GCSE Food Preparation & Nutrition

This new course encourages students to apply the principles of food science, food safety, nutrition and healthy eating to the food they cook.
Students will be taught the science behind what makes food tasty as well as an in-depth understanding on nutrition and what makes food healthy. Students will also learn about food origins, sustainability and the impact of food on local and global communities.  They will get the opportunity to cook most weeks developing a wider array of culinary skills including dough-making (bread, pastry, pasta), sauce making (veloute, bechamel, reduction) and filleting and then hone these techniques using recipes chosen from British and international cuisine.

Food preparation skills - these are integrated into the following sections:

  • Food preparation skills
  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance

Written exam (50%) assessing theoretical knowledge.
Two non exam assessments: 15% from a practical food investigation of working characteristics, functional and chemical properties of ingredients. 35% from a practical exam where students will prepare, cook and present a final menu of three dishes in no more than three hours, planning in advance how this will be achieved.