Food Preparation and Nutrition Assessments

Students are assessed as follows:

Key Stage 3

Rotation 1:  Practical skills assessment based on a specific dish from this term. Follow up sensory analysis and a theory knowledge assessed task.
Rotation 2:  Practical skills assessment based on a specific dish from this term. Follow up sensory analysis and a theory knowledge assessed task.
Rotation 3:  Practical skills assessment based on a specific dish from this term. Follow up sensory analysis and a theory knowledge assessed task.

Key Stage 4

Year 9
Unit 1:  Food Commodities
Unit 2:  Principles of Nutrition
Unit 3:  Diet and Good Health

Year 10
Unit 4:  The science of food
Unit 5:  Where food comes from
Unit 6:  Cooking and food preparation

Year 11
Non-exam assessment 1:  The Food Investigation Assessment (15%)
Non-exam assessment: The Food Preparation Assessment (35%)
External examination 50%