This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.

The course covers five key areas;

  1. Nutrition & Health
  2. Food Science
  3. Food Safety
  4. Food Choice
  5. Food Provenance

Non Exam Assessment

Task 1: Food investigation

Students’ understanding of the working characteristics, functional and chemical properties of ingredients. This is a report (1,500–2,000 words) including photographic evidence.

Task 2: Food preparation assessment

Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved.  This is a written or electronic portfolio including photographic evidence.

Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries..

Careers in catering

Further education apprenticeship, Employment in hotels/ Restaurants, Industrial canteens, Hospitals, Armed Forces, School meals, Care homes, Food product design and development, Retail industry.


Pupil Quotes

“I love food technology because you get to try different foods, not just beans on toast and pasta!” KB

“I’m like how I’m made aware of how the skills I learn will help me in future.”