Food

The Food Technology department teaches students in Key Stages 3 and 4.

Key Stage 3
In years 7 and 8 students study Cooking and Nutrition, during which they develop their knowledge of how to make a wide variety of food products that contribute to a balanced diet. Students also consider safe working practices with food, how ingredients are produced and processed, the importance of informed food choices and the nutritional impact of food. Students will also learn about the functional properties of ingredients.

Year 7 Food Technology information

Year 8 Food Technology information

Key Stage 4
Students can study GCSE Catering or GCSE Food Technology in Key Stage 4; King John students regularly achieve exam success in these subjects, in the summer of 2017 79% of students achieved A*-C  and 15% a –A*in these subjects.

Year 9 GCSE

The main focus of year 9 is to carry out foundation work for this GCSE, covering the main theory topics and practical skills to a level that will allow students to successfully complete the two none exam assessments in early parts of year 11. The theory for this subject is taught throughout the 3 years and becomes progressively more complex as the course progresses preparing students for the written and practical aspects of their none exam assessment tasks (NEA) and their final written exam in summer 2018.

Students will usually cook once a week; all recipes can be downloaded from the school.

Year 9 Food Technology information

Year 10 GCSE

Year 10 GCSE Food Preparation and Nutrition

AQA GCSE Food Preparation and Nutrition (Subject Code 8585)

Paper 1 Food Preparation and Nutrition

Summer 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)

Topics covered:

1.Food, nutrition and health

2.Food science

3.Food safety

4.Food choice

5.Food provenance

You can download further information on the right hand side.

None Exam Assessment

Task 1: Food investigation (30 marks) 15% of GCSE

 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) 35% of GCSE

 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.

How it’s assessed

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.

Students will usually cook once a week; all recipes can be downloaded from the school VLE.

Practical lessons

The practical lesson are planned to allow the students the opportunity to develop the skills and knowledge needed to complete the practical elements of the controlled tasks. Whenever a student has a practical lesson they will have a week’s notice of what they will need to bring in to school, the details of exactly what they need to bring to school will have been recorded in their planner- the teacher will also put the information onto SIMS.

To the right hand side is a summary of the ingredients that the school can provide for each practical. Students do not have to buy any of the ingredients from school, however we do try to make practical lesson accessible for all and reduce any inconvenience for those who buy the ingredients for the students, therefore whenever possible we try to help, hence the list below.  When students complete the practical lessons/exam for their controlled tasks they will all make different food therefore they need to bring in their own ingredients at this time- they will always have at least 1 week’s notice of when these ingredients will be needed.

 Y10 GCSE Food Preparation and Nutrition

Year 11 GCSE

Year 11 GCSE Food Preparation and Nutrition

AQA GCSE Food Preparation and Nutrition (Subject Code 8585)

Paper 1 Food Preparation and Nutrition

Summer 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)

Topics covered:

1.Food, nutrition and health

2.Food science

3.Food safety

4.Food choice

5.Food provenance

None Exam Assessment

 Task 1: Food investigation (30 marks) 15% of GCSE

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) 35% of GCSE

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.

How it’s assessed

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.

Y11 GCSE Food Preparation and Nutrition