Food and Nutrition

Key Stage Three

Students will develop their understanding of how food products can be manufactured through experimental work with basic recipes. They will learn the skills required in a safe and clean kitchen and build on this through the Key Stage. Students will develop their understanding of nutrition and how food products are manufactured and developed. They will consider how recipes can be adapted for particular special dietary requirements. They work with basic recipes to experiment with ingredients, cooking methods, flavourings

and texture. They revisit basic industrial practices e.g. sensory analysis. They use a variety of equipment safely and effectively, putting into practise food hygiene requirements.


Techniques and skills include:

·         How to follow recipes accurately and understand what happens when foods are cooked.

·         Make appropriate choices of ingredients based on their functions and nutritional value

        when developing and adapting recipes.

·         Evaluate working methods as well as outcomes

Key Stage Four

GCSE Food Preparation and Nutrition

The course aims to develop knowledge, skills and understanding in Food preparation and nutrition, and also to encourage and develop the capability to design, prepare and make quality products using a range of food ingredients.


The course will involve practical work and problem solving using raw ingredients and standard components. It will cover designing and making skills and develop the special knowledge and understanding needed to prepare and cook food products. Year 10 students will learn new skills and techniques, and manufacture a range of food products. In Year 11, in order to complete the non-examined assessment, they will investigate an area of food and preparation and then complete a practical assessment.


How is the GCSE Assessed?

Final Examination:  50% of total marks.

Students, will be entered for a 1 hour 45 minutes hour written paper. The examination will test their knowledge and understanding of the subject using multiple choice, short and long answer style questions.


NEA (Non-Examined Assessment) 50% of total marks.


The non-examined assessment will consist of two tasks. Task 1, equating to 15%, is an investigation and is completed over 10 hours.  Task 2, equating to 35%, is a practical, preparation assessment over 20 hours, during which time the pupil will be expected to prepare and make a three course meal of their choice.


For further information, please use the link below to the AQA Food Preparation and Nutrition (9-1) GCSE specification.


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