GCSE Food Preparation and Nutrition
Food Preparation and Nutrition – Eduqas
This course is designed to give students an opportunity to extend and apply their skills, knowledge and understanding of food science, nutrition and healthy eating within a variety of contexts, while maintaining the coherence inherent in this subject area.
Students are given the opportunity to be imaginative, creative and show innovative thinking. This course allows students to gain a further understanding of nutrition, different food commodities, food preparation, food safety and storage, food provenance and the functional and chemical characteristics of food. They will be able to develop their food preparation and food handling skills by regular participation in practical sessions which will involve meal production, experimental work, food testing and modification of recipes.
Their work is assessed across two parts: practical controlled assessments and a written examination paper.
Component 1: Principles of Food Preparation and Nutrition. Written examination 50%
There will be one written paper which will be externally set and marked at the end of Year 11. This component will consist of two sections both containing compulsory questions.
Component 2: Food preparation and Nutrition in action. Non examination assessment internally assessed 50%
- Task 1: The food investigation assessment 15 % – (8 hours)
- Task 2: The Food preparation assessment 35 % – (12 hours)
- Students will produce investigational folios which show acquisition of practical skills related to the chosen board set tasks.
Why Study Food Preparation and Nutrition?
This subject is a must for anyone who wants to develop their practical skills and develop a further understanding of nutrition and food science. Students will be challenged to think independently, analyse and experiment. Progression routes to careers and employment include; Food technologist, Food scientist, chef, product developer, consumer research analyst and dietician.