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Department Vision

As part of their work with food, students will be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking that will open the door to one of the great expressions of human creativity. Learning how to cook being a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life. 

Department Overview

KS3 Cooking & Nutrition 

As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

Pupils should be taught to: Key stage 3  

  • understand and apply the principles of nutrition and health  
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet  
  • become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]  
  • understand the source, seasonality and characteristics of a broad range of ingredients.

 

The national curriculum guidelines form the basis of the scheme of learning delivered to KS3. As students develop higher level practical skills and get closer to opting, lessons reflect GCSE elements to prepare them for GCSE if chosen. 

 

Year 10 & 11 Food Preparation and Nutrition  

This AQA GCSE Food Preparation and Nutrition qualification is an exciting and creative course, which focuses 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 cookery skills to give them a strong understanding of nutrition. 
 
Key topics studied 
Food preparation skills are integrated into five core topics: 

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

 

Students will complete two controlled assessments: 

  • NEA (non-examined assessment) 1: Food investigation: 10 hours - 1500-2000 words              Students will be expected to show their understanding of the working characteristics, functional and chemical properties of ingredients. This assessment is 15% of the final grade awarded and 30 marks. The exam board release three themes in September of Year 11 and the assessment can be delivered and started from this date. 
  • NEA (non-examined assessment) 2: 20 hours - 20 A4 pages/10 A3 pages 
    Food preparation assessment – Students’ knowledge, skills and understanding in relation to planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. This assessment is 35% of the final grade awarded and 70 marks. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved. This practical exam is part of NEA 2 and is worth 30 marks out of 70. The exam board release three themes from November of Year 11 and the assessment can be delivered and started from this date. 
  • Students complete both assessments during their normal lessons in a low controlled environment, however the assessment must be completed with independence and very little guidance from the teacher. 
     

Pathway through the subject 
Students will be assessed with a written examination of 1 hour and 45 minutes, worth 100 marks and 50% of the overall GCSE. The examination will contain multiple choice questions (20 marks) and five questions with a number of sub questions (80 marks). The written exam takes place in the summer term, usually in June or July. 

 
Additional information 
The new AQA specifications ensures a deeper knowledge and understanding of food and ingredients. Importance is placed on demonstrating a wide range of preparation and creative cooking skills, with a high level of understanding the science behind cooking. 

Curriculum Map

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