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Prospectus

Food Preparation and Nutrition

Food staff
Mr D Youngs (Head of Department) dyoungs@conyers.org.uk
Miss C Gibbons cgibbons@conyers.org.uk
  • Key Stage 4

GCSE Food Preparation and Nutrition

Introduction

Please do not think that choosing Food Nutrition and Preparation is an option for those who want only to be a cook or a chef. This is not the case. Obviously, if you want to pursue this type of career then you will most definitely develop the necessary cooking skills on this course.   However, Food Nutrition and Preparation is more than just cooking.  This is a NEW and exciting course where you will learn about Food Nutrition & Health, Diets, Food Choice, Food Safety and Food Science. This subject is linked to many careers in Food Nutrition, Dietetics, Food Nutrition, Food Product Development, Food Marketing – the list goes on. Lessons will be Practical and Theory based. You will spend 50% of your time developing your practical preparation and cooking skills and 50% developing your knowledge and understanding of the theoretical elements.

Skills

  • To learn about foods, ingredients, processes and techniques.
  • To experiment, investigate and test food products.
  • To be creative and develop new products.
  • To build high level preparation and cooking skills.
  • To build knowledge and understanding of nutrition and health.

Units or course structure

Year 10 – The specification is delivered through preparation and making (cooking) activities. Students will learn theory and practice to apply their understanding of food and nutrition to practical preparation and cooking. Year 11 – Using Knowledge and understanding of the subject, students will carry our 2 assessment tasks.

  • Task 1 – Food investigation
  • Task 2 – Food Preparation

For each task students will demonstrate and apply knowledge and understanding of food nutrition, cooking and preparation.  Students will then carry out practical work showing their planning, preparation and cooking skills.  A written report of the products will then be evaluated showing different aspects of nutrition, food, cooking and preparation.

Assessment

The Non – examined assessments comprise of

  • Food Investigation Task – worth 15% of the qualification
  • Food Preparation Task – worth 35% of the qualification

The written examination is worth 50% of the Qualification.