An exciting and creative course focusing 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.

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.


Course Information

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GCSE specimen questions and answers

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Course Overview

Food preparation skills are integrated into five core topics:

Food, nutrition and health

  • Food science
  • Food safety
  • Food choice
  • Food provenance.

Food, nutrition and health

  • Focusing on;
    • Macronutrients – Protein / Fats / Carbohydrates
    • Micronutrients – Vitamins / Minerals / Water
    • Nutritional needs & health – Diets / energy needs / nutritional analysis / technological developments

Food Science

  • Focusing on;
    • Cooking foods – heat transfer / cooking methods
    • Functional & chemical properties of foods
    • proteins / carbohydrates / fats & oils / raising agents

Food Safety

  • Focusing on;
    • Food spoilage – enzymes / signs of spoilage / micro-organisms / bacterial contamination
    • Principles of food safety – buying & storing / preparing and cooking

Food Choice

  • Focusing on;
    • Food choice – factors affecting choice
    • British and International cuisine
    • Sensory evaluation
    • Food labelling & marketing

Food Provenance

  • Focusing on;
    • Environmental impact and sustainability – food & the environment / provenance & production methods / sustainability of foods
    • Food processing & production – food production / food processing


What’s assessed

Paper1 (Food preparation and nutrition) + Non-exam assessment (NEA)

Food preparation and Nutrition exam:

Theoretical knowledge of food preparation and nutrition

  • Written exam: 1 hour 45 minutes
  • 100 marks
  • 50 % of GCSE

Exam is b broken down into 2 sections

Section A (worth 20 marks)

Multiple choice questions structured to reflect the specification.

Section B (worth 80 marks overall, 4-5 detailed questions) Can be on anything else within the syllabus

5 questions varying in styles of approach.

Non-exam assessment (NEA)

How is it assessed?

Task 1: Food investigation (30 marks) Accounts for 15% of the final grade.

Electronic report (1,500 – 2,000 words) including photographic evidence of the practical investigation.

  • 10-hour Food Investigation report.
  • Assesses understanding of the scientific principles that underpin preparation & cooking of food.
  • Students’ understanding of the working characteristics, functional and chemical properties of ingredients.
  • Practical investigations are a compulsory element of this NEA task.

Task 2: Food preparation assessment (70 marks)

electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than 3 hours, planning in advance how this will be achieved.