Students will study this course for two years, spending 300 minutes per fortnight in lessons.
Candidates will be awarded one GCSE grade on a scale 9 to 1.
The course involves learning about...
The major food commodity groups e.g. fish, meats, eggs, fruit and vegetables, milk and dairy, cereals, pulses
The relationship between diet and health
Nutrition: functions and sources of nutrients
The sources and production of important foods
Food safety and hygiene, spoilage and preservation
Food science and the effects of cooking on food
Technological developments in food production
Food choice and security
Factors affecting food choice
Culinary traditions (British and International)
Students are assessed on their practical making skills as part of their GCSE qualification. For the examined units, it is important that they have a good understanding of how food ingredients function. At least one lesson a week is therefore a practical cooking activity and we expect students to be equipped for this with their own ingredients.
Two 'Non Examination Assessment' Tasks
i) Food Investigation Task - 15% of total GCSE - 45 marks completed in September to October of Year 11
ii) Food Preparation Task - 35% of total GCSE - 105 marks completed in November to February of Year 11
One Examination Paper
i) Food Preparation and Nutrition - 50% of the total GCSE - 100 marks - 1 hour 30 minutes Examination Paper
Non Examination Assessment Tasks
Because this represents 50% of the final GCSE grade, it is very important that students achieve as highly as they can.
To support them, we offer the following:
Regular 'stage marking' and feedback on their progress with the chance to make improvements
Exemplar work and writing frames for guidance
Letters sent home to parents/carers of those students whose progress we are concerned about
Focused 'intervention' for those who may fall behind
After school support sessions on Tuesdays/Wednesdays from 3.15 to 4.15pm
Useful books and websites to support the course and revision
How Parents/Carers might help
Supporting with organisation of ingredients for practical lessons, encouraging youngsters to go food shopping with them,
cooking at home, watching cookery and food related programmes, discussing current food issues.