Design & Technology

 


 


Key Stage 4

Qualification

Food Preparation & Nutrition GCSE

Exam Board and Syllabus

AQA 8585

Programme of Study

Food Preparation and Nutrition is a practical subject area which requires the application of knowledge and understanding when planning , preparing, making and evaluating products.

Learning/Teaching Approach

The aim of the course is to enable students to work with a wide variety of foods and cooking methods.

Assessment

  • Theoretical knowledge leading to a 1 hour 45 minutes written exam based on 5 topics:
    1. Food, nutrition and health,
    2. Food science,
    3. Food safety,
    4. Food choice,
    5. Food provenance. 

    This will account for 50% of the GCSE

  • There will also be two practical assessments during year 11. 
    1. Food investigation
      Students will be assessed on their understanding of the working characteristics, functional and chemical properties of ingredients.
    2. Food preparation assessment
      Students will be assessed on their knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food and application of nutrition related to the chosen task.  Students will prepare, cook and present a final menu of three dishes.
  • These two practical assessments account for 50% of the GCSE.

What it leads to

Bsc (Hons) Food & Nutrition
Bsc(Hons) Baking Technology
Bsc (Hons) Food Science
Baking Technology Management
Food & professional cookery
Food Science and Technology

Additional Points

Food Preparation and Nutrition is a very exciting, creative and interesting subject to study. You will learn a tremendous amount through making activities which will involve working with food ingredients and products. Food Preparation and Nutrition includes:

  • Preparation and storage of ingredients
  • Knife skills
  • Use of equipment
  • Cooking methods
  • Sauce making
  • Marinades and tenderising
  • Preparation and storage of ingredients
  • Knife skills
  • Use of equipment
  • Cooking methods
  • Yeast doughs
  • Raising agents
  • Setting mixtures

Tier of Entry

Single Tier.