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GCSE Food preparation and nutrition 8585
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GCSE Food Preparation and Nutrition
Eduqas GCSE Food Preparation and Nutrition: actions taken to mitigate processing error >
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The Eduqas GCSE in Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge to be able to feed themselves and others affordably and nutritiously, now and later in life.
This specification has been designed to enable centres to concentrate on innovative delivery of the course whilst creating a balance between practical and theoretical knowledge and understanding. The layout of the content into six areas of content promotes flexibility of delivery and releasing two tasks for each of the assessments that constitute the non-examination assessment will ensure learners are able to complete assessments suitable to their needs and that of the centre. 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.
- understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes
There are no previous learning requirements for this specification. Any requirements set for entry to a course based on this specification are at the school/college’s discretion.
This specification will enable learners to make informed decisions about a wide range of further learning opportunities and career pathways.
Why choose Eduqas?
- Pre-recorded online training is available to teachers who may have missed our 'Preparing to Teach' training courses. The online training is available on or website, and also includes a question and answer session with subject specialist, Allison Candy.
- The opportunity to receive centre visits from our Regional Support Team. Our representatives will visit your centre and offer face-to-face support and guidance with our specifications.
- Direct access to our subject specialists, who are on hand to give guidance and advice, with no call centres.
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Grade boundaries are the minimum number of marks needed to achieve each grade.
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SE Food Technology Coursework GuideThis coursework guide offers valuable information and examples to assist with pl. ing and completing y. ASE KEEP IT SAFE.Name:Form:CONTEXTThere has been much concern related to the quality of food products/meals. erved to students in school canteens. The "healthy school dinner" campaign ha.
Wholemeal flour contains gluten but has a high fibre content. Both wholemeal and granary flour has bran included in the flour, and grain like texture because of the 100% extraction rate. This extraction rate means that nothing has been removed from the wheat grain. Bran: The hard brown protective skin of the grain.
B Grade. Reason for grade: A well presented portfolio. Good understanding of the brief through research. Imaginative ideas which show a degree of creativity. Development is documented with annotation and photographs, in most parts. Final manufactured outcome is to a good standard. The solution satisfies the brief and is evaluated/tested against ...
This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to ...
1.1 Why choose AQA for GCSE Food Preparation and Nutrition. This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this ...
Design and Technology. Physical Education. Geography. History. All professional development. Back. Dates. Dates and timetables. Key dates. Non-exam assessment (NEA) NEA, coursework and controlled assessment. Deadlines for non-exam assessment. Record forms. Submit marks. Exams. Entries. Entry fees. Exams guidance. ... GCSE Food preparation and ...
Our Revision Notes are exam board specific, so you'll never revise anything you don't need to. They're written by teachers and tutors, who specialise in each subject, and are regularly updated to match the latest syllabus. Save time with clear, simple summaries that make revision quicker and easier. Explore our GCSE Food & Nutrition ...
EDEXCEL GCSE FOOD TECHNOLOGY COURSEWORK: 40- 50 HOURS 60% EXAMINATION: 1 PAPER 1½HOURS Foundation and Higher - 40% TOPICS TO REVISE 1.Nutrition ... Revise for Edexcel GCSE Food Technology Barbara Clapton, Belinda Campbell ISBN -435-41719-3 (Heinemann) GCSE Design and Technology - Food Technology The Revision Guide ( CGP) - ISBN 1 84146 ...
GCSE Food Preparation and Nutrition Examiners' Report - November 2020. GCSE Food Preparation and Nutrition Examiners' Report - Summer 2019. GCSE Food Preparation and Nutrition Examiners' Report - Summer 2018. Resources for Teachers. Component 1: Food related causes and symptoms of ill-health. Internal Assessment Coursework Forms. Grade Boundaries.
1. AQA Food Technology 2. Ecclesfield School - 36574 3. Candidate Name and Number (leave space if you do not know it) 4. Title of Project 5. Year of Entry eg: 2011 **Border pages** Ensure your name is included on every sheet! Page 2 - Contents Page (complete prior to the final hand in) 1> Design Brief and Analysis 2> Existing Products Research