Y11 Food Preparation & Nutrition
We are very proud to be able to offer a Food course to our students which is stimulating, exciting, and allows students to flourish in an ever changing subject.
If variety truly is the spice of life, then Food could be a fantastic option as it is challenging both practically and academically; allowing for a modern mix of science and creativity to be applied in all lessons.
This is a linear GCSE which means all examined assessment work is completed in Y11. We cover as much of the practical and theory content of the GCSE as possible in Y10.
How is our course examined?
The course is split into two sections:
- A 100 mark written exam in the summer worth 50% of the total GCSE. 20 marks are multiple choice, and the other 80 come from a series of extended questions. These will challenge students across all 5 areas of the syllabus as listed above. This is sat in the hall at the end of Y11 like all other examinations.
- Students are also entered into two NEA (Non Examined Assessment) pieces of work. These are completed in school under teacher supervision, are sampled by AQA randomly, and sent for moderation in the summer term. NEA1 is worth 15% of the total GCSE, and NEA2 is worth 35% respectively.
As mentioned above – we work through the 2 NEA tasks and prepare for the written exam paper in Y11.
What are the NEA tasks?
|NEA 1||NEA 2|
“Eggs are a key ingredient used to make a foam. Investigate the functional and chemical properties of eggs and other ingredients when making meringue.”
Students are given the opportunity to have support from:
- Their teachers
- Their CGP revision guide and workbook
- Their AQA approved online textbook and quizzes
- The Jenny Ridgwell Nutrition Program
The course is designed to be accessible for all students who are thinking of either working in the food industry or who would like to further their own personal ability in the kitchen. Students who have left UVHS in recent years to continue their qualification Post 16 have been accepted at Kendal College, Furness College and have worked in local hotels and restaurants. Others have left to work in prestigious apprenticeship schemes with highly ranked chefs.
For more information please see Ms Shaw