FOOD PREPARATION & NUTRITION
Exam board: AQA 8585 Specification
GCSE Food Preparation and Nutrition is a new 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, and giving them a strong understanding of nutrition.
Food preparation skills are integrated into five core topics:
1. Food, nutrition and health – Macro Nutrients, Micro Nutrients, Nutritional Needs and Health.
2. Food science – Cooking of food, Heat Transfer and the Functional and Chemical Properties of Food.
3. Food safety – Food Spoilage, Contamination and the Principles of Food Safety.
4. Food choice – Factors affecting Food Choice, British and International Cuisines, Sensory Evaluation, Food Labelling and Marketing
5. Food provenance – Environmental Impact and Sustainability of Food, Food Processing and Production.
By the end of the course students will be required to:
- Understand and apply the principles of nutrition and health to cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.
- Become competent in a range of cooking techniques, for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes.
- Understand the source, seasonality and characteristics of a broad range of ingredients.
- How to modify recipes and cook a range of dishes that promote current healthy eating messages.
- How to use good food hygiene and safety practices when getting ready to store, prepare and cook food for safe consumption.
- How to use a broader range of preparation techniques and practical skills when cooking.
- How to adapt and use their own recipes to meet a range of dietary needs and life stages.
- How to use awareness of taste, texture and smell to decide how to season dishes and combine ingredients.
- The principles of food safety, preventing cross-contamination, chilling, cooking food thoroughly and reheating food until it is piping hot.
- How to cook a range of high quality dishes with a good level of finish and presentation, containing a variety of different colours, flavours and textures.
EXAM: Paper 1: Food preparation and nutrition (50%) Written exam: 1 hour 45 minutes
The paper will be made up of 20 multiple choice questions worth 20 Marks and 5 questions each with a number of sub questions worth 80 marks.
NON- EXAM ASSESSMENT (NEA): Task 1: Food investigation (15%) Written Report
This component assesses students’ understanding of the working characteristics, functional and chemical properties of ingredients. Students will submit a written report (1,500–2,000 words) including photographic evidence of a practical investigation.
NON- EXAM ASSESSMENT (NEA): Task 2: Food preparation assessment (35%) Written Portfolio
Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task are assessed.
Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.
Students will submit a written portfolio (15 A4 pages) including photographic evidence.
Why study Food Preparation and Nutrition?
There is a significant amount of practical cookery, so you will develop your ability to cook a repertoire of dishes successfully, using ingredients from across the globe.
This exciting new specification will equip you with an array of culinary techniques, as well as knowledge of nutrition, food traditions and kitchen safety.
You will develop the skills and knowledge to enable you to feed yourself and others healthily and economically.
Further information can be obtained from Mrs L Eastman, Head of Design and Technology & Food Technology.