GCSE Food Preparation and Nutrition

Course summary

Food Preparation and Nutrition enables students to make connections between theory and practice, to be able to apply their understanding of food science and nutrition to practical cooking. Students will be given the opportunity to develop their knowledge and understanding in the following six areas: 1. Food commodities 2. Principles of nutrition 3. Diet and good health 4. The science of food 5. Where food comes from 6. Cooking and food preparation This exam consists of two sections both containing compulsory questions and will assess the six areas of content listed above. Section A: questions based on stimulus material. Section B: structured, short and extended response questions to assess content related to food preparation and nutrition. The non-examination assessment is composed of two assessments that are set by the Exam Board. Both assessments are to be completed in Year 11 and students will be able to select from a choice of two tasks for each assessment. • Assessment 1: The Food Investigation Assessment - a scientific food investigation which will assess the student's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food. • Assessment 2: The Food Preparation Assessment - Prepare, cook and present a menu which assesses the student’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food. Who should I speak to about this subject? Mrs Bozwell (gnb@cleeveschool.net) or Mr Staite (crs@cleeveschool.net)