Food Preparation and Nutrition
WHAT DO STUDENTS LEARN IN FOOD PREPARATION AND NUTRITION IN KEY STAGE 4?
This exciting GCSE in Food Preparation and Nutrition equips students with an array of culinary techniques embracing different cuisines, along with important knowledge of nutrition, cultural traditions, food security and science. The subject has been created to inspire and motivate students, developing vital life skills and opening their eyes to a world of career opportunities. It gives them the confidence to cook with ingredients from across the globe, while recognising the importance of good nutrition, healthy eating and the science behind what we eat. Students develop knowledge and understanding of the functional and chemical processes, nutritional awareness and the opportunity to develop high level cooking skills.
HOW WILL STUDENTS LEARN IN THIS COURSE?
Food preparation and nutrition skills – are integrated into five sections:
- Food Nutrition and Health
- Food Science
- Food Safety
- Food Choice
- Food Provenance
All linked through hands on practical work, as making is carried out every week
HOW ARE STUDENTS ASSESSED IN THIS COURSE?
∙ 50% Terminal written examination
∙ 15%. Nea task 1: Food investigation – 10 supervised hours
∙ 35% NeaTask 2: Food preparation assessment – 20 supervised hours
For both NEAs the exam board sets and releases the tasks in Y11. Students will be assessed in knowledge and understanding along with practical and investigation skills. They will be required to prepare, cook and present three dishes with accompaniments within a single three hour examination session, planning in advance how this will be achieved. Students will need to provide ingredients and carry out regular practical work throughout Y10, to develop and practise their skills for this element
WHAT IS THE LEARNING SEQUENCE?
|Term 1||Term 2||Term 3||Term 4||Term 5||Term 6|
Nutrition and commodities
Methods of cooking and heat transfer
Fats and oils
|Vitamins and Minerals
Calcium, sodium, iodine, phosphorous
A C D E K
B1, B2, B3, B9, B12
|Milk and dairy
2 hour timetabled NEA practice
|Quiche Scotch eggs
|Fish cakes Fish pie
Portioning a chicken and choice of recipes
Quorn and other vegetarian options
|Bread using yeast and soda bread
Pasta – ravioli
Gluten free –Coeliac
|Spinach and chickpea
French onion soup
Fruit recipe choices
|Yoghurt and cheese making
|Own choice recipes to meet task title
2 plus an accompaniment
Investigate fats in pastry
Investigate flours in sauces and bread
Freezing, pickling, jam making, canning, pasteurising, AFD .
Food for PC
Practice NEA 1 investigation
10 hours – 15% of grade
Release date Sept 1st
20 hours – 35% of grade
Release date Nov 1st
20 hours continued including 3hour practical exam
WHAT QUALIFICATION IS GAINED FROM WHICH EXAM BOARD?
Qualification OCR exam board
- Food Preparation and Nutrition (9-1) – J309
LINK TO EXAM BOARD SPECIFICATION
HOW IS IT GRADED?
∙ Single tier Graded 1-9 with 9 being the highest grade
WHAT FURTHER EDUCATION AND/OR CAREERS CAN THIS QUALIFICATION LEAD TO?
Studying Food Preparation & Nutrition at GCSE opens the doors of countless opportunities for a career in the food industry.
- Food Stylist
- Food product developer
- Food Teacher
- Public health officer/inspector
- Hotel and restaurant manager
- Food journalist
- Events planner
- Food Scientist
- Food photographer
- Radio and TV
- Food stylist
- Quality control
For more information on food careers http:// tastycareers.org.uk/