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Food Preparation and Nutrition
EXAMINATION BOARD:
Edexcel
BRIEF DESCRIPTION OF COURSE
The Food Preparation and Nutrition Course will equip students with the knowledge, understanding and
skills required to cook and apply the principles of food science, nutrition and healthy eating. Students will
be encouraged to cook and make informed decisions about a wide range of further learning opportunities
and career pathways as well as develop vital life skills that enable them to feed themselves and others
affordably and nutritiously, now and later in life. In studying cooking and nutrition students will:
•
Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food
commodities, cooking techniques and equipment.
•
Develop knowledge and understanding of functional properties and chemical processes as well as 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 sociocultural influences on food availability.
•
Understand and explore a range of ingredients and processes from different culinary traditions to inspire
new ideas or modify existing recipes.
COURSEWORK
Students are required to complete a portfolio of coursework. The portfolio will fully cover all assessment
objectives. This will include a body of research, supporting searches and developmental work leading to one
or more outcomes.
METHODS OF ASSESSMENT
The subject content includes a significant practical focus on students’ ability to prepare and cook food. GCSE
qualifications in cooking and nutrition use both exam and non-exam assessments. Non exam assessments will
allow students to apply their theoretical knowledge and understanding in a practical context to plan, prepare
and cook meals.
Coursework Portfolio 50%
Externally set assignment
50%
ENTRY INFORMATION
This is an open entry subject with no higher/lower tiers. All students will be required to take the controlled
test with its ‘open’ style of questions and differentiation will be achieved by outcome.
CAREERS
This course would form an excellent foundation to further study at GCE A-level and beyond. It would be
of benefit to students who may wish to pursue careers in areas such as a caterer, cake designer, food
writer, culinary school teacher, chef, food and restaurant critique, recipe developer and food and nutrition
in all of its forms.
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