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Edexcel GCSE 2009 Design and Technology Food Technology Editable scheme of work We are happy to provide this scheme of work for you to amend and adapt to suit your teaching purposes. We hope you find this useful. Detailed help on resources Week by week content coverage Exemplar activities Learning outcome Practical support to help you deliver this Edexcel specification Scheme of work This scheme of work has been produced to help you implement this Edexcel specification. It is offered as an example of one possible model that you should feel free to adapt to meet your needs and is not intended to be in any way prescriptive. It is in editable word format to make adaptation as easy as possible. Other course planning support You will find other support for planning the course in the Teacher’s Guide. This is a free downloadable resource that you can access at www.edexcel.com/gcse2009 Teaching resource exemplars The scheme of work contains suggestions for resources that you can use to support your teaching. These are suggestions only of material you may find useful and you are encouraged to use a wide range of resources that suit the needs of your students. Edexcel additional support Ask the Expert — puts you in direct email contact with over 200 of our senior subject experts Edexcel’s community — these message boards are designed to enable you to access peer-to-peer support from fellow Edexcel teaching and delivery staff in schools and colleges. 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 14 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 15