1. Update from CCEA Saturday 19 th March

2. Agenda GCSE Food and Nutrition GCE Nutrition and Food Science Entry Level Home Economics NI Year of Food and Drink 2016 Keeping in touch

3. Key Stage 3 Home Economics Healthy Eating GCSE Food and Nutrition GCE Nutrition and Food Science Independent Living Home & Family Life GCSE Child Development GCE Health and Social Care

4. GCSE Home Economics: Food and Nutrition

5. Accreditation of a specification Online teacher consultation- summer term 2015 Writing team recruited Feedback on draft ideas- – subject event – agreement trials GCSE/GCE Qualification strategy developed & approved Student consultation Subject advisory panel Equality panel Stakeholder and employer consultation Reviser and scrutineer process for assessment materials Internal approvals panel Submission for accreditation

7. GCSE Food and Nutrition Content Assessment Weightings Availability Component 1: Food and Nutrition Component 2: Practical Food and Nutrition Food and Nutrition External written assessment 2 hours The written paper includes multiple-choice, short and structured questions and questions requiring extended writing. Practical Food and Nutrition Controlled assessment Students complete one task to include:  research of title and viewpoints;  justification of choice;  planning;  preparation and cooking of dishes; and  evaluation. Teachers mark the task, and we moderate the results. 50% 50% This is a linear qualification. Assessment is available each summer from 2019. The title of the task is to be released on 1st September of the academic year in which the award is to be made.

8. Subject content Food provenance – Origin of food Food processing and production – Primary and secondary processing and production Food and nutrition for good health – Eatwell Guide/8 tips for healthy eating Energy and nutrients – Factors influencing energy requirements – BMR/PAL Macronutrients Micronutrients – Fibre – water Nutrition and dietary needs of individuals – Vegetarian & vegan – Differing energy needs – Specific needs Priority health issues – Obesity -CVD – Type 2 diabetes -Bone health – Dental health -Anaemia

9. Being an effective consumer – Barriers – Food shopping options – Trading Standards Service Factors affecting food choice – Marketing strategies used – Statutory information required on food packaging – Environmental and ethical food labelling – Food quality assurance schemes Food safety – Conditions needed for bacterial growth – Symptoms, sources and methods of control – Protection offered to the consumer Resource management – Managing resources in relation to food – Methods of paying for food – Consequences of poor resource management

10. Food preparation and cooking – planning skills Ingredient, equipment and shopping lists Costing portion and dish timeplans Developing recipes and meals creatively – Work safely and hygienically – Work independently – Make own judgements Developing recipes and meals creatively – Technical skills – Food preparation skills Weigh and measure Knife skills Techniques for preparing fruit and vegetables Soup and sauce making Combining and shaping mixtures Use of raising agents Setting a mixture

11. Examination Taken at the end of the course of study 2 hour paper Range of question types 12 questions Multiple choice questions Maximum 9 marks tariff Marked online

12. Controlled assessment task Research of the title and viewpoints Justification of the chosen dishes including nutritional analysis Planning of the practical activity including costing Practical activity Evaluation of all aspects of the task Title will be issued on 1 st September 3500 words 3 dishes and accompaniments Completed within 3 hour session Photographic evidence required

13. Progression from Key Stage 3 Cross-curricular skills – Communication – Using mathematics – Using ICT Thinking skills and personal capabilities – Self management – Working with others – Problem solving

14. Part of taskDescriptionSkills and capabilities Part (b): Justification of Choice 1500 words Students will be expected to: justify their choice of dishes with reference to the following criteria: – relevance to the title; – nutritional analysis; – technical skills included; – aesthetics; and – time and ingredients available; Communication Using ICT Using Mathematics Problem Solving Managing Information

15. GCE Nutrition and Food Science

17. Accredited specification and specimen assessment materials available on-line Schemes of work available for all examined units Teacher and student guidance developed for research project 20 Factfiles written for all new areas of content GCE revision and support all produced by practising teachers Launch events 27 th & 28 th April

18. Entry Level Home Economics 3 levels of award All teacher assessed- externally moderated 100% internal assessment 18 units available Healthy Eating-10 units Family Life -4 units Independent Living - 4units Written by teachers with special needs pupils Bite-size chunks Schemes of work Examples of evidence required Adaptable and flexible approach

20. The ReVision microsite – ccea.org.uk/therevision Essential updates Specifications & SAMs The Vision magazine – Issue 2 end of April 2016 Subject specific e-alerts & e- Vision Face to face Social media Twitter @ccea_info Facebook ccea.info Don’t forget to register for your updates on the microsite – ‘keep up to date’ section www.ccea.org.uk/therevision Keeping you informed

21. Getting involved