GCSE Food Preparation and Nutrition

Subject Teacher: Mrs M Owen

Key Stage 3:

Students will take part in a mini course which relates to the new GCSE. Students will look into the eat well guide with a close look into; vitamins and minerals, the effects of heat transfer, microorganisms in food production, diet, nutrition and health, planning meals for specific groups, the signs of food spoilage, raising agents, free sugars and food choice. As well as this theory based information the students will be able to participate in small practical activities; such as taste testing, taking part in mini experiments and the teacake challenge.

Key Stage 4:

In the beginning of year 9, student’s complete theory information to achieve a food safety certificate qualification which will last 3 years and can then be easily renewed. Students will then take part in a fast crash course which will develop their practical skills. This will then lead into the new GCSE.


The 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. Food preparation skills are integrated into five core topics:

  1. Food, nutrition and health
  2. Food science
  3. Food safety
  4. Food choice
  5. Food provenance.

Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries.

The assessment for this GCSE is split into two sections; a written theory paper and two non-exam assessments.

Paper 1

What is assessed through the paper?

Theoretical knowledge of food preparation and nutrition from Sections 1 to 5.

How is it assessed?

  • Written exam: 1 hour 45 minutes
  • 100 marks
  • 50% of GCSE


  • Multiple choice questions (20 marks)
  • Five questions, each with a number of sub questions (80 marks)

Non-exam assessment (NEA)

What is assessed through NEA1?

Food investigation (30 marks)

Students’ understanding of the working characteristics, functional and chemical properties of ingredients.

Practical investigations are a compulsory element of this NEA task.

What is assessed through NEA2?

Food preparation assessment (70 marks)

Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

Students will prepare, cook and present a final menu of three dishes within a single period of

no more than 3 hours, planning in advance how this will be achieved.

How is it assessed?

  • Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.
  • Task 2: Written or electronic portfolio including photographic evidence.

Photographic evidence of the three final dishes must be included.

Official name of course Qualification level Exam board
GCSE Food preparation and nutrition GCSE AQA