Complete revision notes for A-Level Food Preparation & Nutrition covering 26 topics across 6 strands. Aligned with AQA 8585, OCR J309, and WJEC C560QS specifications. Covers nutrition, food science, food safety, food choice, food provenance, and cooking techniques — including NEA guidance, practical skills, and exam techniques.
A-Level Food Preparation & Nutrition develops students' knowledge and practical skills in cooking, nutrition, food science, and food safety. AQA 8585 has 1 written paper "Food Preparation and Nutrition" (50%, 1hr 45min) covering all five content areas, plus NEA Task 1: Food Investigation (15%) and NEA Task 2: Food Preparation (35%). OCR J309 has 1 written paper "Food Preparation and Nutrition" (50%) plus NEA Task 1 (15%) and Task 2 (35%). WJEC C560QS has 1 written paper (50%) plus NEA Task 1 (15%) and Task 2 (35%). All three boards integrate practical cooking skills throughout the course.
| Board | Written Paper | NEA Task 1 | NEA Task 2 |
|---|---|---|---|
| AQA 8585 | Food Preparation and Nutrition (50%) | Food Investigation (15%) | Food Preparation (35%) |
| OCR J309 | Food Preparation and Nutrition (50%) | Food Investigation (15%) | Food Preparation (35%) |
| WJEC C560QS | Food Preparation and Nutrition (50%) | Food Investigation (15%) | Food Preparation (35%) |
| AO | Description | AQA Weight | OCR Weight | WJEC Weight |
|---|---|---|---|---|
| AO1 | Demonstrate knowledge and understanding of nutrition, food science, food safety, food choice, and food provenance | 25% | 25% | 25% |
| AO2 | Apply knowledge and understanding of nutrition, food science, food safety, food choice, and food provenance, including practical cooking skills | 35% | 35% | 35% |
| AO3 | Analyse and evaluate nutrition, food science, food safety, food choice, and food provenance, including practical cooking skills | 40% | 40% | 40% |
All 26 topics are relevant across AQA 8585, OCR J309, and WJEC C560QS. Each topic page indicates which board(s) require it. The five content areas (nutrition & health, food science, food safety, food choice, food provenance) are common to all three boards, with practical cooking skills integrated throughout. While specific NEA task briefs differ between boards and years, the underlying knowledge and skills assessed are the same.
Nutrition & Health: Macronutrients, micronutrients, the Eatwell Guide, diet-related health issues, nutritional needs across life stages
Food Science: Heat transfer, functional properties of food, raising agents, food preservation, sensory properties
Food Safety: Food spoilage, food poisoning, food hygiene, HACCP and legislation
Food Choice: Factors affecting choice, food labelling, British & international cuisine, special diets
Food Provenance: Food production, food processing, the food industry, food waste & sustainability
Cooking Techniques: Preparation skills, cooking methods, NEA Task 1 investigation, NEA Task 2 preparation
Access official past papers and mark schemes from each exam board:
| Exam Board | Past Papers & Mark Schemes |
|---|---|
| AQA | AQA Food Preparation & Nutrition Past Papers ↗ |
| OCR | OCR Food Preparation & Nutrition Past Papers ↗ |
| WJEC | WJEC Food & Nutrition Past Papers ↗ |