Food Preparation and Nutrition

What do students learn in Food Preparation and Nutrition  in Key Stage 4? 

This exciting GCSE in Food Preparation and Nutrition equips students with an array of culinary techniques embracing  different cuisines, along with important knowledge of nutrition, cultural traditions, food security and science. The subject has been created to inspire and motivate students, developing vital life skills and opening their eyes to a world of career opportunities. It gives them the confidence to cook with ingredients from across the globe, while recognising the importance of good nutrition, healthy eating and the science behind what we eat. Students develop knowledge and understanding of the functional and chemical processes, nutritional awareness and the opportunity to develop high level cooking skills.

 

How will students learn in this course?

Food preparation and nutrition skills – are integrated into five sections

Food Nutrition and Health, Food Science, Food Safety, Food Choice, Food Provenance

All linked through hands on  practical work, as making is carried out every week

 

How are students assessed in this course?

50%  Terminal written examination 

15%. Nea task 1: Food investigation – 10 supervised hours 

35% NeaTask 2: Food preparation assessment – 20 supervised hours 

 

For both NEAs the exam board sets and releases the tasks in Y11. Students will be assessed in knowledge and understanding along with practical and investigation skills. They will be required to prepare, cook and present three dishes with accompaniments within a single three hour examination session,  planning in advance how this will be achieved. Students will need to provide ingredients and carry out regular practical work throughout Y10, to develop and practise their skills for this element

What is the learning sequence?

  Term 1 Term 2 Term 3 Term 4 Term 5 Term 6
Y10

 

Nutrition and commodities

Proteins

Eggs

 

Food safety

Methods of cooking and heat transfer

Proteins

Meat

Fish

Alternative proteins

 

Fats and oils

Carbohydrates

Starch

Cereals grains

Fibre

sugar

Vitamins and Minerals

Calcium, sodium, iodine, phosphorous

A C D E K

B1, B2, B3, B9, B12

Folic acid

Milk and dairy

And water

Milk

Cheese

Cream

yoghurt

 

2 hour timetabled NEA practice

 

 

Practicals

Quiche Scotch eggs

Lemon meringue

Swiss roll

Pavlova

Mayonnaise

Fish cakes Fish pie

Portioning a chicken and choice of recipes

Quorn and other vegetarian options

Bread using yeast and soda bread

Pastry

Pasta – ravioli

Gluten free –Coeliac

Sauce making

Spinach and chickpea

Spicy lentils

French onion soup

Fruit recipe choices

Jam making

Yoghurt and cheese making

Custard

Pasta frittata

Welsh rabbit

 

Own choice recipes to meet task title

2 plus an accompaniment

 

Food Science

 

Food investigation

Coagulation

 

Emulsification

 

Foams

 

Meringue stability

Food preparation

Ethnic meals

 

Investigation

Investigate fats in pastry

 

Food investigation

Investigate flours in sauces and bread

Gluten balls

Yeast experiments

Preservation methods

Freezing, pickling, jam making, canning, pasteurising, AFD .

 

Food preparation

Healthy eating

Menu planning

Nutritional analysis

Food for PC

 

Practice NEA 1 investigation

 

Y11 NEA

 

Assessments

 

 

NEA1 investigation

 

10 hours – 15% of grade

Release date Sept 1st

Food preparation

NEA2

 

20 hours – 35% of grade

Release date Nov 1st

Food provenance

 

 Revision

PPE

Food Preparation

NEA2

20 hours continued including 3hour practical exam

 

 

Revision

 

 

What qualification is gained from which exam board 

Qualification OCR exam board

 

  • Food Preparation and Nutrition (9-1) – J309

 

 

Link to exam board specification

OCR Food Prep 

 

How is it graded?

Single tier  Graded 1-9 with 9 being the highest grade

 

What further education and or careers can this qualification lead to? 

Studying Food Preparation & Nutrition at GCSE opens the doors of countless opportunities for a career in the food industry.

 

Nutritionist       Dietician      Chef       Food Stylist         Food  product developer

Food Teacher      Public health officer/inspector    Hotel and restaurant manager

Food journalist         Events planner           Food Scientist       Food photographer   

Baker   Microbiologist  Radio and TV     Food stylist      Quality control      Taster     

 

For more information on food careers http:// tastycareers.org.uk/