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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.