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This new 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. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition. Food preparation skills are integrated into five core topics: 3.2 - Food, health and Nutrition, 3.3 - Food science, 3.3 - Food safety, 3.4 - Food choice and 3.5 - Food provenance.
GCSE Food Preparation and Nutrition is a food science qualification and is not simply a cookery course. It is an exciting and creative course that develops students knowledge and understanding of food nutation, functions of ingredients and food provenance, through the development of practical cooking skills.
The assessment of this GCSE is divided into three main elements. 15% (NEA1) Food Science investigation, 35% (NEA2) Food Preparation task and the final 50% is the written examination
Assessment
Assessment
The assessment of the course is split into three main components, all of which are completed in year 11 of the course:
15% Non Examined Assessment (NEA) 1- Food Science Investigation.
For this piece of NEA students complete a food science investigation based on a context provided by the exam board. Contexts are released by AQA 1st September.
35% Non Examined Assessment (NEA) 2 - Food Preparation task.
For this piece of NEA students complete a food preparation project, in which they look at a context set by the exam board and then complete a practical assessment where they plan, prepare and present three dishes in a practical exam. Contexts are released by AQA 1st November
50% Final written examination (1 hour 45 mins) Section A (20 marks): Multiple choice questions. Section B (80 Marks): Five questions demonstrating technical knowledge and understanding.
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