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Welcome to Food Preparation & Nutrition

The new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.

Course Content

EXAM: Paper 1: Food preparation and nutrition (50%) Written exam: 1 hour 45 minutes

The paper will be made up of two sections. Section A includes questions based on stimulus material and is worth 20 marks and Section B is a series of structured, short and extended response questions that are designed to assess the content related to food preparation and nutrition this is worth 80 marks.

NON- EXAM ASSESSMENT (NEA):

Task 1: Food investigation (15%) Written Report

Students' understanding of the working characteristics, functional and chemical properties of ingredients. Students will submit a written report (1,500–2,000 words) including photographic evidence of the practical investigation as well as both charts and graphs to support.

NON- EXAM ASSESSMENT (NEA):

Task 2: Food preparation assessment (35%)

Written Portfolio Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planned in advance. Students will submit a written portfolio (15 A4 pages) including photographic evidence.

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