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Overview

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

which 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.

Costs:

Cost of ingredients for weekly practical lessons. Optional revision guide to be

offered for purchase.

Trips

Visits to local businesses and Borough Market.

Pathways

Further Education:

Food Science and Nutrition Level 3

University:

Dietetics, Nutrition, Food Science, Food and Human Nutrition

Career:

Growing concern in the UK about the providence and ethics of what we

eat combined with a healthy hospitality industry means job opportunities in

businesses, charities, government, NHS. There is currently a shortage of food

technologists in industry.

Content

Year 10

Year 11

Topics

Food, nutrition and health

nutrients, nutritional needs and health

Food science

cooking of food and heat transfer;

functional and chemical properties of

food

Food safety

food spoilage and contamination;

principles of food safety

Food choice

factors affecting food choice; British

and international cuisines; sensory

analysis

Food provenance

environmental impact and

sustainability; processing and

production

Non-Exam Assessment 50%

Food investigation task

-Worth 15% of the final GCSE grade

-10 hours

-Written report 1500-2000 words -

Tasks will be released in September of

the final year of assessment

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

the final year of assessment

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

Food Preparation and Nutrition