Food Preparation and Nutrition (GCSE)

Exam Board: AQA

Course Overview:

GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.

Course Content:

Demonstrate and apply knowledge and understanding of nutrition, food, cooking and preparation. Plan, 

prepare, cook and present dishes and combining appropriate techniques. Analyse and evaluate different aspects 

of nutrition, food, cooking and preparation including  food made by themselves and others.

Assessment Structure:

Exam Paper (50% of qualification)

• Written exam: 1 hour 45 minutes

• 100 marks

Paper Structure:

• Multiple choice questions (20 marks)

• Five questions each with a number of sub questions (80 marks)

Topics that will be covered in preparation for the exam:

• Food, nutrition and health

• Food science

• Food safety

• Food choice

• Food provenance

Non-Exam Assessment   (50% of qualification)

Task 1: Food investigation (30 marks)

Students’ understanding of the working characteristics, functional and chemical properties of

ingredients. Practical investigations are a compulsory element of this NEA task.

Task 2: Food preparation assessment (70 marks)

Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, 

presentation of food and application of nutrition related to the chosen task. Students will prepare, cook  and present a final menu of three dishes within a single period of no more than three hours. They will need to plan in advance how this will be achieved.

How it’s assessed

Task 1:  Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation. 

Task 2:  Written or electronic portfolio including photographic evidence of the three final dishes must be included

Career Prospects and Transferable Skills:

Catering, events, personal and private chef work, pastry and baking, management, wine and beverages, 

food artisans, retail, distribution, sales, media, marketing, public relations, nutrition education. The skills you develop through the study of food preparation and nutrition will support your study in a wide range of other subjects and can be studied in combination with any other GCSE course. In terms of subject knowledge, nutrition and health may particularly complement the study of biology and physical education. Food preparation and nutrition will also help you to learn how to work independently and manage your time – skills valued by both higher education institutions and employers alike.

Additional information/special requirements 

Food technology work is often time consuming and may need to be completed outside of lesson time. Students will need to prepare dishes as an element of their Non-Exam Assessment.

Further Information: Andrew Goodacre - email: andrew.goodacre@scwa.org.uk