GCSE Catering Aims and Objectives
GCSE Food Technology Aims and Objectives
The materials and accompanying tasks on this website fulfil many of OCR and WJEC examination board specifications for GCSE Food Technology syllabi, 2000 onwards.
OCR
OCR Examination Board, 2009-. GCSE Food Technology Specification aims and how they link to activities
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Cooking tasks which get students to make vegetarian and vegan equivalents of traditional meat/dairy/egg dishes.
Cook vegetarian meals which expand student knowledge about different foods.
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Promote design and technology capability in students through activities which involve a range of contexts, materials and processes and to lead to practical outcomes.
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‘Veganise’ traditional dishes by replacing animal-sourced ingredients with alternatives, eg TVP, tofu, tempeh or pulses.
Cook vegan dishes using new or under-used ingredients, eg tofu, pulses etc
Learn how to make dishes (eg cakes, pancakes, cheese dishes) with vegan alternatives
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Give opportunities to develop practical abilities and the confidence to design, make and modify products for identified purposes, selecting and using resources effectively.
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Cook vegetarian/vegan and non-vegetarian versions of same recipe. Compare and evaluate each one according to a set of criteria.
Make dishes that are nutritious, attractive and tasty – and which are suitable for all or some of these groups:
meat and fish-eaters
vegetarians
vegans
coeliacs
wheat intolerant
lactose-intolerant
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Encourage the development of students' critical and aesthetic abilities, enabling them to evaluate design and technology activity, including their own, in the context of an identified need.
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Experiment with a range of ingredients and vegetarian/vegan dishes to provide healthy, tasty and environmentally sustainable food.
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Encourage students to combine their designing and making skills with knowledge and understanding, in order to design and make quality products
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Learn about the needs and values of different types of vegetarians, including vegans. Understand the reasons for people becoming vegetarian, whether they be ethical, social or cultural. Understand the economic growth of the vegetarian and vegan food market and its impact on mainstream food production and outlets.
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Encourage the development of students' understanding of the needs and values of a range of users; including spiritual, moral, social, and cultural considerations.
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Discuss vegetarian issues as whole-class discussion or groups; use Teach Vegetarian website to develop and improve learning about food issues; improve learning outcomes via the above; problem-solve by planning suitable meals and menus for different dietary needs.
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Promote the keys skills of communication, application of number, IT, working with others, improving learning and performance and problem solving.
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Cook, taste, analyse and evaluate vegetarian/vegan recipes. Cost them and compare cost with a similar meat/fish/egg/dairy dish
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Encourage the development of students' thinking skills, financial capability
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Do individual research and practical work emerging from Teach Vegetarian website; trial recipes individually or in teams; problem-solve in teams (eg quizzes); devise menus for dietary diversity in families (eg 2 veggies, 2 meat-eaters); test new dishes on other people and evaluate the feedback
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Provide for activities which give students opportunities to work both individually and as a member of a team.
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WJEC
WJEC Examination Board, 2009. GCSE Food Technology Specification aims and how they link to activities
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Experiment with a range of vegetarian/vegan dishes to provide healthy, tasty and environmentally sustainable food.
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Combine skills with knowledge and understanding in order to design and make
quality products
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Compare a vegetarian company’s old and recent food packaging design; devise and design a different package design for a designated consumer group
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Develop and sustain their own innovation, creativity and design and technology
capability
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Learn about the needs and values of different types of vegetarians, including vegans. Understand the reasons for people becoming vegetarian, whether they be ethical, social or cultural. Understand the reasons for people becoming vegetarian, whether they be ethical, social or cultural. Understand the economic growth of the vegetarian and vegan food market and its impact on mainstream food production and outlets.
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Recognise the moral, cultural and environmental issues inherent in design and
technology, from a historical perspective and in current practice
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Plan and cook meals which are vegetarian/ equivalents of traditional meat/dairy/egg dishes.
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Engage in strategies for developing ideas, planning and producing products;
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Plan and cook other meals and menus from the Teach Vegetarian website. Use a range of cooking techniques and equipment. Evaluate and write up analysis of the dishes cooked.
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Develop capability through focused tasks which involve a range of contexts,
materials and processes, including industrial practices
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Cook, taste, analyse and evaluate vegetarian/vegan recipes and their cooking methods. Cost the dishes and compare the cost with a similar meat/fish/egg/dairy dish
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Analyse and evaluate products and processes
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Use Teach Vegetarian website to develop and improve learning about food issues; improving learning outcomes by this process.
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Use information and communication technology (ICT) to enhance their design
and technological capability
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Learn about the implications of different diets and their impact on animals; the environment; human health; the developing world
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Develop as discerning consumers able to make informed choices
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Learn about the impact of different food choices and their potential or actual impact on the environment; human health; the developing world. Work in pairs and groups co-operatively
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Develop positive attitudes of co-operation and citizenship and to work
collaboratively
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