Course Aims:- An exciting and creative course that focuses on practical cooking skills to ensure that students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials
ASSESSMENTS all in Y11
EXAM: Paper 1: Food preparation and nutrition (50%)
What’s assessed
Theoretical knowledge of food preparation and nutrition from subject content.
How it’s assessed
- Written exam: 1 hour 45 minutes
- 100 marks
- 50% of GCSE
Questions
- Multiple choice questions (20 marks)
- Five questions each with a number of sub questions (80 marks)
NON EXAM ASSESSMENT: (NEA) Y11
What’s assessed
Task 1: Food investigation (15%)
Students’ understanding of the working characteristics, functional and chemical properties of ingredients.
Practical investigations are a compulsory element of this NEA task.
Task 2: Food preparation assessment (35%)
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 three hours, planning in advance how this will be achieved.
How it’s assessed
Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation (15% of GCSE)
Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included. (35% of GCSE)