Food Preparation and Nutrition

Food and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook and enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

By studying food preparation and nutrition learners will be able to:  

• demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment 

• develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks 

• understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health 

• understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices 

• demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food 

• understand and explore a range of ingredients and processes from different culinary traditions (traditional Welsh, British and international) to inspire new ideas or modify existing recipes. 

Who would this course be suitable for?

To achieve in a GCSE Technology subject you must be mature, enthusiastic and be able to work independently. At GCSE you are expected to work at a task that you have selected which may be different from your peers. You therefore, need to have the ability to plan, organise and manage your time efficiently to achieve and be successful. 

Whist you will obviously enjoy the practical aspect of the course you will also be assessed on theoretical knowledge in the form of short or extended exam questions.  A large part of the course is based around NEA tasks (50%), these are the written elements of the course and must be done to a high standard to successfully achieve this award.  

Potential career paths

Above an example of the NEA 1 food science experiment. 

Below photographs of students work in preparation for their practical exam .