Food Preparation and Nutrition

The intent of the Food Preparation & Nutrition Curriculum

The course is designed to equip learners with the knowledge, understanding and skills required to prepare food, applying the principles of nutrition, healthy eating and food science. The heart of the course is the development of strong practical food handling skills and techniques as well a good understanding of nutrition. 

How is the Food Preparation & Nutrition Curriculum implemented?

• Focused practical cookery tasks – developing high level making skills and techniques using a wide range of ingredients and equipment
• Investigations into the scientific principles which underlie the preparation and cooking of food
• Studying the composition, health aspects, nutritional value and functions of food
• Learning about food choice, provenance, health and safety
• Presentation and food styling techniques

Students are expected to provide their own ingredients for this subject, unless there are extenuating circumstances.

Extended learning will be set on a regular basis to enhance students’ knowledge and understanding of the subject. Undertaking practical food preparation at home is always valuable too.

The impact of the Food Preparation & Nutrition Curriculum at the end of Key Stage 4

How is it examined?

Two Non-Examined Assessments (NEAs)

1. 15% of the total GCSE [10 hours] – A food investigation task exploring scientific principles involved in the preparation and cooking of food.
2. 35% of the total GCSE [20 hours] – A food preparation task incorporating a three hour session involving the preparation, cooking and presentation of three dishes.

One examination paper

50% of the total GCSE [1 hour 30 minutes] - questions based on Food Preparation and Nutrition.

What qualification will I get? What could it lead to?

• OCR Level 1/Level 2 GCSE (9-1) in Food Preparation and Nutrition

Further study could be in Level 3 Food Science and Nutrition, Science, Health and Sport. 

Career directions could include:

Catering, Hospitality, Food Science, Nursing, Caring, Education, Retail, Marketing, Dietetics, Food Technology, Food Product Development or Environmental Health.