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.
|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|
|Nutrition and Food Science||Primary and secondary food processing|
|Knife skills||Practical skills development|
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