Skip to content ↓
In this section...

KS4 - Food Technology

Awarding Body: AQA

This new exciting GCSE course gives students the opportunity to gain experience by focusing on practical cooking skills. Students will gain a thorough understanding of nutrition, food provenance and the working characteristics of food. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition. The GCSE will be graded 1-9. This is a more academic course that has many links to Science.


 Food preparation skills are integrated into five core topics:

  1. Food, nutrition and health – Macro nutrients, micro nutrients, Nutritional Needs and Health
  2. Food science – Cooking of food, Heat Transfer and the Functional and Chemical Properties of Food
  3. Food safety – Food spoilage, Contamination and the Principles of Food Safety
  4. Food choice – Factors affecting Food Choice, British and International Cuisines, Sensory Evaluation, Food Labelling and Marketing.
  5. Food provenance – Environmental Impact and Sustainability of Food, Food Processing and Production.

Course components

Written Paper – 50%

The paper will be made up of 20 multiple choice questions worth 20 Marks and 5 questions each with a number of sub questions worth 80 marks.

Food Investigation – 15%

Students’ understanding of the working characteristics, functional and chemical properties of ingredients are assessed through research and experimentation. Students will submit and written report (1,500 – 2,000 words) including the photographic evidence of the practical investigation.

Food Preparation Assessment – 35%

Student’ 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. Students will submit a written portfolio including photographic evidence.


Students who wish to take this course need to consider that they will be expected to bring in their own ingredients to cook with each week. The recipes that students will be cooking are depicted by the theory of food students will be learning alongside their cooking skills. There will be chance for students to cook their own choices of dishes also.

For this course we will be asking for a contribution of £10 each year towards dry store ingredients, ingredients for experiments, apron, hairnet and folders. This can be paid via Parent Pay.