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The general aims of the Food Technology
Department are to develop pupils' awareness of themselves,
and their environment. It is hoped that pupils will find
in their Food Technology lessons a valuable experience they
can draw on later life.
All the courses offer pupils the chance
to work through the design and investigatory approach. This
enables pupils to develop their assessment and evaluation
skills through a variety of areas such as research, problem
solving, economic awareness, practical and experimental
work. from this, pupils should be able to make sensible
value judgements on the area being studied and be able to
apply the tehnique used to any new area they wish to study.
Years 7, 8 and 9 Boys and Girls
In the lower School, Food AND Textiles
technology forms part of the technology programme. This
is a subject which spans the curriculum, drawing on and
linking a range of subjects such as Business Education,
Art, Design and Information Technology as well as Food Technology.
These subjects will be co-ordinated to improve pupils understanding
of the significance of technology in the economy and to
the quality of life. Each year will work on a project designed
to provide opportunities to develop and apply skills in
a variety of contexts across the Technology spectrum.
Throughout the lower school, pupils will
have the oppertunity to complete their Bronze, Silver, Gold
Awards, and for the "Get Kids Cooking" scheme.
This scheme is incorporated into lessons and allows pupils
to display both their design and making skills.
Year 10 and 11
Food Technology
This syllabus is designed to provide opportunitites
for investigation, designing, making and evaluating which
focus on the use of food as a material.
Students are expected to design and make
food products. They are given a design brief from which
comprehensive research in the supermarket must be carried
out. They need to ttrial ideas before developing a final
product suitable for sale.
During the first term, pupils will follow
a short course on Helath and Hygiene, culminating in their
sitting for their health and Hygiene Certificate
Students must include an understanding
of Hygiene and safety when producing a safe food product,
they must also show how this will be made for the large
scale manufacture. Scientific understanding of how food
combines and behaves is also a requirement
Assessment Terminal Examination
40%
Coursework
All candidates complete a single project
2 Terminal exams: Higher A* - D Grades
2 x 1 hour 15 minute exams
Foundation C - G grades 2 x 1 hour exams
In addition to this pupils will complete
their Platinum Award for the "Get Kids Cooking Awards!
scheme
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