Food Preparation and Nutrition
2018 - 2019
Course Content & Assessment
The GCSE Food Preparation and Nutrition course is a new exam syllabus which started in September 2016. It has been designed to link the subject content very closely to the practical aspects of the subject.
There is a strong emphasis on cooking skills with a wide range of practical activities enabling students to improve their grasp of the theoretical side.
In Year 10 students will be widening and refining their practical skills, preparing meat, fish, fruit and vegetables; using equipment and a variety of cooking methods; preparing, combining and shaping a wide range of food products. The subject content covers food, nutrition and health, food science, food safety, food choice and food provenance.
In Year 11 students will carry out two non-examination assessments which consist of a food investigation task and a food preparation task. In both pieces of work research and planning is carried out before a practical assessment and evaluation. There will also be a written examination.
The aim is to enable students to learn about the many aspects of food in an enjoyable and creative manner.
This course can lead to study in catering college courses. It will be of benefit if you are considering working in catering, food retail, food manufacture, food media, consumer protection or trading standards
50% written examination, 50% coursework
I chose Food Preparation and Nutrition because I have a passion for cooking and experimenting with food. I love learning about nutrients and healthy eating and what you need in your body. Chloe Hicks – Lancaster House
Entry Criteria & Progression
There is currently no A level available in this subject nationally. However students can progress to degree level food and nutrition courses with A levels in Chemistry and Biology. Catering courses are available post 16 through other providers.