Food Preparation & Nutrition

Key stage 4
GCSE Food Preparation and Nutrition.-New course from September 2016

Assessment

Paper 1-Food preparation and nutrition

Written examination 1 hour 45 minutes

100 marks

50% of GCSE

Based on all five sections

Non exam assessment (NEA)

Task 1-Food investigation (30 Marks)

Assesses students understanding of the working characteristics, functional and chemical properties of ingredients.

Task 2-Food preparation assessment (70 Marks)

Student’s 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 is assessed

Written examination 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).

How it is assessed

Task 1-Written or electronic report (1500 to 2000 words) including photographic evidence of the practical investigation.

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

Subject Content

Food preparation skills

General practical skills

Knife skills

Preparing fruit and vegetables

Use of the cooker

Use of equipment

Cooking methods

Prepare, combine and shape

Sauce making

tenderise and marinate

Dough

Raising agents

Setting mixtures

Food nutrition and health

Macronutrients

Protein

Fats

carbohydrates

Micronutrients

vitamins

minerals

Water

Nutritional needs and health

Making informed choices for a varied and balanced diet

Energy needs

How to carryout nutritional analysis

Diet nutrition and health

Food science

Cooking food and heat transfer

Why food is cooked and how heat is transferred to food

Selecting appropriate cooking methods

Functional and chemical properties of food

Proteins

Carbohydrates

fats and oils

fruit and vegetables

raising agents

Food safety

Food spoilage and contamination

Microorganisms and enzymes

The signs of spoilage

Microorganisms in food production

Bacterial contamination

Prnciples of food safety

Buying and storing

Preparing, cooking and serving food

Food choices

Factors affecting food choice

Factors which influence food choice

Food choices

Food labelling and marketing influences

British and international cuisine

Sensory evaluation

Food provenance

Environmental impact and sustainability of food

Food sources

Food and the environment

Sustainability of food

Food processing and production

Food production

Technological developments associated with better health and food production

Food preparation and cooking techniques

These will be assessed through the non-exam assessment element of the specification

Further information regarding this course is available on the AQA website.


Course Plan

2016-17 Course Plans PARENTS year 10 Food prep and nutrition (pdf)


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