Technology

Course Content:

The course consists of 50% coursework and a 50% written exam paper. This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content.

Section A: questions based on stimulus material.

Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.

Component 2: Food Preparation and Nutrition in Action Non-examination assessment: internally assessed, externally moderated.

Projects you will complete:

• Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
• Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.
• Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
• Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, and diet and health choices.
• Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
• Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.

• Enjoy investigating the science of ingredients, adapt recipes and making different dishes from round the world.
• Be prepared to plan your work carefully and take time to make quality dishes
• Be prepared to pay toward the cost of the weekly shopping ingredients needed for your practical learning. (approx. £10 per week for ingredients)
• Appreciate cultural ingredients and be able to identify what makes a food desirable and healthy
• Be prepared to learn how to research and communicate your findings and ideas.

Examination Details:

The course consists of 50% coursework and a 50% written exam paper.

Career Opportunities:

Healthy Promotions Officer, Dietician, Farm Manager, Livestock Technician, Waiter/Waitress, Chef, Food Buyer, Food Technologist, Food Technology Teacher, Child Care Worker, Food Stylist, Marketing Manager, Environment Health Officer