GCSE | Food Preparation and Nutrition – Leighton Park

GCSE in Food Preparation and Nutrition

Exam Board: AQA
Syllabus Code: 8585

GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to gives them a strong understanding of nutrition.

The 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 will be 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:

1. Food, nutrition and health

2. Food science

3. Food safety

4. Food choice

5. Food provenance

Please refer to this video link for further information.

Assessments

Component 1: Food Preparation and Nutrition – 1 ¾ hour written examination – 50% weighting

• Theoretical knowledge of food preparation and nutrition from sections 1 to 5.
• 100 marks
• Multiple choice questions (20 marks)

Component 2: Two internally assessed practical projects – 50% weighting

Task 1

• Written or electronic report (1,500-2,000 words) including photographic evidence of the practical investigation.
• Food investigation (30 marks). Students’ understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this 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 3 hours, planning in advance how this will be achieved.
• Written or electronic portfolio including photographic evidence. photographic evidence of the three final dishes must be included.

If you have any queries about this course, please contact: Urvashi Cran.