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Food Preparation and Nutrition

This is an exciting and creative course which focusses on practical cooking skills to ensure pupils develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.
At its heart, this qualification focusses on nurturing pupils’ practical cookery skills to give them a strong understanding of nutrition.  Food preparation skills are integrated into five core topics:

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

How are the topics/units structured?

In Year 10 pupils will study a variety of theory units as described above.  Pupils will take notes and apply their knowledge by answering questions.  Pupils will also undertake a variety of practical activities.
In Year 11 pupils will complete their two NEA projects as well as revise the theory topics ready for their final written exam.

How will pupils be assessed?

Exam Weight:

Written exam, 1 hour 45 minutes - 50% of GCSE

Food Investigation Unit:

Between 1500 - 2000 words which includes a practical investigation - 15% of GCSE

Food Preparation Assessment:

Pupils will prepare, cook and present a final menu of three dishes within three hours.  A portfolio will include research, trialling dishes, planning and analysis - 35% of GCSE

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