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Food Technology

 

Years 7-9

 
Pupils follow the National Curriculum programmes of study for Food Technology during Years 7-9.  The content of the Lower School curriculum will enable them to easily access the requirements of the GCSE in Years 10 and 11. 
At Kent College we recognise that pupils may not study food technology in prep school and therefore their knowledge and skills will be varied when they start Year 7. In addition to understanding what food technology is, Year 7 pupils learn how to work safely and hygienically in the food rooms and sensory test; they are taught practical techniques including how to cook a variety of sweet and savoury products; they also learn about key techniques and equipment needed, how to eat and cook healthily and about the sources, storage, seasonality and properties of ingredients. All pupils sit a final, end of year written exam. 
In Year 8 pupils learn more about nutrition, health and food science and carry out investigative work about raising agents, flour for bread making, and ingredients used to thicken sauces and soups.  They learn about the design process, how to research, conclude their research and use their findings to create specifications and design ideas using the specification. They learn how to develop an idea through research and experimentation.  They also have to plan their own product and make, test and evaluate their final idea.  In addition, Year 8 are expected to show an understanding of hygiene and safety, sensory testing, equipment and weighing and measuring. Pupils sit a final, end of year written test. 
In Year 9 pupils build on the knowledge they have acquired in Years 7 and 8.  They learn about hygiene, safety, star diagrams, cultural food, religious food, nutrients, dietary needs, environmental/social/ethical issues, functional properties of food, food designers, CAD CAM and food manufacture. Year 9 pupils sit a final, end of year written test. 

From Year 10+

Year 11 pupils are currently studying AQA GCSE Food Technology. This is the last year of this specification.  It has now been replaced by AQA Food Preparation and Nutrition.  The Year 11 pupils sit one written examination, which is worth 40% of the overall grade and complete a controlled assessment task which accounts for 60% of the GCSE.  Pupils complete a 45 hour task, in which they design bakery or ‘Great British Bake Off’ products. 
Year 10 pupils have started the new AQA Food Preparation and Nutrition course.  The pupils sit one examination paper which accounts for 50% of the final GCSE grade and two non-exam assessment tasks, which also account for 50% of the GCSE grade. 

The A level Food Technology course has been discontinued nationally.  However, at Kent College the prestigious Leiths Basic Certificate in Food and Wine is offered to Sixth form pupils and continues to be an extremely popular course.

GCSE Food Technology

 
As with all Design and Technology subjects, GCSE Food Technology offers a good mixture of skills and talents. In a society where the food industry is the biggest employer in the world and where the health of the nation is very much in question, Food Technology has a great deal to offer. Not only does the subject foster a good knowledge of a 'healthy diet' but it also gives the pupils the knowledge to be discriminating consumers- a point that is gaining in importance every year.
 
The Food Technology course covers Hygiene, Safety and Balanced Diets through a knowledge of basic nutrients and also looks at how the food industry and manufacturing play an increasing part in our lifestyle eating choices. The course includes a large percentage of practical work, including the functions of various foods and the creation of new dishes through modification and adaptation. The final grade is made up from 60% controlled assessment and 40% theory examination.

GCSE Food Preparation and Nutrition  

The Food Preparation and Nutrition GCSE is an exciting and creative course which focuses on practical cooking skills. Pupils develop an understanding of nutrition, where food comes from and the working characteristics of food materials.  They also learn about British and international culinary traditions, food security and food safety.  They understand the physical, chemical, nutritional, biological and sensory properties of foods and are able to apply this knowledge in practical work.  They build on the skills, knowledge and experience gained in Years 7-9 and will design products for real-life needs and situations.   
The specification has been organised into the following sections:
  • Food Preparation 
  • Food, Nutrition and Health
  • Food Safety
  • Food Science
  • Food Provenance
  • Food Choice.
The practical skills the pupils learn are:
  • Knife skills
  • Preparing fruit and vegetables
  • Use of the cooker
  • Use of equipment
  • Cooking methods
  • Prepare, combine and shape
  • Sauce making
  • Tenderise and marinate
  • Dough
  • Raising agents
  • Setting mixtures 
There is one examination paper which accounts for 50% of the final GCSE grade and two pieces of non-examination assessment which also account for 50% of the final GCSE grade. The two tasks are: task 1: The Food Investigation (15%) – which takes 10 hours in lessons; and task 2: The Food Preparation Assessment (35%) – which takes 20 hours of lesson time.


Leith School's Basic Certificate in Food and Wine - Sixth Form Studies 

(Sixth Form) - Kent College is one of only twenty schools in the country which offer this prestigious Leiths Basic Certificate in Food and Wine under their Leiths Academy scheme. This course is offered in addition to A level courses and has proved to be a popular enriching experience for all those who have participated.
 
The Leith's certificate teaches classical and creative cookery in a professional but informal atmosphere. The course itself comprises of four components:·         
  • Continuous Assessment, which includes practical work, time plans, and regular short tests. (The pupils are required to attend 70% of the Leiths lessons)
  • A menu planning exercise.
  • A final practical examination.
  • A final theory examination. 
The pupils enjoy the whole experience, particular the development of good culinary skills and an informative and interesting discussion on all aspects of the wine industry.
The course is taken in the Lower Sixth, with both the theory and practical examinations either side of the Easter break, thus freeing the pupils to concentrate on their A level examinations. Pupils have five hours of lessons per week.

This certificate will help pupils at all levels and is useful for work during a gap year where pupils may wish to work at establishments at various holiday destinations, or to supplement their income during their university years. This certificate will open doors for the catering industry or as a self-employed caterer. 

 

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