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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.