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Key Stage 4 

GCSE Food Preparation and Nutrition

Students follow the AQA GCSE Food Preparation and Nutrition specification.

Aims of the course:

Students studying Food Preparation and Nutrition will have the opportunity to develop strong practical skills and techniques as well as a good understanding of nutrition.  They will be able to make food choices based on the understanding of healthy eating.  They will discover the essentials of food science and nutrition and will be taught the huge challenges that are faced globally to supply the world with nutritious and safe food.

Course content:

Areas of study include:

  • Demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment.
  • Develop knowledge and understanding of the functional properties and chemical processes as well as 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 and 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.
  • Understanding and exploring a range of ingredients and processes from different culinary traditions, to inspire new ideas or modify existing recipes.



Written exam: 1hour 45 mins.

100 marks

50% of total Grade

Non-examination assessment:  50% of total Grade

Task 1 Food Investigation to include practical investigations

Task 2 Food preparation assessment.

Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours.

WJEC Vocational Award Hospitality and Catering Level 1/2

This course enables the student to gain a good foundation knowledge, understanding and skills required by the Hospitality and Catering Industry.  Students will develop a variety of skills including food preparation and cooking skills, organisation, time management, planning, communication and problem solving.

The course has two units:

  1. The Hospitality and Catering Industry External Assessment online exam – 40%.
  2. Hospitality and Catering in Action Internal Assessment, Controlled Assessment task (practical task) – 60%.

Year 7 Food and Nutrition Recipe Ingredients

– see the PDF below, students will make a selection of sweet and savoury meals developing complex food preparation skills.

Year 8 Food and Nutrition Recipe Ingredients

– see the PDF below, students develop and expand their range of skills to create complex meals for dietary groups and their needs.