GCSE Food Preparation and Nutrition

1. GCSEFood Preparation and Nutrition Subject Specialist – Sandra Marsh and Gill Taylor

2. Aims • To provide an overview of the format of the new GCSE Food specification. • To provide an outline of the assessment structure and methods. • Discuss strategies for effective planning, delivery and assessment. • To develop ideas and teaching approaches through discussion with colleagues. • Provide an opportunity for networking.

3. Delegate Introductions Please introduce yourself briefly to the group: Your name, your school, the qualification that you deliver at the moment.

4. Reasons for change • The present Home Economics Food and Nutrition, Design Technology Food Technology qualifications and Hospitality and Catering will cease from Sept 2016. • Last examined June 2017. • GCSE Food Preparation and Nutrition has been agreed as part of the KS4 curriculum under the government reforms being introduced. • Grades will be applied on a 1 – 9 scale.

5. Why Choose OCR? • Clear and easy-to-follow specification, targeted to all centre types and learners • Face-to-face training and on going support • Exciting resources • Simple paperwork • Clear marking criteria • Only 1 hour and 30 minutes exam • A short, well structured examination, with only one 12 mark limited extended response

6. Why Choose OCR? Support and guidance • We will provide excellent support to help you at every stage of the introduction of this new specification and continuing throughout the life of the qualification. • Subject specialists available via telephone, email and face to face training to provide personal advice and answer questions. • Practical help with planning and delivery.

7. Heston Blumenthal Helping to Enthuse our students to Explore and Experiment with Food

8. Heston’s Support • Heston tips • Heston hints • Heston activities • Heston video clips • Heston recipes

9. Key content of specification. Four content areas: • Section A - Nutrition • Section B - Food: food provenance and food choice • Section C – Cooking and food preparation • Section D – Skills: preparation and cooking techniques

10. Content: Section D • Knife skills • Preparation and techniques • Cooking methods • Sauces • Set a mixture • Raising agents • Dough • Judge and manipulate sensory properties

11. Content: Section D Skills requirements: preparation and cooking techniques. • demonstrate accurate weighing and measurement of liquids and solids • grease/oil, line, flour flan rings or tins evenly • select and adjust the cooking process and length of time to suit the ingredient

12. test for readiness (use of temperature probe, skewer/knife, finger or ‘poke’ test, ‘bite’, visual colour or sound test) • use specialist equipment where appropriate (different knives, food processor, mixer, blender, microwave, potato ricer and pasta machine) • understand the functions of ingredients in basic recipes.

13. Assessment overview

14. Food Investigation Task 1 15% OCR set a choice of tasks annually on 1st September of the year of entry (year 11) • Focus on scientific principals undertaken through practical experimentation. Key focus investigate through changes in temperature, combining, processing. • Four areas to be completed to produce report 1500-2000 words: Plan, method, analysis and evaluation.

15. NEA Food Investigation Task Plan: 9 marks Method: 21 marks Analysis: 9 marks Evaluate: 6 mark Total Marks = 45

16. Food Preparation Task 2 35% OCR set a choice of tasks annually on 1stNovember of the year of entry (year 11) Focus: consider the influence of lifestyle and consumer choice when developing meals and recipes. Plan, prepare, cook and present. 20 Guided Learning Hours which includes a 3 hour session of preparing, cooking and presenting three complete dishes.

17. NEA Food Preparation Task • Planning: 20 marks • Method of working: 20 marks • Skills and cooking: 25 marks • Presentation : 25 marks • Analysis and Evaluate : 15 marks Total 105 marks

18. Evidence required • Reasons for selection/choice • Recipes for dishes and quantities/amounts • Time plan – three hours to be allocated • Photographic journal/log showing skills/techniques and final dishes • Analysis & Evaluation to include sensory analysis, reasoned judgements of the overall task, suggestions for improvements & modifications.

19. Overview of Examined Unit - Food Preparation and Nutrition • Time – 1 hour 30 minutes • 50% of qualification • Total Mark 100 • 10 questions • Structure and free response • Visual stimulus • Band responses maximum – 12 marks • Non-ramped paper

20. Question Types • There are ten questions on the paper covering all four areas of the specification. • Questions have a variety of formats within each question. These may include: Single word answers e.g. to identify labels on diagrams. • Short answers requiring a single sentence or phrase. Slightly longer answers responding to the “Describe” or “Explain” command words • Extended response question uses ‘’Discuss’’ or ‘’Evaluate’’ command words. Max 12 marks

21. Administrative Procedures • When submitting the NEA there are only two forms to fill in. See examples MC1 and MC2 • Authentication form (CCS160) • Centre recording form (CRS1)

22. The Future • Further resources are available on the OCR subject web pages: Sample assessment materials, Topic Exploration Packs • Hodder’s text book for the course to be published next year. • Further details can be obtained from the Subject Specialists Sandra Marsh and Gill Taylor

23. Finally… • Please ensure that you have registered interest for future resources and information • Hope to see you at the Premier event with Heston Blumenthal on Monday 18th April in London • Thank you for coming