GCSE Food Preparation and Nutrition
Food Preparation and Nutrition learning enables students to have in depth knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
Syllabus Title: Food Preparation and Nutrition
Exam Board: AQA
Assessment: New GCSE 9 - 1 grading.
Paper 1 external written exam (100 marks) worth 50% of the overall grade,
Non Exam Assessment: Task 1 Food investigation (30 marks) and Task 2 Food preparation assessment (70 marks) worth 50% of the overall grade.
Aims of the course
The GCSE Food Preparation and Nutrition course sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. The majority of the course is delivered through preparation and making activities. Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.
The topics are:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance.
The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Food groups include:
- bread, cereals, flour, oats, rice, potatoes and pasta
- fruit and vegetables (fresh, frozen, dried, canned and juiced)
- milk, cheese and yoghurt
- meat, fish, eggs, soya, tofu, beans, nuts and seeds
- butter, oil, margarine, sugar and syrup.
Staff to contact:
Ms Febbrari and Mrs Tamang (Co-heads of Design and Technology)