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The Henry
Beaufort
School

Food Preparation & Nutrition

 

 

 

EXAM BOARD

AQA

ASSESSMENT FORMAT

50% terminal written examination

50% non-exam assessment 

NEA 1 = 15%      NEA 2 = 35%

GRADE METHOD

9-1

 

This is an exciting and creative course for students who have a real interest and love of food. It focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food. At its heart, this course focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

In Year 9 students gain a sound knowledge of nutrition and the characteristics of food products, developing their practical skills and learning to make dishes independently and confidently. In Year 10 students apply their theoretical and scientific knowledge of food and nutrition and produce more complex practical dishes.

In Year 11 students complete the practical NEA course work.

 

Terminal exam: 50%

Testing theoretical knowledge of food preparation and nutrition, food science, food safety, food choice and food provenance.

 

Non-exam assessment:

TASK 1 Food Investigation - 15% 

A written/electronic report (1,500 – 2000 words) assessing understanding of the working characteristics, functionality and chemical properties of ingredients. For example, looking at the effect of different types of flour on the thickening of a sauce.

 

TASK 2 Food Preparation Assessment – 35%

Students will plan, prepare and cook a final menu of three dishes within a three hour time limit, meeting a brief set by the exam board. For example, investigating foods suitable for diabetics or exploring different European cuisines. The students will plan in advance how this will be achieved. 

 

KEY STAGE 3

In Year 7 and 8 students learn hands on skills and work safely, hygienically and independently in our food rooms. They will learn a range of food preparation skills, how to successfully make a variety of baked goods and make healthy meals from scratch. They learn about nutrition, how different foods contribute to a balanced diet and how to meet the needs of different dietary needs. They also study food science, investigating the functional properties of food and finding out how ingredients work together.