Food Preparation and Nutrition Years 10 to 11

The 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. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition. 

Food preparations skills are integrated into five core topics: 

  • Food, nutrition and health 
  • Food science 
  • Food safety 
  • Food choice 
  • Food prevenance 

How do we implement our curriculum? 

In year 10 pupils work through a series of topics that encourage independent learning and planning. Each of the topics will contain and element of research, designing, making and sensory analysis. This is to prepare for the two assessed projects in year 11 which are set by the exam board. The first project will consist of a research and design task based on ‘Food Investigation’ which will include practical evidence. The second project is called the ‘Food Preparation Assessment’ in which students will plan, prepare, cook and present a final menu of three dishes within a three-hour controlled assessment. These two projects will account for 50% of the final GCSE assessment. 

At the end of the year 11 students will sit a written exam (1hour 45 mins) which will account for 50% of the final GCSE assessment. It is important that you realise both practical and written work are important aspects of the course. 

Students develop a working knowledge of the following topic areas: Food, nutrition, and health; Food science; Food safety; Food choice; Food choice; Food prevenance. 

There will be twelve areas of food practical skills including general practical skills (e.g. weigh, measure, preparation, selection/adjustment of cooking times, modification and sensory analysis) knife skills, fruit and vegetable preparation, use of the cooker, use of equipment, cooking methods, prepare; combine and shape, sauce making, tenderisation and marinating, dough making, raising agents and setting mixtures. 

Why study it? What skills will I develop? 

The GCSE is designed to give you an opportunity to extend and apply your practical skills, investigate and design new food products knowing their nutritional make-up. 

What jobs/career path/KS5 can it lead to? 

This course is suitable for all pupils who wish to be able to prepare, cook and serve well balance meals now and in the future. You may wish to pursue a career in the food industry, for example food product design, sales and marketing or hospitality. To pursue post 16 study in Hospitality and Catering, the GCSE Food Preparation and Nutrition provides the ideal foundation on which to extend your knowledge and experience. 

Additional information 

This course will require students to bring in ingredients on a regular basis, in order to take part in the required practical work. 

How can students be supported through learning at home? 

Homework is directly linked to classwork, set on a regular basis and involves research, recall, preparation of food ingredients, completion of tasting trials, surveys and evaluation of practical work. Students do need to provide their own ingredients on most occasions and a practical is regularly scheduled throughout the course. 

How do we measure the impact of the course? 

All ongoing work is formatively assessed against GCSE criteria and feedback given. The course then has three formally assessed units. 

How is it assessed? 

  • Theoretical knowledge of food preparation and nutrition. 
  • Written exam: 1 hour 45 minutes 
  • 100 marks (50% of GCSE) 
  • Multiple choice questions (20 marks) 
  • Five questions each with a number of sub questions (80 marks) 

Non-exam assessments: 

Task 1: Food investigation 

  • Students’ understanding of the working characteristics, functional and chemical properties of ingredients. 
  • This involves a written and electronic report (1,500-2,000 words) including photographic evidence of the practical investigation 
  • Practical investigations are a compulsory element of this NEA task and the contexts are set by the exam board 

Task 2: Food preparation assessment 

  • Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. 
  • Students will prepare, cook and present a final menu of three dishes withing a single period of no more than three hours, planning in advance how this will be achieved. 
  • This involves a written or electronic portfolio including photographic evidence. Photographic evidence of the three dishes must be included. 

Web links 

The current exam board specification can be found at 

Students looking to consolidate, enrich and extend their knowledge and understanding might start at: