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Course Description 

The Design and Technology Department at Gaynes School currently focuses on Food Preparation and Nutrition.

The aim of The Design and Technology department is to offer students the opportunity to explore through a variety of creative and practical activities which foster a love of learning and an enquiring mind.

Design & Technology plays a fundamental role in both Food preparation and nutrition and Art & Design. Elements of Design & Technology can be found in both curriculums.

Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science and healthy eating. It encourages learners to make informed decisions about nutrition now and later in life. The subject also allows pupils to experience foods that they may not have come across outside of school.

Our expectations

Due to the nature of the subject, it is imperative that all students follow Health and Safety expectations at all times. We expect students to be resilient when having to problem-solve and be willing to take on board advice and adapt design ideas, based on feedback given by others.

During the year, students at KS3 have the opportunity to study Food Technology on a carousel system. Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science and healthy eating. It encourages learners to make informed decisions about nutrition now and later in life. The subject also allows pupils to experience foods that they may not have come across outside of school.

KS3

The Key Stage 3 curriculum has been developed to enable pupils to:

  • prepare and cook dishes, taste food and perform investigations hygienically and safely;
  • prepare, cook and serve an increasingly complex range of dishes with precision;
  • demonstrate their understanding of food provenance, production and processing;
  • apply their healthy eating and nutrition knowledge;
  • demonstrate and apply their awareness of consumer preferences and the reasons for choices made;
  • apply their knowledge of food science in a practical and meaningful way.

Progression has been built in to enable pupils to acquire, develop and secure knowledge and skills over the three years, from year 7 to 9.

KS4

Students will follow the AQA Food preparation and Nutrition GCSE course

Subject content

Food preparation skills – these are intended to be integrated into the five sections:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

Assessments

Paper 1: Food preparation and nutrition

Theoretical knowledge of food preparation and nutrition from Sections 1 to 5.

  • Written exam: 1 hour 45 minutes
  • 100 marks
  • 50% of GCSE
  • Questions

Multiple choice questions (20 marks)

Five questions each with a number of sub questions (80 marks)

Task 1: Food investigation (30 marks)

  • Students' understanding of the working characteristics, functional and chemical properties of ingredients.
  • Practical investigations are a compulsory element of this NEA task.

Task 2: Food preparation assessment (70 marks)

  • Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.
  • Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.
  • 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 included.

 

Useful Links

KS3

KS4

Book: Lonsdale Design Technology Revision Guide