Food Technology

GCSE Food Preparation and Nutrition

Contact member of staff – Mrs Brunt

This course focuses on developing a knowledge and understanding of nutrition, food provenance and the working characteristics of food materials. It also focuses on developing students’ practical cookery skills. The assessment is in three parts:

Written exam – 1 hour 45 minutes, 50%. This examination will test the theoretical knowledge of food preparation and nutrition.

Task A: Food Investigation 25%. This will assess your understanding of the working characteristics, functional and chemical properties of ingredients. You will produce a written report (1500–2000 words) including photographic evidence of your practical investigation.

Task B: Food Preparation assessment 25%. This will assess your knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. You will prepare, cook and present a final menu of three dishes within three hours, planning in advance how this will be achieved. You will produce a written portfolio including photographic evidence of your three final dishes.

It is a requirement of the course that you complete practical activities for which you are expected to provide ingredients.

This course will appeal to students who:

  • have a keen interest in food preparation, nutrition and practical cooking
  • enjoy studying a subject that is relevant to their own lives
  • want the opportunity to carry out practical work as well as class work
  • enjoy working independently and as part of a team


Key stage 3 – Food Technology

In Years 7, 8 and 9 students have fortnightly lessons in a wide variety of topics relating to Food Technology. Students study and develop skills in designing and making, cultural understanding, creativity and critical evaluation. They are encouraged to combine practical and technological skills with creative thinking to design and make products that meet lifestyle and consumer choices.

Each year, students start challenging projects that enable them to learn new skills and processes as well as research new topics. Each project is designed to allow students to enhance their skills and provide an opportunity to design and make a high quality product

In Year 7 the work focuses in particular on enabling pupils to gain experience and develop basic food preparation skills and a basic knowledge of food hygiene and safety. As part of their work in Year 8 students study healthy lifestyles and learn how to adapt recipes to follow healthy eating guidelines. They then use this knowledge to plan dishes and recipes for various client groups. Work in Year 9 particularly focuses on designing and making products for current market trends and different social, cultural and nutritional needs.

Practical skills in cooking together with sound nutritional knowledge are developed throughout Key Stage three.