Course Information

The purpose of this course is to allow candidates to develop and apply practical and technological skills, knowledge and understanding to make informed food and consumer choices.

The course has six broad and inter-related aims which allow candidates to:

•  develop knowledge and understanding of the relationships between health, food and nutrition

•  develop knowledge and understanding of the functional properties of food

•  make informed food and consumer choices

•  develop the skills to apply their knowledge in practical contexts

•  develop organisational and technological skills to make food products

•  develop and apply safe and hygienic practices in practical food preparation

The course uses an experiential, practical and problem-solving approach to learning, which develops knowledge and understanding, and practical skills. The course uses real-life situations taking account of local, cultural and media influences and technological innovations.

Component 1: Question Paper 

Component 2: Assignment