Food
Students will study Food Preparation and Nutrition as a specification which sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
The majority of the specification will be delivered through preparation and making activities. Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.
Assessment
The course will be assessed by
- 50% Written Examination
- 50% Food Investigation Task and Food Preparation Task
Other Information
The exams and non-exam assessment will measure how students have achieved the following assessment objectives.
- Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.
- Apply knowledge and understanding of nutrition, food, cooking and preparation.
- Plan, prepare, cook and present dishes, combining appropriate techniques.
- Analyse and evaluate different aspects of nutrition, food, cooking and preparation including food made by themselves and others.
Topics and themes covered are varied but come within the following headings:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance.
The range of food and ingredients studied should reflect the recommended guidelines for a healthy diet based on the main food commodity groups. Students are also responsible for sourcing and providing the majority of their own recipe ideas.
Frequently Asked Questions
How often do you do practicals?
Normally, you will have one practical each week.
What type of practicals do you do?
You will do a wide range of practicals, from skill building to full dishes for specific needs.
Do you get given recipes?
At GCSE you are expected to source many of your own recipes as you have more freedom to choose different dishes each week. You might be given a recipe if it was a skill building practical in which everyone was making the same e.g. puff pastry.
Where could this course lead?
This course can be the foundation of lots of different routes, such as careers in nutrition, catering and hospitality, food manufacturing and food science.