The GCSE specification in Food Preparation and Nutrition will equip pupils with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It will encourage pupils to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways, as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
Aims and learning outcomes
In studying Food Preparation and Nutrition, pupils must:
• demonstrate effective and safe cooking skills by planning, preparing and cooking, using a variety of food commodities, cooking techniques and equipment
• develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks
• understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
• understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, and diet and health choices
• demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
• understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes
Work is assessed on an on-going and regular basis, using examination board standards and criteria. Information is fed back to pupils to ensure that requirements are properly understood, and that progress can be maintained and encouraged.
A 90-minute Food Preparation and Nutrition examination accounts for 50% of the overall mark, whilst a Food Investigation Task of 15% and a Food Preparation Task of 35% make up the 50% coursework element of the subject.
Homework is set on a regular basis, most often taking the form of additional or extended reading, or research. Work is marked using the same standards and criteria as for class work.