GCSE Food Preparation and Nutrition
This new GCSE in Food Preparation and Nutrition is an exciting and creative course which focuses on practical skills, along with an experimental approach to understanding the nutritional and functional properties of food.
"There is no sincerer love than the love of food." - George Bernard Shaw
This GCSE option provides students with an opportunity to develop a wide range of practical skills in the planning, preparation and cooking of food. Students learn about the principles of healthy eating, nutrition and diet; food science; food safety; food choice; food provenance; food preparation and cooking techniques.
We aim to create informed consumers of the future who consider costs, environmental, social, ethical and moral issues surrounding food production. We develop critical thinking skills and encourage students to explore and debate current food issues.
In Year 9/10 the emphasis is on developing practical skills to be able to make food products of increasing complexity. This includes an understanding of food safety and food choice, the function of ingredients, nutrition and health.
Year 11 focuses primarily on the completion of the NEA (non-examined assessment) and preparation for the exam.
Exam board website
As this is a new GCSE there are currently no past papers to view
- NEA 50%
- Food Investigation 10 hours max. (Released September Year 11)
- Food Preparation 20 hours max to include a compulsory 3 hour practical. (Released November Year 11)
Examination 50%. This is taken at the end of the two/three years. Questions will test the application of knowledge and understanding of food nutrition and health; food science; food safety; food choice; food provenance; food preparation and cooking techniques.
Ways to help my child succeed
- Students will need to be provided with ingredients and suitable dishes for their practical work.
- Please check with them each week.
- Collect free food magazines for them from the supermarket and encourage them to watch a range of programmes linked to food, including cookery programmes, health and production of food.
- Once students begin controlled assessment check that they are on task and completing work by the deadlines set.