Food Preparation & Nutrition


In Year 7 students learn about key food skills. Students learn the importance of food hygiene, safety and weighing and measuring. During their time within Food Technology students are taught how to use the oven, grill and hob safely and how to prepare food hygienically. They will prepare a range of different dishes as well as understanding some of the scientific principles of food spoilage and methods of heat transfer.

In Year 8 students learn about macro and micronutrients and the importance of a healthy diet. They will learn about the source and functions of the nutrients and the effect of malnutrition on the body. They will prepare increasingly complex dishes and use a wider range of equipment. Towards the end of their time in Food and pupils focus on pastry making and make a range of dishes using their new skills.

During Year 9 students continue to develop their practical skills learning initially about the science behind bread making, how to research and adapt recipes and plan their own practical lessons. Students will also look at food provenance, food commodities and international cuisine.

The GCSE Curriculum: Years 10 and 11

Food Preparation and Nutrition (Eduqas)

GCSE Food Preparation specification equips students with an array of culinary techniques as well as knowledge of nutrition, food traditions and kitchen safety.

Key areas of study are

· Food, nutrition and health

· Food science

· Food safety

· Food choice

· Food provenance.


Eduqas GCSE Food Preparation and Nutrition has two units. Unit 1 is a written exam worth 50% of the overall grade. This covers theoretical knowledge of food preparation and nutrition. Unit 2 is the course work

Task 1: Food Investigation 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 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 three hours, planning in advance how this will be achieved.

GCSE Food Preparation and Nutrition is a great qualification if you want to follow a career as any of the following:

· Chef (e.g. commis chef, chef de partie, sous chef or head chef)

· Food technologist

· Food designer

· Food nutritionist

· Food photography

This course is suited to those who aspire to work in the wider food industry and associated professions/careers.