HIGHFIELDS SCHOOL OVERVIEW - SCHEME OF WORK 2014-2016 www.hswv.co.uk

SUBJECT: GCSE FOOD TECHNOLOGY EXAMINATION BOARD: OCR

AUTUMN TERM - YEAR 10 SPRING TERM - YEAR 10 SUMMER TERM - YEAR 10

Module 1 - Product development Module 2 - Nutrition and dietary goals Module 5 - Main foods Module 3 - Carbohydrates, fats and proteins Controlled assessment 1 - Introduction to designing Module 4 - Functions of ingredients and making

Practical work Practical work Practical work Bakewell , Quiche, Own choice practicals for coursework- four dishes Raspberry brownies, Three tiered gateaux Panna cotta, from around the world and adapting one to make Fish cakes, Lasagne Profiteroles, Samosas again Brioche Couronne

ASSESSMENT ASSESSMENT ASSESSMENT Adapting a Bakewell – product development Introduction to designing and making - Trial 1 planning Functions of ingredients end of module test (past task sheet paper questions) Introduction to designing and making- evaluation of Main foods/food commodities end of module End of module assessment - functions of four trials assessment ingredients AUTUMN TERM - YEAR 11 SPRING TERM - YEAR 11 SUMMER TERM - YEAR 11

Module 6 - Health and Safety Module 8 - Heat transfer and preservation Module 9 - DRVs and energy Module 7 - Sustainability Controlled assessment 2 - Making quality products Exam revision

Practical work Practical work Practical work Sticky toffee puddings, Luxury chocolate torte Own choice practicals for coursework- four luxury Revision practicals, for example: Posh dishes and two adapted dishes Looking at functions of ingredients Chicken wrapped in with duchess Raising agents potatoes, Fondant puddings Adapting recipes for special diets Creamy chicken and leek puff pastry pie

ASSESSMENT ASSESSMENT ASSESSMENT Sustainability end of module assessment (question Making quality products – Trail 1 (making) DRVs, energy and nutrition end of module test paper) (question paper) Health and safety end of module assessment Making quality products – evaluation (past paper questions)