KS4 CURRICULUM BOOKLET

GCSE Food Preparation and Nutrition

Curriculum Leader: Mr D Strange Examination Board: EDUQAS

Assessment Requirements: Component 1: Principles of Food Preparation and Nutrition

50% (1hr 45min Exam- 100 Marks) Component 2: Food Preparation and Nutrition in Action 50% (2 NEAs- 100 marks)  The Food Investigation Assessment (8 hours - 15%)  The Food Preparation Assessment (12 hours including a 3 hour practical – 35%) Course Outline: The course content is divided into six compulsory areas of study which will be integrated and taught through practical and theory lessons.

1. Food commodities 2. Principles of nutrition 3. Diet and good health

4. The science of food 5. Where food comes from

6. Cooking and food preparation

The demands of this GCSE are very high than before. Students are asked to carry out scientific experiments and apply understanding of nutrition of the dishes they plan and cook. It is also expected that students present their work to the highest standard. By studying the GCSE Food Preparation and Nutrition you will:  Be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.  Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.  Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health  Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.  Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.  Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes. Expectations: Homework will be expected consisting of a minimum of 1 hour of study per week. Students must understand and appreciate all areas of the course and show an organised approach to the planning and theory aspects of the course as well as the practical elements. Students would be expected to cook regularly at home to develop skills and show an enthusiasm for generating their own ideas and developing their nutritional understanding. Students will be expected to purchase their own ingredients for each item that is planned and produced. These costs may vary according to the different food ingredients required for individual products, but students will not be encouraged to source or use those that are expensive. Career Opportunities:  Catering courses and A-level courses in food, biology and other design based subjects.  Degrees in the fields of food science, microbiology, science and nutrition degrees. Career opportunities span from animal nutritionist, baker, butcher, cake designer, chef, hotel manager, dietician, food technologist, nutritional therapist, toxicologist to personal trainer.