Exam Board: AQA
Syllabus code: 8585
This GCSE in Food Preparation and Nutrition equips students with an extensive array of culinary techniques and a solid understanding of nutrition and food science. The course is a balance of practical and theoretical knowledge and students will cook at least once a week. As well as demonstrating safe cooking skills and knowledge of food science and nutrition, students will be given opportunities to design their own dishes and develop their confidence and creativity with food commodities. Food provenance is an element to the course, with students understanding issues facing the food industry and learning to adapt their recipes seasonally.
What will I be studying?
Students will study five areas to equip them for the practical and Written exams.
- Food Preparation Skills
- Food, Nutrition and Health
- Food Science
- Food Safety
- Food Choice
Is there anything else I need to know about this subject course?
This course is suitable for all students who enjoy working with food. Students may consider a career in the food industry or may just enjoy making and experimenting with food. Either way studying food preparation and nutrition provides important skills to use in later life. Students will be expected to cook at least once per week. It is therefore important that ingredients are produced for these lessons (ingredients are provided for boarding students).
How will I be assessed?
Non-exam assessment (NEA) – 50% of total marks. There are two NEA tasks: A food science investigation (15%) set by the exam board to show understanding of the scientific properties and working characteristics of a food commodity – e.g. the best kinds of flour to thicken sauce, make pastry or bread. Food Preparation Practical Assessment (35%) Students will prepare, cook and present a final menu of three dishes within a single period of three hours, planning in advance how this will be achieved.
Examination method
Written examination Paper – 50% of total marks. 1 hour 45 minutes. Theoretical knowledge of food preparation and nutrition. Multiple choice questions (20 marks). Five questions each with a number of sub questions (80 marks).