Design Technology: Food Preparation & Nutrition

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At Wallingford we feel it is important that young people get the opportunity to create products and explore new materials in a safe and empowering environment. Across the four subject areas within Design Technology, we aim to encourage our pupils to be creative thinkers and challenge them to design innovative products for real life problems. This is done by exposing them to relevant design briefs that are then analysed and developed individually and in group activities.

We teach a wide range of theory content through KS3 into KS4 and A level. This provides pupils with knowledge about what materials products are made from and how they are manufactured in industry. We teach them about the impact products have to the quality of users lives, the further impact on the global market and the environment. They are asked to explore new technologies and consider greener solutions and to test how these can be applied to the product they design in lessons.

Alongside this they are provided with practical skills that they can not only use to solve design issues in lessons but are skills they can use for life in the wider world. They acquire knowledge of materials, ingredients, consider users’ needs and sustainability so they have the confidence to work independently and responsibly. In this, the Design and Technology department fulfil the school’s ethos of enabling pupils to become both able and qualified and in turn thrive in our modern world.

Design Technology: Food Preparation & Nutrition GCSE - Years 10, 11

Year 10, Terms 1-6
10.1
10.2	Dietary needs at different lifestages Special dietary needs and illnesses Energy needs Food provenance Pasta making
10.3	Theory of raising agents Eggs - aeration and coagulation Micro-organisms, food poisoning, key temperatures Cooking methods and heat transfer Sensory tests
10.4	Revision, Past papers and exam technique Mock exams
10.5	NEA2 Mock - Research, planning, write-up & Practical exam
10.6	NEA 2 Mock continued, Food Presentation and environmental factors.
Year 11, Terms 1-6
11.1	NEA 1: Introduction and research. Completion of 3-4 investigations.
11.2	NEA 1 completion & deadlines. NEA 2 Introduction & research. Mock exams
11.3	NEA2 - skills trial, practical exam
11.4	NEA2 write up Cooking and heat transfer Vitamins Proteins and fats Carbohydrates Food poisoning SME issues Food and packaging and labelling Food fortification and modification Functional properties of foods Uses of micro-organisms - cheese and yoghurt production Primary and secondary food processing
11.5-11.6	Revision Exams