WHY SHOULD STUDENTS CHOOSE food?

Students will learn how to prepare, cook and serve nutritional, balanced food which is an important life skill for everyone. The GCSE builds upon the skills learnt at Key Stage 3 and takes them to a more advanced level. They will develop their practical and presentation skills and learn about the importance of good diet and health. Students will study the science behind when food is cooked and how storage and food preparation methods can affect the finished results. They will also consider the environmental impact of growing and producing food in the UK and the wider world impact.

SUPPORT FOR STUDENTS

This course is suitable for students with an aptitude for cooking and an interest in learning about where our food comes from and why it behaves the way it does.

Food Preparation & Nutrition is taught using a full range of teaching methods from independent learning and group work, to the use of video clips and practical investigations. 

We build on knowledge from Key Stage 3, encouraging the students to cook regularly in school and at home to develop their practical skills.

The theoretical component of the course is fairly demanding, but practical investigation work provides opportunities for students to enhance and consolidate their learning. The department offers regular support sessions after school.

Those students with aspirations of Grade 7 and above will have the opportunity to complete challenging projects and investigations that fully demonstrate their abilities.

Course content

This course is a mixture of practical and theory. If you like developing skills in the kitchen, and building your knowledge about a range of cultures and foods, then this is the course for you. 

Assessment

The written exam

• 50% of the final GCSE mark

• 1 hour 45 minutes written paper worth 100 marks

• Section 1 multiple choice answers worth 20 marks

• Section 2 compulsory questions, including short answers, picture stimuli, structured and free-response formats

Non Exam Assessment 

• 50% of the final GCSE mark split into two units. Both tasks set by the exam board, internally assessed

• First task issued in September of year 11 – a report of between 1,500–2,000 words including photographic evidence of the practical investigation (worth 15% of GCSE)

• Second task issued in November of year 11 – both written and practical evidence accumulating in a 3 hour practical exam (worth 35% of GCSE)

FURTHER EDUCATION AND CAREER PATHWAYS

Food-related job vacancies continue to be on the increase, so students pursuing a career in this area are likely to be presented with many exciting career opportunities. Most of the manufacturers and retailers employ nutritionists and food scientists. Opportunities also exist in journalism, research, health promotion and education. Dietitians work within public health and privately with individuals and organisations including sportsmen and women. Chefs work independently or join larger organisations creating meals and developing new recipes for restaurants or private individuals. This GCSE could also lead to A-levels, food related degree courses or further educational courses in either Nutrition or Catering.