Food Preparation and Nutrition GCSE
The aims of the course
The aim of the course is to equip students with knowledge, understanding and the skills required to cook and apply the principles of food science, preparation, nutrition and healthy eating.
The course structure
Students will demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities using various techniques and equipment. Students will develop their knowledge of the scientific properties of food and the relationships between diet and health. They will also explore economic, environmental ,ethical and socio-cultural influences on food.
Subjects /Units studied
- Food Provenance
- Food Choice
- Cooking & Food Preparation Techniques
- Scientific properties of food
How the course is assessed
Students have some choices as to the project they undertake but are guided by the examination board. In Year 11 students will complete 2 pieces of coursework:
- Task 1 Food Investigation; 2000 word scientific report on the function and chemical properties of a particular food This is 15% of the Final mark
- Task 2 Food Preparation; a 20 page research profile linking to nutrition in which students will complete a range of practical’s and a 3 hour practical exam with a portfolio of written work. This is 35% of the final mark.
Students will also sit a written exam (1hr 45mins) – contributing 50% of the final mark.
Resources, additional information and websites
The health and safety of all people in Design and Technology is very important, students must be capable of co-operating and managing their own work in order to succeed in any of the specialist options. It is preferable for students to bring their own apron. Visit www.aqa.org.uk
Students will be cooking once a week and will require ingredients. It is preferable that students bring their own apron. Please visit https://www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585
Head of Subject Presentation – Leigh Wright