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Food and Engineering

This course will allow students to access the world of engineering by learning how to investigate and plan, make and review practical outcomes with an eye to quality control techniques. FHS has two dedicated technology & engineering suites, as well as a dedicated 3D printing lab and a food technology suite. The department has access to a range of various CNC machines and 3D printers that are used in the variety of courses on offer.

Key Stage 3 Engineering & Technology

Year 7, 8 and 9 are taught on a rotation within the Engineering, Technology & Art faculty where they cover a wide range of different specialisms including computing.

The projects/topics covered by the specialist team include Structures, traditional wood working skills, Electronics, traditional metal working skills, Food technology, Engineered Lamps.  The schemes of work are designed to allow students to have a taste at some of the specialist sectors found in engineering before deciding upon their options.

Key Stage 4 OCR Certificate in Engineering in Manufacturing

The units that will be covered in this course are:

Unit R109 – Engineering materials, processes and production methods. This is where you will research the different materials and engineering processes and the theory of hand & machine skills.

Unit R110 – Preparing and planning for manufacture. In this unit you plan the manufacture process of a product by using conventional methods, manufacture a product using these techniques and perform quality control checks.

Unit R111 – Computer-Aided Manufacture. You will be able to produce CAD drawings of a given product, plan the manufacture process, carry out the manufacture of the product with a quality review comparing manually produced items and CNC production.

Unit R112 – Quality control of engineered products. You will be able understand the importance of quality control, produce a set of procedures that can be used in ‘real world’ situations and gain an understating of lean manufacture.

During this course you will be required to complete 3 units that will be assessed internally by the way of assignments. There will also be an external set exam that will be based on the R109. A breakdown of the units and the weighting are as shown below:

Unit R109 – external examination - 30 hours of guided learning – 25% of overall grade

Unit R110 – internal assignment - 30 hours of guided learning – 25% of overall grade

Unit R111 – internal assignment - 30 hours of guided learning – 25% of overall grade

Unit R112 – internal assignment - 30 hours of guided learning – 25% of overall grade

Where could it lead me? This qualification will allow students to progress onto a BTEC Level 3 in Engineering and/or would assist in an application towards an engineering apprenticeship which would then lead you onto higher apprenticeships and degrees. Longer term prospects would include engineering in aerospace, automotive, design, mechanical, manufacturing, communications and structural design.

Technology

At Fairfield school we currently offer the Eduqas GCSE course in ‘Food Preparation and Nutrition’. The two-year program covers a range of topics related to food production, food science and nutrition. Students will not only develop their practical skills in the kitchen, but will also study the following modules: 

•             Food commodities

•             Principles of nutrition

•             Diet and good health

•             The science of food

•             Where food comes from

•             Cooking and food preparation

SUMMARY OF ASSESSMENT

Component 1: Principles of Food Preparation and Nutrition

Written examination: 1 hour 45 minutes 50% of qualification

This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content.

Component 2: Food Preparation and Nutrition in Action 50% of qualification

Non-examination assessment: internally assessed, externally moderated 

Assessment 1: 8 hours  (15% overall mark)

Assessment 2: 12 hours  (35% overall mark)

Assessment 1: The Food Investigation Assessment 

A scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

Assessment 2: The Food Preparation Assessment

Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food. 

By studying food preparation and nutrition learners will:

•be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment

•develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks

•understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health

•understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices

•understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes

This specification builds on subject content which is typically taught at Key Stage 3 and provides a suitable foundation for the study of WJEC Level 3 Food, Science and Nutrition, and other food-related courses at either AS or A level. In addition, this specification provides a coherent, satisfying and worthwhile course of study for learners who do not progress to further study in this subject. This specification will enable learners to make informed decisions about a wide range of further learning opportunities and career pathways.

 

 

 

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