Staff
Miss E Vaughan
Ms C Campbell
Click here for Technology Curriculum Delivery Grid
WHY STUDY THIS SUBJECT?
This course is exciting and creative, focusing on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. Students will also gain 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 a full-time career in catering or food industries.
SKILLS
Throughout the course, a range of food preparation and cooking skills will be developed. Examples include:
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- Correct use of equipment
- Knife skills
- Use of appliances
- Methods of cooking
- Pastry, cake, sauce and yeast mixtures
WHAT WILL I STUDY?
- Food nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance
ASSESSMENT
- Controlled Assessment – practical investigations in 1) Food investigation (30 marks) and 2) Food preparation (70 marks). Written or electronic report with photographic evidence
- Theoretical knowledge of food preparation. Written exam: 1¾ hours (100 marks, 50% of GCSE)
Examining Board:AQA
Course Outcome:GCSE
www.aqa.org.uk/subjects/food/gcse/food-preparation-and-nutrition-8585
