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Food Nutrition

Food Nutrition

Teaching

Mrs T Waterhouse - Joint Head of Sixth Form

Support

  •  Mrs Fiona Clements

Department Introduction

Learning to cook is one of the most valuable life skills. Cooking for yourself or others is rewarding, relaxing and fun. It can improve your health, save you money and make you popular! It is a basic skill that may take you to your dream job or become a lifelong hobby.

Key Stage 3


In Years 7 and 8 pupils experience all areas of the Design and Technology Department through a carousel system. On each cycle students will gain a range of valuable design and practical skills, including CAD/CAM alongside the skills covered in the Food room. Although the emphasis of the course is on practical work, the underpinning theory is also examined.

In Food we combine the fun of cooking with the more serious aspects of how diet impacts on health; safety and hygiene; food provenance; food sustainability and sensory evaluation.

Key Stage 4

We offer a 2-year GCSE course following the AQA exam board

Food Preparation and Nutrition teaches a variety of practical culinary skills, pupils will develop their knowledge and understanding of a wide range of ingredients, nutrition, equipment, processes, current health issues and technological developments used in the food industry. 

Assessment

Written Exam: Theoretical knowledge of food preparation & nutrition. 1 hr 45 mins. 100 marks. 50% of GCSE. Multiple choice questions (20 marks). Five questions each with a number of sub questions (80 marks)

Non Examined Assessments (NEA)

Task 1: Food Investigation. 30 marks. 15% of GCSE. Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.  

Students' understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task.

Task 2: Food Preparation Assessment. 70 marks. 35% of GCSE.  Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.

For further information, please see the AQA website www.aqa.org.uk