Food Preparation and Nutrition
|Mrs K Hindmarch||Curriculum Leader|
This new GCSE entitled ‘Food Preparation and Nutrition’ is an exciting and creative course which focuses on practical cooking skills to ensure that students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on developing your practical cookery skills to give you a strong understanding of nutrition.
The 5 core topics that students study during year 10 are:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
As this new GCSE course is ‘linear’ both the ‘Non-examined assessments’ (NEA’s) and the examination paper take place during year 11:
|PAPER 1: Food preparation and nutrition:|
|What is assessed?
Theoretical knowledge of Food Preparation & Nutrition from the 5 core topics studied.
How is it assessed?
Type of question?
NON EXAMINED ASSASSMENT (NEA)
TASK 1 – FOOD INVESTIGATION:
This task will test the students’ knowledge and understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory part of this NEA task and you will be required to submit a word processed report of 1500 – 200 words (including photographic evidence). This investigation is worth 15% of the students’ final mark.
TASK 2 – FOOD PREPARATION ASSESSMENT:
The students’ knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food will be tested here.
Students’ will be required to plan, prepare, cook and present a final menu of 3 dishes within a single period of 3 hours. A 15 page portfolio will be submitted as evidence including photographs of all practical work completed. This assessment is worth 35% of the students’ final GCSE mark.