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Food Technology

The course we will be following is AQA GCSE Food Preparation and Nutrition. This GCSE specification will equip you with the knowledge, understanding, skills and encouragement you need to be able to cook. At the heart of the qualification is a focus on developing 12 food preparation and practical cookery skills with a strong understanding of nutrition and the development of these skills to produce a variety of menus safely and hygienically. You will apply the principles of food science, nutrition and healthy eating to the foods that you will cook. The focus on practical cooking skills gives you a thorough understanding of nutrition, food provenance and the working characteristics of food materials. Subject theory/written content is split into five key sections with linked practical activities on food preparation skills.

Assessment is as follows:

• 50% written exam paper.

• 50% non-exam assessment (NEA).

NEA consists of:

  • a food investigation in which you write a report (1,500 to 2,000 words) on your understanding of the scientific principles that underpin the preparation and cooking of food. (15% of the total marks for the course.)
  • a food preparation assessment in which you plan, prepare, cook and present a three course menu within 3 hours. (35% of the total marks for the course.)

Homework will be set using AQA workbooks and revision guides which you will be provided with.  You will be expected to bring in ingredients for your practical lessons; on average these will be every 2 weeks for the first two years of this course. Non-exam assessment will be completed in Year 11