Syllabus: Cambridge International A Level Food Studies
Syllabus: Cambridge International A Level Food Studies
Syllabus: Cambridge International A Level Food Studies
9336
For examination in November 2017, 2018 and 2019
This syllabus has been updated. Significant changes to the syllabus are indicated by black vertical
lines either side of the text.
You are strongly advised to read the whole syllabus before planning your teaching
programme.
Cambridge International Examinations retains the copyright on all its publications. Registered Centres are
permitted to copy material from this booklet for their own internal use. However, we cannot give permission
to Centres to photocopy any material that is acknowledged to a third party even for internal use within a
Centre.
1. Introduction..................................................................................................................... 2
1.1 Why choose Cambridge?
1.2 Why choose Cambridge International AS and A Level?
1.3 Why choose Cambridge International A Level Food Studies?
1.4 Cambridge AICE (Advanced International Certificate of Education) Diploma
1.5 How can I find out more?
2. Teacher support............................................................................................................... 5
2.1 Support materials
2.2 Endorsed resources
2.3 Training
3. Assessment at a glance.................................................................................................. 6
5. Syllabus content.............................................................................................................. 9
6. Practical Test.................................................................................................................. 15
7. Coursework Investigation.............................................................................................. 19
7.1 Guidelines for teachers and candidates
7.2 Assessment scheme for the Coursework Investigation
8. Resource list.................................................................................................................. 26
9. Other information.......................................................................................................... 27
Introduction
1. Introduction
Our programmes set the global standard for international education. They are created by subject experts,
are rooted in academic rigour, and provide a strong platform for progression. Over 10000 schools in 160
countries work with us to prepare nearly a million learners for their future with an international education
from Cambridge.
Cambridge learners
Cambridge programmes and qualifications develop not only subject knowledge but also skills. We
encourage Cambridge learners to be:
confident in working with information and ideas their own and those of others
responsible for themselves, responsive to and respectful of others
reflective as learners, developing their ability to learn
innovative and equipped for new and future challenges
engaged intellectually and socially, ready to make a difference.
Recognition
Cambridge International AS and A Levels are recognised around the world by schools, universities and
employers. The qualifications are accepted as proof of academic ability for entry to universities worldwide,
although some courses do require specific subjects.
Cambridge AS and A Levels are accepted in all UK universities. University course credit and advanced
standing is often available for Cambridge International AS and A Levels in countries such as the USA and
Canada.
2 Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019.
Introduction
Our aim is to balance knowledge, understanding and skills in our programmes and qualifications to enable
students to become effective learners and to provide a solid foundation for their continuing educational
journey. Cambridge International AS and A Levels give learners building blocks for an individualised
curriculum that develops their knowledge, understanding and skills.
Schools can offer almost any combination of 60 subjects and learners can specialise or study a range of
subjects, ensuring a breadth of knowledge. Giving learners the power to choose helps motivate them
throughout their studies.
Cambridge International A Levels typically take two years to complete and offer a flexible course of study
that gives learners the freedom to select subjects that are right for them.
Cambridge International AS Levels often represent the first half of an A Level course but may also be taken
as a freestanding qualification. The content and difficulty of a Cambridge International AS Level examination
is equivalent to the first half of a corresponding Cambridge International A Level.
Through our professional development courses and our support materials for Cambridge International
ASand A Levels, we provide the tools to enable teachers to prepare learners to the best of their ability and
work with us in the pursuit of excellence in education.
Cambridge International AS and A Levels have a proven reputation for preparing learners well for university,
employment and life. They help develop the in-depth subject knowledge and understanding which are so
important to universities and employers.
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 3
Introduction
Candidates following the Cambridge International A Level Food Studies syllabus study both the theoretical
and practical aspects of nutrition, food, and food preparation. They develop their knowledge and
understanding of the composition of foods, digestion, and of the food manufacturing and service industries.
Candidates also improve their practical skills, learning how to produce a variety of healthy meals designed to
meet different nutritional requirements. As a result of their studies, students also develop an analytical and
critical approach to decision-making and problem-solving.
Prior learning
We recommend that candidates who are beginning this course should have previously completed a
Cambridge OLevel or Cambridge IGCSE course in Food and Nutrition or the equivalent.
Progression
Cambridge International A Level Food Studies provides a suitable foundation for the study of Food Science
or related courses in higher education. Equally it is suitable for candidates intending to pursue careers or
further study in Food Science or Catering, or as part of a course of general education.
4 Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019.
Teacher support
2. Teacher support
You can also go to our public website at www.cie.org.uk/alevel to download current and future syllabuses
together with specimen papers or past question papers and examiner reports from one series.
For teachers at registered Cambridge schools a range of additional support materials for specific
syllabuses is available from Teacher Support, our secure online support for Cambridge teachers. Go to
http://teachers.cie.org.uk (username and password required).
We have resource lists which can be filtered to show all resources, or just those which are endorsed by
Cambridge. The resource lists include further suggestions for resources to support teaching.
2.3 Training
We offer a range of support activities for teachers to ensure they have the relevant knowledge and skills to
deliver our qualifications. See www.cie.org.uk/events for further information.
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 5
Assessment at a glance
3. Assessment at a glance
For the Cambridge A Level Food Studies, candidates take three compulsory components: Paper 1 Theory,
Paper 2 Practical Test and Paper 3 Coursework Investigation.
A written report of an investigation undertaken by the candidate toward the end of the first year of
study and completed during the second year of the examination course.
The investigation must be a personal study linked to the course as a whole and there must be both
theoretical and practical application of nutrition throughout the piece of work.
Full details are given in Section 7.
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Assessment at a glance
The Education Authority, Ministry or Centre(s) should be satisfied that there are appropriate facilities and
equipment for the practical component of the assessment. Each candidate should have sole use of a
European-type cooker or stove, a range of basic cooking equipment and access to labour-saving equipment
during the Practical Test.
Basic Equipment
Bowls, scales, measuring equipment, various knives for different purposes, various spoons and spatulas,
baking tins, cake tins, greaseproof paper, etc.
Specialised Equipment
Hand whisk, draining spoons, graters, pressure cookers, etc.
It is expected that candidates will have access to refrigerators and freezers if possible.
Availability
This syllabus is examined in the November examination series.
Centres in the UK that receive government funding are advised to consult the Cambridge website
www.cie.org.uk for the latest information before beginning to teach this syllabus.
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 7
Syllabus aims and assessment objectives
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Syllabus content
5. Syllabus content
(a) Proteins:
Amino acids, primary, secondary and tertiary structure of proteins
Simple or conjugated, globular or fibrous proteins
Denaturation by heat, acids, alkalis, mineral salts and agitation
Enzymes, enzymic hydrolysis, enzymic browning
Protein quality: essential and non-essential amino acids, complementation
(b) Carbohydrates:
S
tructure and examples of available carbohydrates: monosaccharides, disaccharides,
oligosaccharides, polysaccharides (starch)
S
tructure and examples of unavailable carbohydrates: non-starch polysaccharides (NSP)/
dietary fibre (insoluble and soluble)
A
n understanding of the terms: simple sugars, intrinsic sugars, extrinsic sugars, and non-milk
extrinsic sugars
T
he effect of moist and dry heat on sugars and starches: caramelisation, dextrinisation,
gelatinisation (role of amylose and amylopectin in gel formation, and pectin gels in jam
making), Maillard reaction (non-enzymic browning)
(c) Lipids:
Composition of triglycerides (lipid oils and fats)
F
atty acids: saturated and unsaturated (monounsaturated and polyunsaturated); cis- and
trans-fatty acids; omega fatty acids
Rancidity: hydrolytic and oxidative
Plasticity in fats
Melting and smoke points, decomposition
Emulsification
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Syllabus content
1.3Micronutrients
(a) Vitamins:
Fat-soluble vitamins: A, D, E, K
Water-soluble vitamins: B vitamins (thiamin, riboflavin, niacin, folate, cobalamin), vitamin C
The functions of vitamins including their role as antioxidants
Good food sources for vitamins
Effects of deficiency and excess
(b) Mineral elements:
Calcium, iron, phosphorus, potassium, sodium, fluoride, chloride and iodide
The functions of minerals
Good food sources for minerals
Effects of deficiency and excess
The main roles of the trace elements cobalt, copper, manganese, selenium and zinc
(c) The effect of storage, preparation, cooking and preservation on micronutrients
1.4Water
Water balance
Sources of water from food, drink and metabolic water
Dehydration
Functions of water in the body
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Syllabus content
Recall of proportion of daily energy needs to come from fats (saturated and polyunsaturated)
Dietary and serum cholesterol levels, both high-density lipoproteins (HDL) and low-density
lipoproteins (LDL), and their association with coronary heart disease (CHD)
Importance of reducing intake of sugars (sucrose) and increasing intake of starch; importance of
slow release of glucose from starch; problems of dental caries, obesity, increased risk of diabetes
Recall appropriate daily contributions to the diet and nutritional guidelines relating to the intake of:
NSP
sodium (salt)
water
Knowledge of local provisions for nutritional education
T
erminology describing recommended dietary intakes, e.g. Dietary Reference Value (DRV) and
Reference Daily Intake (RDI)
Understand how average figures are obtained and how they should be used
Factors affecting the needs of different individuals during:
pregnancy and lactation
babyhood
childhood
adolescence
adulthood
old age
illness and convalescence
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 11
Syllabus content
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Syllabus content
Layouts and factors to consider for efficiency, hygiene and safety work triangle
Choice, cost and care of kitchen equipment
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 13
Syllabus content
Methods of heat transfer: conduction, convection and radiation, with reference to different
cooking methods
Production of heat within food by microwave radiation
Sauces
blended
egg custard
hollandaise
mayonnaise
pure
roux (bechamel, velout, espagnole)
Pastries
choux
flaky
hot-water crust
puff and rough puff
shortcrust
Scone, biscuit (cookie) and cake mixtures
one-stage
creamed
melted
rubbed-in
whisked
Yeast mixtures
Batters (coating and pouring)
Raising agents
air
steam
carbon dioxide produced chemically (heat or acid on sodium hydrogen carbonate) and
biologically (yeast fermentation)
The functions of the ingredients in these mixtures
14 Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019.
Practical Test
6. Practical Test
Allocation of marks
A. Planning session 44
Total 100
A. Planning session
Maximum 44 marks
Section A of the Practical Test is externally assessed by an examiner using the three Preparation Sheets
completed by each candidate. The total of 44 is divided as follows:
(a) Recipe choice 10
(b) Time plan (total 16)
Sequence 5
Methods 5
Oven temperature and cooking time 5
Shopping list 1
(c) Written answer 18
Section B of the Practical Test is internally assessed by the Centre. A Practical Test Working Mark Sheet
should be completed for each candidate. The 26 marks should be allocated as follows:
(a) General approach 6
(b) Manipulation 5
(c) Judgement of consistencies 5
(d) Hygiene and economy 5
(e) Oven management 5
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 15
Practical Test
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Practical Test
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 17
Practical Test
1. Each dish will be marked out of six marks. The full range of marks should be used. No half marks should
be awarded. There is no separate serving mark.
2. If a candidate omits part of the test or does not make one or more of the dishes planned, a nil score
must be entered on the Practical Test Working Mark Sheet for that dish. Marks cannot be transferred to
other dishes. Dishes added after the Planning Session will not receive a mark.
3. Where dishes show insufficient skill or a repetition of skills, the mark awarded must be reduced.
4. Each dish will be judged on:
quality
taste
appearance.
5. The following should be taken into consideration:
appetising and well-flavoured food
correct consistency, texture, temperature and quantity
correct size of dish
the temperature and size of the serving dish
attractive presentation
tasteful garnishing and decorating
cleanliness of dishes
cleanliness of tablecloth
correct use of doilies and dish papers.
6. A good quality colour photograph of each candidates serving table with completed dishes, labelled with
the candidates number and name is required for submission to the external examiner.
Completion of the Preparation Sheets and Practical Test Working Mark Sheet
1. Preparation Sheets for each candidate and the instructions for completion may be downloaded from
www.cie.org.uk/samples. A copy must be made of each sheet completed by the candidate, one for
the external examiner and one for use by the candidate in the Practical Test. The Preparation Sheets are
also available as carbonised sheets.
2. A Practical Test Working Mark Sheet must be used by the Centre for each candidate. The Centre should
complete parts B and C. The Practical Test Working Mark Sheet and the instructions for completion may
be downloaded from www.cie.org.uk/samples
3. A good quality colour photograph of each candidates serving table and completed dishes, labelled
with the candidates name and number must be submitted together with each candidates Preparation
Sheets and Practical Test Working Mark Sheet.
18 Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019.
Coursework Investigation
7. Coursework Investigation
This component carries 10% of the total marks so candidates should not spend a disproportionate amount
of time on the work.
The study should be up to 4000 words in length. It should be remembered that quantity does not
always equate with quality; candidates receive credit for presenting their reports succinctly. Labelling and
annotations alongside photographs, graphs, pie charts, etc., can convey information concisely and effectively.
The following items are not to be included in the total number of words and maybe included in an appendix,
where appropriate:
copies of questions used in interviews
copies of letters or emails written to obtain information, to request interviews and visits
copies of any questionnaires or surveys used in the study
tables, graphs, pie charts, labelled diagrams and flow charts
photographs
diary of activities.
Although the execution of the work is to be unsupervised, teachers should discuss different ways of
approaching the work before it begins. Candidates should be aware of different investigative procedures
they can use, and of the marks allocated to different aspects of the work. Teachers should also check the
suitability of titles and, if necessary, advise candidates if a proposed investigation is outside the syllabus,
beyond their capabilities or impractical because of lack of particular resources within the school or
community. It should not be necessary for candidates to travel long distances or spend large sums of money
in conducting investigations and compiling reports.
Each piece of work should demonstrate that candidates are able to:
identify an area of study, justify their choice and discuss relevant factors
collect, select and interpret knowledge, information and data relevant to the study
plan, justify and implement a course of action relevant to the study/investigation being undertaken
(e.g. tests, experiments, comparisons, visits, observations, surveys, interviews, questionnaires)
record and present their findings concisely (using tables, annotated graphs, pie charts, photographs,
labelled diagrams, flow charts and written summaries)
analyse their findings, draw conclusions and make recommendations
evaluate their conclusions and identify areas of further study
evaluate the strengths and weaknesses of the study itself.
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 19
Coursework Investigation
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Coursework Investigation
Reports may be typed or handwritten in the candidates own words. Professional typists need not be
employed.
The report must be the candidates own work; plagiarism is unacceptable and will be penalised.
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 21
Coursework Investigation
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Coursework Investigation
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Coursework Investigation
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Coursework Investigation
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 25
Resource list
8. Resource list
Resources are listed on Cambridges public website at www.cie.org.uk. Please visit this site on a regular
basis as the resource list is updated through the year.
Access to teachers email discussion groups, suggested schemes of work and regularly updated resource
lists may be found on the Cambridge Teacher Support website at http://teachers.cie.org.uk. This website is
available to teachers at registered Cambridge Centres.
26 Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019.
Other information
9. Other information
The standard assessment arrangements may present unnecessary barriers for candidates with disabilities
or learning difficulties. Arrangements can be put in place for these candidates to enable them to access the
assessments and receive recognition of their attainment. Access arrangements will not be agreed if they
give candidates an unfair advantage over others or if they compromise the standards being assessed.
Candidates who are unable to access the assessment of any component may be eligible to receive an
award based on the parts of the assessment they have taken.
Information on access arrangements is found in the Cambridge Handbook which can be downloaded from
the website www.cie.org.uk/examsofficers
Language
This syllabus and the associated assessment materials are available in English only.
Cambridge International AS Level results are shown by one of the grades a, b, c, d or e, indicating the
standard achieved, a being the highest and e the lowest. Ungraded indicates that the candidates
performance fell short of the standard required for grade e. Ungraded will be reported on the statement
of results but not on the certificate. The letters Q (result pending), X (no results) and Y (to be issued) may
also appear on the statement of results but not on the certificate.
If a candidate takes a Cambridge International A Level and fails to achieve grade E or higher, a Cambridge
International AS Level grade will be awarded if both of the following apply:
the components taken for the Cambridge International A Level by the candidate in that series included
all the components making up a Cambridge International AS Level
the candidates performance on these components was sufficient to merit the award of a Cambridge
International AS Level grade.
For languages other than English, Cambridge also reports separate speaking endorsement grades
(Distinction, Merit and Pass), for candidates who satisfy the conditions stated in the syllabus.
Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019. 27
Other information
Entry codes
To maintain the security of our examinations, we produce question papers for different areas of the world,
known as administrative zones. Where the component entry code has two digits, the first digit is the
component number given in the syllabus. The second digit is the location code, specific to an administrative
zone. Information about entry codes for your administrative zone can be found in the Cambridge Guide to
Making Entries.
28 Cambridge International A Level Food Studies 9336. Syllabus for examination in 2017, 2018 and 2019.
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