Food Preparation and Nutrition
FOOD PREPARATION and NUTRITION AQA 8585
Why study GCSE Food Preparation and Nutrition?
Food Preparation and Nutrition is a highly creative course which equips students with an array of culinary techniques, giving them confidence to cook with ingredients across the globe.
At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition. Much of the specification will be delivered through preparation and making activities. Students will be able to make the connection between theory and practice and apply their understanding of food and nutrition to practical preparation.
Subject content:
1. Food Nutrition and Health
2. Food Science
3. Food Safety
4. Food Choice
5. Food Provenance
Where will success in GCSE Food Preparation and Nutrition take me?
Upon completion of this GCSE, students will be qualified to go on to further study, or embark on a full-time career in the catering or food industries. This could include very rewarding careers such as a Food Technologist, Product Developer or Dietician/Nutritionist. Other possible career paths include Social Work, Teaching, Public Health Officer, Health Adviser or Medicine.
How is the course organised?
During Year 10, the students develop their background knowledge, problem-solving techniques and practical skills both in making dishes, experimental work and taste-testing, in preparation for their non-exam assessment tasks and final theory paper. In Year 11, the students mainly focus on their two non-exam assessment tasks.
How is it assessed?
Written exam: 1¾ hour (50%)
Multiple choice questions (20 marks)
Usually 5 questions each with a number of sub-headings (80 marks)
Non-exam assessment (NEA) tasks set by the exam board (50%).
Task 1 Food Investigation (30 marks/15%)
Students' understanding of the working characteristics, functional and chemical properties of ingredients will be tested. One task is selected from the three set by the exam board in September of Year 11. Students produce a written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.
Task 2 Food Preparation Assessment (70 marks/35%)
Students' knowledge, skills and understanding are tested in relation to the planning, preparation, cooking, presentation of food and application of nutrition, related to the chosen task.
One task is selected from the three set by the exam board in November of Year 11.
As part of this students prepare, cook and present a final menu of three dishes within a single period of three hours, planning in advance how this will be achieved. They produce a written or electronic portfolio including photographic evidence, not exceeding 20 A4 pages.
How can I find out more?
See Mrs Saunders (Food Preparation and Nutrition Subject Team Leader), Mrs Balch or the Subject Ambassador. Have a look at the AQA website where you will find the specification: https://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585