Food Preparation and Nutrition

Introduction


The aim of Food Preparation & Nutrition course is to equip learners with the knowledge, understanding & skills required to cook & apply the principles of food science, nutrition & healthy eating. The course offers a balance between practical & theoretical knowledge & understanding.

It encourages pupils to...

  • Cook
  • Make informed decisions about food & nutrition,
  • Acquire knowledge in order to be able to feed themselves & others affordably & nutritiously.

 

KS3

 

Introduction – The course aims to enable pupils to learn where food comes from, how to cook a range of dishes safely, hygienically & to apply their knowledge of nutrition, healthy eating. In addition, they will consider the factors that affect food choice, food availability and food waste.

 

 

Year 7 & 8

 

Pupils will aim to develop…

  • their knowledge & understanding of ingredients & healthy eating;
  • Pupils will develop food preparation & cooking techniques;
  • Pupils will be able to apply their knowledge to make informed choices;
  • Pupils will develop the creative, technical & practical expertise needed to perform everyday tasks confidently;
  • Pupils will evaluate and test their ideas and products and the work of others.

 

Assessment – Work is assessed through a range of teacher, self & peer assessment tasks, in line with the current banding System.

KS 4

Introduction - At Key Stage Four, AQA Food Preparation & Nutrition is offered as the Food course in Years 9, 10 & 11.  Across the three years students study a wide range of subject areas working on & developing skills taught at Key Stage three, expanding on pupils knowledge of food, nutrition, health, safety, hygiene & preparation skills.  Typically pupils are encouraged to work with woods, plastics, metals or any combination of these materials to create a variety of products.

 


 

 

Year 9 & 10

Content - Students focus on developing & improving their practical & creative skills, building on what was introduced during KS3, through the range of projects carried out.  Pupils follow a variety of schemes of work, carrying out projects that involve working with a range of Ingredients, recipes & techniques.  In addition, they will consider consumer issues, food and its functions and new technologies/trends in food.

 

Assessment – Work is assessed through a range of teacher, self & peer assessment tasks, in line with the current AQA Food Preparation & Nutrition Specification.   Controlled assessment guidelines are used to ensure that pupils are working towards & producing work that is of the required standard set for them by AQA.  

 


 

 

 

Year 11 

Content - Students focus on developing & improving their practical & creative skills & are required to completing the Non- Examination Assessments (a combined worth of 50% of their final grade) & a written exam at the end of Year 11 (worth 50% of their final grade).

 

Assessment – All practical work is assessed through teacher, peer & self-assessment using the AQA assessment guidelines (to ensure that pupils are working towards & producing work that is of the required standard set for them by AQA).  

 

Written Examination: 1 hour 45 minutes, 100 marks, 50% of the total marks.

 

  • Testing theoretical knowledge of food preparation & nutrition from the following sections:
    • Food, nutrition & health; Food science; Food safety; Food choice; Food provenance.

 

Non – Examination Assessment: Combined total of 100 marks, 50% of the total marks.

 

Task 1: Food Investigation Task: 30 marks – 15% of the total mark.

 

  • Assessment of the students' understanding of the working characteristics, functional & chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task.

 

Task 2: Food Preparation Assessment: 70 marks – 35% of the total mark.

 

  • Students' knowledge, skills & 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 3 hours, planning in advance how this will be achieved.

 

Web Revision

http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/

Past Papers

Because the course is following a new specification, previous papers aren’t available. Access to the previous courses examination papers will still help prepare for examinations.

 

http://www.wjec.co.uk/qualifications/qualification-resources.html?subject=hospitalityAndCatering&level=GCSE&pastpaper=true

If you require any further information or any of the Schemes of Work set for Food Preparation & Nutrition please contact Mr O Jones on joneso@cape.cornwall.sch.uk


Tel: 01736 788501