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Year 9:

In Year 9 Food students follow a practical, hands-on, broad curriculum aimed at developing their kitchen skills.  Health and safety, nutrition and healthy eating underpin the whole course and dishes include pizza, chilli, shortbread, pasta bake and soup. There is also an emphasis on seasonality, supporting local businesses and sustainability. All students are encouraged to work independently in the kitchen and will gain a valuable life skill.

Year 10 & Year 11:

Product Design - Course Leader: Mr Bell

Course Description

This course is designed to involve activities which develop innovation and flair when designing products. You will be using knowledge gained through the use of various modelling materials throughout the course. This will allow you to explore various techniques and products and create and analyse products using these elements. Also, the development of skills through working in a range of designing and modelling materials for production and media, including the use of ICT, will be made available.

The course will help you become autonomous and help develop your problem solving skills as individuals and members of a team. You will be able to design imaginatively and will be able to express and explore your creative thinking.

After this course, you could progress either directly to employment, or to study for an Advanced Level qualification in Design and Technology Product Design.

Assessment

The two-year GCSE course is made up of four units, which you will complete over the two years. Two units are classed as controlled assessment units and two are externally assessed as an exam. The table below shows the course structure:

Important Dates for linear qualifications:

  • February of Year 10 – Completion of A551 CA
  • December of Year 11 – Completion of A553 CA
  • May of Year 11 – Innovation challenge A552 exam
  • June of Year 11 - A554 Designing influences exam

This GCSE will be graded A*-G.

Further Comments

Following the link below will allow you to access relevant materials and understand the course structure:

http://www.ocr.org.uk/qualifications


Resistant Materials - Course Leader: Mr Bell

Course Description

This qualification is designed for learners with an interest in Design Technology, materials, manufacture and processes.  The course combines practical and theory based elements of Design Technology with the main focus on carpentry and joinery techniques.

This qualification aims to: 

  • develop a broad understanding of the design and make process
  • develop a significant knowledge of materials, manufacture and production 
  • enable learners to opportunity to develop practical, analytical and evaluative skills

The objectives of this qualification are to help learners to: 

  • use raw materials, tools and equipment in a safe and competent manner 
  • review their own work, and develop ideas and learning through the design and make process 
  • develop an understanding of health and safety considerations in the workshop
  • develop communication skills through a range of techniques including written prose, sketching and drawing and making
  • appreciate the wider context of the manufactured world, including sustainability, material production and correct selection and use of materials

Students will be mainly studying under the medium of wood work but will be taught about a wide range of material families including polymers, metals, composites and manufactured boards.

Assessment and Grading

Upon successful completion of this course students will achieve a GCSE in Design Technology.  Learners are required to complete a portfolio of evidence and a made outcome which makes up 60% of the final grading.  The remaining 40% is gained through examination with 2 distinct sections, both with a 20% weighting.  This GCSE will be graded A*- G.

Future Progression

The qualification provides learners with an introduction to skills and knowledge needed for working in a practical or creative pathway.  The course exposes learners to the wide range of materials and processes utilised in the manufactured world and develop practical skills and knowledge to move forward on a design and make pathway.  Successful completion of the qualification could enable learners to progress to Level 3 Design and Technology courses, college courses and apprenticeships.

Job opportunities at this level may include junior positions in design or manufacture and apprentice/ assistant to a craft or trades person.


Craft - V Cert Level 1 Certificate in Creative Studies - Course Leader: Mr Bell

Course Description

This qualification is designed for learners with an interest in craft and creativity and offers the opportunity to experience a hands-on practical based course.  It aims to: 

  • develop a broad understanding of craft 
  • develop a significant knowledge core which spans the vocational sector 
  • provide academic and study skills that will support progression within craft and more broadly

The objectives of this qualification are to help learners to:

  •  use raw materials, tools and equipment in a safe and competent manner 
  • review their own work, and develop ideas and learning through the craft process 
  • develop an understanding of health and safety considerations in the craft environment 
  • develop communication skills through a range of media. 

Students will be mainly using wood work and metal work, but will have the opportunity to expand the use of media depending on individual project directions.  The course will give learners opportunity to develop a range of skills whilst building up a portfolio of evidence over the duration of the course.

Assessment and Grading

Upon successful completion of this course students will achieve a NCFE Level 1 Certificate in Creative Studies.  Learners are required to complete 4 mandatory units that are assessed internally.  Learners will be graded at Pass, Merit, Distinction for each unit and have the potential to achieve a Distinction * should all units attain Distinction standard.

Future Progression

The qualification provides learners with an introduction to skills and knowledge needed for working in a practical or creative pathway.  The qualification also builds upon several wider skills and areas of knowledge such as the ability to identify hazards and risks and apply safe working practices as well as developing social and moral skills.  Learners will also develop their planning skills, become more environmentally aware and learn to manage resources appropriately and efficiently.  Job opportunities at this level may include junior positions, assistant/ apprentice to a craft maker, designer or trades person.


Food Preparation and Nutrition - Course leader:  Mrs Soulsby

Course Description

This new GCSE focuses on food preparation skills These are intended to be integrated into the five sections: 

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

Assessment

Exam: Paper 1: Food preparation and nutrition (50%)

What’s assessed:

Theoretical knowledge of food preparation and nutrition from subject content.

How it’s assessed:

Written exam: 1 hour 45 minutes (100 marks, 50% of GCSE).

Questions:

Multiple choice questions (20 marks), and five questions, each with a number of sub- questions (80 marks).

Non-Exam Assessment: (NEA)

What’s assessed:

Task 1 - Food investigation (15%)

Students’ understanding of the working characteristics, functional and chemical properties of ingredients.

Practical investigations are a compulsory element of this NEA task.

Task 2 - Food preparation assessment (35%)

Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

Students will prepare, book and present a final menu of three dishes within three hours, planning in advance how this will be achieved.

How it’s assessed

  • Task 1 - written or electronic report (1,500-2,000 words) including photographic evidence of the practical investigation (15% of GCSE).
  • Task 2 - written or electronic portfolio including photographic evidence.  Photographic evidence of the three final dishes must be included (35% of GCSE).

Essential Information

Students who are interested in this course should have a genuine interest in the food.  The course equips students with an array of culinary techniques, as well as the knowledge of nutrition, food traditions and kitchen safety.  The course has been designed to open students’ eyes to a world of career opportunities and giving them the confidence to cook with ingredients from across the globe.

This GCSE will be graded on the new 9-1 scale.


Hospitality BTEC First Award - Course Leader:  Ms Soulsby

This is a two-year course aimed at students who have an interest in food, hospitality and the catering industry. This acts as an introduction to the hospitality industry as a whole, covering core elements that employers and educators within the sector consider essential for 14–19 year old learners. The course provides a suitable foundation for progression to further study in this area and gives learners the potential opportunity to enter employment within a wide range of junior job roles across the hospitality industry, for example waiter/waitress, assistant front-of-house staff, temporary events/match day hospitality staff, concessions catering assistants, fast food servers.

Course Description

The course provides an engaging programme for those students who have a interest in food and hospitality. It gives learners the opportunity to gain a broad understanding and knowledge of, and skills in, the hospitality industry.  It supports progression to a more specialised Level 3 vocational or academic hospitality and catering course or an apprenticeship in hospitality and catering.
The course is based around four units of study.

There are two core units:

Unit 1 –     Introducing the Hospitality Industry.
Unit 2 –     Working in the Hospitality Industry.

You will also take one mandatory unit:

Unit 3 -     Food Safety and Health and Safety in Hospitality

Finally there is one optional specialist unit:

Unit 6 -     Planning, Preparing, Cooking and Finishing Food

The course has been designed to incorporate both practical and theory work which will allow you to develop your cooking skills. You need to be able to listen and respond to instruction and work as part of a team. You also need to demonstrate high standards of safety and hygiene throughout all practical activities. 

Assessment and Grading

In total you will complete four units over the two - year course. You will produce a portfolio of work for units 2,3 and 6 and your portfolio will be assessed internally by staff in the department.

Unit 1 is assessed externally and students are expected to take a written examination for this assessment.

This Level 2 BTEC qualification is graded at four levels, each of which has GCSE equivalence: Pass (C), Merit (B), Distinction (A) and Distinction* (A*).


Hospitality BTEC Level 1 - Course Leader:  Mrs Soulsby

This is a two-year course aimed at students who have an interest in food, hospitality and the catering industry.  It acts as an introduction to the hospitality industry and is designed to cover the knowledge and vocational skills that may be required for a career in the hospitality sector.
The course provides a suitable foundation for progression to further study and gives learners the opportunity to enter employment within a wide range of junior roles in the hospitality industry e.g. waiter/waitress, front of house, match day hospitality and fast food servers.

Course Description

The course offers an engaging programme for learners who are clear about learning more about the hospitality industry.

You will follow the BTEC Level 1 Certificate in Introduction to the Hospitality Industry.  It allows learners to gain a broad understanding and knowledge of the hospitality industry and supports progression to the level 2 course.

The course is based around 5 units of study. 

There are two mandatory units:

Unit 7 - Introduction to the Hospitality Industry
Unit 8 - Customer service in the Hospitality Industry

You will also take three optional units:

Unit 9 - Food Service
Unit 10 - Basic Food Preparation and cooking
Unit 14 - Introduction to Healthy Eating

The course has been designed to incorporate both practical and theory work that will help you to develop your cooking skills.  It is essential that you have an interest  in the subject and you are able to listen and follow instructions.  You also need to demonstrate high standards of safety and hygiene throughout all practical activities.

Assessment and Grading

The Level 1 qualification is graded at ‘pass’ once all the assessment criteria have been satisfied.

Enrichment

Throughout the course, and as your skills develop, you will take part in a number of enrichment activities.  This will involve taking part in a community Christmas party, fundraising activities in school and a small hospitality event for staff.  Other enrichment activities will take place.  These are designed to help you develop your practical hospitality skills as well as equipping you with transferable skills that can be used in a variety of jobs.