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Food Preparation and Nutrition
Why study Food Preparation and Nutrition?
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.
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By studying Food Preparation and Nutrition you will: n be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment. n develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks. n understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet. n understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
The course is divided into 5 main areas: n Food, nutrition & health n Food science n Food safety n Food choice n Food provenance
How is the course examined?
Examination
50% of the final grade
Written examination: Principles of Food Preparation and Nutrition
1 hour 45 minutes
Non-examined Assessment:
Completed during Year 11 50% of the final grade
Task 1: Food investigation (30 marks)
A scientific food investigation which will assess your knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.
Practical investigations are a compulsory element of this NEA task.
Task 2: Food preparation assessment (70 marks)
You will demonstrate your knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food and the application of nutrition related to the chosen task. You 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.
