YEAR 9, 10 & 11 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

Year 9, 10 and 11 Eduqas Vocational Level 1&2 Award in Hospitality and Catering

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 have to take into account 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 have the opportunity to 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

• LO1 Understand the environment in which hospitality and catering providers operate.
• LO2 Understand how hospitality and catering provisions operate.
• LO3 Understand how hospitality and catering provision meets health and safety requirements.
• LO4 Know how food can cause ill health
• LO5 Be able to propose a hospitality and catering provision to meet specific requirements.

Unit 2 Hospitality and Catering in Action

• LO1 Understand the importance of nutrition in planning menus.
• LO2 Understand menu planning.
• LO3 Be able to cook dishes.

ASSESSMENT

The final grade is made up by: 

Exam paper: (40%)

There is one final examination paper (1 hour 30 minutes) which is based on the theoretical knowledge of the hospitality and catering industry (Unit 1).

Non-exam assessment: (60%)

Students work through a design brief (over 9 hours) which is divided into three categories:

• Proposal – propose four nutritional dishes linked to the task.
• Annotated plan – plan for the production of two dishes that could be included in the menu.
• Practical – prepare, cook and present the two dishes.

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)

 

YEAR 9, 10 AND 11 EDUQAS LEVEL 1/2 AWARD IN HOSPITALITY AND CATERING

Food Tech course changes award in Hospitality and Catering

Vocational Award Specification:

Eduqas Vocational Level 1&2 Award in Hospitality and Catering

Explanation of course: https://www.eduqas.co.uk/qualifications/hospitality-and-catering-level-1-2/#tab_overview

Download the specification: https://www.eduqas.co.uk/media/0dzpjezk/wjec-level-1-2-award-in-hospitality-and-catering-speca-from-2016-e-29-11.pdf

Please be aware this course will be changing for first teaching from September 2022 which will impact the current year 9 H&C group.