By studying food preparation and nutrition learners will:

• be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.

• develop knowledge and understanding of the functional properties, chemical characteristics and 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, 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.

The content of course is divided into 6 areas:

1. Food commodities

2. Principles of nutrition

3. Diet and good health

4. The science of food

5. Where food comes from

6. Cooking and food preparation

Assessment/examinations

Component 1: Principles of Food Preparation and Nutrition Written examination: 1 hour 45 minutes 50% of qualification

This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed above.

Section A: questions based on stimulus material.

Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.

Component 2: Food Preparation and Nutrition in Action Non-examination assessment: internally assessed, externally moderated

Assessment 1: 8 hours Assessment 2: 12 hours 50% of qualification

Assessment 1: The Food Investigation Assessment: A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

Assessment 2: The Food Preparation Assessment: Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.

These assessments will be based on a choice of tasks released by Eduqas annually.

This linear qualification will be available in May/June each year. It will be awarded.