Food Preparation and Nutrition

View our full course guidelines below for GCSE Food Preparation and Nutrition:

Specification: Eduqas – Food Preparation and Nutrition

Link to Eduqas website for GCSE Food Preparation and Nutrition

Course content

Year 9:

Food preparation and cooking skills. Working hygienically and safely in a kitchen. Principles of nutrition. Ingredient function and basic understanding of food science terms. Knowledge of ingredients and food provenance. Sensory testing and evaluating.

Year 10:

In depth look at food commodities covering provenance, how commodity is grown/reared and processed, classification, nutritional values, dietary considerations, food science, hygiene, safety and storage.

Year 11:

NEA assessment 1 and 2. Exam preparation.

Assessment

Principles of Food Preparation and Nutrition – written examination – 50%

Food Preparation and Nutrition in Action – NEA 1 - The Food Investigation Assessment – 15%

Food Preparation and Nutrition in Action – NEA 2 - The Food Preparation Assessment – 35%

List of Resources

• Illuminate – Food Preparation and Nutrition – Textbook
• CGP – Eduqas - Food Preparation and Nutrition – Revision guide
• https://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition/
• Recipes - http://www.bbc.co.uk/food  www.allrecipes.co.uk
• Examination question bank - http://www.wjec.co.uk/question-bank/
• Nutritional requirements http://www.nutrition.org.uk/healthyliving/resources/nutritionrequirements.html