Food Preparation & Nutrition Spring Term

The focus of this term is the NEA2 GCSE assessment - learners have previously completed a mock of this, and now will be applying this to their formal GCSE assessment. The term will begin with a focus on the structure of this NEA2, and how to use the marking criteria to develop their piece as they go, as well as demonstrations and practicals to allow learners to access the complex skills, and work towards demonstrating this in the NEA. This assessment will begin at the end of January, and lasts for 20 hours. There are three skill practicals and a final 3 hour cook as part of this assessment.

Designing products & manufacturing processes

The deadlines will be shared with learners via the NEA2 timeline and within learning sessions. There will be two types of practical assessment in this term; 3 skills cooks and one three hour final cook. These have to demonstrate their connection to the brief, and also demonstrate a range of the 12 set skills from the examination board. Learners will be aiming to achieve medium and high mark brackets in these skills.

In addition, learners will complete topic study, quizzes and questions as part of IS.

In line with AQA guidance we can only give generic feedback and guidance and address any mis-conceptions and prep as a whole class. We have given the class the mark scheme and example past NEA’s provided by AQA so they can see what is required and how this can be done meeting the various grade boundaries.

General practical skills (weigh, measure, select, prepare); Knife skills (bridge hold, claw grip, peel, slice, dice, fillet, portion); Preparing fruit and vegetables (Mash, shred, scissor snip, scoop, crush, grate, peel, segment, de-skin, de-seed, blanch, shape, pipe, blend, juice and prepare); Use of the cooker (grill, oven, braise, bake, roast); Use of equipment (blender, food processor, mixer, pasta machine, microwave oven); Cooking methods (Steaming, boiling and simmering, blanching, poaching); Prepare, combine and shape (Roll, wrap, skewer, mix, coat, layer); Sauce making (starch based, reduction, emulsion); Tenderise and marinate (acids, denature, marinate, moisture, flavour); Dough (shortening, dextrinisation, roll, line, knead, prove); Raising agents (eggs, biological, steam, chemical); Setting mixtures (gelation, coagulation, protein, heat).