Sixth Form

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Food Technology

As a department we recognise that food is a bridge between various cultures; therefore, the food curriculum is aimed at developing students so that they become inquisitive and creative citizens.

“If we could put all the heads of state around a table, each representing their food culture, and then each take one bite of the other's and pass it to the right, and then explain the ideals and culture around those bites, our world problems would be easier to solve.”

Robert Irvine

 

B.G.G.S students across all key stages will be capable of creating a wide variety of dishes while applying a range of skills, knowledge of nutrition and healthy eating.

Our students will learn crucial life skills so they have the ability to feed themselves and others affordably and follow a healthy, balanced diet. Students at Bordesley Green Girls' School and Sixth Form will fully understand the environmental impact of food production, including food miles, sustainability and ethical manufacturing.

Assessment

Year 7

Year 8

Year 9

Year 10

Year 11

Year 7

Term Topic/ Key Enquiry Questions

Type of Assessment

Ist Half Term

Fruit Salad: Basics of Health and Safety and Knife Skills

Pitta Bread Pizza: How to avoid cross contamination and the Eatwell Guide

Pasta Salad: What are the sources of carbohydrates and different types of pasta

 End of half term assessment to include:

Health and safety

Hygiene and the 4Cs

Basic knife skills

Eatwell Guide

Types of pasta

Each topic will include independent research, a design and evaluation of their food product.

2nd Half Term

Healthy Cupcakes: The processing of fruit and vegetables, the science of creaming and the history of cupcakes

Spicy Rice: From field to fork; rice production and different types of rice

Shortbread Biscuits: Measuring, shaping and decorating

End of half term assessment to include:

Fruit and Vegetable processing

Science of creaming

Weighing and Measuring

History of cupcakes

Each topic will include independent research, a design and evaluation of their food product.

Extra-Curricular Activities:

Participation in BGGS Master Chef

Participation in BGGS Staff Afternoon Tea 

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Year 8

Term

Topic /  Key Enquiry questions

Type of Assessment

1st Half Term

Apple Muffins: Local and Seasonal Fruit and Food Miles

Quick Bread Pizza: Science of bread making and how to knead dough

Stir Fry: Review of cross contamination and the Eatwell Guide

End of half term assessment to include:

Health, safety, hygiene and 4Cs

Food Miles

Science of bread making

Eatwell Guide

Each topic will include independent research, a design and evaluation of their food product.

 

2nd Half Term

Banana Bread: History of banana bread and the function of sugar

Easy Paella: Sources of carbohydrates and the history of Paella

Fruit Pie: Eatwell guide, fats and dairy

End of half term assessment to include:

History of banana bread

History of paella

Function of sugar

Eatwell guide: carbohydrates,    fats and dairy

Each topic will include independent research, a design and evaluation of their food product.

Extra-Curricular Activities:

Participation in BGGS Master Chef

Participation in BGGS Staff Afternoon Tea

 

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Year 9

Term

Topic /  Key Enquiry questions

Type of Assessment

1st Half Term

Pasta Bake: History of pasta, basic tomato sauce and the science of reduction

Cinnamon Rolls: History of cinnamon rolls, cinnamon: field to fork, Function of shortening/fat,

Shaping, finishing and glazing

Caramel Popcorn: Parts of a grain kernel, function of sugar & fat and caramelisation

End of half term assessment to include:

Health, safety, hygiene and 4Cs

Recap of Eatwell Guide

History of pasta

History Cinnamon rolls

Grain kernels

Caramelisation

Each topic will include independent research, a design and evaluation of their food product.

2nd Half Term

Cheesecake: The history of cheesecake, gelatinisation, setting and layering

Macaroni and Cheese: Roux sauce, carbohydrates, dairy, fats and starch based gelatinisation

Cheese Twists: Different types of pastry and design

End of half term assessment to include:

History of cheesecake

Gelatinisation

Function of dairy and fats

Types of pastry

Each topic will include independent research, a design and evaluation of their food product.

Extra-Curricular Activities:

Participation in BGGS Master Chef

Participation in BGGS Staff Afternoon Tea 

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Year 10 Hospitality and Catering

Term

Topic/ Key Enquiry Question

Type of Assessment

Autumn

 Unit 4

4.1- food related causes of ill health

4.2- describe the role of the Environmental Health Officer

4.3- food safety legislation

4.4- common types of food poisoning

4.5- describe the symptoms

 This forms part of unit 1 which is externally assessed by an external examination in the summer of year 11. The paper is 1hour and 15 mins.

Teaching relates to these topics and is done through a range of mediums including videos, Power Points, use of the textbook, essays and exam questions.

Practical include working with meat and different cuts and uses, fish, rice, pasta etc- all linked to preventing food poisoning.

Spring

L03- Health and Safety

3.1- personal safety

3.2- identify risk to personal safety

3.3- personal safety

Unit 1- Understand the Environment in which hospitality and catering providers

Structure of the hospitality of the hospitality

Job requirements

Working conditions

Factors that affect the success of providers

Discussion of legislation using textbook, exam papers to assess pupils learning.

Teaching and ongoing assessment through essay type questions and scenario. Use of careers type websites to get job descriptions.

Practical work continued with pastry, cake making methods, sauces etc.

Summer

Unit 2

2.1- operation of the kitchen

2.2- operation of front of house

2.3- meeting customer needs

Unit 5

5.1- review options for catering provision

5.2- recommend options for hospitality provision

 

Using flow diagrams and finding out what different people do.

Very short and pupils talk and discuss what business they could think about the options available to them.

Practicals- plating up- using the Turnocks Tea cake challenge, types of cuts using carrots, creation of apple swans. Pupils have a opportunity to cook an exam piece and receive verbal feedback on this. Demonstrations of skills and dishes by teacher to encourage high skilled dishes .

Mock exam- internally assessed

Extra-Curricular Activities/ How you can help at home

Watching MasterChef, food programmes such as Inside the Factory. Cooking at home.

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Year 11 Hospitality and Catering

Term

Topic/ Key Enquiry Question

Type of Assessment

Autumn

 Unit 4

4.1- food related causes of ill health

4.2- describe the role of the Environmental Health Officer

4.3- food safety legislation

4.4- common types of food poisoning

4.5- describe the symptoms

 This forms part of unit 1 which is externally assessed by an external examination in the summer of year 11. The paper is 1hour and 15 mins.

Teaching relates to these topics and is done through a range of mediums including videos, Power Points, use of the textbook, essays and exam questions.

Practical include working with meat and different cuts and uses, fish, rice, pasta etc- all linked to preventing food poisoning.

Spring

L03- Health and Safety

3.1- personal safety

3.2- identify risk to personal safety

3.3- personal safety

Unit 1- Understand the Environment in which hospitality and catering providers

Structure of the hospitality of the hospitality

Job requirements

Working conditions

Factors that affect the success of providers

Discussion of legislation using textbook, exam papers to assess pupils learning.

Teaching and ongoing assessment through essay type questions and scenario. Use of careers type websites to get job descriptions.

Practical work continued with pastry, cake making methods, sauces etc.

Summer

Unit 2

2.1- operation of the kitchen

2.2- operation of front of house

2.3- meeting customer needs

Unit 5

5.1- review options for catering provision

5.2- recommend options for hospitality provision

 

Using flow diagrams and finding out what different people do.

Very short and pupils talk and discuss what business they could think about the options available to them.

Practicals- plating up- using the Turnocks Tea cake challenge, types of cuts using carrots, creation of apple swans. Pupils have a opportunity to cook an exam piece and receive verbal feedback on this. Demonstrations of skills and dishes by teacher to encourage high skilled dishes .

Mock exam- internally assessed

Extra-Curricular Activities/ How you can help at home

Watching MasterChef, food programmes such as Inside the Factory. Cooking at home.

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How we assess the impact of what your child is taught:

Food Technology

How will classwork be marked/

monitored/

graded/

self-assessed

KS3

Once every 3 weeks due to number of lessons per fortnight. Levels will be awarded at end of the unit of work. Verbal teacher-feedback. Teachers will use red pen.

KS4

Reviewed every 3 weeks, depending on practical activity taking place at the time marking could be once per month. Grades will be awarded upon completion of the piece of work. Verbal teacher-feedback. Teachers will use red pen.

KS5

N/A

What classwork will be marked?

KS3

Classroom notes and designs will receive teacher comments. Due to practical nature of subject, often verbal feedback is given, stamps are used in booklets to indicate if verbal feedback has been given.

KS4

Teachers will comment on classroom notes and give verbal feedback on assessments. Often Post It Notes are attached to practical work to provide feedback. Controlled assessment in some areas cannot be marked formally as work progresses due to exam board regulations.

KS5

N/A

How will students ‘reflect’ on marking/ feedback?

KS3/KS4/KS5

Students will read and respond to comments made in books in green pen. In RM students have levels within booklet to enable students to review levels and reflect how they can make improvements. Where Post It Notes are used, these can be transferred to booklets and their response is written in green pen.

How will Homework be marked/

monitored/

graded?

KS3

Homework is often part of practical booklet and marked as described above.

KS4

Revision workbooks are produced for homework and these are marked when needed. Some of the homework can be marked by stickers if work is practical.

KS5

N/A

What are the formal Assessments? When are they marked?

KS3 – students are given practical projects to complete each term, at the end of the unit of work students are given a formal level. Each subject area has a variety of differing projects they offer.

 

KS4 - Lots of verbal feedback and discussion to help students enhance their creativity and therefore increase their formal assessment level, often this is coursework. Some of the formal assessments are controlled assessments. Practice essay type questions are used, and revision booklets are distributed to students on the chosen theme for that year.

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