Food Preparation and Nutrition GCSE

DESIGN & TECHNOLOGY – Food Preparation and Nutrition (GCSE)

Examination Board

OCR

J309

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

Unit

Assessment

Percentage of overall result

Written Exam

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

50%

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.

50%

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.