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