Eduqas GCSE Food Preparation and Nutrition: Student Book

THE WRITTEN EXAM How will you be assessed? Both the written exam and the two NEAs will be assessed using the following criteria: Assessment Objectives AO1 Demonstrate knowledge and understanding of nutrition, food, cooking and preparation AO2 Apply knowledge and understanding of nutrition, food, cooking and preparation 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 yourself and others Here is the percentage breakdown for each assessment for Eduqas: Assessment Component AO1 AO2 AO3 AO4 Total Component 1 Written examination 20% 20% – 10% 50% Component 2 Assessment 1 (The Food Investigation Assessment) – 10% – 5% 15% Component 2 Assessment 2 (The Food Preparation Assessment) – – 30% 5% 35% 20% 30% 30% 20% 100% The written exam COMPONENT 1: Principles of Food Preparation and Nutrition 1 hour 45 minutes 100 marks 50% of the qualification Assessment Component AO1 AO2 AO3 AO4 Total Component 1 Written examination 20% 20% – 10% 50% This component will consist of two sections both containing compulsory questions and will assess the six areas of content listed below (and covered in this book): Areas of Content 1 Food commodities 2 Principles of nutrition 3 Diet and good health 4 The science of food 5 Where food comes from 6 Cooking and food preparation Section A (15 marks) : questions are based on stimulus material . Section B (85 marks) : structured, short and extended response questions to assess the content related to food preparation and nutrition. This textbook covers all the areas of content that you need for GCSE Food Preparation and Nutrition. We have included sample examination questions at the end of each main commodity in the book to help you. This chapter gives you worked examples and explains the examination and assessment requirements in more detail, as well as giving you lots of tips and pointers to help you through this process. SECTION 4 363