Kings Ely senior
Academic
Food Preparation and Nutrition
Food Preparation and Nutrition is a unique opportunity to study a subject which encompasses many areas of life skills.
This course will help you develop an understanding of nutrition, food provenance and the working characteristics of food.
Food & Nutrition education is more critical than ever before. By learning about the foods we eat, where they come from, and how they impact our bodies, we can make informed decisions about what we put into our mouths. We can learn to choose foods that support both our physical and mental health and make meaningful changes that will have a lasting impact on our lives.
Education about sustainable food systems, such as local and organic farming, can help individuals make choices that support the environment and promote social justice. Learning about nutrition can also help individuals develop important life skills, such as meal planning, grocery shopping, food preparation, and food safety. Here at King's Ely we strive to achieve all of these goals.
Upon completion of the GCSE course, students will be qualified to go on to further study at higher education level, or embark on an apprenticeship or full time career in the catering or food industries.
| GCSE Topic overview |
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Food Preparation skills are integrated into five core topics:Food, nutrition and health: Requires the understanding of Macro and Micro nutrients and nutritional needs and Health. Food science: Cooking of food and heat transfer, the functional and chemical properties of food. Food safety: There will also be the opportunity for the students to gain the Level 2 Food Hygiene certificate which is a professional qualification allowing the students to work in the food industry. Food choice: To include British and international cuisine. Food provenance: Has an emphasis on environmental impact and sustainability of food, primary and secondary food processing and production. |
| Assessment |
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50% of the course is examined through a written 1 hour 45 minute examination 50% of the course is the Non Examined Assessment consisting of two tasks: Task 1: Food investigation This is a study of food science where students’ understanding of the working characteristics, functional and chemical properties of ingredients is assessed. This task will be set by the exam board at the beginning of Year 11 and takes the form of a written or electronic report (1,500-2,000 words). Task 2: Food preparation assessment Students will be required to prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved. Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, and presentation of food and their application of nutrition related to the chosen task will be assessed. A written or electronic portfolio including photographic evidence of the three final dishes must be submitted. |
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