HOME INFORMATION NEWS STUDENTS PARENTS SIXTH FORM STAFF CONTACT US Food Technology KEY STAGE 3 Year 7 Sensory analysis using tropical fruits from Kenskes Kingdom ( transmission stuff) Health and safety in food preparation areas Healthy eating and basic nutrition Practical work based around using different parts of the cooker Designing a new/healthy muffin Seasonal; practical ( Christmas, Easter, Summer Bronze award licence to cook STEM event or TED Year 8 Staple foods using rice pasta potatoes oats Multi-cultural product design task Making a lunch time product from a multicultural bread Designing a flapjack More advanced practical skills Designing a multicultural product to an agreed specification Silver award licence to cook Cookery competitions Year 9 Bread making Advanced practical work Use of CAD/CAM Handling meat Standard food components Smart foods Preservation Designing multicultural or fusion Gold award licence to cook KEY STAGE 4 AQA Long Course Year 10 Unit 1 nutrition update 2 -3 weeks Understanding of the healthy eating agenda. Ability to apply detailed knowledge of nutrition to questions, design and practical work. Design and make a healthier version of an existing product with reasons for choice. Knowledge of materials for food packaging including function, materials used ethical and environmental issues. RRR Knowing what has to be on food labels by law and their meaning for consumers. Knowledge of additional labeling information. Understanding what makes food safe and successful in school and in factories Unit 2 Systems and control 6 weeks Ability to apply detailed knowledge of food systems and control to questions, design and practical work. Design and make a milk shake using new electrical equipment. Plan a simple HACCP to ensure control of food safety Understanding what causes food poisoning and how to prevent it. Knowing safe temperatures for cooking, storage freezing chilling and hot holding. Understanding what the danger zone is. Working as part of a production line Completed Food hygiene certificate awarded in assembly Unit 3 Meat and fish project 6 weeks Competent use of HACCP risk assessment for a meat product. Be able to use a variety of primary and secondary research techniques. Be able to analyze research Ability to apply detailed knowledge of meat and fish to questions, design and practical work. Understand cultural/religious issues linked with meat. Understand the vegetarian diet Understand and write a specification Demonstrate the ability to say how a product could be improved Knowledge of how and why sensory analysis is used. Ability to evaluate new products Increased skills esp. handling meat/fish Nutritional analysis of a meat product Unit 4 ready steady cook module ( development ) 3 weeks Ability to design a variety of products towards a design brief and given specification Review how to interpret a design brief Be able to follow a given specification. Ability to write up a design follow up sheet. Understand how this product would be made in industry. Ability to evaluate products Demonstrate the ability to be critical of your prototype and formulate changes to improve it in line with the specification Understanding that design should creative, inspirational and ‘out of the box’ Unit 5 function of ingredients 6 weeks Ability to understand the working characteristics of basic ingredients :- Flour bulk, thicken and gel, forms structure Fat shorten and emulsify, aerate, extend shelf life Sugar flavour, colour, aerate, caramelise Egg aerate, coagulate, glaze Understand how these ingredients function is different in various products Understand methods of making to achieve best outcomes Understand how products would be made in industry. Understand difference between standard component and ingredients To objectively test the difference between dried tinned and fresh soup using organoleptic characteristics Unit 6 Smart Foods 4 weeks Understand the use, need and effect of additives in food products. Preservatives Colours Flavourings emulsifiers Knowledge of smart foods including types of Modified starch Novel proteins, Functional foods Encapsulation GM Understand how the working characteristics of acids and alkali affect products Unit 7 mini project on colloids Understanding how foams, gels, suspensions and solutions are formed. To be able to apply this knowledge to cold desserts, sauces and salad dressings Review how to interpret a design brief Be able to write a meaningful specification. Ability to evaluate products Ability to design a variety of products towards a design brief and given specification Demonstrate the ability to be critical of your prototype and formulate changes to improve it in line with the specification Understanding that design should creative, inspirational and ‘out of the box’ Summer examination based on GCSE paper without design question Year 11 Unit 8 coursework Coursework begins June of yr 10 runs until February of yr 11. This is set by the board and contains both practical and theory work its worth 60% of final GCSE grade. Mock examination set for end of Christmas term. Unit 9 revision for examination February 1/2term until leave for exam period Review specification to check student knowledge emphasis on exam questions, how to answer them how to interpret them timed questions set with model answers to demonstrate correct answer Exam in June is 2 hours all compulsory questions, single tier of entry 40% final GCSE grade KEY STAGE 5 AS Level MATERIALS and COMPONENTS Protein, starch, sugars, NSP. Fats and oils, vitamins, minerals Study foods Eggs, cheese, milk, nuts, beans, lentils Practical work to go with this Coursework begins. At AS it is a portfolio worth 50% AS 25% A2 MATERIALS and COMPONENTS: Energy units of measurement BMR - factors affecting it Requirements of different groups DRVs, RNIs, EARs, LRNIs Energy balance BMI Causes of obesity Food Additives DESIGN and MARKET INFLUENCES: Dietary planning and needs of individuals. Health factors, concerns and promotion. Issues affecting the design of new products Product development: stages, methods, processes Communication methods Illustration and information drawings Modelling Use of ICT Food Choice Environmental issues Current issues Mass media Client / customer groups PROCESSES and MANUFACTURE Food safety and hygiene in food handling Types of bacteria Factors affecting bacterial growth Food risk categories AS exam 50% AS grade 25% A2 sat in June can resist in January and June of following year A2 Level Protein, Fats Carbohydrate Vitamins Minerals Water and NSP looked at again but with emphasis on Chemical structure, Food science. Meat, fish, Quorn Practical work to go with this Coursework begins. At A2 it is a single design and make project worth 25% A2 DESIGN and MARKET INFLUENCES: Wider Issues Consideration of social, moral, environmental, economic and nutritional issues and implications in food production and processing, Packaging materials - choice of, minimising waste, recycling New novel foods Novel foods (including functional foods) SMART Foods Cholesterol-reducing products Pre and Pro-Biotic foods Encapsulation PROCESSES and MANUFACTURE: Preservation methods by temperature reduction and drying Chilling Freezing - Plate / Blast / Cryogenic Freeze drying Other drying methods (spray/ roller/ fluidised bed) PROCESSES and MANUFACTURE: Preservation methods by high temperatures Canning Pasteurisation Sterilization Ultra high temp. Bottling KEY STAGE 5 PROCESSES and MANUFACTURE Other preservation methods Fermentation Vacuum packing MAP Irradiation Preservatives -salt, sugar, chemicals (pickling and jamming) Smoking and curing Legislation - Acts of Parliament and regulations - Outline Synoptic exam 2 hours long taken in June. Mixture of short and long questions, some choice. 25% of A2 exam EXTRA CURRICULAR Links with industry, Newcastle college and visits, Good food show trip 6th form TECHNOLOGY TRIP TO London/ international Latest News Virtual Tour Teaching School Insight Job Vacancies VLE Art Business and Economics Computer Science / ICT English Geography Hair & Beauty Health & Social Care History Learning Mentors Learning Support Maths Music MFL PE Performing Arts RS Science Biology Chemistry Physics Social Sciences Technology Textiles Product Design Food Technology