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Broadwater School

FOOD PREPARATION & NUTRITION

FOOD PREPARATION & NUTRITION

Teacher: Mrs Sarah Thompson Email

Department: ART, DESIGN & TECHNOLOGY

Art, Design & Technology Subject Leader: Mrs Melanie Pearson - Jury Email

Homework tasks can be viewed on the showmyhomework website

 

GCSE Exam Specification:

AQA GCSE Food Preparation and Nutrition

Download the specification: 

http://filestore.aqa.org.uk/resources/food/specifications/AQA-8585-SP-2016.PDF

Vocational Award Specification:

Eduqas Vocational Level 1&2 Award in Hospitality and Catering (Technical Award)

Download the specification: https://www.eduqas.co.uk/media/q3gfto4b/wjec_l1-2-vocaward-hospitality_and_catering_spec-e_11-09-2023-1.pdf

British Values 

Democracy

  • Legislation regarding the manufacture of products.

The rule of law

  • Legislation regarding the manufacture of products.
  • Consumer rights.
  • Copyright and TM laws.
  • Trading Standards.
  • Food hygiene and H&S laws and regulations.

Individual liberty

  • Sustainability in design, Eco-design, green design, 6 R’s.
  • Making food choices that take seasonality, economics, local sourcing and sustainability into account.
  • Developing products for different customers/users with regard to their ethnicity, wants and needs.

Mutual respect

  • Students research different cultural values and traditions for their projects. They are required to use these findings to design and make their products.

Tolerance of those of different faiths and beliefs 

  • Students research different cultural values and traditions for their projects. They are required to use these findings to design and make their products.
  • Social and moral issues considered when designing and making products. Referred to in specifications, design brief, testing and evaluations.

Key Stage 3 

YEAR 7 FOOD: 

During this module students are introduced to the principles of hygiene and safety in the kitchen.  They gain an awareness of a range of basic practical techniques.  They also gain knowledge and understanding about properties of materials, the ways ingredients can be combined to create required sensory characteristics and an awareness of nutrition.

Please note students are expected to provide their own ingredients for practical work which is normally once a week. 

The following list shows the areas which students will visit over the rotation:

  • Hygiene and safety in the kitchen
  • Equipment
  • Eatwell Guide and nutrients
  • Dietary fibre (NSP)
  • Meat
  • Sensory analysis
  • Dietary needs for different age groups

Practical dishes include: fruit fusion, pizza, fajitas, fruit crumble (increasing NSP content), spaghetti bolognese or chilli, scones and healthy snack for teenagers.

 

YEAR 8 FOOD: 

During this module the technical practical skills are developed further to ensure continuing progress. Students are encouraged to consider the flavour and overall presentation of their practical outcomes.  Another area which is focused on is developing critical comments on products and their applications.  

Please note students are expected to provide their own ingredients for practical work which is normally once a week.

The following list shows the areas which students will visit over the rotation:

  • Food provenance
  • Sauce making
  • Vitamins
  • Fish
  • Pastry
  • Eggs
  • Cake making
  • Raising agents
  • Meal planning for specific dietary needs eg vegans, coeliacs etc.

Practical dishes include macaroni cheese, sweet and sour chicken, fish goujons, quiche, swiss roll, and bread.  Students make a dish suitable for a specific dietary need using alternative ingredients such as gluten free flour.

Key Stage 4 

GCSE FOOD PREPARATION AND NUTRITION (AQA)

The GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of food science, nutrition, food provenance and the working characteristics of food material.  At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.  Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.  The main topics covered are:

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

The range of food and ingredients studied will reflect the recommended guidelines for a healthy diet based on the main food commodity groups.  Food groups include:

  • Bread, cereals, flour, oats, rice, potatoes and pasta
  • Fruit and vegetables
  • Milk, cheese and yoghurt
  • Meat, fish, eggs, soya, tofu, beans, nuts and seeds
  • Butter, oil, margarine, sugar and syrup

Non-exam assessment:

Task 1: Food investigation

This assesses students’ understanding of the working characteristics, functional and chemical properties of ingredients.  It is presented as a written report (1,500 – 2,000 words) including photographic evidence of the practical investigation.

Task 2: Food preparation assessment

This assesses 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 a single period of no more than three hours, planning in advance how this will be achieved.  It is presented as a written portfolio including photographic evidence.

Exam:

There is one final examination paper (1 hour 45 minutes) which is based on the theoretical knowledge of food preparation and nutrition.  The exam is made up of multiple choice questions (20 marks) and 5 questions each with a number of sub questions (80 marks)

 

Eduqas Level 1&2 Vocational Award in Hospitality and Catering (Technical Award)

This course enables students to gain knowledge and understanding related to a range of hospitality and catering providers.  They learn how these operate and what they must consider to be successful.  There is the opportunity to learn about issues related to nutrition and food safety and how they affect successful hospitality and catering operations.  In this qualification, students will also develop their food preparation and cooking skills as well as transferable skills of problem solving, organisation, time management, planning and communication.

The course divided into two units:

Unit 1 The Hospitality and Catering Industry

  • 1.1 Hospitality and catering provision.
  • 1.2 How hospitality and catering providers operate.
  • 1.3 Health and safety in hospitality and catering.
  • 1.4 Food safety in hospitality and catering.

Unit 2 Hospitality and Catering in Action

  • 2.1 The importance of nutrition.
  • 2.2 Menu planning.
  • 2.3 The skills and techniques of preparation, cooking, and presentation of dishes.
  • 2.4 Evaluating cooking skills.

ASSESSMENT

The final grade is made up by: 

Exam paper: (40%)

There is one final examination paper (1 hour 20 minutes) which is based on the theoretical knowledge of the hospitality and catering industry (Unit 1).

Non-exam assessment: (60%)

Students work through an assignment brief (12 hours) which includes a scenario and several tasks.

Key Stage 4 Revision Resources 

Food Preparation & Nutrition

Revision Guides

ISBN

CGP GCSE Food Preparation & Nutrition For AQA

(Students have had the opportunity to purchase through school)

978-1-78294- 649-6

AQA GCSE Food Preparation and Nutrition – Revision Guide

978-1-908682-80-2

Collins AQA GCSE Food Preparation and Nutrition Revision Guide

978-0-00-816634-2

Hodder Education AQA GCSE Food Preparation and Nutrition Revision Notes

978-1-4718-8699-7

CGP AQA Food Preparation & Nutrition Complete Revision and Practice

978-1-78908-098-8

Apps

https://www.ankiapp.com/ - to create flashcards

https://quizlet.com/subject/food-and-nutrition/ - existing subject flash cards and create your own

Websites

http://www.foodafactoflife.org.uk/

http://www.s-cool.co.uk/gcse/food-technology

http://padlet.com/ijmorecr/dttoolkit_revision

https://senecalearning.com/en-GB/ (students have all created accounts)

https://www.bbc.co.uk/bitesize/subjects/zdn9jhv

Hospitality and Catering

Revision Guides

ISBN

Hodder Education My Revision Notes WJEC Level 1 / 2 Vocational Award in Hospitality and Catering

978-1-5104-7333-1

WJEC Vocational Award Hospitality and Catering Level 1 \ 2 Study and Revision Guide by Anita Tull

9781912820177

Apps

https://www.ankiapp.com/ - to create flashcards

https://quizlet.com/subject/hospitality-and-catering/ - existing subject flash cards and create your own

Websites

http://www.foodafactoflife.org.uk/

http://www.s-cool.co.uk/gcse/food-technology

http://padlet.com/ijmorecr/dttoolkit_revision

https://senecalearning.com/en-GB/ (students have all created accounts)

https://www.bbc.co.uk/bitesize/subjects/zbtvxyc - specifically hospitality and catering

https://quizizz.com/ - type in hospitality and catering