Food Technology

GCSE Food Preparation and Nutrition

Why study Food Preparation and Nutrition?

This new Food Preparation and Nutrition GCSE is an exciting and creative course that focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

Studying the GCSE Food Preparation and Nutrition course at Poole High School will get you working with different ingredients and learning basic and high-level food preparation skills such as pastry making, meat handling and presentation techniques and give a strong understanding of nutrition. You will learn how to prepare food hygienically and safely and apply this to practical work.

Food Preparation and Nutrition is a practical and theory-based subject where you will learn about the principles of nutrition and food hygiene which will inform your practical-based work. You will learn the functional and chemical properties of ingredients and why ingredients are added to certain products. You will also investigate what affects consumer choice when buying and preparing food and different cuisines from around the world.

Topics include:

• Food, nutrition and health- macro and micronutrients, nutritional needs for different groups of people, special dietary needs, healthy eating
• Food science – functional properties of ingredients in a range of products
• Food safety – microorganisms, safe food handling and storage, key cooking temperatures
• Food choice – a wide range of different food choices and reasons explored
• Food provenance – where our food comes from, environmental issues, animal welfare, primary and secondary food processing

Assessment

• Written exam: 1hour 45 minutes = 50% GCSE
• Non-exam assessment:
  • Task 1 – Written report (1,500 – 2,000 words) - Food investigation looking at the working characteristics, functional and chemical properties of ingredients
  • Task 2 – Written portfolio- Food preparation assessment looking at skills in relation to planning, preparation, cooking, and presentation of food and application of nutrition knowledge. This task will require planning, preparing and presenting 3 dishes in 3 hours

Which students do well at Food Preparation and Nutrition?

• …those who are organised and bring in their ingredients every lesson
• …those who are practical-minded and interested in food preparation
• …those who have an interest in the science behind the working characteristics of ingredients
• …those who are interested in learning about all aspects of food such as food hygiene, nutrition and functions of ingredients and learning new recipes and skills

Who do I contact for more information?

Mrs K James (k.james@poolehigh.poole.sch.uk)

Level 3 Diploma in Food Science and Nutrition (WJEC)

YEAR 1

Students will study Unit 1 - Meeting Nutritional Needs of Specific Groups, which includes basic nutrition as well as more in-depth studies into the chemical structure, function, sources and deficiencies. This unit of nutrition will also look at the nutritional needs of different age groups and people who suffer from dietary-related illnesses. Students will then apply this nutritional knowledge to inform their controlled assessment which requires students to make a three-course meal in a three-hour time limit based on a brief issued by the exam board. Food Science and Nutrition supports subjects such as PE, biology, and health and social care.

YEAR 2

Students will study two units which are Ensuring Food is Safe to Eat and Experimenting to Solve Food Production Issues. Ensuring Food is Safe to Eat unit will cover topics such as microorganisms, systems in place in different work areas in order to produce safe food. Experimenting to Solve Food Production Issues unit will give students the opportunity to experiment with different ingredients in recipes to understand the function and purpose of different food products.

Beyond the Classroom:

• opportunities for trips to Bath Spa University and Purbeck Ice Cream.
• visits from environmental health officers, head chef from the Chewton Glen, butchers and fishmongers.
• further reading -
  • Bender, D. (2002). An Introduction to Nutrition and Metabolism (3rd Ed). Oxford, UK: Taylor and Francis Ltd
  • Brown, A.C. (2010). Understanding Food: Principles and Preparation (4th Ed). USA: Wadsworth Publishing

Assessment:

• Unit 1 is compulsory and worth 50% of the qualification.  There is an exam, which is 90 minutes long and marked externally. There is a mixture of short and long response questions.
• There is also a timed assessment (9.5 hours), which includes a practical exam based on a scenario given by the exam board and the preparation of a 3-course meal.

Skills required and developed:

• Good practical skills, a desire to learn new practical skills, an interest in all aspects of food including nutrition, product development and microbiology

Entry Requirements:

• The minimum entry requirement is a grade 5 in GCSE Food Preparation and Nutrition or Food-based subject or a 5 in Science with no Food background.

The food industry is constantly expanding providing a wide range of opportunities. A qualification in food science and nutrition could lead to being a food scientist, nutritionist, dietician, product developer, sports nutritionist, or environmental health officer. Students have gone on to study nutrition and dietetics at university level in establishments such as Bath Spa University and University of Reading; gain apprenticeships at leading confectionary brands such as Nestle, and be accepted into a variety of roles within the food industry.