Food

Head of Department: Mrs J. Williams

Qualification: GCSE Food Preparation & Nutrition

Exam Board: AQA

Exam/NEA split: 50% written exam 50% NEA

Component 1: Written exam paper

Weighting: 50%

Duration: 1 hour 45 minutes

Assessment includes content from across the whole GCSE course. 20% is made up of multiple choice questions whilst the remaining 80% requires a more in-depth knowledge and ability to provide extended responses to a range of topics       

Component 2: Non-Exam Assessment

Weighting: 50%

NEA 1: Food Investigation

Weighting: 15%

Students investigate the working characteristics of a particular ingredient through a range of practical investigations. They then produce a report of 1500-2000 words to evaluate findings and make conclusions into ‘how ingredients work and why’   

NEA 2: Food Preparation Assessment

Weighting: 35%

Students research a given theme, before trialling a range of appropriate dishes. In a 3 hour practical exam students then prepare, cook and present 3 final dishes. Marks are awarded for working in a safe and organised manner, demonstrating complex technical skills and processes as well as presentation of the final outcomes. Students also produce a concise portfolio where they analyse and evaluate the outcomes

Course Summary:

Over the 2 years of the GCSE course, students study a variety of areas, which allows them to appreciate the broad principles of Food Science, Nutrition and Healthy Eating.  Much of the learning is realised through practical work, whether investigation of ingredients and processes or through skill based food activities, (preparation, cooking, baking, etc.). Our aim is to provide a comprehensive and stimulating array of hands-on practical experiences where students are able to grow in confidence, whilst building their understanding of what happens and why different outcomes occur. Drawing on both their theoretical and practical understanding, students recognize how to meet the differing needs of consumers throughout life, both in terms of nutrition and other factors, such as cultural, social, ethical, etc. Students are able to gain marks by evidencing their knowledge and understanding in both written and practical formats, giving them every opportunity to showcase their strengths in this subject. 

More details: AQA - Food preparation and nutrition