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FOOD TECHNOLOGY GCSE

COURSE DETAILS

You will be designing and making your own unique product range of food and food products for sale in supermarkets. Using nutritional software, you will create products that suit your target market.

You will gain knowledge and understanding of:

  • The stages of prototype and design
  • Quality Control and Quality Assurance
  • The nutritional properties of food
  • What food is made of and it’s biological properties
  • The effects of acids and alkalis
  • How to work with food and present it professionally
  • The use of standard components
  • The need for additives (colouring, preserving and emulsifiers)
  • The use of a range of techniques, processes and equipment
  • Technological developments (Smart ingredients, GM foods and modified starches)
  • Functions of ingredients - experiments
  • Designing products for target markets

WHAT YOU WILL NEED TO DO:

Course Components:

Controlled Assessment = 60% Terminal Examination = 40%

Year 10 Course Details

Throughout Year 10 students will complete a range of topics/projects which will teach them subject specific skills and knowledge necessary for the assessed elements of the course. Students will be taught how to design and make quality products. Towards the end of Year 10 students will be issued with a controlled assessment question, which they will start at Easter time.

Year 11 Course Details

Controlled Assessment = 60%

Assessment criteria includes:

  • Investigating the design context
  • Development of Design Proposals (including prototypes and models)
  • Making
  • Testing and Evaluating
  • Communication

The deadline for the Controlled Assessment will be in the March of Year 11

Terminal Examination = 40%

Students will sit a two hour examination which will test their knowledge of:

  • Materials and Components
  • Design and Market Influences
  • Social, moral, cultural and economic factors
  • Health and Safety issues
  • Processes and Manufacture

Students will be issued with a preparation sheet at the beginning of March, prior to their examination. This will give the context for the questions in Section A of the paper. Section B will contain general subject specific questions.