We follow the AQA Food Technology Preparation and Nutrition specification.

The GCSE units focus on food provenance, food choice and food safety.

Each of the food science and food preparation practicals is linked to the subject knowledge being taught. For example, understanding the role of protein in the diet is taught alongside portioning chickens and filleting fish, as well as the food science investigations into the denaturing and coagulation of protein.

GCSE Course Assessment:

One written exam paper – 1 hr 45 mins – 50% of the GCSE

Two NEA (Non-examined assessment) tasks completed in school:

• Task 1: Food Investigation – 15%  of the GCSE

Students submit a written report

• Task 2: Food Preparation – 35% of the GCSE

Students 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.