Introduction

Staffing

Food Technology is taught by the following members of staff ;
Mrs C McIntyreFood / Health & Social Care
Mrs L Botham Food Technician

The specification requires students to plan and carry out investigations. Students produce tasks in which they analyse issues and problems, and identify, gather and record relevant information and evidence. Students will also analyse and evaluate evidence, make reasoned judgements and present conclusions. Students will develop knowledge and understanding of human needs within a diverse society and relevant technological and scientific developments.

The specification focuses on food and nutrition issues in relation to nutrition, diet and health throughout life; factors affecting consumer choice; the nutritional, physical, chemical and sensory properties of foods in storage, preparation and cooking; food hygiene; safety; and techniques and skills used in food storage, preparation and cooking.

Aims

This GCSE should encourage learners to be inspired, moved and changed by following a broad, coherent, satisfying and worthwhile course of study.

The GCSE economics must enable learners to:

  • Engage actively in the processes of home economics to develop as effective and independent learners
  • Develop their knowledge and understanding of human needs within a diverse society
  • Develop their knowledge and understanding of relevant technological and scientific developments
  • Develop a critical and analytical approach to decision making and problem-solving in relation to the specified context
  • Examine issues that affect the quality of human life, including an appreciation of diversity
  • Evaluate choices and decisions to develop as informed and discerning consumers.

GCSE Units

Unit B001: Food and Nutrition Short Tasks

30% of the total GCSE marks

60 marks (20 marks per task)

7 hours per task
(1 hour planning, 4-5 hours execution and 1 hour evaluation).

Candidates submit three short tasks chosen from a list of titles provided by OCR.
Two of the short tasks will assess planning, practical work and evaluation.
The third task will assess investigation skills.

The three tasks should demonstrate different practical skills and knowledge.

30% of the total GCSE marks
60 marks (20 marks per task)
7 hours per task
(1 hour planning, 4-5 hours execution and 1 hour evaluation).

This unit is internally assessed and externally moderated.

Unit B002: Food Study Task

30% of the total GCSE marks

60 marks

22 hours

Candidates submit one food study task chosen from a list of themes provided by OCR.
The food study task will assess research, selecting and justifying choices, planning, practical work and evaluation.

30% of the total GCSE marks
60 marks
22 hours

This unit is internally assessed and externally moderated.

Unit B003: Principles of Food and Nutrition

40% of the total GCSE marks

1 hr 30 minutes written paper

80 marks

Candidates are required to answer five compulsory questions, including short answers and free-response formats.

Questions will cover all aspects of the specification content:

  • Nutrition and health
  • Food commodities
  • Meal planning
  • Food preparation and cooking
  • Food safety and preservation
  • Consumer education

40% of the total GCSE marks
1 hr 30 minutes written paper
80 marks

This unit is externally assessed

Progression From This Qualification

GCSE qualifications are general qualifications which enable candidates either to progress directly to employment, or to proceed to further qualifications.

Progression to further study from GCSE will depend upon the number and nature of the grades achieved. Broadly, candidates who are awarded mainly Grades D to G at GCSE could either strengthen their base through further study of qualifications at Level 1 within the National Qualifications Framework or could proceed to Level 2.

Candidates who are awarded mainly Grades A* to C at GCSE would be well prepared for study at Level 3 within the National Qualifications Framework.

(OCR Specification)

The specification provides a suitable basis for further study at 16 plus offering progression on to academic and a variety of vocational courses including GCE (A level) Home Economics, Food Technology and GCE's in Manufacturing/Health and Social Care/Leisure and Tourism.

Career progression can be via HND or Degree courses in Food Science, Marketing or Management, or through vocational qualifications in areas such as Hospitality and Catering.