Welcome to GCSE Food, Preparation & Nutrition Vimeo

What do you study?

This exciting and creative GCSE course equips learners with the knowledge, understanding and skills required to prepare food, while applying the principles of food science, nutrition and healthy eating.

Following this qualification will encourage learners to prepare dishes whilst making informed decisions about nutrition and food provenance. This allows students to understand the huge challenges we face globally, to supply the world with sustainable, nutritious and safe food. 

The course provides an excellent foundation for anybody considering a future within the Hospitality and Catering Industry and within careers linked to Health, Fitness and Nutrition.

Why study Food, Preparation & Nutrition?

During Year 10, you will learn about commodities, their value in the diet and their working characteristics. Each term will focus on a different commodity (i.e. cereals; fruit and vegetables; sugars; dairy; meat; fish; meat substitutes). 

Lessons will be a mixture of practical and dedicated theory session and will be accompanied with home learning tasks.  For each commodity the following key areas will be covered:

• Food Nutrition and Health
• The Science of Food
• Food Spoilage
• Where Food Comes From
• Factors Affecting Food Choice
• Preparation and Cooking Techniques

The topics taught in year 10 will be investigated and developed during year 11, through 2 NEA’s (a food science investigation and a food preparation extended task).

How is the course assessed? 

There are three elements in this GCSE. There will be a single tier of entry.  Graded 1-9 with 9 being the highest.

A written examination and two pieces of non-exam assessed work (both carried out in Year 11).

• NEA 1 is a Food Science Investigation which accounts for 15% of the final mark allocation.
• NEA 2 is a Food Preparation assessment which accounts for 35% of the final mark allocation. 
• A single written exam paper will make up the remaining 50% of the total GCSE mark.