FT - Key Stage 4
Food Preparation and Nutrition
What will I be studying?
The GCSE qualification in Food Preparation and Nutrition aims to provide you with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It will encourage you to cook and make informed decisions about a wide range of further learning opportunities and career pathways as well as develop life skills that enable you to feed yourself and others affordably, now and in later life.
This is a new, exciting, up-to-date qualification that is relevant to the world of food today.
This qualification aims to bring about real change, providing you with the expertise and skills to feed everyone better.
There is an emphasis on strong practical cookery skills and techniques as well as a good understanding of nutrition.
What will I do in the lessons?
Lessons will be a combination of practical and theory tasks centred on developing skills required to provide a level of expertise in cooking. The food tasks will mainly involve the selection of dishes to fit a theme.
How is the course assessed?
Food preparation and nutrition written examination paper – 1 hour 30 minutes
50% of total GCSE
The following types of questions will be asked:
- Ten compulsory questions including structured and free response questions
- Some questions that include stimulus material
- Synoptic questions are included
Food investigation task – non-examined assessment
15% of total GCSE (45 marks)
A report produced to explain the findings of an investigation and how these have been applied to achieve the relevant result. The total length of such reports should be between 1500 and 2000 words.
Food preparation task – non-examined assessment
35% of total GCSE (105 marks)
A presentation or written explanation of how you have planned, made and evaluated the preparation, cooking and presentation of the three dishes within a 3-hour period.
What can I do with this GCSE Qualification?
The GCSE could lead to a college course or NVQ in catering or hotel management. It would be a good foundation for jobs connected with fitness, health, diet and nursing.