Subject Information - Food Preparation and Nutrition

VISION/AIM

At FHES we follow the Eduqas GCSE in Food Preparation and Nutrition course which equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.

By studying food preparation and nutrition learners will:

• 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.
• 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.

Resources and support materials can be found on FHES Google Classrooms.

Further information can be requested from the Head of Department, Mrs A Helyar, ahelyar@fhes.org.uk

GCSE Food Preparation and Nutrition

Exam Board	Eduqas GCSE in Food Preparation and Nutrition
Component 1	Principles of Food Preparation and Nutrition . Written examination: 1 hour 45 minutes 50% of the qualification 100 marks Areas of Content 1. Food commodities 2. Principles of nutrition 3. Diet and good health 4. The science of food 5. Where food comes from 6. Cooking and food preparation
Component 2	Food Preparation and Nutrition in Action. Non-examination assessment 50% of the qualification 100 marks Assessment 1: The Food Investigation Assessment 15% of total qualification Assessment 2:The Food Preparation Assessment 35% of total qualification

 

Teaching Schedule

	Autumn Term	Spring Term	Summer Term
Year 9	1. Food commodities	2. Principles of nutrition	3. Diet and good health
Year 10	4. The science of food	5. Where food comes from	6. Cooking and food preparation
Year 11	Non-examination assessment Assessment 1: The Food Investigation Assessment 15% of total qualification	Non-examination assessment Assessment 2:The Food Preparation Assessment	Exam revision and preparation