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Food Preparation and Nutrition
Examination Board & Syllabus:
AQA
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THE SUBJECT IS ASSESSED IN THE FOLLOWING WAYS:
50% COURSEWORK – which involves: Two practical tasks – Food Investigation and Food Preparation. Both tasks are completed in Year 11. All coursework tasks involve both theoretical and practical elements from the course. These two tasks are assessed by written reports including photographic evidence. 50% EXAM A written paper (1hr 45 mins) at the end of the course set by the exam board.
REQUIREMENTS OF THE COURSE:
Practical skills and a keen interest in food and nutrition, food science, hygiene/safety and healthy eating.
ADDITIONAL INFORMATION:
The Food Preparation and Nutrition course is delivered through a series of preparation and making activities. Students will need to make connections between the theory elements and their practice to show their understanding.
A range of topics allow students to study topics relating to food, nutrition and health, food science, food safety, food choice and food provenance. The course aims to provide students with the knowledge and skills they can use in everyday life as well as in the wider community context. Students will be involved in practical tasks at least once a week and will make products as meat dishes, sauces, bread, cakes, pastry, fruit dishes, pasta and vegetable based dishes.
