Food Preparation & Nutrition
|Exam Board||Decision will be made when specifications are accredited|
This qualification equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
This 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 learners to feed themselves and others affordably, now and in later life.
This is a new, exciting, up-to-date qualification that is relevant to the world of food today. The heart of our qualification is the development of strong practical cookery skills and techniques as well as a good understanding of nutrition. Including understanding the huge challenges that we face globally to supply the world with nutritious and safe food.
This is the ideal qualification for those who want careers in the food and hospitality industries or who will work with food indirectly like fitness coaches.
Aims and learning outcomes The GCSE (9–1) in Food Preparation and Nutrition will encourage students to develop:
- Effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment
- Explore a range of ingredients and processes from different culinary traditions to inspire new ideas or modify existing recipes
- Knowledge and understanding of the functional properties and chemical processes as well as the nutritional properties, sensory qualities and microbiological food safety
- An understanding of 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 and diet
Written Examination testing theoretical knowledge of food preparation and nutrition.
Duration: 1 hour 30 minutes
Written Examination Paper: 50% of total GCSE
Food Investigation Task (Non-examined assessment (NEA) 50% of total GCSE)
Food investigation Students' understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this task.
Food preparation assessment 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, planning in advance how this will be achieved
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.