Eaton Bank Academy

 

Food Preparation & Nutrition

By studying food preparation and nutrition learners will:

  • be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
  • develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
  • understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
  • understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
  • demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food

Component 1: Principles of Food Preparation and Nutrition

Written examination: 1 hour 45 minutes     50% of qualification

Areas of Content

  1. Food commodities
  2. Principles of nutrition
  3. Diet and good health
  4. The science of food
  5. Where food comes from
  6. Cooking and food preparation

Component 2: Food Preparation and Nutrition in Action

2 Assessed coursework tasks that are internally assessed, externally moderated 50% of qualification

Assessment 1: 8 hours The Food Investigation Assessment (Science based investigation completed in summer term year 10, 1,500-2,000 words.)

Assessment 2: 12 hours The Food Preparation Assessment (Prepare, cook and present a 3 course menu, which is 15 pages A4 (30 sides)

Assessment objectives and weightings

Learners must demonstrate their ability to:

AO1

Demonstrate knowledge and understanding of nutrition, food, cooking and

preparation

AO2

Apply knowledge and understanding of nutrition, food, cooking and preparation

AO3

Plan, prepare, cook and present dishes, combining appropriate techniques

AO4

Analyse and evaluate different aspects of nutrition, food, cooking and preparation,

including food made by themselves and others

The table below shows the weighting of each assessment objective for each

component and for the qualification as a whole.

 

Component AO1 Demonstrate knowledge and understanding of nutrition, food, cooking and preparation. AO2 Apply knowledge and understanding of nutrition, food, cooking and preparation. AO3 Plan, prepare , cook and present dishes, combining appropriate techniques. AO4 Analyse and evaluate different aspects of nutrition, food, cooking and preparation. Including food made by themselves and others. Total
Component 1 20% 20% 10% 50%
Component 2

Task 1

Task 2

 

 

10%

 

30%

 

5%

5%

 

 

 

15%

35%

Total 20% 30% 30% 20% 100%

 

  If you have any queries, please contact Mrs L Neil l.neil@eatonbank.org