How is AQA GCSE Food Preparation and Nutrition assessed?

One written paper (Paper 1, 1h 45m, 100 marks) is 50%. NEA 1 Food Investigation (30 marks) is 15%. NEA 2 Food Preparation Assessment (70 marks) is 35%. Written paper sat May/June. NEAs completed September-March.

NEA 1 is the Food Investigation: a scientific investigation of a food-related question released by AQA on 1 September. Students pick a question, design and run experiments, write a report with hypothesis, method, results, analysis and conclusion. 30 marks, worth 15%. Completed September to January.

NEA 2 is the Food Preparation Assessment: a portfolio culminating in a practical session of up to 3 hours producing 3 dishes for a specific context (family meal, celebration, dietary need). The context brief is released by AQA on 1 November. 70 marks, worth 35%. Runs January to March.

What theory content does Paper 1 cover?

Five areas: food nutrition and health (macronutrients, micronutrients, dietary needs), food science (heat transfer, functional properties), food safety, food choice (economic/ethical/cultural/environmental factors), and food provenance (sustainability, food miles, processing).

How does AQA differ from OCR?

Both are 50% written / 50% NEA. AQA (8585) has NEA 1 (Food Investigation, 15%) + NEA 2 (Preparation, 35%). OCR (J309) has a similar split (15%/35%). Content is broadly comparable. Your school picks based on staffing and preference.

Does Cognito cover AQA GCSE Food Preparation and Nutrition?

Cognito has past papers and mark schemes for AQA GCSE Food Preparation and Nutrition (8585). Use them for timed practice and check your answers against the official mark schemes as you go.

AQA GCSE Food Preparation and Nutrition (8585) Specification

AQA GCSE Food Preparation and Nutrition (8585) is a single-tier linear qualification with one 1h 45m written paper (50%) plus two non-exam assessments (Food Investigation 15%, Food Preparation Assessment 35%). Both NEAs use AQA-released contextual briefs and are internally marked, externally moderated.

Download the official spec (PDF)

specification overview

1. Food, nutrition and health
Paper 1, NEAs
- Macronutrients: protein, fat, carbohydrate
- Micronutrients: vitamins, minerals, water
- Nutritional needs across life stages
2. Food science
Paper 1, NEA 1
- Cooking of food and heat transfer
- Functional and chemical properties of food (protein denaturation, gelatinisation, aeration, emulsification)
3. Food safety
Paper 1, NEAs
- Food spoilage and contamination (bacteria, moulds, yeasts)
- Principles of food safety, storage and preservation
4. Food choice
Paper 1
- Factors affecting food choice (economic, ethical, medical, cultural, environmental)
- Food labelling, marketing and British and international cuisines
- Sensory evaluation
5. Food provenance
Paper 1
- Environmental impact and sustainability of food (food miles, seasonality, packaging)
- Food processing and production, primary and secondary processing
- Technological developments in food
6. NEA 1: Food Investigation
NEA
- Scientific investigation task from AQA-released list (Sept)
- Report with hypothesis, method, results, analysis, evaluation
7. NEA 2: Food Preparation Assessment
NEA
- Practical session of up to 3 hours preparing 3 dishes for a specific context
- Portfolio: research, planning, cooking (photographs), evaluation

subject content

Paper	What's assessed	Length	Marks	Weight	Question types
Paper 1 (Written exam)	All 5 areas of theory content	1h 45m	100	50%	Section A: multiple-choice (20 marks). Section B: five short-answer and extended-response questions (80 marks)
NEA 1 (Food Investigation)	Scientific investigation of a food-related question	~10 hours	30	15%	Written report on hypothesis, method, results, analysis, conclusion. Internally marked, moderated by AQA
NEA 2 (Food Preparation Assessment)	Practical session: prepare 3 dishes for a specific context (family, celebration, dietary need, etc.)	~20 hours (including practical of up to 3 hours)	70	35%	Portfolio (research, planning, evaluation) plus photographic evidence of practical cooking. Internally marked, moderated by AQA

PaperPaper 1 (Written exam)

What's assessedAll 5 areas of theory content

Length1h 45m

Marks100

Weight50%

Question typesSection A: multiple-choice (20 marks). Section B: five short-answer and extended-response questions (80 marks)

PaperNEA 1 (Food Investigation)

What's assessedScientific investigation of a food-related question

Length~10 hours

Marks30

Weight15%

Question typesWritten report on hypothesis, method, results, analysis, conclusion. Internally marked, moderated by AQA

PaperNEA 2 (Food Preparation Assessment)

What's assessedPractical session: prepare 3 dishes for a specific context (family, celebration, dietary need, etc.)

Length~20 hours (including practical of up to 3 hours)

Marks70

Weight35%

Question typesPortfolio (research, planning, evaluation) plus photographic evidence of practical cooking. Internally marked, moderated by AQA

AQA releases NEA 1 briefs on 1 September and NEA 2 briefs on 1 November of the exam year. NEA 1 (food science investigation) is completed October-January; NEA 2 (practical) runs January-March, culminating in a practical session of up to 3 hours.

assessment structure

AO	What it means	Overall
AO1	Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.	20%
AO2	Apply knowledge and understanding of nutrition, food, cooking and preparation.	30%
AO3	Plan, prepare, cook and present dishes, combining appropriate techniques.	30%
AO4	Analyse and evaluate different aspects of nutrition, food, cooking and preparation including food made by themselves and others.	20%

AOAO1

What it meansDemonstrate knowledge and understanding of nutrition, food, cooking and preparation.

Overall20%

AOAO2

What it meansApply knowledge and understanding of nutrition, food, cooking and preparation.

Overall30%

AOAO3

What it meansPlan, prepare, cook and present dishes, combining appropriate techniques.

Overall30%

AOAO4

What it meansAnalyse and evaluate different aspects of nutrition, food, cooking and preparation including food made by themselves and others.

Overall20%

assessment objectives

Start NEA 1 in September
NEA 1 (Food Investigation) releases 1 Sept and is due January. Start early: pick an investigation, plan method, run trials with photos, write up carefully.
Practise cooking under pressure
NEA 2 practical is a single session of up to 3 hours producing 3 dishes. Practise time-planning: prep everything first, cook in parallel, plate on time.
Learn functional properties of ingredients
Paper 1 tests functional properties: protein denaturation, gelatinisation, aeration, emulsification. Learn examples of each with named dishes.
Master nutrition across life stages
Paper 1 tests nutritional needs from infants to elderly. Learn key nutrients per life stage and typical deficiency risks.
Practise sensory evaluation vocabulary
NEA 2 rewards clear sensory description (crispy, crumbly, tangy, umami). Learn ~20 sensory adjectives you can apply to dishes.
Choose 3 dishes with complementary techniques
NEA 2 rewards range of techniques. Pick 3 dishes that together show pastry, protein cookery, sauce-making, presentation etc.

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GCSE Food Preparation and Nutrition (AQA)

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GCSE Food Preparation and Nutrition (8585) Specification

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