GCSE Food and Nutrition

What will I study?

GCSE Food Preparation and Nutrition educates students about the impact of eating well on their health and wellbeing. It supports them in planning, preparing, and cooking a variety of dishes which embed new skills as well as nutrition knowledge giving them the power to thrive independently.

The subject also nurtures creativity through the planning and preparation of their own choice of dishes at GCSE. Practical’s focus on medium to high level practical cooking skills to ensure students develop a thorough range of skills to equip them to prepare an array of nutritious and aesthetically pleasing dishes. 

At its heart, this qualification focuses on understanding of eating well for health, food provenance, sustainability, and the working characteristics of food materials.

Who should take GCSE food?

Anyone who is passionate about working with food. Anyone who regularly prepares food. Anyone who enjoys being creative with food. Anyone with a keen interest in nutrition and health.

Questions you must ask yourself if you are considering the Food Preparation and Nutrition course:

Are you prepared to purchase, and bring into school, ingredients? Are you willing to collect prepared products at the end of the day? Are you prepared to undertake written coursework and food practical exams?

What is the course structure?

This course follows the AQA syllabus and is made up of 50% exam, at the end of year 11, and 50% coursework. Coursework is completed during lesson time.

Assessment is made up of:

Written Exam  (50%)Non Exam Assessment 1 (15%)Non Exam Assessment 2 (35%)

The syllabus is divided into 6 main areas:

1) Food Preparation Skills2) Food, Nutrition and Health3) Food Science4) Food Provenance, sustainability, and environmental issues5) Hygiene and Safety6) Food Choice

How will this help me in future?

This subject in the future could lead to further education opportunities and such as food related degrees. Careers could include working in:

  • Enforcement agencies such as Environmental Health, Trading Standards and Food Safety
  • Product Development and Manufacture incorporating quality control and new product trialing
  • Food Science and Microbiology
  • Hospitality, Catering and Retail
  • Dietetics, Food and Nutrition, Sports Nutrition

Contact: Jill Patterson, Subject Leader for Food Preparation and Nutrition

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