Food Preparation and Nutrition
GCSE Food Preparation and Nutrition (9-1) J309
This course aims to equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It will encourage students to cook and make informed decisions about a wide range of further learning, opportunities and career pathways as well as develop life skills that enable Students to feed themselves and others affordably, now and in later life.
The heart of the qualification is the development of strong practical cookery skills and techniques as well as a good understanding of nutrition. Students who learn to cook well are more likely to make better food choices and understand healthy eating. They will discover the essentials of food science, nutrition and how to cook. In addition to this, they will understand the huge challenges that we face globally to supply the world with nutritious and safe food and bring about real sustainable change, providing students with the expertise and skills to feed themselves and others better. Setting some students on the path to careers in the food and hospitality industries.
- Section A: Nutrition
- Section B: Food: Food Provenance and Food Choice
- Section C: Cooking and Food Preparation
- Section D: Skills Requirements: Preparation and Cooking Techniques
How it is assessed
Food Preparation and Nutrition (01) - 100 marks, 1 hour 30 minutes written examination paper worth 50% of the total GCSE
It is weighted up to 150 marks to equal the total marks combined for the two tasks. Students will be expected to answer questions based on content studied across sections A, B, C and D. The following types of question will be asked: ten compulsory questions including structured and free response questions, some questions that include stimulus material, synoptic questions are included.
Students should complete two non-examined assessment tasks. In the two tasks, students should demonstrate their ability to: make and justify suitable choices in response to their task, review all aspects of their work, identifying strengths and weaknesses in each area of the content, refer to and justify any changes they have made whilst carrying out the task, suggest and/or justify improvements to their work, draw conclusions referring back to their task title.
Food Investigation Task (02 or 03) - 45 marks Non-Examined Assessment
This task is set by OCR and is worth 15% of the qualification and assesses the scientific principles underlying the preparation and cooking of food. Students will be expected to draw on knowledge from content studied across Sections A, B, C and D.
Food Preparation Task (04 or 05)* 105 marks Non-Examined Assessment
This task is set by OCR and is worth 35% of the qualification and assesses the planning, preparation, cooking and presentation of food. Students will be expected to draw on knowledge from content studied across Sections A, B, C and D.
Post 16 Choices
This qualification can lead on to A-Level / Level 3 Food and Catering qualifications and degree courses leading to a career within the Food or Hospitality industry.
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