1. Unit 2 Controlled Assessment deadline Thursday 26th January 2017
FOOD TECHNOLOGY REVISION NOTES
AQA
GCSE DESIGN AND TECHNOLOGY: FOOD TECHNOLOGY
CODE 4545
Past papers:
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

2. 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

3. 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

4. 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 marks
Section B marks
TOTAL marks

5. 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

6. 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
BBC bitesize
S-cool the revision website
Breakdown of marks
Research, analysis and specification marks
Development of the design proposals 32 marks
Making marks
Testing & evaluation 12 marks
Communication marks
TOTAL 90 marks