Food & Nutrition
Subject Leader: Mrs L Camborne-Paynter
In KS3, Food forms part of the Technology curriculum.
In KS4, the AQA course in Food Preparation and Nutrition is offered. This new and exciting GCSE sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
The specification is delivered through theory and preparation and making activities. You will acquire the skills and knowledge to be able to make the connections between theory and practice and to apply your understanding of food and nutrition to practical preparation (cooking).
Aims and Learning outcomes
By the end of the course you should be able to:
- Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
- Develop knowledge and understanding of functional properties and chemical processes as well as the nutritional content of food and drink.
- Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
- Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes and diet and health choices.
- Demonstrate the knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
- Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.
There are five main topics:
Food, nutrition and health – nutritional needs and health
Food science – cooking of food and transfer of heat; functional, chemical properties of food
Food safety – contamination and spoilage
Food choice – factors that affect food choice such as sensory qualities, labelling, marketing
Food provenance – sustainability, food production
Each topic is supported and reinforced by practical work.
Theoretical knowledge from the five topics is assessed in a written examination of 1 hour 45 mins. It is worth 50% of the GCSE – 100 marks. The examination consists of multiple choice questions (20 marks) and five longer questions with sub-sections (80 marks) plus a practical assessment which consists of two tasks:
Task 1: Food investigation which is designed to show a student’s understanding of the working characteristics, functional and chemical properties of ingredients. Work will be presented in a portfolio format.
Task 2: Food preparation assessment which is designed to show a student’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food and the application of nutrition related to the chosen task.
Students will be required to prepare, cook and present three dishes within three hours. Research, justification, planning and evaluation will be presented in a portfolio format.