GCSE Food Preparation and Nutrition
Curriculum Map
The link below allows you to see when topics may be covered; this is a guide for information only and has the potential to change as the year progresses.
GCSE Food Preparation & Nutrition Aims: This new GCSE equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.
By studying Food Preparation and Nutrition learners will:
- Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
- Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
- Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
- Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
- Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
- 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.
Eduqas GCSE (9-1) Food Preparation and Nutrition
COMPONENT 1 - A written examination of 1 hour 45 minutes in the summer of year 11. This forms 50% of the total GCSE mark. It is based on 6 areas of study.
- Food commodities
- Principles of nutrition
- Diet and good health
- The science of food
- Where food comes from
- Cooking and food preparation
COMPONENT 2 - There are 2 non-examination assessments (Food Preparation and Nutrition in Action). 50% of the total GCSE mark
Assessment 1 – a scientific food investigation
8 hours
15% of the total GCSE mark
Report length 1,500 – 2,000 words
Assessment 2 - a food preparation assessment
12 hours (including a 3 hour practical examination)
35% of the total GCSE mark
A Maximum of 30 typed A4 pages to include photographs, charts and graphs
