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Food, Hospitality and Catering

AQA GCSE Food Preparation & Nutrition: Student Book

Author(s): Anita Tull, Garry Littlewood

awarding body: AQA

level: GCSE

isbn: 978-1-908682-78-9

subject: Food Preparation and Nutrition

Pages: 345pp



This book is approved by AQA, offering high quality support you can trust

Written by renowned author Anita Tull and Garry Littlewood, this resource is designed to be the most motivating student-friendly book available.


Take a look!


Knowledge and understanding covers the specification content in the right level of detail and is written and presented in a highly accessible way

Recipes exemplify the links between food preparation skills and the science of food and nutrition

Practical activities help students make the connection between theory and practice, and apply their understanding of food and nutrition to practical preparation

The Non-Examined Assessment tasks are supported with a chapter containing clear guidance on how students will be assessed

Exam practice and skills guidance is provided, introducing students to the assessment criteria and mark schemes

Extension questions and tasks will help stretch and challenge more able students

A stunning visual style will help students of all ability levels engage with and absorb the information



Section 1: Food, nutrition and health
Chapter 1: Nutrients
Chapter 2: Nutritional needs and health

Section 2: Food science
Chapter 3: Cooking of food and heat transfer
Chapter 4: Functional and chemical properties of food

Section 3: Food safety
Chapter 5: Food spoilage and contamination
Chapter 6: Principles of food safety

Section 4: Food choice
Chapter 7: Factors affecting food choice
Chapter 8: British and international cuisines
Chapter 9: Sensory evaluation

Section 5: Food provenance
Chapter 10: Environmental impact and sustainability
Chapter 11: Processing and production

Section 6: Assessment
Chapter 12: Non-Exam Assessment (NEA)
Chapter 13: Written examination


About the authors:

Dr Anita Tull is the author of several renowned student books, including AQA GCSE Food Preparation and Nutrition (also by Illuminate) and Food and Nutrition 3rd Edition. She has worked in food and cooking skills education for forty years and has taught food, nutrition and cooking skills to children, teenagers and adults in a range of different schools and community initiatives; and hospitality and catering in a further education college. In 2015 she was awarded a PhD by the Centre for Food Policy, City, University of London.

Garry Littlewood is a Subject Leader for Food at Huntington School, York and teaches KS3, GCSE and A Level. He is involved in a CPD programme for the school and the City of York. In addition to teaching, Garry has moderating and GCSE specification development experience. He is co-author of the AQA GCSE Food Technology endorsed student book.