GCSE Food Preparation and Nutrition is an exciting and creative 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 students’ practical cookery skills to give them a strong understanding of nutrition.
Food preparation skills are integrated into five core topics:
In Year 9 students gain a sound knowledge of nutrition and the characteristics of food products, developing their practical skills and learning to make dishes independently and confidently. In Year 10 students apply their theoretical and scientific knowledge of food and nutrition and produce more complex practical dishes. In Year 11 students complete two pieces of practical NEA course work and work towards the final written examination.
GCSE Results 2023
72.1% of students achieved a Grade 4 or above.
100% of students achieved a pass.
Terminal exam: 50%
Testing theoretical knowledge of food preparation and nutrition, food science, food safety, food choice and food provenance.
Non-exam assessment:
TASK 1 Food Investigation – 15%
A written/electronic report (1,500 – 2000 words) assessing understanding of the working characteristics, functionality and chemical properties of ingredients. For example, looking at the effect of different types of flour on the thickening of a sauce.
TASK 2 Food Preparation Assessment – 35%
Students will plan, prepare and cook a final menu of three dishes within a three hour time limit, meeting a brief set by the exam board. For example, investigating foods suitable for diabetics or exploring different European cuisines. The students will plan in advance how this will be achieved.
AQA
50% terminal written examination
50% non-exam assessment
NEA 1 = 15% NEA 2 = 35%
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