Course Choices Video
What is our curriculum intent?
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.
Food preparation skills are integrated into five core topics:
- Food, nutrition and health
- Food science
- Food safety
- Food choice
- Food provenance.
Upon completion of this course, students will be qualified to go on to study the Food Science & Nutrition Level 3 Diploma here at Wilmslow, or embark on an apprenticeship or full time career in the catering or food industries.
How do we implement our curriculum?
In Year 10 pupils work through a series of topics that encourage independent learning and planning. Each of the topics will contain an element of research, designing, making and sensory evaluation. This is to prepare for the two assessed projects in Year 11 which is set by the exam board. The first project will consist of a research and design task based on ‘Food Investigation’ which will include practical evidence. The second project is called the ‘Food Preparation Assessment’ in which students will plan, prepare, cook and present a final menu of three dishes within a three hour controlled assessment. These two projects will account for 50% of the final GCSE assessment.
At the end of Year 11 students will sit a written exam (1hour 45mins) which will account for 50% of the final GCSE assessment. It is important that you realise both practical and written work are important aspects of this course.
Students will develop a Working knowledge of the following topic areas: Food, nutrition and health; Food science; Food safety; Food choice Food provenance
There will be twelve areas of food practical skills including general practical skills (e.g. weigh, measure, preparation, selection/adjustment of cooking times modification and sensory analysis), knife skills, fruit and vegetable preparation, use of cooker, use of equipment, cooking methods, prepare; combine and shape, sauce making, tenderisation and marinating, dough making, raising agents and setting mixtures.
Why study it? What skills will I develop?
The GCSE is designed to give you an opportunity to extend and apply your practical food skills, investigate and design new food products knowing their nutritional make-up.
What jobs/career path/KS5 can it lead to?
This course is suitable for all pupils who wish to be able to prepare, cook and serve well balanced meals now and in the future. You may also wish to pursue a career in the food industry, for example food product design, sales and marketing or hospitality. To pursue post 16 study in Hospitality and Catering, the GCSE Food Preparation and Nutrition provides the ideal foundation on which to extend your knowledge and experience.
Additional information
The course will require students bringing in ingredients on a regular basis, in order to take part in the required practical work.
How can students be supported through learning at home?
Homework is directly linked to class work, set on a regular basis each week and involves research, recall, preparation of food ingredients, completion of tasting trials, surveys and evaluation of practical work. Students do need to provide their own ingredients on most occasions and a practical lesson is scheduled weekly.
How do we measure the impact of the course?
All ongoing work is formatively assessed against GCSE criteria and regular feedback given. The course then has three formally assessed units.
How it is assessed
Theoretical knowledge of food preparation and nutrition
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 assessments:
- Task 1: Food investigation
Students' understanding of the working characteristics, functional and chemical properties of ingredients.
Thus involves a written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation
Practical investigations are a compulsory element of this NEA task
- Task 2: Food preparation assessment
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 three hours, planning in advance how this will be achieved.
This involves a written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.
What we teach when
Year 10
Year 11
What extra opportunities to learn are available?
- The Food X-tra club focuses on multi-cultural foods and Christmas cake making.
- We offer drop-in sessions after school to support students with their controlled assignments.
What websites do we recommend?
The current examination board specification can be found at:
- Students looking to consolidate, enrich or extend their knowledge and understanding might start at:
Contact
Miss N Martin -nmartin@wilmslowhigh.com
Team Leader Food Science, Nutrition and Wellbeing