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GCSE Food Preparation and Nutrition

Why study Food Preparation and Nutrition?

During Year 9, you will learn skills that will develop a good basis for the work in GCSE.  In this course you will have the opportunity to develop skills in the following areas:

  • Food preparation skills: preparing, cooking and presenting high quality meals.
  • Food Science: investigating and applying the scientific principles involved in the preparation of foods, as well as understanding the functions of ingredients.
  • Nutrition and food choices: understanding detailed principles of nutrition and healthy eating to make informed decisions for a range of different needs. 
  • Food safety: understanding food hygiene and safety techniques when preparing food.
  • Food provenance: learning about where our food comes from and about the huge challenges that we face globally to supply the world with nutritious and safe food.

Assessment

The assessment in Year 9 will loosely resemble that which will take place in KS4.
 
COMPONENT 1: Principles of Food Preparation and Nutrition (50% of qualification)

Written examination to be taken at the end of Year 9, comprising of short and extended answers.

COMPONENT 2: Food Preparation and Nutrition in action  - Controlled Assessment (50% of qualification)  

  1. An investigation into the working characteristics of ingredients.
  2. A food preparation assessment worth 35% - plan, prepare, cook and evaluate a single course meal. A report will be produced of a maximum of 5 sides.

How can I do well in Food Preparation and Nutrition?

This course has a lot of theoretical information that will need a lot of constant revision.  You will also need to employ your skills in English and Science in order to carry out investigations, understand key elements of Food Science and be able to write clear reports and answers to exam questions.

Is there a Cost?

All students are expected to:

  • contribute to the cost of the ingredients as they already do, although this will be higher, due to the increased number and complexity of the dishes cooked (£20 per term).
  • supply their own ingredients for their final task, as this will be individually chosen by each student.

There is also a textbook which students can purchase which will make revision easier.  Although this is not compulsory, it is strongly recommended.

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