Year 10 Food Preparation & Nutrition
Cambridge National in Food Preparation & Nutrition
SUMMARY OF SUBJECT CONTENT:
GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure that students develop a thorough understanding of nutrition, food provenance and the working characteristics of food ingredients. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Course Content
Food preparation skills are integrated into five core topics:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
Food provenance (where food has come from and how it is produced)
Specification at a glance
Exam Board: AQA
Specification Code: 8585
Units |
Weighting |
Time |
When |
Notes |
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Non-Exam Assessment NEA1 – Science based Food Investigation
NEA2 – Food Preparation Assessment
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50% 15% Food Investigation
35% Prepare, cook and present Practical |
10 hours
20 hours including 3 hour final practical assessment |
NEA 1 – Starts at the beginning the Autumn term
NEA 2 – Starts at the end of the Autumn term |
NEA1 - Food Investigation 1500 – 2000 word report.
NEA2 – plan, cook & evaluate - 15 x A4 pages. |
|
External Exam – Paper 1 – Single Tier |
50% (100 Marks) |
1 hour 45 minutes |
Autumn term in Year 11 |
Section A will be 20 multi-choice questions (20 marks). Section B covers all aspects of the specification content (80 marks). |
What will my child study during Year 10?
Food preparation and nutrition covers the following theory concepts in Year 10, illuminate AQA online textbook can be accessed (https://www.illuminate.digital/aqafood/)
1st Term |
2nd Term |
3rd Term |
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3.5.3 Sensory evaluation, costings and Time Plans. (pg247-254) |
3.2.3.1. Making Informed choices for a varied and balanced diet (pg38-58) |
3.3.1.1 Why food is cooked and how heat is transferred to food (pg78-90) |
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3.2.1 Macronutrients - 3.2.1.1 Protein (pg2-9) |
3.2.3.2. Energy Needs (pg58-62) |
3.3.1.2 Selecting appropriate cooking methods (pg78-104) |
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3.2.1 Macronutrients - 3.2.1.2 Fats (pg10-16) |
3.2.3.3. How to carry out Nutritional Analysis (pg63-69) |
3.4.1 Food spoilage and contamination (pg158-185) |
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3.2.1 Macronutrients - 3.2.1.3 Carbohydrates (pg16-21) |
3.2.3.4 Diet Nutrition and Health (pg44-55 & 70-77) |
3.4.1.1 Microorganisms and enzymes (pg158-161) |
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3.2.2. Micronutrients - 3.2.2.1 Vitamins (pg22-30) |
3.3 Food Science - 3.3.2 Functional and chemical properties of food. (pg105-157) |
3.4.1.2 The signs of food spoilage (pg161-165) |
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3.2.2. Micronutrients - 3.2.2.2 Minerals (pg30-35) |
3.3 Food Science - 3.3.2.1 Proteins (pg105-115) |
3.4.1.3 Microorganisms in food production (pg165-171) |
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3.2.2. Micronutrients - 3.2.2.3 Water (pg36-37) |
3.3 Food Science - 3.3.2.2. Carbohydrates (pg116-126) |
3.4.1.4 Bacterial contamination (pg171-185) |
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Mini NEA task.: 3.5.2 British and international cuisines (pg237-246) |
3.3 Food Science - 3.3.2.3. Fats and oils (pg126-140) |
3.4.2 Principles of food safety (pg185-202) |
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3.3 Food Science - 3.3.2.4 Fruit and vegetables (pg22-30 |
3.4.2.2 Preparing, cooking and serving food (pg192-202) |
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3.3 Food Science - 3.3.2.5 Raising Agents (pg140-157) |
3.5.1 Factors affecting food choice (pg202-210) |
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3.5.1.1 Factors which influence food choice (pg202-211) |
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3.5.1.2 Food choices (pg211-220) |
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3.5.1.3 Food labelling and marketing influences (pg220-236) |
How will my child be assessed and how will I know how well they are doing in Food Preparation & Nutrition in Year 10?
The Food Preparation and Nutrition theory will be covered during Year 10 and is a topic-based course (see above for list of topics). At the end of each term, students will complete an informal test in class lasting 25 minutes and worth 25 marks made up of previous GCSE questions. The test will be notified via Satchel with some revision materials published to support preparation. Students will be given a rough GCSE grade to show the standard of their work (e.g 5/6; 7/8) and the marks and grade will be published on Satchel for you to see. At the end of the Year, students will sit a formal exam in the Sports Hall during which they will complete a full theory Paper worth 100 marks, which will be marked to exam board standards and a grade awarded. The students will also complete a mock NEA which will go towards their predicted grade combined with the marks/grades gained throughout the year.
What homework will my child be expected to do in Year 10 in Food Preparation & Nutrition?
Students will be set weekly homework that they will be expected to spend around 1 hour completing. The homework’s will be a variety of tasks such as:
- Completion of classwork with further research and note-making
- Completion of past GCSE questions
- Revision for tests
- Online revision/quizzes using sites such as BBC bitesize/Kahoot/Seneca Learning
Students will be expected to regularly access the online textbook via https://www.illuminate.digital/aqafood/
Their username is SWAVELL3 and the password is STUDENT3.
How can I support my child to do well in Food Preparation & Nutrition during Year 10?
- Ensure they complete their homework properly and in detail
- Support them by ensuring they have somewhere suitable to work, away from distractions but with online access to the textbook etc.
- Buy a revision guide (order forms available to download via this website)
- Support them to revise and prepare properly for each test
- Encourage them to attend after school catch-up sessions if they fall behind with their work
My child is struggling during the course, what additional help is available to help them keep up?
- Students can access the digital textbooks to help with revision.
- After school catch-up sessions will be available.
- Revision books can be purchased to assist with understanding.
- Students should be encouraged to seek assistance from their teacher when they are struggling with any concept.
- Students have access to a range of online Learning platforms which have a range of resources to help boost understanding.
Updated August 2023
