D&T – Food

The Design and Technology Department consists of D&T: Food and D&T: Materials.

In an ever- growing world where Design and Technology influence our all of our lifestyles, it is vital that pupils learn about this exciting subject through a wide variety of skills and experiences. All KS3 pupils cover both aspects of D&T through a balanced and broad curriculum of theory and practical skills. Pupils develop a keen interest to invent, create and evaluate new products using different materials- food, smart materials, woods, plastics, metals and fabrics. They are encouraged to work independently; forming their own ideas through modelling, experimenting and testing. We aim to make lessons fun, interesting and challenging.

D&T: Food

 

Year 7 Year 8 Year 9

Pupils will become competent in a variety of skills to make a wide range of food products. They will be able to select and prepare ingredients to be able to feed themselves. Pupils will learn about the principles of nutrition and health throughout the life stages including the Eatwell Guide and the eight tips for healthy living.  A food science practical investigation will be undertaken.

 

Theory focus-

Introduction to D&T

Healthy eating and dietary needs

Basic knife skills and safety

Basic nutrients in foods

 

Food focus-

Fruit kebabs

Scones

Pizza Bread

Carrot cake

Raspberry buns

Pupils will develop skills learned in year 7. A bakery project will be completed by all pupils; this will include different cake making techniques, pastry products and biscuits. Sensory analysis testing will be used with sweet and savoury products.  Pupils will be able to apply the principles of nutrition and health.  A food science practical investigation will be undertaken.

 

Theory focus-

Bakery project

Nutrients in foods

Application of heat to food

Adapting recipes

Ingredient ratios

 

Food focus-

Pastry

Couscous

Pasta

Soups

Pupils will build upon prior learning from both year 7 and 8 Food Studies. They will enhance their knowledge and understanding of what constitutes a healthy balanced diet and good nutrition. This includes the Eatwell Guide, energy balance and the role of the nutrients in a balanced diet. In depth food safety is covered to inform the buying and storing of food.  A food around the world project will be completed by all pupils. A food science practical investigation will be undertaken.

 

Theory focus-

Diet and health lifestyles

Different diets

Sustainability

Nutrition and fitness

 

Food focus-

International cuisine

Festival foods

EXAM BOARD- AQA GCSE Food and Preparation 8585

Key stage 4 – Year 10

Pupils will focus on practical cooking skills and develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. Food preparation skills are integrated into five core topics; food, nutrition and health, food science, food safety, food choice and food provenance. Pupils will learn how to present their practical work for photographing. Pupils will undertake two practice NEAs (Non-exam assessments), NEA 1 Food Investigation task and NEA 2 Food Preparation task.

Key Stage 4 Year 11

Pupils will complete their NEA 1 Food Investigation assessment worth 15% of the GCSE and NEA 2 Food Preparation assessment worth 35% of the GCSE. The Food Investigation assessment is a scientific experiment and the Food Preparation assessment includes a three-hour practical examination. Pupils will prepare for the final examination.

  • The qualification is divided into an exam paper worth 50% and two NEA tasks worth 50%.
  • Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.
  • Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be include

Pupils will focus on NEA for most of the Year 11. Aspects of theory/ examination practice will run alongside each planned lesson.

Information

Pupils will be expected to sign an agreement that they will wear safety equipment correctly, be aware of wearing correct footwear and that they will behave to a safe standard.

Pupils are expected to bring relevant equipment and ingredients for each D&T Food lesson. Pupils will be given either a list of ingredients/ or requested to bring a sum of money into school to contribute to practical lessons. Where possible ingredients will be provided in school.

 
 

 

Useful links:

Seneca Learning 

Exam specification

 

Extra-curricular- These will be developed further from Sept 2019

Rotary competition

MasterChef competition

Trips to NEC Food Show, Jaguar

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