Topic outline

  • Food Technology

    (Design & Technology Faculty)

    Foodbr /   Technology

    E-Mail: headoffood@soham-college.org.uk

    • .

    • What is Food Technology?
      The process involved in the conversion of raw materials to edible food products.

      What is the aim of the Food Technology Course?
      To develop your skills and knowledge to design and make good quality food products.

      Soham Village College Cook Book
      There is a cook book available for purchase containing many of the practicals carried out in years 7 to 10.

      If you would like to know more, please see a member of the Food Technology department.

  • KS3 - Years 7

    Students follow a ten week module of Food Technology which covers the following areas:

    • Basic cooking skills
    • Diet and nutrition
    • Hygiene and Safety
    • Design and product development

    The students ‘cook’ at least once a week and will design, develop and make a nutritionally improved sweet baked product.

    Homework
    Each week the students are expected to prepare the ingredients for their practical work and read the method, which can be located on “Moodle”. This is an essential activity which develops the student’s level of skill and independence.
    In addition to this, there are three written activities relating to the design work and interactive tasks to be completed using a computer.

    KS3 - Years 8

    Students follow a ten week module of Food Technology which covers the following areas:

    • Basic cooking skills
    • Diet and nutrition
    • Wise food shopping, including food and the environment
    • Labelling and packaging
    • Design and product development

    The students ‘cook’ at least once a week and will design, develop and make a soup product.

    Homework
    Each week the students are expected to prepare the ingredients for their practical work and read the method, which can be found on “Moodle”. This is an essential activity which develops the student’s level of skill and supports independence in the classroom.
    In addition to this, there are three written activities relating to the design work and interactive tasks to be completed using a computer.

    KS3 - Years 9

    Students follow a ten week module of Food Technology which covers the following areas:

    • Food preparation skills
    • Diet and nutrition
    • Meal planning for the family including those with special dietary needs
    • Hygiene and Safety
    • Design and product development

    The students will ‘cook’ at least once a week and the emphasis is on preparing nutritional products suitable for a main meal.
    Students are expected to be more independent during practical sessions.

    Homework
    Each week the students are expected to prepare the ingredients for their practical work and read the method, which is located on “Moodle”.  This is an essential activity as it improves the student’s level of skill, encourages independence and organisational skills.  In addition to this, there are research activities which relate to the design activity.  The work is also supported by interactive tasks completed using a computer.

  • GCSE D&T Food Technology

    Click the logo or link below if you would like to view the full course specification from the Exam Board website.

    Exam Board Qualification Specification
    AQA Exam Board - GCSE D&T Food Technology (4545) GCSE D&T Food Technology 4545

    When you choose to study Food Technology at GCSE you will be taught; how to design and develop food products that meet the needs of clients and manufacturers and practical food skills that will enable you to make good quality products.  Emphasis is given to individual nutritional requirements and producing products accurately, efficiently and safely. Skills and knowledge are taught through practical, experimental and research tasks.  An ability to plan ahead, demonstrate good organisational skills and an enjoyment of working with food ingredients will enable you to achieve your potential. 

    It is essential that you are prepared to take part in practical work at least once a week.  The content and skills taught through this course will be relevant to a range of careers, for example: sports nutritionist, dietician, food scientist, catering and hospitality and social care. Furthermore the practical element of the course will provide the fundamental building blocks for budgeting and the ability to create food products that will contribute to a healthy life style – essential life skills.

    Assessment

    The course contains both written external assessed exams and internal assessed written controlled assessments. For each unit you will receive a grade from A* to G and then an overall grade for the whole course, which will be from A* to G.

    Written Paper 40%

    • The functional properties of food
    • The nutritional properties of food
    • Eeffects of combining different ingredients
    • Importance of appropriate proportions on the structure, shape and volume of mixtures
    • Effects of acids and alkalis
    • Standard components
    • Process and manufacture
    • Storage of food and food products
    • Manufacture/large scale production
    • Technological developments

    Design & Make (Controlled Assessment) 60%

    You will be asked to select a design brief and develop a product using the design process. Marks are awarded under the following headings:

    • Investigating the design opportunity
    • Development of design proposals
    • Making (demonstration of a wide range of practical skills)
    • Testing and evaluation
    • Communication skills, (clear and coherent use of language, including the use of technical language, punctuation, grammar and spelling)