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Food Preparation and Nutrition




To equip learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. 

Introduction – Why Choose Food Preparation and Nutrition? 

Taking this course will give you the opportunity to: 

  • 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 British and international) to inspire new ideas or modify existing recipes 

Approach And Areas of Content 

The GCSE course delivered in KS4 follows on from the work completed in KS3.  The course has a practical approach that empowers students in their own learning and development through practical experiences.  These are supported by the development of theoretical understanding through explorative lessons and activities, with students regularly checking their own progress and development. 

The course follows six areas of content: 

  • food commodities 

  • principles of nutrition 

  • diet and good health 

  • the science of food 

  • where food comes from 

  • cooking and food preparation 

The recipes the students cook in Year 10 will develop, stretch and challenge a wide range of skills to prepare them for the practical examinations in Year 11. 

Assessment - Examination Board : EDUQAS Food Preparation and Nutrition 

  • Component 1 - 1 ¾ hour written examination (50%) 

  • Component 2 - Food Investigation Assessment (15%); Food Preparation Assessment (35%) 

For more course information, go to 

Further Education & Career Pathways  

There are literally hundreds of different jobs which will use the skills that you will develop during this course.  The ability to work independently or in a team, to solve problems, to research, to analyse – these are skills for everyday use and they are skills you will be enhancing during the next two years in food preparation and nutrition.  If you want to take these and your practical skills to a further level, there are options at post-16 colleges, as well as apprenticeship opportunities within the food industry.