Food Preparation and Nutrition

This is an exciting opportunity to study a new GCSE being taught at Dean Close and across the UK for the first time from September 2016.

The core syllabus includes six topics:

  • Food commodities 
  • Principles of nutrition 
  • Diet and good health
  • The science of food
  • Where food comes from
  • Cooking and food preparation

The syllabus is taught by a specialist Food & Nutrition teacher in the newly refurbished Dean Close Cookery School, through a combination of hands on food science investigations, practical cookery sessions and classroom based theory lessons.

Year 1 will focus on the six core topics and will involve classroom based learning as well as practical cookery lessons and food science experiments to master a wide range of practical skills.

Year 2 will focus on completion of two Controlled Assessment tasks worth 50% of the final marks:

The Food Investigation Assessment (15% total marks) is a scientific food investigation that will assess knowledge, skills and understanding of the scientific principles underlying the preparation and cooking of food.

The Food Preparation Assessment (35% total marks) will require you to prepare, cook and present a menu to assess your skills in planning, preparation, cooking and presentation of food.

A final written examination (1 hour 45 minutes) worth 50% of the final marks will be taken at the end of Fifth Form and will examine the six core principles of food preparation and nutrition.

This course will suit pupils who have a real interest in food, cookery and the nutritional properties of what we eat. They should be prepared to cook and try a variety of recipes and foods, and have a genuine desire to find out more about the food we eat and the impact that diet has on good health.

This GCSE will also suit pupils who enjoy hands on practical learning and who would benefit from a GCSE where 50% of the final marks are examined via Controlled Assessment rather than formal examination.