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Version 1.1 (21 January 2019) defines the subject content and how learners will be assessed, including food preparation skills, nutrition and health, food science, food safety, food choice, food provenance, and cooking techniques. 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food science; food safety; food choice; and food provenance, alongside food preparation and cooking techniques.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How is non-exam assessment handled in this specification?",{"text":117,"@type":113},"It covers non-exam assessment administration including supervising and authenticating, avoiding malpractice, teacher and internal standardisation, commenting, submitting marks, moderation, and actions after moderation.",{"name":119,"@type":110,"acceptedAnswer":120},"Which version and dates apply to this specification document?",{"text":121,"@type":113},"The document is Version 1.1 dated 21 January 2019, for teaching from September 2016 onwards and for exams in 2018 onwards.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},623052,1792502159,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":19,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},962090893153,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","GCSE  \nFOOD PREPARATION AND NUTRITION  \n(8585)  \nSpecification  \nFor teaching from September 2016 onwards For exams in 2018 onwards  \nVersion 1.1 21 January 2019  \nContents  \n1 Introduction 5  \n1.1 Why choose AQA for GCSE Food Preparation and Nutrition 5  \n1.2 Support and resources to help you teach 5  \n2 Specification at a glance 7  \n2.1 Subject content 7  \n2.2 Assessments 7  \n3 Subject content 9  \n3.1 Food preparation skills 9  \n3.2 Food, nutrition and health 13  \n3.3 Food science 17  \n3.4 Food safety 22  \n3.5 Food choice 26  \n3.6 Food provenance 30  \n3.7 Food preparation and cooking techniques 34  \n4 Scheme of assessment 35  \n4.1 Aims and learning outcomes 35  \n4.2 Assessment objectives 35  \n4.3 Non-exam assessment 36  \n5 Non-exam assessment administration 51  \n5.1 Supervising and authenticating 51  \n5.2 Avoiding malpractice 51  \n5.3 Teacher standardisation 52  \n5.4 Internal standardisation 52  \n5.5 Commenting 52  \n5.6 Submitting marks 52  \n5.7 Factors affecting individual students 53  \n5.8 Keeping students' work 53  \n5.9 Moderation 53  \n5.10 After moderation 54  \n6 General administration 55  \n6.1 Entries and codes 55  \n6.2 Overlaps with other qualifications 55  \n6.3 Awarding grades and reporting results 55  \n6.4 Resits and shelf life 56  \n6.5 Previous learning and prerequisites 56  \n[Visit](Visit aqa.org.uk/8585 for the most up-to-date specification)[ ](Visit aqa.org.uk/8585 for the most up-to-date specification)[aqa.org.uk/8585](Visit aqa.org.uk/8585 for the most up-to-date specification)[ for the most up-to-date specification](Visit aqa.org.uk/8585 for the most up-to-date specification), resources, support and administration 3  \n6.6 Access to assessment: diversity and inclusion 56  \n6.7 Working with AQA for the first time 57  \n6.8 Private candidates 57  \nAre you using the latest version of this specification?  \n• You will always find the most up-to-date version of this specification on our website at  \n[aqa.org.uk/8585](aqa.org.uk/8585)  \n• We will write to you if there are significant changes to the specification.  \n[4](4 Visit aqa.org.uk/8585 for the most up-to-date specification)[ Visit](4 Visit aqa.org.uk/8585 for the most up-to-date specification)[ ](4 Visit aqa.org.uk/8585 for the most up-to-date specification)[aqa.org.uk/8585](4 Visit aqa.org.uk/8585 for the most up-to-date specification)[ for the most up-to-date specification](4 Visit aqa.org.uk/8585 for the most up-to-date specification), resources, support and administration  \n1 Introduction  \n1.1 Why choose AQA for GCSE Food Preparation and Nutrition  \nThis new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.  \nFood preparation skills are integrated into five core topics:  \n• Food, nutrition and health  \n• Food science  \n• Food safety  \n• Food choice  \n• Food provenance.  \nUpon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.  \nAs part of our commitment to providing excellent support, we’ve created fantastic free teaching resources and can offer great value professional development courses. We’re also collaborating with publishers to ensure you have engaging and easy-to-use textbooks.  \nYou can find out about all our Food Preparation and Nutrition [qualifications at](qualifications at aqa.org.uk/food)[ ](qualifications at aqa.org.uk/food)[aqa.org.uk/food](qualifications at aqa.org.uk/food)preparation-and-nutrition  \n1.2 Support and resources to help you teach  \nWe’ve worked with experienced teachers to provide you with a range of resources that will help you confidently plan, teach and prepare for exams.  \nTeachin","cbCaion7YgOV9Ioo","https://ap.wps.com/l/cbCaion7YgOV9Ioo","pdf",801702,58,"English","# Introduction\n## Why choose AQA for GCSE Food Preparation and Nutrition\n## Support and resources to help you teach\n# Specification at a glance\n## Subject content\n## Assessments\n# Subject content\n## Food preparation skills\n## Food, nutrition and health\n## Food science\n## Food safety\n## Food choice\n## Food provenance\n## Food preparation and cooking techniques\n# Scheme of assessment\n## Aims and learning outcomes\n## Assessment objectives\n## Non-exam assessment\n# Non-exam assessment administration\n## Supervising and authenticating\n## Avoiding malpractice\n## Teacher standardisation\n## Internal standardisation\n## Commenting\n## Submitting marks\n## Factors affecting individual students\n## Keeping students' work\n## Moderation\n## After moderation\n# General administration\n## Entries and codes\n## Overlaps with other qualifications\n## Awarding grades and reporting results\n## Resits and shelf life\n## Previous learning and prerequisites\n## Access to assessment: diversity and inclusion\n## Working with AQA for the first time\n## Private candidates","[{\"question\":\"What topics are included in the GCSE Food Preparation and Nutrition subject content?\",\"answer\":\"The specification integrates five core topics: food, nutrition and health; food science; food safety; food choice; and food provenance, alongside food preparation and cooking techniques.\"},{\"question\":\"How is non-exam assessment handled in this specification?\",\"answer\":\"It covers non-exam assessment administration including supervising and authenticating, avoiding malpractice, teacher and internal standardisation, commenting, submitting marks, moderation, and actions after moderation.\"},{\"question\":\"Which version and dates apply to this specification document?\",\"answer\":\"The document is Version 1.1 dated 21 January 2019, for teaching from September 2016 onwards and for exams in 2018 onwards.\"}]","GCSE Food Preparation and Nutrition - Specification - Version 1.1 | PDF",1792467623,146]