to meet a specific purpose.  They are introduced to the role of food in the body and the concept of a healthy balanced diet.  Pupils develop confidence in the use of tools and equipment specific to the subject and are encouraged to work in a hygienic and safe manner.

      In Year 8 the focus is to design and make a multi-cultural dish which can be served with a staple food.  Pupils will develop an awareness of how globalisation has affected our eating habits and continue to expand their knowledge of nutrition and the concept of a healthy diet.  A wide range of practical dishes will be produced which will begin to develop an understanding of the functional properties of Food and pupils will have a basic introduction to Food Science.

      The year 9 programme is currently under review.

      In all food projects group co-operation, individual responsibility and ownership will be highlighted and reinforces. Pupils fain knowledge, skills and understanding through observation, disassembly, product evaluation, experimental work, focused practical tasks and written activities.

      Work is assessed in various ways such as classwork and homework assignments and end of module/project tests.  Pupils are expected to provide the ingredients for every session of Food preparation and they may take their work away afterwards.

      Co-curricular Food Activities in Years 7 to 9

      • A range of cookery clubs is offered throughout the Year.
      • Support for the Duke of Edinburgh Skills award section.
      • OLA Bake Off competition in Trinity term.

      Years 10 to 11 Food Curriculum 

      AQA Food Preparation and Nutrition Specification Code 8585

      This new GCSE in Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure pupils develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.  At its heart, this qualification focuses on nurturing practical cookery skills to provide a strong understanding of nutrition.

      Food preparation skills are integrated into five core topics:-

      • Food, nutrition and health
      • Food science
      • Food safety
      • Food choice
      • Food provenance

      The GCSE Food Preparation and Nutrition specification sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.  The majority of the specification will be delivered through preparation and making activities.  Pupils will be able to make the connections between theory and practice by applyig their understanding of food and nutrition to practical preparation.

      As well as developing practical skills candidates will study and develop competencies in comprehension, analysis and interpretation of information.  They will be provided with opportunities to investigate, organise, communicate and evaluate, using appropriate problem solving and decision making skills.  The programme is conducted in the context of an urban, multicultural, industrial society and draws upon concepts from both physical and social science.

      Assessment: there is one tier of assessment which covers all of the grades 9 -1.  Assessment is made up of two parts both of which will be carried out in Year 11.  A written examination Food Preparation and Nutrition is worth 50% of the GCSE marks and a Non-examination assessment (NEA) produces the final 50% of the marks.  The NEA includes:-

      Task 1: Food investigation (30 marks).  Pupils investigate the working characteristics, functional and chemical properties of ingredients.

      Task 2: Food preparation assessment (70 marks).  Pupils’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to a chosen task such as vegetarians or the growth of multicultural food will be tested.  Pupils will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved.

      Co-curricular Food Activities in Years 10 and 11

      • Support for the Duke of Edinburgh Skills award section
      • Extra coursework support sessions are offered
      • A parish lunch is prepared regularly for local people in the community

      Please note – pupils are expected to provide their own ingredients for all practical lessons in Years 10 and 11.  All dishes prepared will be then be sent home.

      Revised February 2017