Level 2 GCSE bands 1-9

The subject involves key aspects of Food Preparation and Nutrition which include learning about 

• Skill based practical Food Preparation in the food Industry.

• Food Hygiene and Safety.

• Food spoilage.

• Correct use equipment.

• Principles of nutrition.

• Diet and Good Health.

• Basic function of ingredients within a dish.

• Food Provenance and food waste.

• The science of cooking 

• Ability to follow a dovetailed timeplan.

• Sensory Testing and evaluation.

• Growing awareness of social, moral cultural and dietary needs.

You will undertake food catering events such as Christmas parties, buffets, etc…

50% Coursework  

There are 2 piece of coursework with 2 practical element which involve producing 2 portfolios of work including  research on chosen topic, written production planning, undertaking practical – photograph evidence and written evaluation (nutritional, sensory, scientific principles). 

Two Practical elements which are set by the exam board and given in year 11include:

Component 1 Scientific Investigation (15%)

Component 2 Research, prepare and cook 3 Dishes (35%).

The tasks are marked by ourselves, but moderated by the examination board. 

50% Un-Tiered Written Examination 

The exam includes a range of questions from one word answers to essay style questions, this will test knowledge on six main areas of theory that will be studies over the course of the GCSE, including: Food commodities, the principles of nutrition, Diet and good health, the science of food, where food comes from and cooking methods and food preparation. 

The paper is split into two separate sections Section A includes: Questions based on visual prompts and images. This could be stages of making a product such as bread or images of processes such as methods of heat transfer in cooking. 

Section B is the main part of the paper and could include Nutrition; Dietary needs and healthy eating; Food Hygiene and poisoning and high risk foods; Quality control checks; Food testing and evaluation;  Temperature control and readiness to serve; The importance of meal planning;  Garnishing techniques and presenting food; First aid and kitchen safety; the use of  Specialist equipment; Function of Ingredients; Where food comes from; The science of foods; Environmental factors associated with foods and Moral and Cultural awareness.

Chef, Waiter/ Waitress, Hotel/ Restaurant Manager/, Dietician, Nutritionist, Food Scientist, Consumer Industry,  Air Cabin Crew, Cruise Ship Crew, Kitchen Assistant, Catering Assistant,  The world of leisure. Further Education: Leaving school you will be able to go to the next level is level 3 Catering or Hospitality & Catering, Food science and Nutrition. You can attend college full time or do an apprenticeship involving a placement and college. There are many colleges that do Level 3 qualifications including Manchester College, Hopwood Hall, Bury College, Pendleton College, Salford college, just a few to mention.

THIS COURSE WILL INVOLVE APPROXIMATELY 1/3 OF YOUR TIME OF COOKING; THE REST WILL BE PAPER WORK, THEORY, EXAM STYLE QUESTIONS AND FOOD SCIENCE INVESTIGATION. 

PLEASE NOTICE THAT THIS COURSE HAS A LARGE SCIENCE ELEMENT AND DOES NOT RELATE TO CATERING.

Further Information available from: Mrs T Burke.