The course will encourage learners to:

• Develop an interest in the creative aspect and enjoyment of food.

• Develop confidence in using the high level skills necessary in food preparation and cooking.

making connections between theory and practice so that learners are able to apply their understanding of food and nutrition and food science to practical cooking.

• Develop an informed approach that will help learners to evaluate choices and decisions about their own diet and health.

The OCR GCSE (9–1) in Food Preparation and Nutrition consists of four main topic areas:

A. Nutrition

B. Food provenance and production

C. Cooking and food preparation

D. Practical skills

Students will undertake the following:

Ø demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment

Ø develop knowledge and understanding of the functional properties and chemical processes as well as the nutritional content of food and drinks

Ø understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health

Ø understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes and diet and health choices

Ø demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food

Ø 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 three units of the course are:

Written examination (50%)

One 90 minute written exam paper, covering the four topic areas of Nutrition, Food Provenance, Cooking and Food Preparation and Skills.

Food Investigation Task (15%)

Ø This task is worth 15% of the qualification and assesses the scientific principles underlying the preparation and cooking of food.

Ø Four areas to be completed (plan, method, analysis, evaluation) and presented as a 1500-2000 word report. The task is set by the exam board in year 11.

Food Preparation Task (35%)

Ø This task is worth 35% of the qualification and assesses the planning, preparation, cooking and presentation of food.

Ø Learners are required to prepare, cook and present three complete dishes within a single period of no more than three hours and plan, in advance, how this will be achieved. The theme for this task is set by the exam board in year 11.

Students will be timetabled for 5 hours of lessons each fortnight. There will be at least two lessons per fortnight during which students will take

part in practical work to develop their skills in preparation for the assessed units of the course. Students are expected to provide their ingredients where possible.