Aqa home economics food and nutrition coursework
Aqa food and nutrition past papers
Excellent evidence of time management. Selecting unchallenging skills would prevent students reaching the top mark band. Dates that are coloured orange have events. In addition to the cookery rooms the department also has its own suite of computers. Fish cakes with parsley sauce. Some attempt to select appropriate equipment. The complexity and challenge of the dishes produced is linked to the complexity of the skills involved in producing the dish. To achieve the top bands students must attempt complex skills. Students should: justify the appropriateness of the final dishes in terms of eg technical skills, nutrition, ingredients, cooking methods, food provenance, sensory properties and portion size produce a detailed time plan for the production of the final three dishes including appropriate techniques. Sensory testing with very good analysis and evaluation. Selected a varied range of relevant dishes closely reflecting the research and chosen task.
Time plan not used for most or all of the making of the final dishes. Selected a range of relevant dishes reflecting the research and chosen task. The A level Food Technology curriculum is delivered by two members of staff during 10 lessons of 50 minutes per fortnight.
Relevant improvements suggested for the final dishes. Difficulty in using some equipment.
Aqa food and nutrition past papers
Produced a clear, logical and accurate plan including selecting appropriate techniques for the making of the final dishes with some dovetailing. The time plan will include some appropriate timings, reference to food safety and limited dovetailing. Students create, plan, prepare, cook and present a three dish menu to meet the needs of their chosen task and allow them to showcase their food preparation skills. This is a booking website and particularly in the case of home-education events, this website does NOT seek to replace local or national support groups The individual organiser is responsible for their own event. Take out of the oven at the correct time with well risen and crisp pastry. Within the plan, food safety principles will be demonstrated when storing, preparing, cooking and presenting the final dishes demonstrate appropriate use of the three hours to dovetail tasks to prepare, cook and present the final three dishes not repeat any dishes from the 'demonstrating technical skills' stage when making their final menu. Any home-educator is welcome to use it for free, as long as the event is not-for-profit for them personally. Photographic evidence will be needed to authenticate the technical skills. Some suggested improvements of the final dishes. Selects and uses equipment with some accuracy. Final dishes are costed with the results of this costing analysed and explained. Good knowledge of nutrition is demonstrated. Fish cakes with parsley sauce. Selects and uses appropriate equipment with precision and accuracy.
Excellent evidence of time management. Mark Description 7—8 Accurate nutritional analysis data for the three final dishes which is fully explained with conclusions and recommendations.
Your space s are not confirmed until payment has been received. Some attempt to select appropriate equipment.
Produced a clear, logical and accurate plan including selecting appropriate techniques for the making of the final dishes with some dovetailing.
based on 10 review