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    Food Preparation and Nutrition

     AQA Examining Board

    If you enjoy cooking, like to experience food from around the world and try out different ideas then this course is for you. The course will equip students with an array of culinary techniques, as well as knowledge of nutrition, food traditions and kitchen safety.

    It is designed to lead students onto a world of career opportunities and also give them the confidence to cook with ingredients from across the globe.

    The course is designed to focus on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. To enable students to achieve this the course is split into five core topics.

    Five core topics:

    • Food, nutrition and health
    • Food science
    • Food safety
    • Food choice
    • Food provenance

    Upon completion of the course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.

    Assessments

    What’s assessed
    How it’s assessed
    Theoretical knowledge of food preparation and nutrition from sections 1 to 5.
    Written exam: 1 hour 45 minutes
    100 marks
    50% of GCSE
    Multiple choice questions (20 marks)
    Five questions each with a number of sub questions (80 marks)
    Task 1: Food investigation (30 marks)   Students’ understanding of the working characteristics, functional and chemical properties of ingredients.
    Written or electronic report (1,500 – 2,000 words) including photographic evidence of the practical investigation.
     
    Task 2: Food preparation assessment (70 marks)
    Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.
    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.
    Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

     

    What's assessed

    Theoretical knowledge of food preparation and nutrition from Sections 1 to 5.

    How it's assessed

    Written exam: 1 hour 45 minutes

    100 marks

    50% of GCSE

    Questions

    Multiple choice questions (20 marks)

    Five questions each with a number of sub questions (80 marks)

     

    Non-exam assessment (NEA)

    What's assessed

    Task 1: Food investigation (30 marks)

    Students' understanding of the working characteristics, functional and chemical properties of ingredients.

    Practical investigations are a compulsory element of this NEA task.

     Task 2: Food preparation assessment (70 marks)

    Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

    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.

    How it's assessed

     Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

    Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.