Pupils are introduced to food preparation and nutrition. They develop their understanding and apply the principles of a healthy and varied diet. They prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques and equipment independently, safely and hygienically. Pupils in year 7 are taught the foundations of good food hygiene and safety involved in the storage, preparation and cooking of a range of dishes.
Pupils understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed. Fairtrade, organic and food miles are covered and pupils plan and make dishes to reflect a range of cultures and food choices. Pupils take part in food investigation tasks where they research and carry out planned observations of the ways microorganisms are used in cooking. They begin to link food science including; shortening, fermentation, heat transfer and protein denaturation to their practical cooking lessons.
Pupils focus on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. Aiming to develop pupils’ practical cookery skills to give them a strong understanding of nutrition. Looking at commodities, food provenance and food choice to prepare an increasingly complex range of dishes and complete meals.
Pupils deepen their knowledge around five main areas. These are; food, nutrition and health, food science, food safety, food choice and food provenance. Pupils carry out practical investigations into the chemical and functional working properties of ingredients around food science including; enzymatic browning, gluten development, aeration and raising agents. At the end of year 10 pupils carry out mock practical investigations of the working characteristics, functional and chemical properties of ingredients and also a food preparation practical examination.
Pupils focus on the two non-exam assessments (NEA). The NEA 1 starts September 1st with a range of contexts from the exam board. This is 15% of the total GCSE and involves pupils looking into food science. They select one context and carry out a range of scientific investigations producing a range of balanced evidence and a report of 1,500 words. They then begin NEA 2 which focuses on food preparation assessment and is 35% of the total GCSE. Pupils’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Pupils will prepare, cook and present a final menu of three dishes within a single period of three hours, planning in advance how this will be achieved. They carry out research, trial dishes and plan the final menu including a full nutritional analysis which is presented in a portfolio of 20 x A4 pages.
Exam Board: AQA GCSE Food Preparation and Nutrition (8585)
50% Non-Exam Assessment (NEA) 50% written examination (1 hour 45 minutes)