Food, Preparation & Nutrition
This modern, positive, highly relevant and lively course has the potential to open a world of practical possibilities to explore. We follow a new specification, a fusion of all the best elements from three different strands of food study – practical food preparation from the Catering angle, nutrition from the health perspective and food science from Food Technology.
GCSE Food Preparation and Nutrition is a brilliant option if you are interested in anything relating to food, enjoy cooking and are possibly thinking of pursuing a career within this area. The department believe in making learning enjoyable and accessible to all students. We build practical food work into our lessons every week and aim to enrich learning with guest speakers and educational trips throughout the course.
Written examination - 1 hour 45 minutes (50% of overall mark)
Assessment 1 - Food Investigation (15% of overall mark)
Assessment 2 - Food Preparation (35% of overall mark)
This course provides a suitable foundation for the study of Level 3 Food, Science and Nutrition and other food-related courses. It is a coherent, satisfying and worthwhile course of study for learners and enables informed decisions about a wide range of further learning opportunities and career pathways.
Possible careers with food include food product development scientist, food lawyer, food stylist, food photographer, urban farmer, nutrition and dietetic technician, molecular gastronomist, international aid/development worker, health promotion specialist, medical sales representative, food and nutrition management, education and research, consultant/private practice, food taster, restaurant designer, mycologist, craft brewer, food market manager, community education officer, food technologist, registered dietitian nutritionist, sports dietitian, renal dietitian, paediatric dietitian, clinical dietitian, oncology dietitian, nutritionist, nutritional therapist, food labelling specialist, corporate wellness consultant, food safety auditor, regulatory affairs specialist, public health nutritionist, clinical nutritionist, nutrition services manager, humanitarian nutritionist, nutrition educator, nutrition writer, a chef, a restaurateur or work in catering, hotels, hospitality. There are also catering needs for schools, prisons, hospitals, emergency services, army, navy or air force catering.
Food, Preparation & Nutrition Course Content
- Food Commodities – meats, fish, cheeses, milk, eggs, beans, seeds, soya, tofu, mycoprotein, sugars, fats and oils. cereals, (cakes, pastries, breads and dough’s, batters), fruit and vegetables.
- Principles of Nutrition – nutrients – classifications, sources, functions, deficiencies and excess. We use computer programs to help us analyse recipes, meals and diets.
- Diet and Good Health - Recommendations, how our needs change thorough our lives, how to plan diets for people with specific dietary needs and how our lifestyle can affect our food choice. We study vegetarianism, religious belief, allergies and intolerances.
- The Science of Food – How and why changes happen to foods. Why does an egg go white and stick together when you heat it? Why do cakes rise? Gels set? What happens when you whisk egg whites to a foam? Food science based learning with practical experiments.
- Food Provenance – local, national and global. We study the technological developments affecting our food choice. Encompassing environmental concerns, packaging, sustainability, wastage and food security.
- Cooking and Food Preparation – using all of the food commodities in practical lessons to develop higher level skills – eg, profiteroles: flour - choux pastry, whipping cream – aeration.
To give both boarders and day students the same opportunities, we now provide all ingredients. This also ensures consistent food safety standards. We request a yearly contribution from parents of £30, or £10 a term. This contribution does not apply to students in receipt of pupil premium funding.