Food Preparation and Nutrition

Food Preparation and Nutrition

Board AQA Specification 8585

Food Preparation and Nutrition is an exciting course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing the student’s practical cookery skills to give them a strong understanding of nutrition. Food preparation skills are developed and integrated into five core topics which include: food nutrition and health, food science, food safety, food choice and food provenance.

The specification consists of two NEA tasks and a written examination, these two elements have an equal weighting of 50% of the overall GCSE each.

NEA Task 1: Food Investigation – Students understanding of the working characteristics, functional and chemical properties of ingredients. NEA Task 2: Food preparation assessment –Students knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food and application of nutrition related to the chosen task. Written Exam: 1hour 45 Minutes – Multiple choice (20 Marks) Five questions, each with a number of sub questions (80 Marks)

30 Marks

70 Marks

100 Marks

Entry requirements:

The key stage 3 curriculum at Ashford school has been designed to equip you with the skills required to access and achieve in Food Preparation and Nutrition at GCSE. Our most successful students will be creative, inquisitive and have an interest in nutrition, as well as a sound basic knowledge of Food Science and the health, safety and hygiene rules that are implanted when preparing any food. Ultimately, they must enjoy the subject and have an interest in the characteristics and properties of our food.

What next?

Upon completion of this 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. This course can also act as a pathway, or can be the foundation for career opportunities in areas such as: clinical dietic, food and nutrition management, public health nutrition or education and research.