Garth Hill College - KS4 Options Handbook 2024 - Flipbook - Page 20
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This will consist of a major project carried out in Year 11 where students will produce a
prototype and a portfolio of evidence.
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The marks will be awarded for:
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Identifying and investigating design possibilities
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Producing a design brief and specification
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Generating design ideas
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Developing design ideas
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Realising design ideas
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Analysing and evaluating
During the course, pupils will build on the design skills, practical skills and knowledge and understanding
gained during Key Stage 3. Pupils will gain further understanding of all the following material areas: woods,
metals, plastics, papers and boards, man-made and natural fabrics and smart/modern materials. It will also
cover a range of core D&T theory areas such as energy production, sustainability, new and emerging
technologies, mechanisms and electronic systems.
DESIGN AND TECHNOLOGY – GCSE FOOD PREPARATION AND NUTRITION
Subject Leader: Miss J Seymour
Board and Syllabus: AQA
Assessment:
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Written exam – 50% of GCSE
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This consists of one written paper, set and marked by the Examination Board to assess
pupils’ knowledge and understanding and is out of 100 marks. This examination accounts
for 50% of the final GCSE grade
Non-exam assessment - 50% of GCSE
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The non-exam assessment is worth 50% and is split into Task 1 (15%) – written report
(1,500-2,000 words including photographic evidence) to show the understanding of the
working characteristics, functional and chemical properties of ingredients. Task 2 (35%) –
plan, prepare, cook and serve a three-course meal in three hours.
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Task 1: Food investigation (15%)
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Looking at the working characteristics, functional and chemical properties of
ingredients. Written or electronic report (1,500 – 2,000 words) including
photographic evidence of the practical investigation.
Task 2: Food preparation assessment (35%)
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Knowledge, skills and understanding in relation to the planning, preparation,
cooking and presentation of the food. Application of nutrition related to the chosen
task is also judged.
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Pupils will prepare, cook and present a final menu of three dishes within a 3-hour
time frame. Photographic evidence of the final dishes must be included as well as a
written or electronic portfolio of work.
This course allows pupils, through practical work to develop their planning, preparing and cooking skills by
using a variety of commodities, cooking techniques and equipment. By looking at a range of ingredients
pupils will explore and understand the processes used in different culinary traditions to inspire new ideas or
the ability to modify existing recipes. It also ensures that pupils develop a thorough understanding of the
nutritional content of food and the relationship between diet, nutrition and health. Pupils will also look at
KEY STAGE 4 OPTIONS
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