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Exams and Assessment Information by two non-exam assessment tasks: • Task 1 (NEA1) Food investigation - students’ understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this task. Assessed by a written or electronic report (1,500-2,000 words) including photographic evidence of the practical investigation (15% of final grade) • Task 2 (NEA2) Food preparation assessment – 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. Assessed by a written or electronic portfolio including photographic evidence. (35% of final grade) • a 1 hour and 45 minute written examination at the end of the course on theoretical knowledge of food and nutrition (50% of final grade) What will I learn about? • The vibrant, interesting and relevant world of food • Practical food production and key processes involved in making food • The nutritional qualities of food together with current healthy eating guidelines and how they apply to different target groups • Food science including why food is cooked and how heat is transferred along with the functional and chemical properties of food • Food storage, safety and hygiene considerations involved in making a food product • Factors affecting food choice, including British and international cuisine, sensory evaluation and food marketing • Food provenance, the environmental impact and sustainability of food FOOD PREPARATION & NUTRITION How will I learn? • Short focused skilled practical tasks will cover all 12 of the required skills which include; general practical skills, knife skills, preparing fruit and vegetables, use of cooker, use of equipment, cooking methods, prepare, combine and shape, sauce making, tenderise and marinate, dough making, using chemical raising agents and setting mixtures • Product design and make assignments including: multi-cultural cuisine, British Cuisine, food provenance, food science, nutrition, factors affecting food choice and food safety and hygiene • Investigation and experimentation into the functional qualities of food • Use of IT for research and modelling of food products Where could Food Preparation & Nutrition take me? • Food Preparation and Nutrition GCSE provides an excellent grounding in practical food skills and nutrition that you will use every day, no matter what career choice. Careers are plentiful in such a huge and diverse industry. Opportunities may include jobs in food manufacture such as product development and marketing as well as quality control jobs in health and safety such as environmental health work and dietetics. • The course could also lead to a whole host of careers in the hospitality industry. Additional Costs and Entry Requirements • Students will be expected to provide ingredients (already weighed and measured out) for practical work every week. • There are no specific entry requirements, although the course is not suitable for students who failed to bring in ingredients in Years 7, 8 and 9 Course Specification & further information • This is a full GSCE course from AQA (syllabus code: Food Preparation and Nutrition 8585) • Please see the AQA website for more details 26