GCSE Food Preparation and Nutrition Subject Specialist – Sandra Marsh and Gill Taylor

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.

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

Reasons for change The present Home Economics Food and Nutrition, Design Technology Food Technology qualifications and Hospitality and Catering will cease from Sept Last examined June 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.

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

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, and face to face training to provide personal advice and answer questions. Practical help with planning and delivery.

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

Heston’s Support Heston tips Heston hints Heston activities Heston video clips Heston recipes

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

Content: Section D 1.Knife skills 2. Preparation and techniques 3.Cooking methods 4.Sauces 5.Set a mixture 6.Raising agents 7.Dough 8.Judge and manipulate sensory properties

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

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.

Assessment overview

Food Investigation Task 1 15% OCR set a choice of tasks annually on 1 st 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 words: Plan, method, analysis and evaluation.

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

Food Preparation Task 2 35% OCR set a choice of tasks annually on 1 st November 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.

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

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.

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

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

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)

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

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 18 th April in London Thank you for coming