DT - Food Preparation and Nutrition

Duration of course: 2 years

Course type: GCSE 

Examination Board: AQA

Overview:

The Food Preparation and Nutrition course is an exciting and creative course which 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.

Assessment Method and Component Percentages:

Written exam: 1 hour 45 minutes

• 100 marks
• 50% of final mark

Non-examined assessment - 50% of final mark

• Task 1: Food investigation (30 marks – 15%)
  Students' understanding of the working characteristics, functional and chemical properties of ingredients.
  Practical investigations are a compulsory element of this NEA task.
• Task 2: Food preparation assessment (70 marks – 35%)
  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

What will I learn?

Food preparation skills are integrated into five core topics:

• Food, Nutrition and Health – Macronutrients; Micronutrients; Nutritional Needs and Health.
• Food Science – Cooking of food; Heat transfer; The Functional and Chemical Properties of Food.
• Food Safety – Food Spoilage; Contamination; The Principles of Food Safety.
• Food Choice – Factors affecting Food Choice; British and International Cuisines; Sensory Evaluation; Food Labelling and Marketing.
• Food Provenance – Environmental Impact; Sustainability of Food; Food Processing and Production.

How will I learn?

You will learn using a variety of methods including:

• Hands-on practical cooking lessons
• Theory lessons to build your understanding of nutrition, food science, ingredients and food safety
• Investigations and experiments to explore how ingredients behave
• Regular practice tasks to help develop your confidence and prepare you for the final written exam

Departmental Expectations:

• To support a climate of learning where all students can express their opinions and creativity without fear of prejudice or bullying and respect the rights of others.

Career Potential:

Catering, hospitality, Dietitian, nutritionist

Future Progression routes possible:

Chef, Food product Developer, Buyer, Food Safety Inspectors, Nutritionists, Dieticians, Quality Managers, Food Scientist, Food Technologist, Food Photographer, Hotel and Restaurant Manager. 

Entry requirements:

One of the top 60 students in the DT rank order.

Contact person: Mrs J. Ribbins   Maximum number of classes we can offer: 1.  Maximum cohort: 20