GCSE Food & Nutrition

Students will be expected to make a range of food products and develop high level skills including portioning a chicken and filleting a fish. This will culminate in designing and making a 3-course menu for a set brief.

Food science will also be studied, with the students conducting an experiment to show their understanding of the chemical and physical properties of ingredients.

Alongside these 2 practical coursework activities the students will study: Food commodities; Principles of nutrition; Diet and good health; The science of food; Where food comes from and Cooking and food preparation in readiness for their Theory exam.

Year 1

• Topic 1 – Food Commodities; Knife skills; Portion chicken; Fillet fish; Cut, slice, peel fruit & vegetables
• Topic 2 – Principles of Nutrition; Proteins, fats, carbohydrates etc nutritional analysis of meals/recipes; Mock NEA 1
• Topic 3 – Diet & Good Health; The relationship between diet, nutrition and health; the major diet related health risks
• Topic 4 - The Science of Food; Food & heat transfer; Selecting appropriate cooking methods; Functional & chemical properties of food; Mock NEA 2
• Topic 5 – Where our food comes from; Food sources, sustainability, processing & technological developments

Year 2

• Topic 1 - Science of Food revisited; NEA 1
• Topic 2 – Principles of Nutrition revisited; NEA 2
• Topic 3 – Food Commodities revisited
• Topic 4 – Diet & Good Health revisited
• Topic 5 – Where our food comes from revisited

How will the Course be assessed?

• Unit 1 – Food Science Project - 15% of final grade
• Unit 2 – Design and produce a menu for a brief - 35 % of final grade
• Unit 3 – Written exam (1hr 45 mins) - 50% of final grade

Exam Board
Eduqas