AIM

• The AQA GCSE in Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. 

• It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life. 

CONTENT

By studying food preparation and nutrition learners will: 

• Be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment 

• Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks 

• Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health 

• Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices 

• Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food 

• Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.

ASSESSMENT

Food Preparation and Nutrition (01): 100 marks – 1 hour 45 minutes written examination paper (50% of total GCSE) 

Food science Investigation Task: 10 hours’ Non-Examined Assessment (NEA) (15% of total GCSE) 

Food Preparation Task: 20 hours including a 3 hour practical exam - Non-Examined Assessment (NEA) (35% of total GCSE)

OTHER INFORMATION

Students will be required to provide ingredients weekly for practical sessions and must also bring a large container with a sealable lid to transport their prepared food home. While all dishes are suitable for adaptation to specific dietary requirements, due to course curriculum requirements, all students will be expected to prepare and cook dishes that may include meat, fish, and eggs. Students should note that the course involves a significant amount of theory relative to the practical lessons. In Year 10, the curriculum is delivered so students first learn the theory and then apply it in a practical session for knowledge consolidation and looking at the function and chemical purposes. Year 11 focuses on applying this knowledge to complete Coursework (NEA 1) from September to October and (NEA 2) from November to March, which supports preparation for the final written exam in the summer term.