Food Preparation and Nutrition
What will I learn?
This is a new GCSE course which focuses on:
A wide range of practical skills including knife skills, sauce making, setting a mixture, raising agents, looking into different types of dough, preparation techniques with meat, fish and vegetables and cooking methods such as using the grill and oven.
Investigating the properties of food commodities such as flour, milk, eggs & cheese.
The relationship between diet and health.
Nutritional and dietary needs of different groups of people.
Energy balance and the relationship between food intake and physical activity.
The analysis of the micro and macronutrients.
Looking into and understanding food provenance.
The food processing and production systems.
Factors affecting food choice.
Investigating food science.
This is a practical course which is heavily supported by detailed and through understanding shown through accompanying written work. The key factors that you should think about when choosing this option include a real enthusiasm for food and cooking with an interest in why food behaves as it does when cooked and how we choose and cook with food in the UK. It is worth remembering that everyone eats and this course is about the choices we makes as individuals and as a society.
How will I be assessed?
The course is divided into three units, one of which will be assessed through a written external examination and two that will be assessed through non exam assessment (NEA).
Written exam at the end of Year 11 worth 50%
Non Exam Assessment 1
Food commodity investigation – 15% and completed at the start of Year 11
Non Exam Assessment 2
Food preparation task (pupils have a 3-hour practical exam with accompanying written work) - 35% and completed in Year 11.
How will I be taught?
You will be taught through a range of strategies including practical work, experimental work and formal teaching. Pupils are expected and encouraged to become independent learners who can work with a range of information to present their own opinions.
Pupils will be expected to provide their own ingredients for focused practical tasks where a dish or product is produced. Some ingredients will be provided for other tasks.
This subject can lead on to careers in the food industry, including product development, marketing, dietician, sports nutritionist, teaching, journalism and food writing.