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Edexcel GCSE 2009 Design and Technology
Food Technology
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Edexcel GCSE Design and Technology
Edexcel scheme of work
Food Technology
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Note
Topic 3.4
Food preparation

Understanding of cooking
methods and techniques.

Delivered throughout the course through
practical cooking activities.
Topic 2.2
Functional properties and
working characteristics

Understanding of properties
and characteristics of raw
materials and ingredients.

Delivered throughout the course through
practical cooking activities.
Topic 4.6
ICT

Understanding of the use of
ICT within the food industry
and in the classroom.

Delivered throughout the course through
practical cooking activities and classroom
activities including CAD; CAM; CIM.
Topic 1.7
Dietary guidelines

Understanding of nutritional
concepts of healthy eating.

Student activities on:
1/2
Topic 4.6
ICT
Edexcel GCSE in D&T (Food Technology)

Understanding of nutritional
concepts of healthy eating.

Scheme of work

eating less sugar/fat/salt

eating more fibre

effect on health of poor diet

effect of incorrect diet on the body, eg
teeth

use of recipes to reduce sugar/fat/salt

(practical) tasting of
butter/margarine/low fat spreads.
Student activity on modelling — nutritional
modelling.
Exemplar resources

Use government healthy eating leaflets, such
as Change4Life: Eat Well, Move More, Live
Longer (2009).

Use supermarket information on healthy
eating.

See page 49 of Food and Nutrition by Anita
Tull (Oxford, 1997).

For nutritional analysis using software see
ICT in food at: www.nutrition.org.uk
© Edexcel Limited 2009
1
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
3/4
Topic 1.8
Government
recommendations



Use of vegetables in cooking at:
www.waitrose.com/food/cookingandrecipes
/cookinglibraries/howtovideos.aspx

See page 46 of Food and Nutrition by Anita
Tull (Oxford, 1997).

Use Teaching Food Technology at:
www.nutrition.org.uk

See Food and Nutrition by Anita Tull
(Oxford, 1997).

Use Teaching Food Technology at:
www.nutrition.org.uk

See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).

Use Teaching Food Technology at:
www.nutrition.org.uk
5
6
2
Topic 1.6
Energy balance
Topic 1.6
Energy balance


Understanding of nutritional
concepts of healthy eating.
Understanding of the use of
energy in the body.
Understanding of energy
requirements.
Edexcel GCSE in D&T (Food Technology)

Student activities on:

eat-well-plate

five-a-day

different vegetables and fruit (tasting
of vegetables and fruit)

balanced diets — DRVs (daily reference
values)

one vegetable and one fruit dish
(developing skills suitable for KS4).
Student activities on:


chemical, mechanical, heat and
electrical energy

foods that supply energy —
fat/protein/carbohydrates

(practical) pastry dish demonstrating
use of fat.
Student activities on:

factors affecting energy requirements,
such as age, gender, occupation,
physical activity and exercise

(practical) pasta dish demonstrating
use of carbohydrate and protein.
Scheme of work
© Edexcel Limited 2009
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
7
Topic 1.9
Individual nutritional
needs



See page 55 of Food and Nutrition by Anita
Tull (Oxford, 1997).

See Food and Nutrition by Anita Tull
(Oxford, 1997).

See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).

Use Teaching Food Technology at:
www.nutrition.org.uk
Topic 3.1
Preservation
8
Topic 1.9
Individual nutritional
needs
Topic 3.11
Standard components
Edexcel GCSE in D&T (Food Technology)
Understanding of nutritional
requirements.

Understanding of food
preservation.

Understanding of food
poisoning (more detail later
in course).

Understanding of nutritional
requirements.


Student activities on:

diet for pregnant women

foods to avoid

folic acid recommendation

DRI (daily recommended intake) for
pregnant women

(practical) dish suitable to feed a
pregnant woman.
Student activities on:

Understanding of nutritional
requirements.


Scheme of work
food safety during pregnancy.
Student activities on:

adolescents — boys and girls

reasons for differences

eating disorders — anorexia nervosa
and obesity.
Student activities on:

(practical) pasta dish using wholemeal
pasta.
© Edexcel Limited 2009
3
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
9
Topic 1.9
Individual nutritional
needs



See Food and Nutrition by Anita Tull
(Oxford, 1997).

Use Teaching Food Technology at:
www.nutrition.org.uk
10
4
Topic 1.10
Special diets

Understanding of nutritional
requirements.
Understanding of specific
diets.
Edexcel GCSE in D&T (Food Technology)
Student activities on:

adults — men and women’s DRI (daily
recommended intake)

senior citizens

illness and convalescence

infants under one

children one to five years

in groups, Internet investigation and
onscreen presentation on one topic for
each group

(practical) product analysis of ready
prepared supermarket meals: form;
function; nutritional analysis; target
market.

Trip to Good Food Show NEC Birmingham.

More information at:
www.bbcgoodfoodshow.com

Student activities on:

See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).

Use Teaching Food Technology at:
www.nutrition.org.uk

vegetarian diet

lacto-ovo diet

lacto diet

ovo diet

vegan diet

adapting recipes for each group

(practical) vegetarian dish.
Scheme of work
© Edexcel Limited 2009
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
11
Topic 1.10
Special diets



See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).

Use NHS dietary information at:
www.nhs.uk/Conditions/Diet/Pages/
Introduction.aspx

For cooking videos, see:
www.waitrose.com/food/cookingandrecipes
/cookinglibraries/howtovideos.aspx

For Quorn information and recipes, see:
www.quorn.co.uk
12
Topic 1.11
Ethnic and religious
groups

Understanding of specific
diets.
Understanding cultural
needs.

Topic 4.5
Issues
13/14
Topic 1.3
Protein
Topic 2.1
Primary foods
Edexcel GCSE in D&T (Food Technology)

Understanding of protein
foods.

Understanding of alternative
protein foods.

Scheme of work
Student activities on foods affecting
medical conditions:

diabetes

CHD

allergies — nut; celiac

intolerance — lactose

adapting recipes for each group

(practical) cooking for diabetics.
Student activities on:

Hindu faith

Muslim faith

Jewish faith

cultural differences

(practical) dish suitable for chosen
faith group.
Student activities on:

nutritional value of protein foods

HBV

LBV

meat: chicken; lamb; beef; pork
(organise a meat demonstration at a
local butchers)

(practical) produce chicken dish

Quorn; TVP (textured vegetable
protein); tofu; pulses and peanuts

(practical) use of Quorn in cooking;
tasting.
© Edexcel Limited 2009
5
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
14
Topic 1.3
Protein



For fish information and recipes, see:
www.seafish.org
Student activities on nutritional value of
protein foods:

For egg information and recipes, see:
www.nutritionandeggs.co.uk

eggs; fresh; pasteurised; liquid; frozen;
dried; thickening and aeration


(practical) whisked sponge
And
www.waitrose.com/food/cookingandrecipes
/cookinglibraries/howtovideos.aspx

(practical) meringue (use of whisks).

See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).

See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).

For dairy food information and recipes, see:
www.dairycrest.co.uk
Understanding of protein
foods.
Topic 2.1
Primary foods
15/16
Topic 1.3
Protein

Understanding of protein
foods.

Topic 2.1
Primary foods
Student activities on nutritional value of
protein foods:

fish: white; oily; shell

(practical) fish tasting or
demonstration.
Topic 2.2
Functional properties and
working characteristics
17
Topic 1.3
Protein
Topic 3.9
Food preservation
6

Understanding of protein
foods.

Understanding of
preservation techniques.
Edexcel GCSE in D&T (Food Technology)

Student activities on nutritional value and
preservation of milk and dairy foods:

milk; processing of milk —
pasteurisation; sterilisation; UHT;
canning

cream

cheese

yoghurt

(practical) cheese tasting

(practical) make quiche (use of food
processor for pastry).
Scheme of work
© Edexcel Limited 2009
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
18
Topic 1.1
Fats


Student activities on function and sources
of fats:

For information on fats, see:
www.nutrition.org.uk

saturated fats

For recipes, see: www.healthrecipes.com

unsaturated fats

essential fatty acids.

For information on carbohydrates, see:
biochemistry section of www.chem4kids.com
and www.nutrition.org.uk and
www.eatwell.gov.uk/healthydiet/
foodforsport/sportnexercise
Understanding of function
and sources of fats.

19/20
Fats and oils:

butter

margarine

low fat spread

plant oils

(practical, in groups) developing pastry
using different fats; analyse colour;
taste; texture; handling.
Topic 1.2
Carbohydrates

Understanding of function
and sources of
carbohydrates.


starch
Topic 2.1
Primary Foods
Wheat.


sugars
Rice.

fibre/NSP

flour — plain; self raising

(practical) bread-based product (use of
bread maker).

Topic 3.11
Standard Components
Topic 2.1
Primary Foods
Edexcel GCSE in D&T (Food Technology)

Scheme of work
Student activities on function and sources
of carbohydrates:
Student activities on use of standard
components:

flan cases and pizza bases

puff pastry

(practical) sweet or savoury dish using
puff pastry

(practical) rice-based product.
© Edexcel Limited 2009
7
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
21
Topic 4.1
Product manufacture

Understanding of production
methods in the food
industry.


See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).
Topic 3.10
Additives that change

Understanding additives in
the food industry.

For bread making, see:
http://videos.howstuffworks.com/sciencechannel/5125-how-its-made-breadvideo.htm

For information on recipe development for
industry and scaling up see:
www.schoolfoodtrust.org.uk

See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).

For information on vitamins, see:
http://kidshealth.org and
www.eatwell.gov.uk

Topic 4.6
ICT

Student activities on production methods in
the food industry:

one-off specialist items

batch production fixed quantities

high volume production.
Student activities on additives:

raising agents

storage characteristics

(practical) bread making.
Student activities on ICT:

22
Topic 1.4
Vitamins

Understanding of function,
sources and deficiency of
vitamins.

Student activities on vitamins:


8
Edexcel GCSE in D&T (Food Technology)
scaling up.
Fat soluble vitamins:

A

D
Water soluble vitamins:

B1

B2

C

folate/folic acid

(practical) make fruit flan/apple
tart.
Scheme of work
© Edexcel Limited 2009
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
23/24
Topic 5.2
Analysing food products



For information on labelling, see:
www.food.gov.uk/foodlabelling

For information on labelling, see:
www.food.gov.uk/foodlabelling
and www.bbc.co.uk/food/food_matters/
labelling1.shtml

For information on labelling and packaging,
see:
www.bbc.co.uk/schools/gcsebitesize/design
/foodtech/packaginglabellingrev1.shtml

For information on packaging, see:
www.bbc.co.uk/food/food_matters/
packaging1.shtml
Understanding how to
analyse a food product.
Topic 3.10
Additives that change
Student activities on analysing food
products:

bought sweet products

sugar

(practical) examine a sweet product eg
lemon meringue pie. Consider taste;
texture; component parts; appearance;
smell.
Topic 4.8
Labelling


Student activities on additives:

stabilisers

setting agents.
Student activities on labelling:

25/26
Topic 5.2
Analysing food products
Topic 3.10
Additives that change

Understanding how to
analyse a food product.

Understanding of packaging
used in the food industry.

Topic 4.8
Labelling
Topic 4.7
Packaging
Edexcel GCSE in D&T (Food Technology)

Scheme of work
analysis of information on packaging.
Student activities on analysing food
products:

bought savoury products

(practical) examine a savoury product
eg curry and rice. Consider taste;
texture; component parts; appearance;
smell; heating methods (microwave)

colours

flavours

herbs and spices.
Student activities on food packaging:

analysis of information on packaging

packaging materials

function of packaging

uses

specialist packaging.
© Edexcel Limited 2009
9
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
27/28
Topic 3.1
Preservation



See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).

For information on food spoilage and
hygiene, see:
www.eatwell.gov.uk/healthissues/
foodpoisoning

For information on the Food Safety Act, see:
www.food.gov.uk/foodindustry/
guidancenotes/foodguid/fsactguide

See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).
29
Topic 3.1
Preservation
Understanding of food
spoilage and food hygiene.

Understanding of food
spoilage and food hygiene.

Understanding the concept
of Hazard Analysis and
Critical Control Point
(HACCP).
Topic 3.8
Food processing in
industry


Student activities on food spoilage and
hygiene:

food decay

action of enzymes

contamination of microorganisms

food poisoning — factors affecting
growth/bacteria

food hygiene

(practical) prepare chicken dish.
Student activities on food spoilage and
hygiene:

kitchen hygiene

personal hygiene

Food Safety Act.
Student activities on HACCP:

30
10
Topic 3.1
Preservation methods

Understanding of methods of
food preservation.
Edexcel GCSE in D&T (Food Technology)

(practical) writing of HACCP for
specific food items.
Student activities on food preservation:

hot

cold

dry

chemical

irradiation.
Scheme of work
© Edexcel Limited 2009
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
31
Topic 3.9
Preservation techniques
— industrial



See Food and Nutrition by Anita Tull
(Oxford, 1997) and All About Food by Helen
McGrath (Oxford, 1997).

Examination week.

Use of ICT.
Understanding of food
preservation in industry —
advantages/disadvantages
and safety.
Student activities on food preservation in
industry:

cold: chilling; freezing; cook
chill/freeze

(practical) prepare meat/vegetable
dish suitable to freeze and use at a
later date

dry: sun; spray; accelerated freeze
drying (AFD)

chemical

specialist packaging — modified
atmosphere packaging (MAP); vacuum
packaging.
32
Examination week

Examination week.

Examination week.
33
Introduction of
Controlled assessment

Understanding of analysis of
brief.

Teacher helps students to analyse and
develop board-set brief.

Research.

Students should be planning; gathering and
writing up research including relevant
nutritional information; analysis of existing
products; questionnaire and survey; budget
considerations; suitable cooking methods;
environmental factors.

Specification.

Teacher should guide students to a clear
understanding of requirements for writing a
specification.

Students write specification for brief.
Topic 4.2
Product and recipe
development
34-36
Topic 3.5
Food processing
techniques in the home
Topic 4.5
Issues
37
Edexcel GCSE in D&T (Food Technology)
Scheme of work
© Edexcel Limited 2009
11
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
38–42
Topic 4.4
Quality


Teacher helps students to create a well
planned design.

Students present ideas that meet the brief
that are cooked and reviewed against the
specification.

Teacher helps students to move ideas
forward through development of elements
that result in significant changes from the
initial idea.

Students produce final design proposal.
46

Students take mock examinations — use
Sample Assessment Materials.
47

Students complete production plans for the
range of products.

Students produce products to satisfy the
design brief.

Students evidence consideration of health
and safety.

Students perform tests and checks against
specification using the opinions of the
target market.

Student activities on commercial
manufacture:
43–45
48-50

Topic 4.4
Quality

Initial ideas.
Develop.
Understanding of quality
control; quality assurance;
manufacture — accurate
weighing and measuring for
one–off production.
51
52
12
Topic 3.7
Food preparation in
industry

Knowledge and
understanding of issues
related to commercial
manufacture.
Edexcel GCSE in D&T (Food Technology)

available machinery

size reduction

mixing and combining

blanching

(practical) disassembly of products.
Scheme of work
Exemplar resources

Papers are available online or in the
Specification Folder for GCSE Design
Technology Food Technology, at:
www.edexcel.com
© Edexcel Limited 2009
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
53
Topic 3.8
Food preparation in
industry

Knowledge and
understanding of issues
related to food processing
techniques.

Topic 3.6
Food preservation in the
home

Knowledge and
understanding of issues
related to food preservation
techniques in the home.

54
55
Topic 3.11
Standard components
Topic 4.4
Quality
Edexcel GCSE in D&T (Food Technology)


Understanding of standard
components.
Understanding of quality
control; quality assurance;
manufacture — accurate
weighing and measuring for
batch and high volume
production.
Student activities on food processing
techniques:



Scheme of work
Exemplar resources
food materials processed on an
industrial scale.
Student activities on food processing
techniques in the home:

freezing

drying

chemicals — acids/sugar/salt.
Student activities on standard components:

powdered mixes

other standard components

(practical) use of cake mixes v home
made; soups v homemade; instant
custard v home made. Comparison of
taste; texture; consistency; smell;
colour.
Student activities on quality control:

quality control points

quality assurance

manufacture

(practical) comparison between same
products bought from difference
sources eg shepherd’s pie; biscuits;
value item v luxury item.
© Edexcel Limited 2009
13
Week
Content coverage/
key questions
Learning outcomes
Exemplar activities
Exemplar resources
56
Topic 4.5
Issues


Student activities on issues within the food
industry:

For information on fairtrade, see:
www.fairtrade.org.uk

factory farming


GM

fairtrade
For information on factory farming, see:
www.farmsanctuary.org/issues/
factoryfarming

organic.

For information on organics, see:
www.bbc.co.uk/bloom/actions/
organic.shtml

These websites have both information and
videos:
www.food.gov.uk/gmfoods/novel/regulation
and www.ific.org/food/biotechnology and
www.crnano.org/whatis.htm

Papers are available online or in the
Specification Folder for GCSE Design
Technology Food Technology, at:
www.edexcel.com
57
Topic 4.3
Technological
developments (modern,
novel and smart
materials)

Understanding of issues
within the food industry.
Knowledge and
understanding of novel,
modern and smart materials.
58-60


Student activities on novel, modern and
smart materials:

man-made

functional

novel function

specially developed

biotechnology

nanotechnology.
Students revise and improve examination
techniques.
3079rl161009S:\LT\PD\Scheme of work (Phase 2)\D & T Food Technology SOW.doc.1—17/0
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Edexcel GCSE in D&T (Food Technology)
Scheme of work
© Edexcel Limited 2009
This grid is for you to create your own scheme of work if needed.
Week
Content coverage/
key questions
Edexcel GCSE in D&T (Food Technology)
Learning outcomes
Exemplar activities
Scheme of work
Exemplar resources
© Edexcel Limited 2009
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