In Unit 1 “The Hospitality and Catering industry” you will learn about the hospitality and catering industry, the types of hospitality and catering providers and about working in the industry. Learn about health and safety, and food safety in hospitality and catering, as well as food related causes of ill health.

In Unit 2 “Hospitality and Catering in action” you will learn about the importance of nutrition and how cooking methods can impact nutritional value. Learn how to plan nutritious menus as well as factors which affect menu planning. You will learn the skills and techniques needed to prepare, cook and present dishes as well as how to review you work effectively.

Students will be required to bring in ingredients for every practical lesson, they will require their own apron and preferably hair net/kitchen hygiene cap.  In addition, we ask that students contribute towards the use of condiments - salt, pepper, herbs and spices, oil,  washing up liquid, foil, baking paper etc

Component 1: Principles of Food Preparation and Nutrition - Written Exam (1 hour 45 minutes) - 50% of the  GCSE

Component 2: Food Preparation and Nutrition in Action - Non Examined Assessment - 50% of the GCSE

Component 1: Pupils will be assessed on the the six areas that have been taught as part of the Principles of Food Preparation and Nutrition

Component 2:  There are 2 Non Examined Assessments to be completed during Yr 11, both are completed in school. 

NEA 1 - A Scientific Investigation - 15% of the GCSE

Pupils will research and plan a set task that investigates the characteristics, function and chemical properties of ingredients, Pupils will produce a report that details their investigation along with photographs which detail their findings along with  their analysis and evaluation of their investigation. 

NEA 2 - 35% of the GCSE

Pupils will be given a brief, where  they will be expected to investigate, research and plan a final menu, which will culminate in pupils showcasing their skills in a three hour practical exam.  

Pupils will also produce a portfolio of evidence which demonstrates the research, planning, evaluation and  application of their technical skills. 

If pupils wish to continue their studies in Food Preparation and Nutrition at higher education there are a wide range of vocational courses available to pupils to choose from both at diploma and degree level. 

Career paths within the industry are wide and varied including wellness co - ordinator, Naturopath, Food Stylist, Dietician, Chef and Food and Nutrition teacher.