Welcome to Food Technology

OCR Food Preparation and Nutrition GCSE

Our GCSE in Food Preparation and Nutrition equips students with the knowledge, understanding and skills to be able to feed themselves and others better. Students develop practical cookery skills and techniques as they explore the underlying principles of food science, nutrition, food traditions and food safety. Heston Blumenthal’s support will inspire your students to be inquisitive, creative and confident cooks.

Assessment overview:

Component Marks Weighting Exam
Food preparation and nutrition (01)* 100** 50% 1 hour 30 mins
Food investigation task (02 or 03)* 45 15%
Food preparation task (04 or 05) 105 35%

 

 

Why do we cook each week?

There are two objectives to why GCSE pupils cook each week. Firstly, it is to practice skills so that when the main piece of coursework is carried out in Year 11, pupils feel confident at selecting higher level skills in order to gain maximum marks. Secondly, each recipe has a skill/method behind it which is highlighted within the theory side of the course. For example, pupils need to know how yeast works within a bread recipe. Through making a product like bread, the theory side of the course is reinforced and the pupil is more likely to remember it.

 

Practical details:

Each week, Year 9 and Year 10 will complete a practical lesson on a Monday. The recipes follow the suggested requirements from the OCR exam board.

New Policy for Ingredients (from 25/2/19):

From the 25th February we would like to introduce a new ParentPay payment item that will allow you to pay for your child’s half termly practical food lesson ingredients, the school will then purchase the ingredients for your child, removing the need for you to provide them each week.

The contribution requested is £6 per pupil per half term. As this is the first time the school has offered this facility we intend to review this at the end of each half term to ensure that the system is cost effective for parents and the school alike.

We hope the new system will be time saving and cost effective for families.

Click to read: Food Ingredients Contribution Letter (Feb 2019)
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February – Easter 2019 Practical Food Lessons

Monday 25th Feb – Drop scones (https://thehappyfoodie.co.uk/recipes/drop-scones )

Monday 4th March – Swiss roll (https://www.bbc.com/food/recipes/raspberry_swiss_roll_08757 )

Monday 11th March -Profiteroles (https://www.bbc.com/food/recipes/chocolateprofiterole_86196 )

Monday 18th March – Cauliflower Cheese (https://www.bbcgoodfood.com/recipes/358608/cauliflower-cheese )

Monday 25th March – Chicken Goujons (https://www.bbc.com/food/recipes/chickengoujons_82608 )

Monday 1st April – Your choice of a savoury dish