Food Preparation and Nutrition
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...
- Make informed decisions about food & nutrition,
- Acquire knowledge in order to be able to feed themselves & others affordably & nutritiously.
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.
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.
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.
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.
If you require any further information or any of the Schemes of Work set for Food Preparation & Nutrition please contact Mr O Jones on firstname.lastname@example.org