Key Stage 3 – Food Preparation and Nutrition
At Key Stage 3 we follow Food Preparation and Nutrition which is linked to the Design & Technology curriculum. We cover a range of skills and knowledge to enable learners to prepare simple and medium difficulty dishes and food products. We also seek to engage the students to think about food choice and be able to make informed decisions about diet and understand the benefits of a healthy diet as well as the possible consequences of the alternative. At Key Stage 3 students complete specific projects on healthy eating, salads, bread products, pastry products, baking, vegetarian foods and other special diets, sauce making and creating balanced meals.
Key Stage 4 – Food Preparation and Nutrition
The key Stage 4 curriculum includes GCSE Food Preparation and Nutrition that could lead to future career options within the food industry as a chef or in food technology and development. There are links with science, numeracy and literacy as well as providing an important life skill.
|Subject||Exam Board||Syllabus Number|
|GCSE Food Preparation and Nutrition||Eduqas||601/8093/6|
Is this the right subject for me?
Do you enjoy preparing and cooking food? Working in a team? Learning about nutrition, food and ingredients?
What will I learn?
This course concentrates on food preparation and cooking as well as the nutritional aspects of food and the diet. The course has a strong practical element and will allow you to make interesting food products and dishes. You will also carry out food experiments to help you to understand more about ingredients and how they behave during the preparation and cooking process.
Areas of Study
- Planning meals
- Cooking and food preparation
- Science of food
- Food commodities
- Food provenance
- Principles of nutrition
- Diet and health
How will I be assessed?
Unit 1 – Examined unit 50%
The first component is an examined unit which will be 50% of the final grade. This takes the form of a written exam paper in the second year of the course. Externally set and marked.
Unit 2 – Non-examined unit (NEA) 50%
The second component is a ‘non-examined’ unit which will take the form of in school assessment. There will be a practical and written aspect to this component. Internally assessed, externally moderated.
What can I do after I’ve completed the course?
Study BTEC in: Hospitality; Hospitality front of house, Hospitality services, Professional cookery, Food Science and Food Technology.
Careers include: Hospitality within industry; nutritionist; working with hotel chains; hospitality with airlines & cruise lines; catering in NHS and other Public organisations.
The course will enable learners to gain industry specific skills and knowledge. Much of this will be transferable into a good range of employment and further education opportunities.
For more information, please consult:
If you want to find out more about this GCSE Food Preparation and Nutrition course then you can visit the Eduqas website http://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition/. You could also talk to Mrs Douch or email firstname.lastname@example.org and she will be able to describe the course in detail and advise you of what you need to do next when it comes to your options.
If you want to find out more on what this subject can enable you to do, don’t forget Mrs Williams is available for career advice.