Food Preparation & Nutrition


This new GCSE Food Preparation and Nutrition is a demanding and creative course, which combines practical cooking skills with an in-depth knowledge of nutrition, food provenance and food science. At its heart, this qualification focuses on developing students' practical cookery skills as well as a strong understanding of nutrition.

Year 9

For the first two terms of Year 9 students will develop their cooking skills and understanding of a variety of ingredients through practical exploration as a bridging project to prepare them for their GCSE.


Food preparation skills are integrated into four core topics:

  • Nutrition
  • Food provenance and food choice
  • Cooking and food preparation
  • Skills requirements: preparation and cooking techniques

Method of assessment

  • Paper 1: Food preparation and nutrition (50% of GCSE)
    • Written exam: 1 hour 30 minutes 
    • 100 marks
  • Non-exam assessment (50% of GCSE)
    • Task 1: Scientific Food Investigation
      • Written report (1,500 – 2,000) words including photographic evidence.
      • 45 marks
    • Task 2: Food Preparation
      • Written portfolio including photographic evidence.
      • 105 marks

Key Stage 5 progression/Career prospects

There is a wide range of careers and interests for which GCSE Food and Nutrition is relevant including Nutritionist, Dietician, Food Technologist, Food Scientist, Food Biotechnologist, Head Chef, Caterer, Development Chef, Hospitality Management, Food Product Buyer, Food Manufacturer, Government Researcher, and Environmental Health Officer.

Recommended Reading

Numerous publications are held in the school library, food department and local library. Students are encouraged to read magazine articles (e.g. in Sunday supplements) and keep these. We also recommend the following websites and documentary: ‘Cooked’ by Michael Pollen; and,