food - year 11

“Your diet is a bank account. Good food choices are good investments”

– Bethanny Frankel – 

Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 1 & 2
  • Non-examination assessment 50% of the qualification 100 marks
  • The non-examination assessment is composed of two assessments that are set by WJEC
  • Both assessments are to be completed in the academic year in which the learner is entered for the qualification
  • Learners will be able to select from a choice of two tasks for each assessment
  • Recommended assessment hours have been allocated to each assessment; these hours have been identified as the optimal (recommended) for completion of the assessment
  • These recommended assessment hours need to be completed within the centre in compliance with the required regulatory conditions. NEA1: Food Science based task 15% of total qualification
  • A Food Investigation will be set that will require each learner to: (i) (a) research and plan the task (b) investigate the working characteristics, function and chemical properties of ingredients through practical experimentation and use the findings to achieve a particular result (c) analyse and evaluate the task (ii) produce a report which evidences all of the above and includes photographs and/or visual recordings to support the investigation
  • Non-examination assessment 2 Food preparation task – research 35% of total qualification
  • This assessment is synoptic and assesses the application of knowledge and understanding in relation to selecting dishes and identifying cooking skills/techniques and the execution of practical skills
  • This assessment will require learners to: Plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context
  • Two options for this assessment will be set by WJEC Eduqas that will require the learners to: (i) (a) investigate and plan the task, select a final menu to be produced to showcase skills and produce a plan of action for the practical execution of the dishes (to include trialling and testing) (b) prepare, cook and present a menu of three dishes within a single session. (c) evaluate the selection, preparation, cooking and presentation of the three dishes (ii) produce a folio of evidence which includes documentation related to the selection of dishes, planning and evaluation and photographs and/or visual recordings which demonstrate the learner’s application of technical skills and the final outcomess
  • Non-examination assessment 2
  • Trialling Practical exam
  • Non-examination assessment 2
  • Evaluation
  • Revision for final examination
Autumn 1 Autumn 2
  • Non-examination assessment 50% of the qualification 100 marks
  • The non-examination assessment is composed of two assessments that are set by WJEC
  • Both assessments are to be completed in the academic year in which the learner is entered for the qualification
  • Learners will be able to select from a choice of two tasks for each assessment
  • Recommended assessment hours have been allocated to each assessment; these hours have been identified as the optimal (recommended) for completion of the assessment
  • These recommended assessment hours need to be completed within the centre in compliance with the required regulatory conditions. NEA1: Food Science based task 15% of total qualification
  • A Food Investigation will be set that will require each learner to: (i) (a) research and plan the task (b) investigate the working characteristics, function and chemical properties of ingredients through practical experimentation and use the findings to achieve a particular result (c) analyse and evaluate the task (ii) produce a report which evidences all of the above and includes photographs and/or visual recordings to support the investigation
  • Non-examination assessment 2 Food preparation task – research 35% of total qualification
  • This assessment is synoptic and assesses the application of knowledge and understanding in relation to selecting dishes and identifying cooking skills/techniques and the execution of practical skills
  • This assessment will require learners to: Plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context
  • Two options for this assessment will be set by WJEC Eduqas that will require the learners to: (i) (a) investigate and plan the task, select a final menu to be produced to showcase skills and produce a plan of action for the practical execution of the dishes (to include trialling and testing) (b) prepare, cook and present a menu of three dishes within a single session. (c) evaluate the selection, preparation, cooking and presentation of the three dishes (ii) produce a folio of evidence which includes documentation related to the selection of dishes, planning and evaluation and photographs and/or visual recordings which demonstrate the learner’s application of technical skills and the final outcomess
Spring 1 Spring 2
  • Non-examination assessment 2
  • Trialling Practical exam
  • Non-examination assessment 2
  • Evaluation
Summer 1 & 2
  • Revision for final examination
CONTACT US

Darrick Wood School
Lovibonds Avenue,
Orpington,
Kent, BR6 8ER

01689 850271

office@darrickwood.bromley.sch.uk

Darrick Wood School is proud to be part of the Impact Multi Academy Trust
 
Impact Multi Academy Trust is a company limited by guarantee registered in England and Wales with number 07697400
 
Registered Office: Hawksbrook Lane, South Eden Park Road, Beckenham, Kent, BR3 3BE