Dyke House Sports & Technology College

Attainment and Achievement through Creativity, Collaboration and Character

D&T Food


AQA GCSE Food Preparation and Nutrition (First Examined in July 2018)

Examination Criteria:

Course work accounts for 50% of this award. Students will produce two pieces of course work that has to be submitted in year 11 of the GCSE course. The course work submission will be made up of a food investigation, and a food preparation assessment.

The end examination accounts for the remaining 50% of the GCSE award. It is a 1 hour and 45 minutes long examination which tests students, knowledge and understanding of food preparation and nutrition.

Grading Structure: 1 to 9

Exam board Website: AQA - Food Technology

Course Specification: AQA Food Preparation and Nutrition 8585

Progress 8 Slot: Open Slot

Head of Strand: Mrs J Hooton

Course Description

In years 7 and 8, students study DT for 2 periods per week, gaining knowledge and understanding in all DT material areas prior to the guided pathway options at the end of year 8.

This subject is extremely enjoyable for students who enjoy working in a kitchen to prepare high quality food outcomes. Assessment is based on food preparation and its nutritional value in the human diet.

The 5 key areas of study are:

  • 1.Food, nutrition and Health
  • 2.Food Science
  • 3.Food safety
  • 4.Food choice
  • 5.Food provenance.

The course work requirements are based on 2 assignments:

Task 1: Food investigation (30 marks)

Students' understanding of the working characteristics, functional and chemical properties of ingredients.

Practical investigations are a compulsory element of this NEA task.

Task 2: Food preparation assessment (70 marks)

Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.


This is a GCSE subject which is useful for students wishing to study in a range of post 16 / A-Level / degree courses. It will benefit students who wish to study any nutrition and sports science subjects, and it is extremely useful for a variety of careers:

  • Hospitality
  • Catering
  • Nutritionist
  • Sports Scientists
  • Teaching

Useful Resource links: