GCSE Food Preparation and Nutrition
Gemma O’Brien
Qualifications Developer
0 of 18
Reform Overview
•
A new grading system will be introduced. Students will be awarded a grade from 1 to 9, with 9 being the
highest.
•
All new GCSEs will be fully linear with assessment at the end of the course.
•
As this qualification has skills which can’t be validly assessed through examination alone, 50% of the
qualification will be assessed through Non-Examination Assessment (NEA).
•
As this is a linear qualification, the NEA will take place in the final year of the course.
•
All specifications must be based on the subject content produced by the DfE.
•
In order to ensure comparability between all of the exam boards offering this qualification, the NEA
assessment must meet certain conditions.
Overlap concerns: The reform of GCSE Design and Technology has been delayed and first assessment will be in
Summer 2019. It has now been confirmed that from the introduction of the reformed GCSE in Food
Preparation and Nutrition in 2016, Food Technology will no longer be included in the Design and Technology
GCSE.
1 of 18
Copyright © AQA and its licensors. All rights reserved.
Timelines
• 23rd July – Submit 1st draft specification and specimen
assessment materials to Ofqual. Draft specification and SAMs
paper and NEA sample tasks) will be available on AQA website
• October 2015 – Teacher Launch Events
• Spring 2016 – Preparing to Teach Events
• September 2016 – Specification available for first teaching
• Summer 2018 – First set of assessments take place
2 of 18
Copyright © AQA and its licensors. All rights reserved.
Our new specification
•
The new Food Preparation and Nutrition GCSE is an exciting and creative
course which focuses on practical cooking skills and will ensure students
develop greater understanding of nutrition, food provenance and the
working characteristics of food materials. Your students will also learn
about British and international culinary traditions, food security and food
safety.
•
At the heart of the qualification is a focus on developing practical cookery
skills and a strong understanding of nutrition. The qualification brings
together the most important elements of other food related courses under
the umbrella of a brand new GCSE.
3 of 18
Copyright © AQA and its licensors. All rights reserved.
Vision for this specification
•
The specification will encourage students to develop a broad range of
knowledge, understanding and technical skills related to food preparation
and nutrition. The emphasis is upon enabling learners to make
connections between theory and practice and apply understanding of food
and nutrition when preparing and cooking food.
•
The majority of the specification can and should be delivered through
practical experiences.
4 of 18
Copyright © AQA and its licensors. All rights reserved.
Our new specification
The specification has been organised into the following sections:
•
•
•
•
•
•
Food Preparation Skills
Food, Nutrition and Health
Food Safety
Food Science
Food Provenance
Food Choice.
This highlights the key areas of focus and how the technical skills have a direct correlation to the subject
content.
We envisage that the majority of key learning will be covered within the first year of the course, allowing
students to apply this learning when working on the non exam assessment and the examination paper. The
application of knowledge and demonstration of technical skills will be a key aspect of the non examined
assessment.
5 of 18
Copyright © AQA and its licensors. All rights reserved.
Draft specification layout
6 of 18
Copyright © AQA and its licensors. All rights reserved.
Regulatory requirements
Assessment Objectives
AO1
Proposed
weightings
Demonstrate knowledge and understanding of nutrition, food, cooking
preparation
20%
Apply knowledge and understanding of nutrition, food, cooking and
30%
Plan, prepare, cook and present dishes, combining appropriate
30%
Analyse and evaluate different aspects of nutrition, food, cooking and
including food made by themselves and others
20%
AO2
AO3
AO4
7 of 18
Copyright © AQA and its licensors. All rights reserved.
Assessment Structure
Single examination paper
NEA
1hr 45 minutes duration
Two tasks
Section A (20 marks) MCQ
MCQ – structured to reflect
the sections of the
specification.
Section B (80 marks) – 5
5 questions varying in
styles of approach and
content.
8 of 18
Copyright © AQA and its licensors. All rights reserved.
The Food Investigation (15%)
Recommended time 10 hours
The Food Preparation
Assessment (35%)
Recommended time 20 hours
(including 3 hour period)
The Food Investigation
For the “Food Science Investigation” (15 per cent of the total marks),
•
This task is focused on assessing students’ knowledge, learning and
understanding in relation to the scientific principles underpinning the preparation
and cooking of food. Students will investigate and evaluate the working
characteristics, functional and chemical properties of ingredients. They will
produce a written report documenting their investigation.
•
Students produce a report of between 1500 – 2000 words which explains the
findings of the practical investigations. The report could include a variety of
communication methods including charts, graphs and diagrams etc. The report
must include photographic evidence which supports the investigation.
Practical investigation is a compulsory part of this task.
9 of 18
Copyright © AQA and its licensors. All rights reserved.
The Food Investigation continued



The total marks for the Food Investigation Assessment are comprised as follows:
10% AO2
5% AO4
Our proposed assessment criteria for this task are as follows:


•
Research
Investigating
Analysis and Evaluation

Awarding organisations must not release the task that has been set for the Food
Investigation Assessment to Centres before 1st September in the academic year
in which the qualification is to be awarded.
10 of 18
Copyright © AQA and its licensors. All rights reserved.
The Food Preparation Assessment
For the “Food Preparation Assessment” (35 per cent of the total marks),
Students will prepare, cook and present a final menu of three dishes and plan in
advance how this will be achieved. Students will prepare, cook and present their
dishes in one final 3 hour period.
• The focus of this task is to give students an opportunity to showcase the practical
skills that they will have developed over this course of study.
• The bulk of the marks available are for practical making.
11 of 18
Copyright © AQA and its licensors. All rights reserved.
The Food Preparation Assessment
They will produce a concise portfolio that:
•
•
•
•
demonstrates their application of technical skills and their practical outcomes
explains how they have planned and carried out the preparation, cooking and
presentation of the three final dishes
includes an evaluation of cost, and the sensory properties and nutritional
characteristics of the three dishes
Written or electronic portfolio including photographic evidence. Photographic
evidence of the three final dishes must be included.
12 of 18
Copyright © AQA and its licensors. All rights reserved.
The Food Preparation Assessment
• The total marks available for the Food Preparation Assessment are comprised as
follows: 30% AO3, 5% AO4
Our proposed assessment criteria are as follows:
1.
2.
3.
4.
5.
Investigating the task (6 marks)
Skills trial (18 marks)
Planning for the final menu (8 marks)
Making the final dishes (30 marks)
Analyse and evaluate (8 marks)
13 of 18
Copyright © AQA and its licensors. All rights reserved.
Resources
From AQA:
• Teaching guidance
• Suggested lesson plans
• Sample NEA Tasks and exemplars
• “Preparing for GCSE” SOW guidance for Year 9.
• Video resources to support the teaching of more complex aspects of the
specification
• Exampro – Exam questions, related mark schemes and examiner comments.
2 textbooks linked to the specification
• Publishers are Hodder and Illuminate
• Teacher resources from both publishers to help design schemes of work:
• Key topic info sheets, films and photos of key food prep and cooking techniques,
recipes that can be taught in a one hour lesson (that show food prep skills and
links to scientific principles); individual, group and class practical activities
14 of 18
Copyright © AQA and its licensors. All rights reserved.
Questions
Email: foodprep@aqa.org.uk
15 of 18
Copyright © AQA and its licensors. All rights reserved.
We’re here to help
We’re here to support you throughout the exam changes and
beyond.
Sign-up for our email updates to get information about the
changes, details of free launch meetings and available
support materials
aqa.org.uk/foodpreplaunchupdates-wpt
•
•
•
Visit aqa.org.uk/foodprep-wpt
Email foodprep@aqa.org.uk
Call 0161 957 3334
16 of 18
Copyright © AQA and its licensors. All rights reserved.
Download webinar attachments
If you would like to download a copy
of today’s presentation, click on the
attachments tab above the screen
17 of 18
Copyright © AQA and its licensors. All rights reserved.
Thank you
18 of 18
Copyright © AQA and its licensors. All rights reserved.