GCSE Food Preparation and Nutrition

GCSE

Food Preparation & Nutrition

For Key Stage 4 we study the AQA Food Preparation and Nutrition specification. The link to the specification can be found here.

The AQA GCSE in Food and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook and enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

Component 1

50% are thorough assessment by written examination.

Section A - 20 mark multiple choice questions

Section B – A range of question to assess knowledge of food preparation and Nutrition

Component 2

50% Non-Examination assessment: internally assessed, externally moderated.

Assessment 1: The Food Investigation Assessment (15%)

Assessment 2: The Food Preparation Assessment (35%)

The course runs over two years. For the theory side of the course we cover 5 units in Year 10:

  1. Food Nutrition and Health
  2. Food Science
  3. Food Safety
  4. Food Choice
  5. Food Provenance

In Year 10 we also develop the 12 skills that need to be demonstrated for the AQA specification:

  1. General practical skills
  2. Knife skills
  3. Preparing fruit and vegetables
  4. Use of the cooker
  5. Use of specialist equipment
  6. Cooking methods
  7. Prepare, combine and shape
  8. Sauce making
  9. Tenderise and marinade
  10. Making dough
  11. Raising agents
  12. Setting mixtures

To see the long term plan for the specification at Nottingham Free School please click here.

Practical Outcomes at Year 10

In the first practical students are given the brief of Fajitas. They can show skills by making a marinate, deboning chicken, making their own wraps and accompaniments.

In the second practical students show their meat preparation, sauce making , preparation of potatoes and piping skills.

In the third practical students adapt muffin recipes to increase fibre content. They also have a chance to develop their plating up skills.

In the forth practical students learn how to make shortcrust pastry. They demonstrate the lining of a tin and blind baking to make a savoury dish.

In the 5th practical students research the macro and micro nutrients required by teenagers and design a salad or soup that would appeal to them.

In the 6th practical students produce a dish high in calcium and vitamin D that demonstrates gelatinisation.

Useful websites

Recipe Finder- BBC Good Food

BBC Bitesize

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