An Introduction to Food Preparation and Nutrition
Food Preparation & Nutrition is a subject which is based upon teaching key life skills through ensuring students develop a thorough understanding of nutrition, healthy eating, food provenance and the working characteristics of food materials. At its heart, the subject focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Food Preparation and Nutrition – KS3
At KS3 your daughter will be learning the following:
- How to understand and apply the principles of nutrition and health.
- How to cook a repertoire of predominantly savoury dishes so that they become skilled in making meals for a healthy and varied diet.
- Competency in a range of cooking techniques including: selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how best to season dishes and combine ingredients; adapting and using their own recipes.
- The functional properties of food.
- An understanding of the source, seasonality and characteristics of a broad range of ingredients.
Exam board and Syllabus: AQA GCSE Food Preparation and Nutrition (8585)
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 and the Functional and Chemical Properties of Food.
- Food safety – Food Spoilage, Contamination and 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 and Sustainability of Food, Food Processing and Production.
How students are assessed at the end of the course
The Food Preparation and Nutrition GCSE consists of 1 exam taken at the end of Year 11:
• Non Exam Assessment 1 -Food Investigation Written Report (15%)
• Non Exam Assessment 2 -Food Preparation Assessment Written Report (35%)
• Exam (1 hour 45 minutes (50%)
Which careers can this course lead to?
Studying food preparation and nutrition can lead to exciting and well paid career options. Consumers are becoming increasingly reliant on the food industry to develop solutions for their nutritional needs. This course could lead you into roles such as a Chef, Food Product Developer, Buyer (who travels the world sourcing new food products for manufacturers), Food Safety Inspectors, Nutritionists, Dieticians, Quality Managers, Teacher, Food Engineer, Food Scientist, Food Technologist, Food Photographer, Food Stylist, Home Economist, Hotel and Restaurant Manager, Microbiologist, working in food magazines, radio and television – for more information on food careers please visit here
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