Cycle 1: Basic Skills: Hygiene and Safety
During the first cycle, students will start building on their basic skills, focusing on knife skills and using basic kitchen equipment. They will be introduced to kitchen hygiene and safety, while putting their skills into practise through the following practical lessons:
- Fruit Salad
- Vegetable Couscous
- Pizza Toast
- Pasta Salad Jar
Cycle 2: Baking: Weighing and Measuring
Students will develop their skills through cycle two, focusing on baking and considering how they can make choices as the consumer to purchase local and seasonal fruits and vegetables. This cycle teaches students about the importance of making healthy lifestyle choices whilst balancing their diets to follow the guidelines of the Eatwell Guide.
- Seasonal Fruit Crumble
- Swiss Roll
- Breakfast Muffins
- Cheese Scones
Cycle 3: Fruit and Vegetables: Nutrition and Health
To encourage students to consider how many portions of fruits and vegetables they consume, this cycle allows them to experiment and taste a wide variety. Students will have the opportunity to adapt recipes to suit individual tastes. This cycle also allows them to create healthy fast-food alternatives.
- Sizzling Stir Fry
- Egg Fried Rice
- Bean Burgers
Cycle 4: Dough and Pastry: Food Science
In order to prepare students for GCSE, this section allows students to experiment with ingredients and consider the scientific process of yeast. As well as creating homemade puff pastry, which will then be used to create red onion and tomato tartlets.
- Bread Rolls
- Rough Puff Pastry
- Red Onion and Tomato Tartlets
Cycle 5: Meat and Dairy: Temperature Control
Food storage and temperature control is a very important aspect of this cycle, which teaches students how to store food correctly and the effects of food poisoning bacteria. A range of high-risk foods will be used to create the following dishes:
- Spaghetti Bolognese
- Fish Goujons
- BBQ Kebabs
- Fish Cakes
Cycle 1: Developing Skills: Presenting Food
During this cycle, we will refresh knowledge and understanding of food hygiene and safety and basic equipment. We will introduce practical presentation skills, including finishing and garnishing, and find out why this is important to the food industry.
- Bacon and Egg Potato Salad
- Viennese Biscuits
- Cauliflower Cheese
Cycle 2: Pastry and Dairy: Processing and Production
What are dairy products, why are they important in our diet, and how do we use them to create products? We will combine this with the practical skills of pastry making.
- Mince Pies
- Lemon Meringue Pie
Cycle 3: Pasta: Food Choice
In this cycle, we will investigate factors affecting food choice, British and international cuisines, and explore the importance of sensory evaluation.
- Meatballs and Pasta
- Sweet and Sour Chicken
Cycle 4: Rice: Food Provenance
Continuing to look at world food, we will develop practical skills focusing on the environmental impact and sustainability of food and food processing and production
- Chicken Curry
- Chilli Con Carne
- Pineapple Upside-down Fruit Sponge Pudding
- Savoury Muffins
Cycle 5: Food Design: Packaging and Labelling
We will participate in a design-and-make project to develop research planning and independent working in a food environment. If we have time, we will cook chocolate chip cookies to end the year.
Cycle 1: Food Safety and Hygiene
- Food Spoilage and Contamination
- Principles of Food Safety
Cycle 2: Food, Diet, and Health
- Nutritional Needs and Health
Cycle 3: Nutrition and Food Choice
- Factors Affecting Food Choice
- British and International Cuisines
- Sensory Evaluation
Cycle 4: Food Science, Ingredients, and Food Commodities
- Cooking of Hood and Heat Transfer
- Functional and Chemical Properties of Food
Cycle 5: Food Provenance, Planning Recipes, and Menus
- Environmental Impact and Sustainability of Food
- Food Processing and Production
Task 1: Food Investigation (30 Marks / 15%): Assessing students’ understanding of the working characteristics and functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task.
Task 2: Food Preparation Assessment (70 Marks / 35%): Assessing students’ knowledge, skills, and understanding in relation to the planning, preparation, cooking, and presentation of food and the 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.
Cycle 1: NEA 1 Food Investigation
Cycle 2: NEA 1 Food Investigation, NEA 2 Food Preparation Assessment
Cycle 3: NEA 2 Food Preparation Assessment
Cycle 4: Preparation for external assessment
The new AQA GCSE food preparation and nutrition is an exciting and creative course that 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.
The course is assessed through:
- Written Exam (1 hour 45 minutes - 100 Marks Counting as 50 % of GCSE Grade): Testing students’ theoretical knowledge of food preparation and nutrition.
- Non-Examined Assessment (50% of GCSE Grade): Split into two tasks.