Food Preparation and Nutrition focuses on both the practical and theory side of food. Students will learn about effective and safe cooking skills by planning, preparing and cooking a variety of dishes whilst using different cooking techniques and equipment.
Students will develop their 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.
A heavy focus will be placed on understanding the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
Students will learn about nutritional and sensory qualities of food and microbiological food safety considerations. They will 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.
Students will be assessed through non-exam assessment and exam assessment.
Non-exam assessment 50%
This is broken down into two parts:
Task 1: Food Investigation (15%) – students will investigate the working characteristics, functional and chemical properties of ingredients and produce a written report.
Task 2: Food preparation Assessment (35%) – students will prepare, cook and present a final menu of three dishes within three hours.
Exam assessment 50%
There will be one final examination, which is 50% of the final grade.
This provides a good foundation for courses or employment which involve food preparation, cooking or food manufacture. This GCSE also assists students with an interest in sports careers such as coaching or personal training, health care/ medicine and child care due to the nutrition aspect of the course.