Curriculum

Year 7

Lesson contact time is 2 hours per week.  The subjects studied are:

  • Hygiene and safety
  • Safe knife techniques
  • Safe use of the hob, grill and oven
  • Safe preparation of fruits
  • Rubbing in method

Year 8

Lesson contact time is 2 hours per week.  The subjects studied are:

  • Hygiene and safety
  • Use of yeast as a raising agent
  • Bread and pizza making
  • Gelatinisation in sauce making
  • Use of chemical raising agent in cake making
  • Savoury mince recipes

Year 9

Lesson contact time is 2 hours per week.  The subjects studied are:

  • The four C’s of food preparation
    • Cooking
    • Cooling
    • Cross contamination
    • Cleaning
  • Savoury rice dishes from around the world
  • Whisking method of cake making
  • Shortcrust pastry products
  • Use of gelatine as a setting agent for cold desserts

Year 10

Lesson contact time is 3 hours per week.

  • Food Preparation and Nutrition
    • Food commodities
    • Principles of nutrition
    • Diet and good health
    • The science of food
    • Where food comes from
    • Cooking and food preparation

Year 11

Lesson contact time is 3 hours per week.

  • Food Preparation and Nutrition
    • Plan, prepare, cook and present a selection of dishes to meet particular requirements such as dietary need, lifestyle choice or specific context
    • Assessment 1: The Food Investigation Assessment
    • Assessment 2: The Food Preparation Assessment

Course Overview

Component 1:

       Principles of Food Preparation and Nutrition written examination: 1 hour 45 minutes

       50% of qualification.

       This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content.

              Section A: questions based on stimulus material.

              Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.

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 assessments:

       Internally assessed, externally moderated, both completed in year 11.

              Assessment 1: 8 hours

              Assessment 2: 12 hours

       50% of qualification

Assessment 1: The Food Investigation Assessment

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

Assessment 2: The Food Preparation Assessment

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

These assessments will be based on a choice of tasks released by EDUQAS annually.

Useful websites

Edexcel: 

Eduqas - Food Preparation and Nutrition - KS4

Technology - Food

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