KS4 Options Booklet 2026-2028 - Flipbook - Page 43
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Food Preparation & Nutrition: Open
Subject
Subject group
Exam Board
Course
Description
GCSE Food Preparation and Nutrition
Technology
AQA
This GCSE allows students to develop knowledge and a strong understanding of food
science, nutrition and the working characteristics of food materials. A variety of
complex food preparation skills and techniques will be taught enabling students to
prepare dishes to a high standard. Emphasis is on the application of theoretical
knowledge to practical work. Healthy eating, food hygiene and food safety principles
are also taught. The five main areas of study are:
1. Food, nutrition and health
2. Food science
3. Food safety
4. Food choice
5. Food provenance
All practical work will be linked to the five areas of study enabling students to make
connections between theory and practice.
The course is a mixture of practical and written work in Year 10, in Year 11 students
will cook 7 times. The course needs a high level of organisation for ingredients and
there is written homework each week in Year 10.
Examination
Information
Grades available
Controlled
Assessment
Information
1 Theory written exam - 1hour 45mins (Summer 2027) 50% of overall GCSE
9-1
Non Examination Assessed Tasks - NEA
Students are required to complete both tasks, both tasks and can only be completed
in Year 11. These practical and written tasks are worth 50% of GCSE.
Task 1 15 % of GCSE Non Examination Assessed Task 1: Food Investigation 8
hours.
A practical investigation to show the working characteristics, functional or chemical
properties of ingredients. The investigation title will be set by the examination
board in Year 11.
Students will need to produce a report of 2000 words. The report will include
research into 8how ingredients work and why9. They will record their practical
investigations and conclusions. Practice investigations will be completed in Year 10
to allow a thorough understanding of the requirements.
Task 2 35% of GCSE Non Examination Assessed Task 2: A Practical Food
Assessment 12 hours (including 3 hours for the final Practical Assessment)
Students will produce a 20 page written document to include:
● Research and analysis of the task
● Photographic evidence of trialled dishes showing the 12 different technical
skills
● A time plan of the three dishes they wish to prepare in the 3-hour practical
exam (the final Practical Assessment)
● An evaluation of the cost, nutritional and sensory properties of the three
dishes produced in the 3-hour practical exam.
