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Exam Board: AQA
An exciting and creative course focusing 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 focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.
Food, nutrition and health
Paper1 (Food preparation and nutrition) + Non-exam assessment (NEA)
Food preparation and Nutrition exam:
Theoretical knowledge of food preparation and nutrition
Exam is b broken down into 2 sections
Multiple choice questions structured to reflect the specification.
5 questions varying in styles of approach.
Task 1: Food investigation (30 marks) Accounts for 15% of the final grade.
Electronic report (1,500 – 2,000 words) including photographic evidence of the practical investigation.
Task 2: Food preparation assessment (70 marks)
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 3 hours, planning in advance how this will be achieved.