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KS3 (Years 7 to 9)
KS3 (Years 7 to 9)
Food Preparation & Nutrition - An insight into what the subject is all about at GCSE.
Practical cooking skills, food hygiene and safety and nutrition.
Practical cooking skills and nutrition.
Practical cooking skills, food science, nutrition and the food industry.
Assessment
Not applicable.
KS4 (Years 10 & 11)
KS4 (Years 10 & 11)
GCSE Food Preparation & Nutrition (A-Level Equivalent Available)
GCSE Food Preparation & Nutrition (A-Level Equivalent Available)
Award: GCSE
Awarding Body: AQA
Specification Code: 8585
Specification Website: Food Preparation and Nutrition
This new 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 give them a strong understanding of nutrition and the science behind it.
The heart of this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.
Food preparation skills are integrated into five core topics:
Food, nutrition and health
Food science
Food safety
Food choice
Food provenance.
Have a look out our Resource Centre
Assessments
Assessments
Paper 1: Food preparation and nutrition
Paper 1: Food preparation and nutrition
Written exam
Written exam
Theoretical knowledge of food preparation and nutrition
1 hour 45 minutes
Multiple choice questions (20 marks)
Five questions, each with a number of sub questions (80 marks)
100 marks
50% of GCSE
Non - Examination Assessments:
Non - Examination Assessments:
Task 1: Food investigation
Task 1: Food investigation
(1,500–2,000 words) including photographic evidence of the practical investigation.
Assessment of the understanding of the working characteristics, functional and chemical properties of ingredients.
30 marks
15% of GCSE
Practical investigations are a compulsory element of this NEA task.
Task 2: Food preparation assessment
Task 2: Food preparation assessment
Including photographic evidence.
Assessment of knowledge, skills and understanding in relation to the planning, preparation, cooking,
Presentation of food and application of nutrition related to the chosen task.
70 marks
35% of GCSE
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.
KS5 (Years 12 & 13)
KS5 (Years 12 & 13)
Award: Level 3 Diploma
Awarding Body: WJEC
AS Offered: Level 3 Certificate
Specification Code: 610/6189/X
Specification Website: https://www.wjec.co.uk/media/5n1b3y42/options-evening-flyer-level-3-aaq-food-extended-certificate.pdf
Institution: Westside School
An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.
This is an Applied General qualification. This means it is designed primarily to support learners progressing to university. It has been designed to offer exciting, interesting experiences that focus learning for 16 - 19 year old learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry.
Subject Content
Subject Content
This Level 3 course has five units:
What knowledge and skills will I Develop?
By studying Food Science and Nutrition you will develop a range of essential skills that will be valuable for higher education and future professional roles, including:
Independent learning and research
Problem-solving and analytical skills
Practical laboratory and food preparation skills
Data analysis and interpretation
Communication and teamwork
Adaptability and innovation.
What knowledge and skills will I develop?
Biology, Business, Chemistry, Health and Social Care, Mathematics, Physical Education, Psychology.
What could this qualification lead to?
Completion of this qualification can support progression to higher education courses such as:
BSc Food and Nutrition
BSc Food Science
BSc Human Nutrition
BSc Nutrition and Dietetics
BSc (Hons) Public Health Nutrition
BSc (Hons) Food Science and Technology
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