GCSE Food Preparation and Nutrition is a creative and practical subject that combines cooking skills with a strong understanding of nutrition, food science, safety, and food choices. It is assessed through a 50% written exam and a 50% Non-Examination Assessment (NEA), which includes a food investigation and a practical food-making task. The course prepares students for further education or careers in the food or catering industries. 

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Core topics

• Food, nutrition and health: Focuses on the relationship between diet, nutrition, and health, including the physiological and psychological effects of diet.

• Food science: Explores the functional properties and chemical characteristics of food and ingredients.

• Food safety: Covers the microbiological aspects of food safety and how to safely store, cook, and serve food.

• Food choice: Examines the economic, environmental, ethical, and socio-cultural influences on food availability, production, and diet.

• Food provenance: Looks at where food comes from and how it is produced.