Welcome to the FOOD PREPARATION & NUTRITION Department

This GCSE will develop the high level of knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. During the course students will be given the opportunity to practise a wide range of skills along with having a greater understanding of nutrition, the science behind food as a material and wider environmental aspect associated with food.

What will I study?
  • Food Preparation Skills
  • Food Nutrition and Health
  • Food Safety
  • Food Science
  • Food Provenance and Food Choice

Students will develop their food preparation skills and will conduct food experiments to develop an understanding of functional and
chemical properties of food. They will learn the relationship between diet, nutrition and health, including the effects of poor diet upon health. Students will study the economic, environmental and ethical influences on food availability, production processes, and diet and health choices. They will understand the microbiological food safety considerations when preparing, processing, storing, cooking and serving food.

Students will complete practical’s that demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment. Students will understand and explore a range of ingredients and processes from different culinary traditions, to inspire new ideas or modify existing recipes.

Assessment and Qualifications

Assessments take place throughout Year 11 and work that students complete in lessons counts towards their final grade.

Students will complete 3 assessments:

NEA Task 1 – Food Science Investigation = 15% of GCSE

Through practical experimentation, students will investigate and evaluate to show an understanding of the working characteristics,
functional and chemical properties of ingredients and use the findings of that investigation to achieve a particular result with respect to the preparation and cooking of food.

A written report (1500-2000 words) will need to be produced to show findings.

NEA Task 2 – Food Preparation Assessment = 35% of GCSE

Prepare, cook and present three dishes within 3 hours

A written portfolio (12-15 A4 pages) is produced to support the practical exam - Students will be required to research the given
task and justify their choice of dishes (in terms of cost, food provenance, nutritional content and skills/techniques).

Students will then carry out sensory analysis and evaluate their outcomes.

Written Examination (1 hour exam) = 50% of GCSE

Other Useful Information
  • Students need to be highly motivated and enthusiastic
  • Students must have reasonably good English skills as there is a considerable amount of theory and written work involved in this
  • Students should have an interest in science (as there is an key emphasis on food science and nutrition)
  • Students need to be prepared to complete 1 and a half hours of Independent Learning each week.
  • Students will need to be well organised and prepared to supply their own ingredients for practical work when required
  • Practical’s will cost approximately £5-12 per fortnight