FOOD TECHNOLOGY GCSE COURSE OUTLINE

This is an outline of how the work is structured on the GCSE course. Year 10 pupils will be given this information in the form of a map.

YEAR 10 SPRING TERM
YEAR 10 SUMMER TERM
YEAR 11 AUTUMN TERM
YEAR 11 SPRING TERM

YEAR 10
AUTUMN TERM
7 WEEKS

• Introduction - practical skill work.
• Reinforcing KS3 knowledge and skills.
• Effect of heat on foods.
• Effect of freezing on foods.
• Pastry experiments - function of ingredients.
• Standard components.
• Roux sauces.
• Gelatinisation.
• Smart foods.
• Sensory evaluation.
• Emulsification.
  
  

8 WEEKS

• Bread design brief - enriched dough.
• Disassembly - sensory evaluation; examine a range of multi-cultural products.
• Function of ingredients and demonstration.
• Yeast and gluten experiments
• Trial make, research homework
• Design, planning specification.
• Make, evaluate, remake, (nutritional analysis).
• Evaluate CAM/breadmaker.
• Industrial visit.

SPRING TERM
6 WEEKS

• Cakes and biscuits.
• Production line.
• Function of ingredients, recipe adaptation.
• Whisking, melting, rubbing-in, creaming methods.
• Design a low-fat product.
• Make, evaluate, modify.
• Remake, evaluate.

7 WEEKS

• Sauce brief.
• Disassembly/tasting.
• D & M task, designing for a specific nutritional profile or market, e.g. vegetarian, to set the standard for Year 11 coursework.
• Effects of freezing/chilling.
• Effect of cooking on vegetables.
• Standard components.
• Examine packaging materials.
• Study fast-food outlet.
  

SUMMER TERM
4 WEEKS

• Chilled desserts.
• Year 10 examinations.
• Sol/gel experiments.
• Function of ingredients.
• Practical skills.
• Study milk as products.
• Effects of freezing on enzymic browning.
• Food spoilage.
• Make yoghurt - test pH.

5 WEEKS

• Design chilled desserts.
• Realisation of product - making, evaluating, modification, remake, evaluate.
• Work experience.

YEAR 11
AUTUMN TERM
7 WEEKS

• Major project - agreement of student briefs.
• Presentation of research.
• Research analysis
• Design specification.
• Generation of ideas.

8 WEEKS

• Product development.
• Test bakes.
• Product specification.
• Sensory analysis.
• Year 11 Mock exams - study leave.

SPRING TERM
6 WEEKS

• Final testing and realisation.
• Designing for manufacture.
• Production systems.
• HACCP/Risk assessment.
• Testing evaluation.

7 WEEKS

• Examination preparation.