6 Questions
Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation. Topics and themes have been grouped to help you teach the specification, but these are not intended as a route through the specification, you can teach the content in any order. The topics are: The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Food groups include
Molecules of life
What is the primary focus of the GCSE Food Preparation and Nutrition specification?
Cooking techniques and food science principles
How should the majority of the specification be delivered?
Through preparation and making activities
What should students be able to do in relation to theory and practice?
Make connections to apply understanding to practical preparation
How should the range of food and ingredients studied reflect the guidelines for a healthy diet?
Based on the main food commodity groups
What do the food groups include according to the specification?
Molecules of life
Study Notes
GCSE Food Preparation and Nutrition Specification
- Primary focus: connecting theory to practical food preparation
- Flexible delivery: topics can be taught in any order
Teaching Food and Ingredients
- Range of food and ingredients should reflect recommended guidelines for a healthy diet
- Based on main food commodity groups
Food Groups
- Include various food categories
Student Expectations
- Make connections between theory and practice
- Apply understanding of food and nutrition to practical preparation
Test your knowledge of food science, nutrition, and healthy cooking with this GCSE Food Preparation and Nutrition quiz. Explore key concepts and principles outlined in the AQA Food Preparation and Nutrition specification while preparing for your exam.
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