This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. Students will also learn about British and international culinary traditions, food security and food safety. At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

Course Content

The Food Preparation and Nutrition course is split into five core topics:

  1. Food, nutrition and health
  2. Food science
  3. Food safety
  4. Food choice
  5. Food provenance.

The emphasis is on enabling learners to make connections between theory and practise and understanding the theory of food and nutrition when preparing and cooking food. The majority of the course content will be delivered through practical experiences. Students who select this option must be committed to bringing ingredients to all practical sessions.


The department has developed close links with industry and students will be involved in “real life situations” and be made aware of related occupations. There are opportunities for chefs to come to school and for visits out toe the York Food and Drink Festival and the Good Food Show in Birmingham. All students will have the opportunity to enter the National Rotary Club Young Chefs Competition, which could lead to a trip to Italy if they get through to the finals.



Terminal examination – 50%

Non-exam assessment (coursework) – 50%

The coursework will be in the form of 2 practical based tasks

  • Task 1: Food Investigation Task (15% of final mark) - Example task: investigate what type of flour is best for bread making
  • Task 2: Food Preparation Task (35%) - Example task: plan prepare and cook a range of dishes from the Mediterranean culinary tradition.


Progression and career pathways

This course is an excellent foundation for basic healthy eating principles and food preparation skills for life as well as food related careers. Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries. Students can progress into careers such as food product development, nutrition, dietetics, food science, food and media journalism, catering and health education.

See Miss Bolam for further information or email Ms Girking at [email protected]