igcse & gcse curriculum guide 2018-2020fluencycontent-schoolwebsite.netdna-ssl.com/file... ·...
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IGCSE & GCSE Curriculum Guide2018-2020
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Subject Information
Contents
Art & Design
Biology
Chemistry
Classical Greek
Computer Science
Drama
English Language / English Literature
Food Preparation & Nutrition
French
Geography
German
History
Latin
Mathematics
Music
Physical Education
Physics
Design & Technology
Religious Education
Spanish
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Key Stage Four Academic Prospectus
GCSE FOOD PREPARATION AND NUTRITION
Students enjoy a trip to Yo Sushi Lakeside
What is Food Preparation and Nutrition?
This exciting new course focuses on practical skills and ensures that pupils develop a thorough understanding of nutrition, food provenance and the working characteristics of a wide range of foods.
What skills will this subject help you develop?
This course will help you to learn a wide range of practical skills so you are able to produce high level dishes but will also teach you how to plan your work – so organisation will be a key part. Investigations form a large part of one of the assessed areas so an ability to research and analyse material is important.
GCSE/SUBJECT
Content • Food, nutrition and health – Nutrients, balanced diet dietary needs and diseases
• Food Science – Heat Transfer, various cooking methods, and chemical properties of food
• Food safety- food spoilage and contamination and safe cooking of food
• Food choice – Factors affecting our food choice. British and International Cuisines
• Food Provenance.—Environmental impact and sustainability of food
• Food Practical skills – knife skills, use of equipment, different cooking methods, use of raising agents, bread, pasta and bread doughs to name just a few
• Future aspirations, study and work
GCSE FOOD PREPARATION AND NUTRITION
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• International and global dimension
Optional Topics None
Internal Assessment
Task 1: Food investigation: Understanding the working characteristics, functional and chemical properties of ingredients Task 2: Food preparation: Assessment includes research, planning, analysis, evaluation and 3 hours - assessed practical – students will prepare, cook and present a final menu of 3 dishes within a maximum of a 3 hour period with planning in advance.
External Assessment
Written exam paper of 1 hour 45 minutes – 100 marks and represents 50% of the total GCSE
How the course is taught?
A variety of teaching methods will be used. Pupil progress will be assessed regularly throughout the two year course. A trip to Yo Sushi or something similar is offered to the Fourth Year which enables them to research ideas and gain an insight into new products that are available. Pupils will undertake one practical session per week in the Fourth Year.
Expectations/Homework
Subject teachers set tasks according to an agreed work programme and the homework timetable which helps students to manage their time. All pupils are expected to engage fully in lessons, keep up to date and to read and research widely in order to support their independent learning. It is expected that pupils will be aware of current issues with regard to nutritional advice and new food products.
Students enjoy hands on experience in the classroom
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Three of Saturn’s moons – Titan, Mimas and Rhea – taken by probe Cassini
