AQA GCSE Food Preparation and Nutrition âHealthy citizens are the ...
AQA GCSE Food Preparation and Nutrition “Healthy citizens are the greatest asset any country can have.” ― Winston Churchill “The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” - Dr. Anne Wigmore
What you will learn: The new Food Preparation and Nutrition GCSE will help you to develop a greater understanding of nutrition, food provenance and the working characteristics of food materials. You’ll also learn about food from around the world, through the study of British and international culinary traditions as well as developing an understanding of where food comes from (food provenance) and the challenges surrounding food security. You’ll master culinary skills and appreciate the science behind food and cooking. This is an exciting and creative course which will allow you to demonstrate your practical skills and make connections between theory and practice. The practical aspect of this qualification focuses on a range of 12 core skills, which aim to develop your practical cookery skills and to give you a strong understanding of nutrition. Food preparation skills are integrated into five core topics: 1. Food, nutrition and health 2. Food science 3. Food safety 4. Food choice 5. Food provenance Each of these core topics also includes the opportunity for you to develop and demonstrate your knowledge by producing a written food investigation and a food preparation assessment. How your work will be assessed during the course: Paper 1: Food Preparation and Nutrition What's assessed Theoretical knowledge of food preparation and nutrition from Sections 1 to 5. How it's assessed ● Written exam: 1 hour 45 minutes ● 100 marks ● 50% of GCSE Questions ● Multiple choice questions (20 marks) ● Five questions each with a number of sub questions (80 marks) Non- Exam assessment (NEA) What's assessed Task 1: Food investigation (30 marks) Students' understanding of the working characteristics, functional and chemical properties of ingredients. This will be a written report of 1500 – 2000 words, which highlights the functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task. Task 2: Food preparation assessment (70 marks)
Students' knowledge, skills and 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 three hours, planning in advance how this will be achieved. How your work will be assessed at the end of the course One written exam worth 50% of your GCSE Two controlled assessments (Task 1 and task 2) worth 50% of your GCSE How it's assessed ● Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation. ● Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.
Progression Where will GCSE Food Preparation and Nutrition take you? GCSE Food Preparation and Nutrition will equip you to go on to further study. After taking this course, you could embark on AS or A-level study, begin an apprenticeship or perhaps begin employment in the catering or food industries. You’ll also have the knowledge and skills to feed yourself (and others) affordably and nutritiously for life. “This course embraces and emphasises understanding of and enjoyment of different cuisines. There will be significant focus on developing high level cooking skills. Students will develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drink.” Garry Littlewood, Principal Moderator, GCSE Food Technology Useful websites: www.bbc.co.uk/education http://www.bbc.co.uk/education https://www.grainchain.com/recipes For more information contact:
[email protected]
Mrs E. Gray - Curriculum Leader of Creative Miss C. Knowles - Assistant Curriculum Leader of Creative Ms H. Callaghan - Assistant Curriculum Leader of Creative Mrs Harbisher - DT and Food and Preparation and Nutrition teacher
What you will learn: The new Food Preparation and Nutrition GCSE will help you to develop a greater understanding of nutrition, food provenance and the working characteristics of food materials. You’ll also learn about food from around the world, through the study of British and international culinary traditions as well as developing an understanding of where food comes from (food provenance) and the challenges surrounding food security. You’ll master culinary skills and appreciate the science behind food and cooking. This is an exciting and creative course which will allow you to demonstrate your practical skills and make connections between theory and practice. The practical aspect of this qualification focuses on a range of 12 core skills, which aim to develop your practical cookery skills and to give you a strong understanding of nutrition. Food preparation skills are integrated into five core topics: 1. Food, nutrition and health 2. Food science 3. Food safety 4. Food choice 5. Food provenance Each of these core topics also includes the opportunity for you to develop and demonstrate your knowledge by producing a written food investigation and a food preparation assessment. How your work will be assessed during the course: Paper 1: Food Preparation and Nutrition What's assessed Theoretical knowledge of food preparation and nutrition from Sections 1 to 5. How it's assessed ● Written exam: 1 hour 45 minutes ● 100 marks ● 50% of GCSE Questions ● Multiple choice questions (20 marks) ● Five questions each with a number of sub questions (80 marks) Non- Exam assessment (NEA) What's assessed Task 1: Food investigation (30 marks) Students' understanding of the working characteristics, functional and chemical properties of ingredients. This will be a written report of 1500 – 2000 words, which highlights the functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task. Task 2: Food preparation assessment (70 marks)
Students' knowledge, skills and 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 three hours, planning in advance how this will be achieved. How your work will be assessed at the end of the course One written exam worth 50% of your GCSE Two controlled assessments (Task 1 and task 2) worth 50% of your GCSE How it's assessed ● Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation. ● Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.
Progression Where will GCSE Food Preparation and Nutrition take you? GCSE Food Preparation and Nutrition will equip you to go on to further study. After taking this course, you could embark on AS or A-level study, begin an apprenticeship or perhaps begin employment in the catering or food industries. You’ll also have the knowledge and skills to feed yourself (and others) affordably and nutritiously for life. “This course embraces and emphasises understanding of and enjoyment of different cuisines. There will be significant focus on developing high level cooking skills. Students will develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drink.” Garry Littlewood, Principal Moderator, GCSE Food Technology Useful websites: www.bbc.co.uk/education http://www.bbc.co.uk/education https://www.grainchain.com/recipes For more information contact:
[email protected]
Mrs E. Gray - Curriculum Leader of Creative Miss C. Knowles - Assistant Curriculum Leader of Creative Ms H. Callaghan - Assistant Curriculum Leader of Creative Mrs Harbisher - DT and Food and Preparation and Nutrition teacher
