Food Preparation and Nutrition GCSE

DESIGN & TECHNOLOGY – Food Preparation and Nutrition (GCSE)

Examination Board



Overview of the course

This examination involves a large element of practical work. However, it is important that the written work that backs this up is completed in order to achieve a good GCSE grade.

Course content:

·         Food and nutrition issues that relate to nutrition, diet and health through every stage of life.

·         Food provenance and food choice.

·         Cooking and food preparation and skills and techniques

·         Food  processing and production and advances in  food technology

·         Sensory analysis of foods

·         The scientific principles underlying food preparation and cooking

·         Food Safety

How you will be assessed



Percentage of overall result

Written Exam

There is one 90 minute exam paper that is related to work completed in Years 10 & 11.


Controlled Assessment

1 Food Investigation Task

Worth 15% of final marks.

Assesses the scientific principles underlying the preparation & cooking of food.

1 Food Preparation Task

Worth 35% of final marks.

Students will need to plan, prepare & cook foods.


Students will be graded on a nine point scale: 1 to 9 – where 9 is the best grade.

All students will have the opportunity to complete a nationally recognised Basic Food Hygiene Certificate, which is essential for anyone wanting to work within any aspect of the food industry.

Post 16 courses

Successful completion of the course (grade 1-9) can lead to vocational or further study at local colleges.