Food Preparation and Nutrition

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Food Preparation and Nutrition is an exciting and creative new course for first teaching in September 2016; with first assessments in the summer of 2018.

This qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition. With the emphasis on ‘making’ Food Preparation and Nutrition will ensure:

  • students become competent in a range of cooking techniques, 
  • improve their knowledge of ingredients and understand the science of their working properties.
  • knowledge and skills gained will enable them to feed themselves and others affordably and nutritiously, now and in later life.

Pupils will need to provide most ingredients for practical lessons.

 

Assessment Procedures

  1. Exam Paper (50%)
  2. Non Exam Assessment (50%). Two NEA tasks are set in Year 11.

NEA Task 1: Food Investigation (15% of GCSE) This task tests understanding of the working characteristics, functional and chemical properties of ingredients. (Report of 1,500 - 2,000 words).

NEA Task 2: Food Preparation Assessment (35% of GCSE) Students will showcase a wide range of practical skills and plan and present a final menu of three dishes within three hours in exam conditions. (Portfolio submitted to support making).

After KS4/Future Careers

Food Preparation and Nutrition provides a platform for a wide range of careers in the food industry, which is one of the largest employers in the world. This subject provides an excellent basis for progression to related courses in Higher Education including Food Science, Food Technology, Food Microbiology and Nutrition related degrees.

 
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