GCSE Design and Technology

(Food Preparation and Nutrition)

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The Course

This GCSE Food Preparation and Nutrition qualification is an exciting and creative course which equips learners with the knowledge, understanding and skills required to apply the principles of food science, nutrition and healthy eating. Learners will also study food provenance and the working characteristics of food materials. The heart of the course focuses on developing practical cookery skills and allowing learners to link theory and practice, developing an informed approach that will help them evaluate choices and decisions about their own diet and health.

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What sort of student does well at this subject?

You should have an interest in the creative aspect and enjoyment of food. You should be happy to work with and explore a range of different food ingredients and be excited about the preparation of these ingredients from their raw state. You should be interested in the relationship between diet, nutrition and health including the physiological and psychological effects of diet and health. Students need to have an active interest in the whole process of sourcing, preparing, processing, storing, cooking and serving a range of food types including traditional British and international recipes.

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The Work you would do

Over the course students will develop practical making skills, while exploring the scientific principles of ingredients and their function. Food hygiene and safety will be an integral aspect of the course and underpin all practical and theoretical sessions. Students will learn about cooking techniques and ingredients of British and two international cuisines. In Y11 students will sit a 1 hour 45 minute terminal examination, which is worth 50% of the final grade. The NEA (Non-examined assessment) work undertaken is a scientific investigation into the properties of food (15%) and producing a 3 course menu under exam conditions (35%).

Staff contact: Mr S Cleeves    Acting Curriculum Leader for Design & Technology