Unit 2 Controlled Assessment deadline Thursday 26th January 2017 FOOD TECHNOLOGY REVISION NOTES AQA GCSE DESIGN AND TECHNOLOGY: FOOD TECHNOLOGY CODE 4545 Past papers: http://www.aqa.org.uk/subjects/design-and-technology/gcse/design-and-technology-food-technology-4545/past-papers-and-mark-schemes Unit 2 Controlled Assessment deadline Thursday 26th January 2017 Unit 1 exam – 5th June 2017 Unit 1 – Written Paper (45451) 40% of total marks 2 hours 120 marks Candidates answer all questions in two sections Pre-release material issued Unit 2 – Design and Making Practice (45452) 60% of total marks Approximately 45 hours 90 marks Consists of a single design and make activity from a range of board set tasks

How to achieve A/A* in Food Technology UNIT 2 Controlled Assessment (60% of marks) Meet the deadlines set for all controlled assessment Respond to all teacher feedback (written & oral) Draft and redraft until you have gained as many marks as possible Make sure that all pieces of work have an aim and decision When designing be imaginative and creative, demonstrate originality Evaluate your work against the specification throughout Utilise a range of high level practical skills e.g. choux pastry, sauce making, homemade pasta, finishing and decoration Your folder must communicate your ideas and thought concisely and spelling, punctuation & grammar must be excellent UNIT 1 Exam (40% of marks) When revising do not simply read your notes over and over again. Use the revision techniques you have been shown Use past questions to revise; not question 1 on these papers as this is based on the prep sheet you will be given in March Use the prep sheet to practice your designs and planning for question 1- you should be able to achieve full marks on this part of the paper Take questions from the revision wall on the GA corridor; have a go; get them marked At the beginning of every theory lesson you will be given an exam question. Start this as soon as you enter the room Use the exemplar exam answers when revising

SUCCESS CRITERIA UNIT 1 Exam Creative and innovative designs Detailed knowledge of nutrition and health & safety Understanding of functions & properties of ingredients Detailed data analysis Reasoned judgements Sound knowledge of SMSC – the wider issues surrounding food production and marketing Extended writing Excellent spelling, punctuation and grammar UNIT 2 Controlled Assessment Detailed knowledge Research skills Thorough analysis Reasoned decisions Planning Accuracy Precision Modelling & modification Practical skills Detailed evaluation & testing Justification Communication skills

EXAMINATION Breakdown of marks Section A 30 marks Section B 90 marks 2 hours There are 2 sections You answer all questions in both sections Section A – relates to pre release material which you will be given in March Question 1 is a design and planning question worth 10% of the GCSE which you are able to prepare for Section B – relates to all you have learned over the two years of study Each question states a suggested time to be taken – use this time but don’t spend longer. Come back to questions if you have time at the end One of the questions will be data analysis One question will be extended writing The quality of spelling, punctuation and grammar will be marked Remember to use the revision wall on the GA corridor. ‘Take one, have a go, get it marked’ At the beginning of every theory lesson you will be given an exam question. Start this as soon as you enter the room An exemplar paper by a past student is on central resources. See how they achieved high marks Use your Lonsdale revision guide Breakdown of marks Section A 30 marks Section B 90 marks TOTAL 120 marks

COMMAND WORDS USED IN GCSE FOOD EXAMS WHAT IS IT ASKING YOU TO DO? Analyse Separate information into different components and identify their characteristics. e.g. Analyse the data in the table to identify which product would be the healthiest for a teenager. Describe Set out characteristics e.g. Describe one way of improving each pizza. Discuss Present relevant points e.g. Discuss why preservatives may be used to help produce quality food products. Explain Set out purposes or reasons e.g. Explain how Computer-Aided Design (CAD) could be used during the development of the biscuit product and its packaging. Identify Name or otherwise characterise e.g. Using the chart below, identify the quality control checks that will take place when making the biscuit product in the test kitchen. State Express in indisputable terms e.g. State two ingredients that could be used together for a low fat and high protein filling for a jacket potato. Exam Tips Read every question carefully and follow instructions: When sketching ideas the question may say ‘Do not use colour’, but every year students do! Take note of all commands in bold font i.e. two In the design question always consider the specification and reflect this in your design ideas and plan Make sure you have a pen, pencil, ruler, eraser and coloured pencils in the exam room

Exemplar work showing what good looks like is on central resources. CONTROLLED ASSESSMENT The time requirement 45 hrs You will need to produce a portfolio of work consisting of approximately 20 pages of A3 paper based on a design context and brief You will make between 6 and 10 design ideas, choose 1 to develop further (4 – 6 development practicals) and make a final product which is commercially viable This will be assessed by your teacher and a sample will be requested for moderation by the exam board Photographic evidence throughout the design folder must be submitted as evidence to support the awarding of marks for making Exemplar work showing what good looks like is on central resources. There are catch up sessions in GA5 every lunch time and Wednesdays 3-4pm. Here you can access ICT , print work and seek advice. Useful websites for revision Sam learning https://www.samlearning.com BBC bitesize http://www.bbc.co.uk/education/subjects/z48jmp3 S-cool the revision website http://www.s-cool.co.uk/gcse/food-technology Breakdown of marks Research, analysis and specification 8 marks Development of the design proposals 32 marks Making 32 marks Testing & evaluation 12 marks Communication 6 marks TOTAL 90 marks