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GCSE Food Preparation and Nutrition

Mathematics - Year 7

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Below you will find more specific information about the curriculum in Food Preparation and Nutrition for students who have chosen this subject for GCSE, explaining to you what students will learn, when, why and how. There is also information about how parents/carers are able to support students in their learning, extra-curricular opportunities in this subject and how it links to other subjects and the wider world.

While this information covers a broad range of areas, please do get in touch with the Subject Leader Miss Molinari if you have any questions.

Please click on the questions below to find out more.

Which exam board will students be examined by?


How are groups organised?

We organise our classes by mixed ability. The students have five one-hour lessons per fortnight.

What characteristics does a successful student have in this subject?

The most successful students in this subject will enjoy working practically, will have an interest in science and well-being. Students will also sustain their focus on long-term projects.

What are the key concepts students will study at this level?

Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

What will students learn at this level?

For the Food investigation (Task 1), one task is to be selected from the three tasks set by AQA issued in the academic year in which it is to be submitted.

For the Food preparation assessment, (Task 2), one task is to be selected from the three tasks set by AQA again issued in academic year in which it is to be submitted.

What skills will students develop at this level?

  • Practical skills
  • Analytical and evaluative skills
  • Communication skills
  • Health and safety
  • Teamwork/Time keeping
  • Investigative skills

How will students learn at this level?

  • Watching practical demonstrations
  • Practising different skills
  • Using the internet to support your learning
  • Written reports
  • Trial and error when experimenting with different ingredients
  • Peer work

How will students’ learning be assessed at this level?

50% Non Exam Assessment (NEA)

  • Task 1: Written report (1,500–2,000 words) including photographic evidence of the practical investigation.

Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

  • Task 2: Written portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved.

50% written exam – 1hour 45mins

There will be a mixture of multiple-choice questions, short, medium and long answers questions.

When do key assessments take place?

NEAs:  From September in Y11

Written exam: June of Y11 (see exam timetable for precise date)

How can parents/carers support students’ learning?

Encourage you to cook at home, give feedback and suggestions on products.

Having access to ICT at home or library for research. Answer surveys and questionnaires, encouraging students to watch food/cookery programmes on the TV.

What equipment do students need for this subject?

  • Essential school equipment
  • Apron
  • Ingredients for practicals where possible
  • The Faculty will support students with equipment if there is an economic need

How does this subject link to other subjects?

  • Science – Food investigations
  • Maths – weighing & measuring
  • English – reading, writing, communication
  • Art/design – presentation of food
  • Geography – Food provenance
  • PSHE – Food choices

What websites or resources may be helpful to support students’ learning?

  • AQA GCSE Food Preparation and Nutrition

Authors: Alexis Rickus, Bev Saunder, Yvonne Mackey

Publisher: Hodder Education

ISBN-13: 9781471863646

  • AQA GCSE Food Preparation and Nutrition

Authors: Anita Tull, Garry Littlewood

Publisher: Illuminate

ISBN-13: 978-1-908682-78-9

What extra-curricular or enrichment opportunities are available for students in this subject at this level?

The food room is open to Y11 students at lunchtime and some days after school to use ICT.

What sort of careers can this subject lead to?

Food Styling, Chef, Food Journalism/PR, Nutritionist/Dietician, Buyer, Catering, Education, Environmental health, Hospitality, Sports science, Photography, Food science, Product development… to name a few!

What does student work look like in this subject at this level?

NEA 1 task example click here

NEA 2 task example click here

KS4 Food example click here

How does this subject support a broad and balanced curriculum, meeting the needs of all students, and developing traditional core skills?

This subjects links to a wide range of other subjects. It is where students can apply their knowledge.

We have mixed ability classes, so students gain teacher and peer support. In addition, students can show a range of abilities through practical and written work.

Traditional core written skills are applied during the write up of NEA 1 & 2. Students learn a range of practical skills that will support them with healthy eating.

How does this subject promote creativity, critical thinking, practice, perseverance and resilience, and making links?

Use of ICT and Food preparation and presentation of food.

NEA 1 is based on Food science where students will need to think critically about investigates and draw conclusions.

Students will practise practical skills within the kitchen and use resilience frequently when products do not turn out as desired!

Links to most other subjects are made as previously noted.

How does this subject encourage enrichment and the development of cultural capital, deep learning, and inclusivity?

Enrichment and Cultural understanding imbedded with the Food Provenance and food Choices topics. For example: beliefs, religion, diet, environment and sustainability issues.

Deep learning is embedded by students having the opportunities to practise practical skills and then write an evaluation of the outcomes (this would include scientific reasoning)

The subject is inclusive of all students from all backgrounds. Students are able to share their experiences, which helps to enrich topics such as Food Choices.