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THE COURSE:
THE COURSE:
AQA Food Preparation and Nutrition is a course designed to help prepare students with practical skills in food preparation and food science. This course gives students the skills to become independent young adults in the kitchen, whilst giving students the knowledge to understand why particular things happen when we cook.
The course is composed of two sections that students will be prepared for through theory and practical teaching methods over the course. The course is assessed in Year 11 with students partaking in three different assessment areas over the year:
NEA 1 - Food Investigation Task - September - December (25%)
NEA 2 - Food Preparation Task - January - March (25%)
Written Paper - Technical Knowledge - June - 1h 45mins (50%)
AQA Specification.pdfCOMPONENT 1 - WRITTEN PAPER
COMPONENT 1 - WRITTEN PAPER
Written Papers (50%)
Overview:
AQA Written Paper (1h 45m) is completed by students in June of Year 11, it is worth 50% of the student's overall grade. Students will be gradually preparing for this over the whole course, acquiring the knowledge and techniques required to pass this section. Topics on the examination can include:
Food, Nutrition and Health
Food Science
Food Hygiene and Safety
Food Choice
Food Provenance
AQA-FPN-18.pdfFood Prep & Nutrition
June 2018 (Paper)
AQA-FPN-19.pdfFood Prep & Nutrition
June 2019 (Paper)
AQA-FPN-20.pdfFood Prep & Nutrition
June 2020 (Paper)
AQA-FPN-21.pdfFood Prep & Nutrition
June 2021 (Paper)
AQA-FPN-22.pdfFood Prep & Nutrition
June 2022 (Paper)
Food Prep & Nutrition
Food Prep & Nutrition
June 2023 (Paper)
AQA-MS-18.pdfFood Prep & Nutrition
June 2018 (Mark Scheme)
AQA-MS-19.pdfFood Prep & Nutrition
June 2019 (Mark Scheme)
AQA-MS-20.pdfFood Prep & Nutrition
June 2020 (Mark Scheme)
AQA-MS-21.pdfFood Prep & Nutrition
June 2021 (Mark Scheme)
AQA-MS-22.pdfFood Prep & Nutrition
June 2022 (Mark Scheme)
Food Prep & Nutrition
Food Prep & Nutrition
June 2023 (Mark Scheme)
COMPONENT 2 - NEAs
COMPONENT 2 - NEAs
NEA 1 - Food Investigation (25%)*
Overview:
AQA Non-Exam Assessment 1 is carried out over the Autumn Term (September-December), with students focussing on researching, preparing and conducting an experiment based on a set scenario. Students will be expected to create a written report presenting the work they have completed in the following sections:
Section A - Research (6 marks)
Section B - Investigation (15 marks)
Section C - Analysis and Evaluation (9 marks)
Although the course is practically based, students and parents need to understand that this section isn't about creating an edible dish. Instead of understanding the science behind our cooking, this often results in some inedible results. However, this will change depending on each student's investigations. Students have been given the opportunity to complete practice projects for this section in both Years 9 and 10.
AQA Food Investigation NEA - Specimen.pdfKey Information:
Completed between September and December in Year 11
Worth 25% of the student's overall grade
Completed in supervised class time. Students are required to submit a written report at the end showing their process.
Students to research, plan, practise and conduct an experiment that addresses the supplied theme / scenario
Previous Examples NEA1:
1. Investigate what type of flour is best for bread making.
2. Investigate the use of raising agents in baked products.
3. Investigate the ingredients used to thicken sauces and soups.
AQA Example NEA1 - Raising Agents.pdfNEA 1 - AQA Example
Raising Agents
AQA Example NEA1 - Bread.pdfNEA 1 - AQA Example
Breads
AQA Example NEA1 - Flours.pdfNEA 1 - AQA Example
Types of Flour
AQA Example NEA1 - Thickening Agents.pdfNEA 1 - AQA Example
Thickening Agents
NEA 2 - Food Preparation (25%)*
Overview:
AQA Non-Exam Assessment 2 is carried out over the Winter Term (January-March), with students focussing on researching, preparing and cooking a series of dishes based on a set theme. Students will be expected to create a portfolio presenting the work they have completed in the following sections:
Section A - Researching Task (6 marks)
Section B - Demonstration of Technical Skills (18 marks)
Section C - Planning the Final Menu (8 marks)
Section D - Making the Final Dishes (30 marks)
Section E - Analyse and Evaluate (8 marks)
Although the making of the dish works the most per section, each section plays a pivotal part in ensuring students achieve their indicator grades. Students have been given the opportunity to complete practice projects for this section in both Years 9 and 10.
AQA Food Prep NEA - Specimen.pdfKey Information:
Completed between January and March in Year 11
Worth 25% of the student's overall grade
Completed in supervised class time. Except for the cooking of final dishes, which will take place in a designated 3-hour slot
Students to research, plan, practise and cook a set of three dishes based on a theme
Previous Examples NEA2:
Plan, prepare, cook and present a range of dishes, using a variety of skills, which would be suitable for vegetarians. Present three final dishes.
Plan, prepare, cook and present a range of dishes, using a variety of skills, which are a good source of fibre and would appeal to teenagers. Present three final dishes.
Plan, prepare, cook and present a range of dishes, using a variety of skills, from the Mediterranean culinary tradition. Present three final dishes.
AQA NEA 2 Example.pdfPage updated
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