Skip to content ↓

Food

AQA GCSE Food Preparation and Nutrition

Aims of the course:

GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

It focuses on nurturing students practical cookery skills to give them a strong understanding of nutrition.  Food preparation skills are integrated into five topics:

Food, Nutrition and Health, Food Science, Food Safety, Food Choice, Food Provenance.

Staff Position
Ms R Boyle Teacher of Food

Mrs G Dibnah

Teacher of Food
Year 9 Year 10 Year 11
Food Safety and hygiene Food Safety Externally set task 1 Sept –Nov
Bacterial contamination Factors affecting food choice, Externally set task 2 Nov-March
Methods of cake making British and international cuisine Practical skills development
Bread Food Provenance  
Nutrition and Food Science Primary and secondary food processing  
Knife skills Practical skills development  
Time planning    
Costing recipes    
Nutritional analysis    

Assessment:

Written Examination 1 hour 45 minutes 100 marks (50% of GCSE)

20 multiple choice questions (20 marks)

5 questions, each with a number of sub questions (80 marks)

Task 1 Food investigation 30 marks (15% of GCSE)

Students understanding of the working characteristics, functional and chemical properties of ingredients.  Practical investigations are a compulsory element of this NEA task

Produce a written or electronic report (1500-1200 words) including photographic evidence of the practical investigation

Task 2 Food Preparation assessment 70 marks (35% of GCSE)

Student’s knowledge, skills and understanding in relation to the planning, preparation, cooking presentation of food and application to nutrition related to the chosen task.

Students will prepare, cook and present a final menu of 3 dishes within a single period of no more than 3 hours, planning in advance how this will be achieved.          

Produce a written or electronic portfolio including photographic evidence.

Encourage your son / daughter to:

·         Practical their practical skills at home to be confident using a variety of ingredients, tools and equipment

·         Participate in practical lessons to understand working characteristics of ingredients.

·         Eat out to experience a variety of different cuisines and to encounter good presentation skills for practical application.

Additional resources to support learning in GCSE Food Preparation and Nutrition: 

CGP GCSE Food Preparation and Nutrition for AQA: The revision Guide 2017

CGP GCSE Food Preparation and Nutrition for AQA: Exam Practice Workbook 2017

GCSE Bitesize D&T: Food Technology

www.foodsafety.gov/poisoning

www.food.gov.uk

www.nutrition.org.uk

www.nhs.uk

Where required, passwords have been provided to students directly.  For further support please contact the school.