Food Preparation and Nutrition

This is 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 food skills to give them a strong understanding of nutrition.

Food preparation skills are integrated into 5 topics;

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

 

Exam

Paper 1

1 hour 45min written exam in May / June 2018

  • 100 marks available
  • Accounts for 50% of the total grade
  • Broken down into 2 sections
  • Section A (worth 20 marks)
  • Multiple choice questions structured to reflect the specification
  • Section B (worth 80 marks overall, 4-5 detailed questions)
  • Can be on anything else within the syllabus, 5 questions varying in styles of approach.

NEA

Task 1

  • 10 hour Food Investigation report
  • Assesses understanding of the scientific principles that underpin preparation & cooking of food
  • Accounts for 15% of the final grade

Task 2

  • 20 hour Food Preparation assessment
  • Accounts for 35% of the final grade
  • Plan, prepare, cook & present a 3 course menu within 3 hours
  • Produce a concise portfolio (approx. 15 A4 pages) that demonstrates technical skills and practical outcomes
  • Explanation of planning, preparation, cooking and presentation of the final 3 dishes
  • Evaluates the costs of the dishes
  • Evaluation of the sensory and nutritional properties of each dish