New and Emerging Technologies

Students will be learning about the impact of new and emerging technologies on modern and potential future circumstances in relation to the following areas:

• Industry and enterprise
• Sustainability and the environment
• People, culture and society
• Production techniques and systems
• Informing design decisions

Energy, Materials, Systems and Devices

Students will learn how energy is generated and stored and how this is used as the basis for the selection of products and power systems.

• Mechanical devices
• Electronic systems processing
• Energy generation
• Energy storage
• Modern and smart materials
• Composite materials and technical textiles
• Systems approach to designing

Materials and their Working Properties

Students will be taught about the developments in new materials.

• Papers and boards
• Timbers
• Metals and alloys
• Polymers
• Textiles

Common Specialist Technical Principles

Students will learn about programmable components to provide functionality to products and processes, and enhance and customise their operation.

• Forces and stresses
• Improving functionality
• Ecological and social footprint
• The 6 R's
• Scales of Production

Timber-based Materials and Polymers

Students will learn about the categorisation of the types and properties of timbers and polymers

• Sources and origins
• Working with timbers
• Commercial manufacturing
• Sources and Origins
• Working with polymers
• Commercial manufacturing

Design and Make Principles

Students will be taught to understand that all design and technology activities take place within a wide range of contexts. They will also understand how the prototypes they develop must satisfy wants or needs and be fit for their intended use.

• Investigation, primary and secondary data
• The work of others
• Design strategies
• Communication
• Selection of materials and components
• Tolerances
• Material management

A01 - Identify, investigate and outline design possibilities (4 weeks)

• Section A - Identify and investigation (10 marks)
• Section B - Design brief and specification (10 marks)

A02 - Design and make prototypes that are fit for purpose (4 weeks) 

• Section C - Generating design ideas (20 marks)
• Section D - Developing design ideas (20 marks)
• Section E – Realising design ideas (20 marks)

A03 - Analyse and evaluate (2 weeks)

• Section F – Analysing and evaluating (20 marks)

Students will spend the spring term revising for their exam.

• During the first half of the spring term, students will focus on core technical principles (20 marks) and specialist technical principles (30 marks).
• During the second half of the spring term, students will focus on design and making principles (50 marks).

When revising students will be given the opportunity to work individually, in small groups and as a class.

They will be shown how to understand the language of the GCSE paper and how to answer questions effectively.

Food, Nutrition and Health - Half Term 1

Students will look at the different nutrients we need within our diets. During this half term they focus on the Eatwell Guide and look at the importance of macronutrients.

• Calories, RI and Energy
• Carbohydrates
• Protein
• Fats
• Fat
• Water
• Fibre
• Macronutrients Assessment

Food, Nutrition and Health - Half Term 2

Students continue to look at nutrients, focusing on micronutrient and their impact on our bodies.

• Fat Soluble Vitamins
• Water Soluble Vitamins
• Minerals
• Deficiency
• Micronutrients Assessment
• Exam Question Practice

Food, Nutrition and Health - Half Term 1

Students look at what factors have an impact on our dietary needs including religion, health conditions and age.

• What are Special Diets + Life Stages
• Medical Conditions
• Obesity
• Allergies and Intolerance
• Ethical Diets

Food Science - Half Term 2

Students investigate how cooking methods change our foods, as well as looking at the functional chemical properties of different ingredients.

• Cooking Methods
• Components of Food
• Heat Transfer
• Processes (including gelatinisation & caramelisation)
• Raising Agents
• Enzymic Browning

Food Science - Half Term 1

Students finish off the last half term's topic; investigating how cooking methods change our foods, as well as looking at the functional chemical properties of different ingredients.

• Protein Denaturing

Food Safety - Half Term 1

Students learn about food spoilage and contamination, how to check food and understanding rules and regulations.

• Causes of Ill Health
• Food Safety Legislation
• Food Poisoning

Food Choices and Provence - Half Term 2

Students look at a range of factors that impact our food choices including: different cuisines, social media, food trends and air miles.

• Growing Produce and Farming Methods
• Food Miles and Carbon Footprint
• Food Waste and Packaging
• Factors Affecting Food Choice
• Marketing
• Traditional Cuisines
• Food Production

NEA 1 – Food Investigation - 15% of GCSE

This NEA task is food science based. Students have to write a 2,000-word report based on a statement given by the exam board.  There are 3 sections to complete.

In this half term students are given the statement and research the task. Once they have completed their research they must plan and carry out at least 2 experiments to prove their hypothesis. During this time, they can observe experiments completed by the teacher.

• Section A – Research (6 marks)
• Section B – Investigation (15 marks)

Students then move onto the final section of the coursework and writing their bibliography

• Section C – Analysis and Evaluation (9 marks)

NEA 2 – Food Preparation – 35% of GCSE

This NEA is based on food preparation. Students will be asked to plan, prepare, cook and present a range of dishes to meet a brief. They have to present 3 dishes within 3 hours and submitted a 20-page document showing their research, food trials, planning, practical work and analysis.

• Section A – Research (6 marks)

NEA 2 – Food Preparation – 35% of GCSE

In this half term students begin their practical dish trials to show a range of practical skills, before developing their ideas into a final menu. They then plan how they will use the 3-hour practical.

• Section B – Demonstrating Practical Skills (18 marks)
• Sections C – Planning for the Final Menu (8 marks)

Students then have a 3-hour practical exam to showcase their final 3 dish menu. After the exam students must analyse and evaluate their menu.

• Section D – Making the Final Dishes (30 marks)
• Section E – Analysis and Evaluation (8 marks)

Exam Revision – 50% of GCSE

Students will spend the end of this term beginning their revision for the written exam in June.  The exam is worth 50% of the GCSE. The exam is marked out of 100. The first 20 questions are multiple choice, and the remaining questions require long and short written answers ranging from 2 to 8 mark questions.

Exam Revision - 50% of GCSE

Students will spend their final term beginning their revision for the written exam in June.  The exam is worth 50% of the GCSE. The exam is marked out of 100. The first 20 questions are multiple choice, and the remaining questions require long and short written answers ranging from 2 to 8 mark questions.

When revising students will be given the opportunity to work individually, in small groups and as a class. They will be shown how to understand the language of the GCSE paper and how to answer questions effectively.