Food preparation and nutrition

This 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.

The curriculum for food preparation and nutrition equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages students to cook and enables them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.

Food preparation skills are integrated into five core topics:

• Food, nutrition and health

• Food science

• Food safety

• Food choice

• Food provenance.

GCSE course information

Qualification & Board	AQA GCSE Food Preparation and Nutrition
Course Content (for A level, how this follows on from GCSE)	Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life. It is vital that we have an understanding of nutrition and food, to sustain a healthy lifestyle and to educate future generations. BY studying food preparation and nutrition we can investigate the role diet has in the health and well-being of individuals.
Potential Career paths	Students who study food perpetration often go on to study L3 Food science and nutrition, thus allowing them to consider careers in hospitality, food research or go on to university. Many students have gone on to study food science at university, while considering careers in the sporting, medical and leisure industries.
Assessments	Component 1- Food Preparation and Nutrition Written examination: 1 hour 45 minutes 50% of the qualification 100 marks Learners should be given the opportunity to develop their knowledge and understanding of the six areas of content. Component 2-Non-examination assessment NEA1) Food Science Invstigtion /30 NEA2) Food Preparation assessment / 70 Total= 100 marks This equates to 50% of the qualification.
Core or Option	Option
No Option Choices (GCSE only)
No. GCSE / A Level equivalent	GCSE