Course: Food Preparation and Nutrition

Level: GCSE

Course Content

In this course students will develop practical cooking skills and develop a thorough understanding of nutrition, food provenance and the working characteristics of foods. Food preparation skills are integrated into five core topics: food, nutrition and health, food science, food safety, food choice and food provenance.


Some of the fundamental food preparation skills that students will learn on the course are:

  • Preparing Ingredients and Equipment
  • Knife Skills
  • Cooking Methods
  • Shaping Food
  • Sauce Making
  • Using Raising Agents
  • Tenderising and Marinating
  • Food Presentation



Coursework (50% of the final grade):

  • Task 1: Food investigation – written report, with practical investigations (30 marks).
  • Task 2: Food preparation assessment – Students will plan, prepare, cook and present a final menu of three dishes in three hours (70 marks).

Written Exam (50% of the final grade and the exam is 1 hour 45 minutes).


On completion of this course, students will be qualified to go on to further study, embark on an apprenticeship or full time career in the catering or food industries.

Further study could include: A level Food Technology or level 3 BTEC in Food/Catering.

Future careers include: chef, dietician, environmental health officer, food chemist, food consultant, food photographer, hotel & restaurant manager, health professional, farmer, recipe developer, teacher or even the next Jamie Oliver.



Student Video

Teacher Video