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GCSE Food Preparation and Nutrition

Mathematics - Year 7

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Below you will find more specific information about the curriculum in Food Preparation and Nutrition for students who have chosen this subject for GCSE, explaining to you what students will learn, when, why and how. There is also information about how parents/carers are able to support students in their learning, extra-curricular opportunities in this subject and how it links to other subjects and the wider world.

Subject Key Concepts

                                                                    #1 Creativity            #2 Planning         #3 Materials

                                                                           #4 Analysis        #5 Sustainable Futures

Please click here for Subject Key Concepts.

Curriculum Overview for the year

Food preparation and nutrition Year 10

Food preparation and nutrition Year 11

Autumn Term


Topics and specific knowledge


1. Eat well guide/government advice



Making informed choices for a varied and balanced diet

Energy needs

How to carry out nutritional analysis

Diet, nutrition and health


3. NUTRIENTS Macronutrients









Fats and oil

Fruit and vegetable

Raising agent



Key concepts


Analysis- Analyse diets

Creativity/Materials- Planning and making dishes


Specific skills


-          Practical skills

-          Drawing skills

-          Analytical and evaluative skills

-          Communication skills Teamwork

-          Research skills

-          ICT skills


Autumn term


Topics and specific knowledge


NEA Task 1 - Food Investigation assessment

1. Research functional and chemical properties of ingredients 2. Write up experiment

3. Self-assessment/write up any outstanding work – NEA1 


NEA Task 2 - Food preparation assessment

Research Culinary Tradition in detail and making of demonstrating technical dishes



Key concepts


Creativity- researching dish ideas

Planning & materials – making dishes

Analysis- Analyse and evaluate research.


Specific skills


-          Research skills

-          ICT skills

-          Analytical and evaluative skills

-          Communication skills

-          Practical skills


Spring term


Topics and specific knowledge



Why food is cooked and how heat is transferred to food

Selecting appropriate cooking methods



Influences of food choice

Food choices

Food labelling and marketing



Buying and storing food

Preparing cooking and serving food



Traditional cuisines - link to NEA 2


Mini Mock Non-Exam Assessment (NEA 2)


-Task Analysis

-Research (case study, annotated images etc)



-Time plan

-Practical mock: 3 dishes in 3 hours



Key concepts


Creativity- researching dishes from British and international cuisines

Planning & Materials – practical’s

Analysis- Analyse and suggest improvements to products made.


Specific skills


-          Practical skills

-          Analytical and evaluative skills

-          Communication skills

-          Research skills

-          Teamwork


Spring term


Topics and specific knowledge


Select, justify and make dishes to make that use a variety of technical skills

1. Complete ideas and justification in detail

2. Write up technical skills

3. Plan final dishes

4. Write up final dishes


Key concepts


Planning & Materials- planning dishes, time plan, making of dishes

Analysis – analysing and evaluating NEA 2.


Specific skills


Practical skills

ICT skills


Evaluative skills

Summer term


Topics and specific knowledge


Micro-organisms, enzymes, food spoilage, micro-organisms in food production, bacterial contamination 



Food production Technological developments associated with better health and food production

Food Provenance


Mini Mock Non-Exam Assessment (NEA 1)

MINI NEA 1 -Food Investigation assessment



Food sources

Food and the environment

Sustainability of food


Key concepts


Planning & Materials - NEA practical investigations

Analysis – analysing and evaluating outcomes

Sustainability – impact of food on the environment


Specific skills

-          Practical skills

-          Communication skills

-           Teamwork

-          Research skills

-          ICT skill

Summer term


Topics and specific knowledge


Revision of all topics

Practise questions

Revision cards/booklets





Key concepts

Planning – revision

Creativity – revision strategies



Specific skills

Exam resilience

Revision strategies

Useful documents:

Please click here for a PDF of curriculum overview.

While this information covers a broad range of areas, please do get in touch with the Subject Leader Miss Molinari if you have any questions.

Please click on the questions below to find out more.

Which exam board will students be examined by?


How are groups organised?

We organise our classes by mixed ability. The students have five one-hour lessons per fortnight.

What characteristics does a successful student have in this subject?

The most successful students in this subject will enjoy working practically, will have an interest in science and well-being. Students will also sustain their focus on long-term projects.

How will students learn at this level?

  • Watching practical demonstrations
  • Practising different skills
  • Using the internet to support your learning
  • Written reports
  • Trial and error when experimenting with different ingredients
  • Peer work

How will students’ learning be assessed at this level?

50% Non Exam Assessment (NEA)

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

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

  • Task 2: Written portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

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.

50% written exam – 1hour 45mins

There will be a mixture of multiple-choice questions, short, medium and long answers questions.

When do key assessments take place?

NEAs:  From September in Y11

Written exam: June of Y11 (see exam timetable for precise date)

How can parents/carers support students’ learning?

Encourage you to cook at home, give feedback and suggestions on products.

Having access to ICT at home or library for research. Answer surveys and questionnaires, encouraging students to watch food/cookery programmes on the TV.

What equipment do students need for this subject?

  • Essential school equipment
  • Apron
  • Ingredients for practicals where possible
  • The Faculty will support students with equipment if there is an economic need

How does this subject link to other subjects?

  • Science – Food investigations
  • Maths – weighing & measuring
  • English – reading, writing, communication
  • Art/design – presentation of food
  • Geography – Food provenance
  • PSHE – Food choices

What websites or resources may be helpful to support students’ learning?

  • AQA GCSE Food Preparation and Nutrition

Authors: Alexis Rickus, Bev Saunder, Yvonne Mackey

Publisher: Hodder Education

ISBN-13: 9781471863646

  • AQA GCSE Food Preparation and Nutrition

Authors: Anita Tull, Garry Littlewood

Publisher: Illuminate

ISBN-13: 978-1-908682-78-9

What extra-curricular or enrichment opportunities are available for students in this subject at this level?

The food room is open to Y11 students at lunchtime and some days after school to use ICT.

What sort of careers can this subject lead to?

Food Styling, Chef, Food Journalism/PR, Nutritionist/Dietician, Buyer, Catering, Education, Environmental health, Hospitality, Sports science, Photography, Food science, Product development… to name a few!

What does student work look like in this subject at this level?

NEA 1 task example click here

NEA 2 task example click here

KS4 Food example click here

How does this subject support a broad and balanced curriculum, meeting the needs of all students, and developing traditional core skills?

This subjects links to a wide range of other subjects. It is where students can apply their knowledge.

We have mixed ability classes, so students gain teacher and peer support. In addition, students can show a range of abilities through practical and written work.

Traditional core written skills are applied during the write up of NEA 1 & 2. Students learn a range of practical skills that will support them with healthy eating.

How does this subject promote creativity, critical thinking, practice, perseverance and resilience, and making links?

Use of ICT and Food preparation and presentation of food.

NEA 1 is based on Food science where students will need to think critically about investigates and draw conclusions.

Students will practise practical skills within the kitchen and use resilience frequently when products do not turn out as desired!

Links to most other subjects are made as previously noted.

How does this subject encourage enrichment and the development of cultural capital, deep learning, and inclusivity?

Enrichment and Cultural understanding imbedded with the Food Provenance and food Choices topics. For example: beliefs, religion, diet, environment and sustainability issues.

Deep learning is embedded by students having the opportunities to practise practical skills and then write an evaluation of the outcomes (this would include scientific reasoning)

The subject is inclusive of all students from all backgrounds. Students are able to share their experiences, which helps to enrich topics such as Food Choices.