St Ivo School - Food Technology and Health                function googleTranslateElementInit() { new google.translate.TranslateElement({pageLanguage: 'en', layout: google.translate.TranslateElement.InlineLayout.SIMPLE}, 'google_translate_element'); }       HomeAdult CoursesPrice & Buckland School UniformResource Centre BlogStaff T&L; WebsiteStudent & Staff EmailStudent & Staff HAP     Go4Schools

 ParentMail

  Alumni Association

  SISA website

            About St Ivo     60th Anniversary About Us British Values Ethos Exam Results Governors Inclusion Pupil Premium Social Media Staff          Life at St Ivo     Clubs & Activities Curriculum Educational Visits Extra-Curricular Facilities & Support Sports Fixtures          Parents' FAQ     Anti-Bullying Behaviour Contacting Us Curriculum Changes Homework Marking My Child's Progress You Said, We Did          Information     Contact Us Correspondence Diary Dates Essential Info Hire of Premises Job Vacancies Prospectus School Policies SEN Policy Term Dates          Year Groups     Year 6 Into 7 Year 7 Year 8 Year 9 Year 10 Year 11 Sixth Form          Subjects          Art & Design Business Studies & Economics Careers Computing Dance   Design Technology Drama English Film & Media Studies Food Technology & Health   Geography History Languages Law Maths   Music PE Politics PSHE Psychology     Religion, Philosophy & Ethics Science Travel & Tourism                                Food Technology & Health      Head of Department: Mrs M Watton Teachers: Mrs J Abblitt, Mrs A Barratt, Mrs A Conradie, Mrs K Evans, Miss A Owden   Key Stage 3 Food Technology  In Years 7, 8 and 9 students will get the opportunity to study Food Technology twice as part of their Design Technology rotations. They will bring ingredients and cook a range of recipes over the two modules building on skills learnt each week. The dishes will be taken home at the end of the day to be enjoyed at home. The recipes for the two modules can be found in the attached booklets. 

 Recipes covered in Module 1 - booklet, scheme of work

  Fruit Fusion  Croque Monsieur  Fruit Flapjacks  Mini Fruit Cakes  Apple and Sultana Crumble  Rock Cakes or Cheese Scones  Vegetable Cous Cous or Layered Pasta Salad  Spicy Tomato Soup  Macaroni Cheese  Koftas  Fruit Smoothie  Recipes covered in Module 2 - booklet, scheme of work, recipe supplement 

   Classic Tomato Ragu for a Pasta Bake  Green Thai Chicken Curry  Marble Pear Traybake  Savoury Rice  Fajitas or Stir Fry  Spaghetti Bolognese Cheese and Potato Pie  Anzac Biscuits  Dinner Rolls  Pizza   Key Stage 4 GCSE Catering  WJEC exam board - specification 4730 

  Unit 1: Practical coursework: unit code 4731 Unit 2: Written examination paper: unit code 4732 

  This course is assessed by 2 controlled tasks which represent 60% of the final grade. 

 Controlled Task 1 is in June of year 10 and contributes 20% of the final grade. This involves written work and report writing as well as a 4 hour practical exam. Afternoon teas are very popular and are an excellent way for chefs to demonstrate their skills at producing baked products. Prepare, cook and serve four items, at least one of which must be savoury, that could be offered as part of an afternoon tea menu.

  Controlled Task 2 is from October - March and is worth 40% final grade. You have been asked to represent your school in a young chef competition. Cook a 2 course meal suitable for 2 people with special dietary needs.

 Useful links: 

   Points to remember when writing a timeplan  Relevent WJEC pages   Points to consider when writing reasons for choice Investigation, choice & reasons for choice   Timeplan for practical exam: blank copy  Shopping list   Year 11 Catering revision PowerPoint 

 Year 11 Catering revision website

 GCSE Child Development  OCR exam board

 Past papers and mark sheets for revision can also be found on this website. 

 Three short tasks in Year 10 all worth 10 % each. 7 hours per task. 

  In Year 11 the controlled task is a Child Study worth 30% of the final grade. 22 hours for the task. 

  Child Study Task Themes

  Physical Development  Fine Manipulative Skills Creative Play  Social Skills  Intellectual Development  Language Skills   The written exam is worth 40% of the final grade.

 Short tasks: 

 Task 1: A healthy pregnancy.

   A healthy lifestyle is essential for a pregnant mother and her unborn baby.  Plan and produce a booklet or fact sheets to be given to a first time mother.  Include the resources required to carry out the task.  Written evidence must be included to support the work carried out.  Evaluate your work.  Task 2: Choosing baby food

   There is a wide range of baby food available.  Plan and carry out an investigation to compare a homemade product with two similar commercially available baby foods that are suitable for a 9 month old baby.  Choose a range of appropriate factors to investigate, to help your comparison.  Include the resources required to carry out the task.  Clearly record and display all results, using them as evidence on which to base conclusions.  Written evidence must be included to support the work carried out.  Evaluate your work.  Task 3: A book for a child

   Reading books with pre-school children is important for their development.  Plan and make a book for a child about to start school.  Include all the resources required to carry out the task.  Written evidence must be included to support the work carried out.  Evaluate your work.   Level 1 BTEC Home Cooking Course overview 

 This is a practical based course which enables the students to learn about food, healthy eating and nutrition through the cooking of many varied dishes.

  The students cook every week and use ingredients provided by the department for a small cost.

  All assessments are internally marked and verified.

  The students also gain experiences by visiting local catering facilities and learn hospitality skills by serving their dishes at school events.

  Sixth Form Courses  Health & Social Care This is a science A level and available as a double or single award, following the AQA Examination Board. Award code 1821/1822 for AS level and 2821/2822 for A2 level.

  AS Level:

  For the double award 4 units of work are studied and 2 for the single (single units are *). There are both portfolio and examination assessed units and all are of equal weighting. Unit 1*: Effective Caring and Communication; this is a portfolio unit. Unit 2: Understanding Health Conditions and Patient Care Pathways; this is assessed by an external examination Unit 3*: Life as a Challenge; this is assessed by an external examination. Unit 4: Educating Children and Young People; in this portfolio unit the students will research what makes a good and how children learn. They will then apply this knowledge when designing a learning plan.

 You can see the Year 12 overview here. 

 A2 Level:

  For the double award 4 units of work are studied and 2 for the single (single units are *). Unit 6*: Practitioner Roles; in this portfolio unit the students will research 2 contrasting job roles within the health and social care sector. This helps the students to focus on career or university choices in their final year at school. Unit 7*: Food and Fitness; this is assessed by an external examination. This unit develops a knowledge and understanding of diet and nutrition as well as the importance and benefits of exercise.  Unit 9: Understanding Mental Disorders; this is a portfolio unit. Unit 10: Diagnosis, Treatment and Preventative Strategies; this is assessed by an external examination.  

 You can see the Year 13 overview here. 

 Food Technology A level Edexcel exam board 

  AS Year 12 - 2 units of work

  Unit 1 – coursework: Weighting 60 % of total AS mark. The coursework is divided into 3 equal sections 

  Product investigation – focusing on analysing an existing product  Product design – Giving an opportunity to show flair and creativity to design a new gourmet product Product manufacture – Here students will be producing desserts following manufacturing processes   Unit 2 - written exam. Weighting 40% of total AS mark. Topics include industrial processes, scientific principles behind manufacturing and macronutrients. Scheme of work 

  A2 Year 13 - 2 Units of work

  Unit 3 - written exam weighting 40% of A2 course. The main focus is on commodities, micronutrients and topical issues related to food production.

  Unit 4 - coursework. Weighting 60% of the A2 course. This is a major piece of work where the student will develop a new product for a situation of their choice.

              $(function() { // absolute url modifications \\ $("img").each(function() { //console.log(window.location.replace(window.location.pathname.substring(window.location.pathname.lastIndexOf('/') + 1), '')); var location = ''+window.location; var sPath = window.location.pathname; var sPage = sPath.substring(sPath.lastIndexOf('/') + 1); $(this).attr('src', urlPrep+$(this).attr('src').replace( }); $("a").each(function() { if ($(this).attr('href') !== undefined && $(this).attr('href').search('mailto:') < 0) { if (($(this).attr('href').search('http') == -1 && $(this).attr('target') != '_blank' && $(this).attr('href').substr(0,1) != '#') || ($(this).attr('href').search(listExtensions) > -1 && $(this).attr('href').search('http') == -1)) { $(this).attr('href', urlPrep+$(this).attr('href')); } if ($(this).attr('href').search(listExtensions) > -1) { $(this).attr('href', urlPrep+ 'download.php?' + $(this).attr('href').replace(' ', '%20')); } if ($(this).attr('href').search('http') > -1 && $(this).attr('target') != '_blank') { $(this).attr('target', '_blank'); } } }); // end absolute url modifications \\ if (console.type == 'DOM') { $("body").append('

'); $("div#loggingOutput").html(console.data.toString()); } });