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This new GCSE Food Preparation and Nutrition is an exciting and creative subject in its second

year. It focuses on practical cooking skills to ensure students develop a thorough understanding

of nutrition, food provenance and the working characteristics of food materials. This GCSE focuses

on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.

There is a strong link with Science in this academic course.


Practical lessons will take place weekly with students providing ingredients. Optional revision

guides will be offered for purchase at a discounted rate through the department.


There will be opportunities to visit local hospitality and catering businesses. Students are also

encouraged to participate in regional and national cooking competitions.


Further Education:

Food Science and Nutrition Level 3


Dietetics, Nutrition, Food Science, Food and Human Nutrition


Typical careers include: Community education officer, Food Technologist, Health

Promotion Specialist, International Aid/Development Worker, Medical Sales Representative,

Nutritional Therapist, Nutritionist


Component 1

Component 2

Component 3

Non-Exam Assessment 1

Food investigation task

Worth 15% of the final

GCSE grade

10 hours

Written report 1500-2000

words -Tasks will be

released in September of

Year 11

Non-Exam Assessment 2

Food preparation task

Worth 35% of the final

GCSE grade -20 hours

including a 2-hour

practical session to make

the three final dishes

Portfolio including

photographic evidence

Tasks will be released in

November of Year 11

Written examination 50%

1 hour and 45 minutes

Section A: multiple choice

questions from different

sections of the course

Section B: 5 questions of

different styles from different

sections of the course

Topics covered:

Food, nutrition and health

Food science

Food safety

Food choice

Food provenance

Food Preparation and Nutrition