Curriculum – KS4 Food Preparation and Nutrition

Why Choose GCSE Food Preparation and Nutrition?

Are you the next Mary Berry or Paul Hollywood?

D&T Food Preparation and Nutrition stimulates creativity, innovation and it is interesting and enjoyable. It is a popular choice because the practical element of the subject provides students with valuable skills and gives an insight into developments in contemporary food in a changing and multi-cultural society.

The course also prepares students for potential careers in the expanding commercial food and catering industries.

The GCSE Food Preparation and Nutrition is a new specification for 2016 to replace GCSE Catering. It was developed in collaboration with the British Nutrition Foundation and offers a unique opportunity for candidates to develop practical cooking skills as well as more theoretical knowledge of food science, nutrition and healthy eating. It is a suitable qualification for those who want a broad background in food and for those who wish to progress to further education in the areas of food science.
The specification encourages the investigation and study of food and nutrition in six contexts:
Food commodities; Principles of nutrition; Diet and good health; The science of food; Where food comes from; Cooking and food preparation. It uses a range of assessment techniques to enable the candidate to respond through practical and investigative work.


Course Content

The course will take you into the world of Food and Nutrition. You will acquire knowledge through both practical and theory lessons which will equip you to carry out two assessed tasks throughout the two year course. You will master an array of skills such as making cakes, pastry, bread, and pasta and will investigate various cooking methods. You will be planning, cooking, presenting and evaluating in all aspects of the course.


Exam Board – Eduqas – WJEC
Final Grade – New GCSE Grades 1-9
Structure of Assessment

50% Coursework: The Food Investigation Assessment:

A scientific food investigation which will assess your knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

50% Exam: The Food Preparation Assessment:

Prepare, cook and present a menu which assesses your knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.