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Food Preparation and Nutrition

GCSE Food Preparation & Nutrition Course Outline:

 

Time Allocation – 2 hours per week

 

Examination board – OCR

 

Food Preparation & Nutrition

The course is designed to motivate students to develop the high level of knowledge, understanding and skills to cook and apply the principles of food science, nutrition and healthy eating. Students learn about improving lives through better knowledge of food, where it comes from and how it affects our bodies. Students will explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.

 

Course Content:

This course is broken down into 4 Sections: nutrition, food provenance and food choice, cooking and food preparation and skills requirements e.g. preparation and cooking techniques. The Food Preparation and Nutrition Course will be supported with resources produced by one of the world’s most renowned chefs, Heston Blumenthal.

 

 

Year 9

 

Kitchen Basics

Health and Safety

Nutrients and a Balanced diet

Meat Cuts

Food Millage

Food Preparation

 

Year 10

 

Food Safety

  • Conditions and control for bacterial growth

The relationship between Diet and health

  • A balanced diet to provide the correct combination of food and nutrients for good health

Nutritional needs when selecting recipes for different types of people

  • Modifying recipes and meals to follow current dietary guideline

Energy Balance

  • The relationship between food intake and physical activity and how to maintain a healthy body weight throughout life.

Development of culinary traditions

  • Features and characteristics of individual cuisines

Factors influencing food choice

  • Personal ,social and economic factors medical reasons
  • Religious and cultural beliefs
  • Ethical and moral beliefs

Nutritional content of the main commodity of groups

Food provenance food source and supply

  • Grown: cereals, sugars, fruits, and vegetables
  • Reared: meat and poultry
  • Caught: fish

Development of culinary traditions

  • Features and characteristics of individual cuisine

Nutritional and dietary needs of different groups of people

  • Dietary needs for different stages of life
  • Food allergies
  • DRVs Macro and micronutrient
  • Calculation of nutritional values

 

REVISION

 

Year 11

 

Food Science

  • The reasons why food is cooked

Sensory Properties

  • The senses
  • Sensory systems
  • Preferential and sensory testing panels

Protein

  • Types and functions
  • sources

 

Food Processing and Production

  • Primary stages of food processing

Fat and Water

  • Types and functions
  • Sources

Food Security

  • The impact of food and food security on society, local and global markets and the environment
  • Moral/ethical and environmental issues involved in food production 

Carbohydrates

  • Types and functions
  • sources

Technical Development to support better health and food production

  • Fortification
  • Use of additives
  • New and emerging foods

Vitamins and Minerals

  • Types and functions
  • sources

 

REVISION

 

Formative Assessment:

Each unit of work, lasting for half a term, will be formally assessed and given a representative GCSE Grade. Homework will be set weekly and consist of a combination of short and extended tasks dependent on the unit of work and will be marked according to the school protocol. During the controlled assessment phase students will be required to work on their digital portfolios every week. Although student work will be marked, examination rules state that diagnostic feedback is not allowed.  Grades will be applied on a 1 – 9 scale.

 

Summative Assessment:

There are 3 elements to the final assessment of this course:

 

Why you should consider studying food Technology GCSE

 

Whether it’s training students to give them careers in the food industry or teaching them how to grow and cook food from scratch, Food Preparation and Nutrition shows that simple choices can make a big difference.

 

What skills profile a GCSE Food Technology student should have

 

Do you have a passion for food? In this course you will develop a good mix of subject-specific and technical skills, alongside transferable core skills such as analytical and problem-solving skills. Practical work helps your communication and team working skills, sharpening your attention to detail and ability to accurately record results.

 

What careers a GCSE in Food Technology will lead to;

 

  • Animal nutritionist
  • Dietician
  • Food technologist
  • Nutritional therapist
  • Product/process development scientist
  • Technical brewer
  • Toxicologist

 

For more information, contact Ms Mabbott