GCSE Food Preparation and Nutrition

How is the course examined?

Students will study 5 key areas:

• Food, nutrition and health
• Food science
• Food safety
• Food choice
• Food provenance

And learn a wide range of food practical skills.

Written exam 50% (1hr 45mins) 100 marks - Theoretical knowledge of food preparation and nutrition from Sections 1 to 5.

Multiple choice questions (20 marks) - Five questions each with a number of sub questions (80 marks)

NEA 1 15% - Food investigation (30 marks)

Students' understanding of the working characteristics, functional and chemical properties of ingredients. Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.

NEA 2 35% - Food preparation assessment (70 marks)

Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved. Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

The course is graded with GCSE grades 1 to 9.

How is the course internally assessed?

Students are assessed every half term on a written assessment on theory covered that term and a practical assessment focusing on key skills.