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Overview

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.

Costs:

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.

Trips

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

encouraged to participate in regional and national cooking competitions.

Pathways

Further Education:

Food Science and Nutrition Level 3

University:

Dietetics, Nutrition, Food Science, Food and Human Nutrition

Career:

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

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

Nutritional Therapist, Nutritionist

Content

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