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    Food

    Overview

    Staffing
    Mrs H. Sievers - Head of Food
    Mrs A. Storey

    Curriculum

    GCSE Food Preparation and Nutrition
    This exciting and creative course focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

    Through food preparation skills students will cover the five core topics of the course which  are:

    • Food, Nutrition and Health
    • Food Science
    • Food Safety
    • Food Choice
    • Food Provenance

    Assessment:-

    Written exam - 50%

    Assessing the theoretical knowledge of food preparation and nutrition

    Non-exam assessment - 50% comprising of two tasks ( Year 11)

    Task 1 - Food investigation

    Assessing students understanding of the working characteristics, functional and chemical properties of ingredients

    This is assessed through students submitting  a written report (1,500-2,000 words) including photographic evidence of  practical investigations.

    Task 2 - Food preparation assessment

    Assessing 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.

    This is assessed with students submitting a written portfolio including photographic evidence of the practical sessions, and the practical examination.