The Food Preparation and Nutrition GCSE focuses on practical cooking skills and will ensure students develop greater understanding of nutrition, food provenance and the working characteristics of food materials. You will also learn about international culinary traditions, food security and food safety
At the heart of the qualification is a focus on developing practical cookery skills and a strong understanding of nutrition.
The emphasis is upon enabling learners to make connections between theory and practice and apply understanding of food and nutrition when preparing and cooking food
The majority of the specification can and will be delivered through practical experiences, that means cooking!
The specification has been organised into the following six sections: Food Preparation Skills, Food, Nutrition and Health, Food Safety, Food Science, Food Provenance, Food Choice
How will I be assessed? You will complete 2 pieces of coursework over 6 months from September to March of Year 11. These count for 50% of your final GCSE grade in total. You will choose a food investigation and a food preparation brief from a selection on offer by AQA. The 1 hour 45 minute written examination in June accounts for the other 50%.
Is this the course for me? This course will allow you to apply your knowledge as a nutritionist, chef and food scientist as well as use nutritional analysis software.
Post 16 Pathways If you wish to pursue a career in Nutrition and Dietetics, Medicine, Nursing, Food Science, Food Product Development, Food buying, Quality Assurance and Control, Food Technology, Hospitality, Food merchandising, Food Manufacture, then this course would be an excellent choice for you. This course is a good foundation for your studies towards IB Design Technology. For Further Information: Please see Mr Dean Czirok-Carman, Teacher of Food Technology