Food and Nutrition
|Mrs A Crook||Teacher of Food and Nutrition|
|Mr O Krasko||Teacher of Food and Nutrition|
KS3: All students study Food & Nutrition for the whole year, alternating theory and practical lessons. All KS3 lessons are relevant to GCSE content and future careers in the food industry.
KS4: We study AQA GCSE Food Preparation and Nutrition.
|Year 10||Year 11|
|During Year 10, students study the following topics through theory lessons and practical work (including some group ‘investigative work’ where ingredients are provided enabling students to test and evaluate the aspect being looked at), building on work carried out in KS3:
Practical work also includes learning specific ‘high level’ food preparation skills such as de-boning chicken pieces, filleting fish, making puff and choux pastry as well as decorative fruit and vegetables.
These topics are integral to the two NEA (Non Examined Assessment) tasks carried out in Year 11 and are also examined within the written exam taken in the summer term of Year 11.
Many GCSE food students are able to extend their practical knowledge and understanding by undertaking food placements in the Year 10 Work Experience week held at the end of the summer term.
|The first half of Year 11 is spent on the two NEA tasks which make up 50% of the final GCSE exam mark. Both tasks include a combination of practical and written work, the latter being IT based:
NEA 1: Food Investigation. (30 marks, 15% of total GCSE mark).
This is based on a food science task chosen by the exam board. Students carry out research and three practical investigations to explore the given task and reach a conclusion. Written work has to be between 1,500 and 2,000 words.
NEA 2: Written Portfolio. (70 marks, 35% of total GCSE mark).
Portfolio of work involving researching, making and analysing dishes suitable for certain groups of people (according to age or dietary needs) or from an international cuisine, as set by the exam board. This generally involves practical work on 2 sessions out of 5 each fortnight, the remaining lessons being IT based.
A final three hour practical exam is an important part of the final assessment where three chosen dishes (& additional side dishes) are made and assessed.
There are 30 marks (out of 70) available for this element with an emphasis on use of high level practical skills and sensory quality. (Maximum, 20 pages A4)
Written Exam: 50% of final GCSE mark.
Section 1: Multiple Choice questions (20 marks)
Section 2: 5x longer answer questions (80 marks)