Food Preparation and Nutrition is an exciting and creative course, which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. 52
Focuses on a whole range of practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.
Students continue to study food, nutrition and health, food science, food safety , food choice and food provenance.
Non-Exam Assessment (NEA): Task 1: Food investigation (15%) Written ReportStudents' understanding of the working characteristics, functional and chemical properties of ingredients. Students will submit a written report (1,500–2,000 words) including photographic evidence of the practical investigation.
Non-Exam Assessment (NEA): Task 2: Food preparation assessment (35%) Written Portfolio.
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. Students will submit a written portfolio (15 A4 pages) including photographic evidence.
Prepare for the written exam, worth 50% of the GCSE.
Where Can I Find Out More?
Point of contact:
Maire KempTeam Leader of Design and Technology Department
Contact Maire Kemp who looks after this Food preparation nutrition course on: