Food Technology
Food Technology is an integral part of the curriculum for all girls in Year I-III.
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Emphasis is placed on teaching practical skills to a high standard and inspiring an interest in the study of food.Girls work independently, or in small groups, on open-ended design tasks which encourage and develop creativity. Studying Food Technology also helps girls to develop good organisational skills, solve problems and communicate effectively. |
QM Ahead in Food Education
The Secretary of State for Education has recently announced that from
2011 all pupils aged 11-14 in secondary schools will study practical food
preparation and learn 'how to cook' as part of the Key Stage 3 curriculum.
The aim is to tackle rising levels of obesity in the country and to encourage
healthy eating. As a forerunner, and part of the 'Healthy School's Policy
on Food', an initiative entitled 'A Licence to Cook' will be introduced
from September 2008. This will give all secondary pupils the opportunity
to learn how to cook simple nutritious meals from basic ingredients.
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Pupils will also learn about diet and nutrition, food hygiene and safety and wise food shopping. QM already offers such courses and more in its forward looking Food Technology curriculum which gives girls the opportunity to study Home Economics Food and Nutrition to GCSE level andHome Economics to AS and A2 level. |
Lower School
Years I-III
Throughout there is an emphasis on safe and hygienic practices. Girls also
learn to use the terminology relevant to food technology
Year I
| Autumn Term | Spring Term | Summer Term |
| Various practical activities designed to develop basic manipulative and organisational skills |
Simple design and make tasks Understanding the nutritional and functional properties of food |
Practical tasks based on staple foods Preparation of an afternoon tea party |
Year II
| Autumn Term | Spring Term | Summer Term |
|
Food from around the world Sensory analysis Pastry making |
Design and make a creative pasta dish Meal planning - breakfast |
Methods of cake making Preservation |
Year III
| Autumn Term | Spring Term | Summer Term |
|
Healthy eating Using different types of pastry Design and make a cake for Christmas |
Design and make a high energy snack bar Various practical tasks |
Design and make a vegetarian cook-chill savoury dish Fast food diner |
GCSE Years IV-V
The OCR Home Economics: Food and Nutrition syllabus is followed. The course
focuses on the development of practical skills, which are linked to the
theoretical study of food and nutrition.
Throughout the course girls will develop their skills in the following areas:
Independent thought
Organisation
Decision making
Creativity
Analysis
Communication
The syllabus is divided into five sections.
Nutrition and health
Food choice
Food preparation and processing
Deterioration, safety and preservation of food
Marketing, advertising and consumer education
Topics related to each of the syllabus areas are taught throughout Year IV and
V. Coursework is undertaken in both Years IV and V.
As part of the course, all girls in Year IV take The Chartered Institute
of Environmental Health 'Level 2 Award in Food Safety in Catering'.
Sixth Form
The OCR Home Economics syllabus is followed. The course provides a natural
progression from GCSE Home Economics, but is equally suitable for girls who have
not studied the subject before. Throughout the course organisational and
creative skills are developed. The girls learn how to analyse and evaluate
information and how to communicate ideas effectively. A variety of research
techniques is used by the girls when they are carrying out independent research.
An experimental and investigative approach is adopted.
AS/A2 Level Home Economics: Food, Nutrition and Health
The course is divided into two mandatory units at AS level:
- Society and Health
- Resource Management
And two further units at A2 Level:
- Coursework
- Nutrition and Food Production
Unit 1 Society and Health
- Demography and the study of population change
- Family and Society
- Key issues for society; unemployment, poverty
- Environmental issues
- Social issues and the Welfare State
- Health and Nutrition
Unit 2 Resource Management
- The management of resources and budgeting
- Food provision and food choice
- The selection and purchase of food and household goods
- Food preparation and cooking equipment
- Food safety and hygiene
These units are externally assessed. There is no coursework at AS level.
Unit 3 Coursework Study
- This takes the form of an investigation, the title of which will be developed by the candidate with teacher guidance. Coursework accounts for 25% of the final grade and is internally assessed.
Unit 4 Nutrition and Food Production
- Introduction to nutrition
- Nutrients and energy
- Groups with nutritional and dietary needs
- Properties of food
- Design, development and production of food
This unit is externally assessed.
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