GCSE Food Preparation and Nutrition

Introduction

GCSE Food Preparation and Nutrition sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.

This is a challenging and demanding GCSE with a focus on the Science and Nutrition of food.

Students are expected to provide ingredients every week.

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.

How is the course graded?

The course is graded with GCSE grades 1 to 9.

Equipment

Students are given revision booklets per unit of work.

Homework

Each week students will be expected to bring ingredients for practical lessons, worksheets set in class need to also be completed at home.

Learning outside of the classroom

Study Support is offered for any additional help and any skill building.