Courses
We offer a broad and balanced curriculum, for key stage 3 (Years 7-9), key stage 4 (Years 10 and 11) and key stage 5 (Years 12 and 13 - Sixth Form). Click the appropriate button below to find the details for each subject offered in each key stage.
Further details of our curriculum are available on the curriculum page.
Overview
Food Preparation & Nutrition
Introduction
This GCSE is an exciting and creative course which focusses 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 focusses 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.
Qualification
GCSE
Awarding body
AQA
Course leader
Mrs S Parker
Assessment
- Examination: 50%
- Written paper: 1hr 45 mins | 50%
- Non-examined assessment: 50%
- NEA 1 Food Investigation: 30 marks | 15%
- NEA 2 Food Preparation: 70 marks | 35%
Curriculum
Course content
During Year 10, students will be taught a variety of practical skills which will enable them to complete a series of design briefs, extend their design skills and evaluate their products. They will also learn about topics including nutrition, food science, why we use the ingredients we use, environmental issues and factors affecting food choices. In Year 11, they will complete a major non-examined assessment which consists of two tasks. Task 1 will be a 10 hour food investigation and written report to answer a specific question relating to food science. Task 2 will be a 20 hour food preparation assessment where they will design and make a three dishes of their choice with a written report. All tasks will incorporate designing, researching, making and ICT presentation skills.
Skills and requirements
Skills required
- An enjoyment and enthusiasm of working with food.
- Literacy, numeracy and ICT skills.
- Ability to work in a group and individually.
- Research and design skills.
Beyond the classroom
Future pathways
The course provides a good knowledge of nutrition, why we need food and what it does for our bodies. This can link with future careers within the healthcare, sport or nutrition.
The course will help you to understand how food preparation and nutrition affects our everyday lives. You will acquire practical skills which will be of benefit to you in the future.
It is a good preparation for A-level food technology and future university courses, for example health and nutrition, food science and hotel management. It is also a good foundation for related vocational courses and college courses such as hotel management and hospitality.
