FOOD TECHNOLOGY

 

TEACHERS: Mrs McMullan (HOD) Mrs McCarthy

                   Part time-Miss Graham, Mrs Clingan.

FACILITIES:

The F.T department is situated in a modern suite of rooms in a newly built area of the school.

The accommodation consists of 2 food practical kitchens, each fully equipped with a wide range of modern kitchenware, a desktop computer and a data projector. A further smaller food practical area is situated between the two classrooms and doubles as a utility room and department resources area.

In addition a 4^th room has been equipped with 6 desktop computers and facilities to house and use 14 laptop computers. This room also doubles as a teaching area for small group/ tutorial style lessons and as the department’s TV/DVD room.

KS3

Food technology is taught as discreet subject in KS3 to all year 8,9 and 10 pupils, in addition to fulfilling the requirements as one of the four LLW required components. A variety of topics covering nutrition and consumerism are taught including:

Food safety and hygiene

Eatwell Plate
Nutrient knowledge
How to be an effective consumer
Avoiding osteoporosis
Managing diabetes

Pupils enhance their learning with many food practical lessons which help to develop their food making skills and their confidence.

GCSE.

GCSE FT allows pupils to add to the knowledge and experiences gained at KS3 and after a further two years to have the opportunity to gain an excellent exam result.Topics covered include:

What’s on the plate?
What’s in food?
What’s on the label?
Nutrient needs for ages and stages
Dietary disorders and their management
Keeping food safe
Being an effective consumer
Money matters
Becoming a wiser buyer

Two pieces of controlled assessment, one of which is practical based, are carried out over the two years. These are guided by and marked by the teachers before being sent to CCEA for moderation. These can provide a possible 60% of the final GCSE mark and a 2 hr exam paper completes the assessment.

GCE AS/A-Level.

At this level 4 modules are studied: 2 for AS Level and a further 2 for A Level. The topics covered are as follows:

UNIT	Areas of Study	UNIT	Areas of Study
AS1	NUTRITION FOR OPTIMAL HEALTH  .Protein .Fat .Carbohydrate .Vitamins .Minerals .NSP .Water .Nutritional considerations through the lifespan.	AS2	PRIORITY HEALTH ISSUES You will study current research in felation to diet and health, mental health and sexual health. The unit will also cover targets, strategies, initiatives and campaigns for optimising health.
A21	CONSUMER ISSUES Focuses on the main consumer issues in today’s society: .Food safety issues .Ethical issues .Financial management issues .Consumer information .Consumer protection and redress	A22	RESEARCH BASED ASSIGNMENT A research area is chosen from AS1, AS2, A21 and a 4000 word report is produced.