It encourages them to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.
Why Choose This Subject At GCSE?
By studying food preparation and nutrition you will:
- be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
- develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
- understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
- understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
- demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
- understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.
Summary of the Course
Knowledge and understanding of the topic areas can be gained via class notes, completion of work booklets, watching videos, group and individual research, on-line interactive activities, and, of course, practical cooking sessions. There will be regular cookery demonstrations and visiting speakers.
The course is made up of six units: Food commodities, Principles of nutrition, Diet and good health, The science of food, Where food comes from, Cooking and food preparation.
How is This Subject Assessed?
Component 1: Principles of Food Preparation and Nutrition
Written examination: 1 hour 45 minutes (50% of qualification)
This component will consist of two sections both containing compulsory questions and will assess the six areas as listed above.
Section A: questions based on stimulus material provided by the exam board.
Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.
Component 2: Food Preparation and Nutrition in Action
Non-examination assessment: internally assessed, externally moderate 8 hours (50% of qualification)
Assessment 1: The Food Investigation Assessment
A scientific food investigation which will assess the learner’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 learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
Eduqas GCSE Food Preparation and Nutrition (C560P1)