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Y8 Options- Food Preparation and Nutrition

Head of Department:

Mrs F Ross

Examining Board:

AQA

What Will I Study?

Students will develop their knowledge and understanding of the following areas of food:

    • Food Nutrition and Health
    • Food Science
    • Food Choice
    • Food Microbiology
    • Food Provenance

Alongside the theory students will also develop the practical skills needed to prepare a wide range of food products.

During Year 9 – Students follow a thematic curriculum to develop a good understanding of the five areas of food listed above. Themes include – Food; Psychology, Food; A journey through life and Food; Farm to fork.

In Year 10 – students will continue to follow a thematic curriculum to develop a deeper understanding of the five areas. In addition they will complete mock Non-Exam Assessment (NEA) pieces, to help ensure they have the skills to complete the ‘real’ NEA independently in Year 11.

Year 11 – students complete NEA tasks and prepare for the final examination.

As there is a practical element to this course students will need to bring in the ingredients required to complete practical work. Generally, ingredients are required on a weekly basis.

 

What Skills Will I Develop?

Alongside developing skills, knowledge and understanding, students will develop problem solving skills, the ability to work within a team, take on leadership roles and improve their ability to prioritise and manage resources.

 

How Will I Be Assessed?

One written examination of 1 hour & 45 minutes worth 50% of the final mark.

The exam paper consists of multiple choice, short answer, structured and free response questions.

 

Non-Exam Assessment (NEA)

Students will need to submit two NEA pieces which together are 50% of the final mark. Students can choose from a list of tasks provided by the exam board and these will be completed in school under exam conditions.

Task 1: Food investigation - worth 15%

An example of the type of investigation you will be required to do could be ‘Investigate the ingredients used to thicken sauces and soups.’

You will complete the investigation and then compile a report detailing your findings.

Task 2: Food Preparation – worth 35%

An example of the type of task you will be required to do, ‘Plan, prepare, cook and present a range of dishes, using a variety of skills, from the Mediterranean culinary tradition.’

You will need to research, plan, prepare and make a selection of dishes under exam conditions, to complete this task.

 

View more information about Food Preparation and Nutrition in the video below:

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