KS4 Overview
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.
Building on KS3 and preparing for KS5…
Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment
Develop knowledge and understanding of the functional properties and chemical processes as well as 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, and 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.
KS4 Assessment
Students are observed and questioned regarding relevant topics. Written criteria are used to assess students.
Students will complete 2 assessments set by the exam board and a final exam. This includes a practical assessment where 3 dishes will need to be trialled and perfected.
KS4 Content
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Y10 Content Autumn |
Students are taught the importance of healthy eating and the principles of nutrition and food science. Making a range of predominately savoury dishes, students are encouraged to explore flavours and textures whilst learning a variety of cooking techniques. This helps build the foundations for the KS4 assessment objectives of: AO1: Demonstrate knowledge and understanding of nutrition, food, cooking and preparation. AO2: Apply knowledge and understanding of nutrition, food, cooking and preparation. |
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Y10 Content Spring |
Students continue to develop their understanding around safely preparing, cooking and presenting nutritional dishes. Students will draw on their learning of different types of provision, as well as personal safety in their preparations. This helps build the foundations for the KS4 assessment objectives of: 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. |
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Y10 Content Summer |
Continuation of the previous terms as well as assessments. Also look at food choice, sensory evaluation and food provenance. Students will have regular written assessments throughout the year. |
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Y11 Content Autumn |
At the start of Year 11, students complete their assigned food investigation task. This tests student knowledge and understanding of the science of the preparation and cooking of food. Students will complete: Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation. |
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Y11 Content Spring |
Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included. |
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Y11 Content Summer |
Complete coursework and revision for final written exam. |
Exam Board and website link
AQA | Food | GCSE | Food Preparation and Nutrition
Useful links & resources for KS4
AQA | Food | GCSE | Food Preparation and Nutrition
BBC Good Food | Recipes and cooking tips - BBC Good Food
GCSE Home Economics: Food and Nutrition (CCEA) - BBC Bitesize
Design and Technology GCSE: Food Preparation and Nutrition - BBC Teach