Food Preparation & Nutrition The AQA Food Preparation and Nutrition GCSE is an exciting and creative course which focuses on practical cooking skills. The course will ensure pupils develop an understanding of nutrition, food provenance and working characteristics of ingredients. Pupils will also learn about British and international culinary traditions, food security and food safety. The specification will encourage pupils to develop a broad range of knowledge, understanding and technical skills related to food preparation and nutrition. The emphasis is upon enabling pupils to make connections between theory and practice and apply understanding of the food and nutrition when preparing and cooking food. A large amount of the specification can and should be delivered through practical experiences. At the heart of the qualification is a focus on developing practical cookery skills and a strong understanding of nutrition.
The Assessment Structure Non-Examined Assessment 50% Two tasks Task 1 The Food Investigation (NEA 1 is a scientific based project - 15% of the final examination) Task2 The Food Preparation Assessment (NEA2 investigates a cuisine, specific dietary requirement or a target group and consists of research and practical work and concludes with a 3 hour practical examination - 35% of the final examination) (35%) Single Examination Paper 50% 1hr 45 minutes duration Section A (20 marks) Multiple choice questions structured to reflect the sections of the specification.
Mrs Vigers-Belgeonne Head of Food Studies rav@kingsbruton.com
Section B (80 marks) 5 Questions varying in styles of approach and content.
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