The GCSE in Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills. Students develop a thorough understanding of nutrition, food safety, food provenance and the working characteristics of food materials through practical cookery, research and scientific investigation. Basic practical skills are developed to enable students to become competent and confident cooks.
Food preparation skills are explored through five core topics:
Knowledge of basic cooking skills would be advantageous, with an inquiring mind and the ability to work independently on practical tasks.
Coursework:
Worth a total of 50% of the total GCSE grade. The coursework is divided into two tasks:
Task 1: Scientific investigation task
Students complete scientific testing, experimenting with a range of functional, chemical and working properties of ingredients.
Task 2: Food preparation assessment
Students will prepare, cook and present a final menu of three dishes in three hours.
Examinations:
Worth a total of 50% of the total GCSE. The examination will comprise of multiple choice questions and questions based on the five core topics studied in class. The exam is sat in year 11 and is 1 hour 45 minutes.
At LVS Ascot, students will have the opportunity to progress their studies in Year 12 by participating in the Leiths Academy Introduction to Confident Cooking course.
Students should use this GCSE to develop careers in hotel and catering management, food retail, consumer services, design and technology teaching, nursing, food science, nutrition, dietetics and sports nutrition amongst many other.
For more information contact the Coordinator of Food and Nutrition.
Name: Mrs Catherine Steer