GCSE Food Preparation and Nutrition Years 10 & 11

Specification

The specification and assessment structure can be found at the link: GCSE Food Preparation and Nutrition (eduqas.co.uk) 

During Key Stage 4 candidates will be encouraged to acquire and apply knowledge, skills and understanding through:

• Demonstrating effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
• Developing knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks.
• Understanding the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
• Understanding the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices.
• Demonstrating knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
• Understanding and exploring a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes.

Course content

The course covers elements of food science, use of ingredients and nutrition and actively encourages you to explore the wide diversity of foods available and their application in creating a wide variety of dishes.  There are five main areas of study:

1. Food, nutrition and health.
2. Food science.
3. Food safety.
4. Food choice.
5. Food provenance.

Assessment is by:

The exam and non-exam assessment (NEA) will measure how students have achieved the following assessment objectives:

• Demonstrate knowledge and understanding of nutrition, food, cooking and preparation.
• Apply knowledge and understanding of nutrition, food, cooking and preparation.
• Plan, prepare, cook and present dishes, combining appropriate techniques.
• Analyse and evaluate different aspects of nutrition, food, cooking and preparation including food made by themselves and others.

Skills and qualities required

A keen interest in nutrition and the ability to link it to daily life including sporting activities, to examine a balance for a desired outcome of fitness. A willingness to explore new ideas and modify recipes and have an interest in the functional properties and chemical processes of food and drinks.

Where could it lead?

A Food qualification can lead to a range of career opportunities within the food industry - such as food technologist, dietetics and sports nutrition, hotel and catering management, retailing, as well as the many careers related to food production. It will also train you in a variety of skills from decision making, to problem solving and team work - all of which are important life skills.

Additional Requirements/Information

Pupils will need to buy a USB memory stick to save their work.