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Food and Nutrition Exam Information

GCSE

Course Overview

This lively and interesting course builds upon the foundation course you have studied in Years 8 and 9.  This is a brand new specification incorporating a range of skills, started in September 2016.  You will be taught in a mixed class, with a maximum size of 14. You will also have the chance to observe the manufacture of a food product on a School visit. The OCR GCSE (9-1) specification in Food Preparation and Nutrition enables students to make the connections between theory and practice so that they are able to apply their understanding of food and nutrition to practical cooking.

Course Content

You will study the relationship between the following using investigation work and food preparation skills

  • Food, Nutrition and Health
  • Food Science
  • Food Safety
  • Food Choice
  • Food Provenance

The practical skills are often used to support the theoretical knowledge. The course covers four main topics: food and health, where you will explore the relationship between nutrition and health; characteristics and properties of food, where you will be able to design, plan and cook your own menus and recipes; sensory properties of food where you will use experiments and your senses to analyse a range of food products; and you will follow the rules of good food hygiene and safety.

Skills and Application

The Food Preparation and Nutrition course develops many skills. You will expand and develop your ICT proficiency during the Investigative Tasks; you will also extend your organisational ability and improve your time management as you learn to multi-task during the practical sessions.

You will build upon the practical skills gained in Years 8 and 9 and these are of paramount importance. You will produce a range of new dishes over the course, cooking once a week with the majority of ingredients provided by School. You will improve your presentation skills; your handling of equipment and your food preparation will become more competent.

This will all be utilised during the three hour final practical examination.

Reading and Resources

You will be issued with a reading list. This is by no means an exhaustive list nor is it, in any way, prescribed, as there is a wealth of information that could be read which does not appear on the list at all! The main thing is that you should read (books, magazines, periodicals, journal articles and newspapers), watch and listen to anything that is relevant! Keeping up to date with current affairs is also very important.

Assessment

The course is assessed by:

  • 50% by the written examination (1 1/2 hours)

•   50% per cent of the marks are through practical assessments. This includes:

    15% Food Investigation Task

          35% Practical Planning Examination; including producing a three course meal in a 3 hour practical examination

In respect of that 50%, a learner’s knowledge, the Department has consistently achieved outstanding GCSE results resulting in The Good Schools Award for GCSE Results at an English Independent school for 2011, 2012, 2014 and 2015.

The Department has also achieved the highest mark in Britain for four years of the past eight.

 

Exam Board: WJEC