Course Aims:- An exciting and creative course that focuses on practical cooking skills to ensure that students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials


EXAM: Paper 1: Food preparation and nutrition (50%)

What’s assessed

Theoretical knowledge of food preparation and nutrition from subject content.

How it’s 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)


What’s assessed

Task 1: Food investigation (15%)

Students’ understanding of the working characteristics, functional and chemical properties of ingredients.
Practical investigations are a compulsory element of this NEA task.

Task 2: Food preparation assessment (35%)

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 three hours, planning in advance how this will be achieved.

How it’s assessed

Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation (15% of GCSE)

Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included. (35% of GCSE)